Kitchen appliances and utensils:
- pan with a thick bottom;
- cutting board;
- kitchen knife;
- cutting board for meat;
- a knife for meat;
- culinary spatula for mixing;
- a small strainer.
Ingredients
| Name | amount |
| Chicken fillet | 600 g |
| Cream with a fat content of 20% | 200 ml |
| Chicken stock or water | 150 ml |
| Vegetable oil | 40 ml |
| Butter | 30 g |
| Egg yolk | 1 PC. |
| Premium wheat flour | 1 tbsp. l |
| Nutmeg | pinch |
| Ground black pepper | taste |
| Basil, dry herbs | 1 tsp |
| Fresh dill | small bunch |
| Common salt | taste |
Step cooking
Fricassee is a meat dish prepared in white sauce. In our country, they usually use white meat of chicken (fillet), the sauce is made on the basis of milk cream. The given variety of dishes can serve as a basic version of fricassee.
- Wash the chicken fillet well (600 g). Cut off excess fat and film. Dry the meat with a paper towel. Cut the chicken into layers, and then into 1 cm × 1.5 cm × 4 cm cubes. Transfer the chopped meat into a deep bowl.
- Salt and pepper to taste. Add the greens of dry basil (1 tsp) to the meat. Before adding, rub the greens in the fingers so that the aroma of the grass appears. Stir, let the meat stand for 3-5 minutes.
- Sprinkle the pieces of fricassee with flour (1 tbsp. L.) Using a small strainer, mix.
- Preheat a thick-bottomed pan well. Pour vegetable oil (40 ml) into the pan. Add butter (30 g), mix until dissolved.
- Put pieces of chicken in a mixture of vegetable and butter.
- Fry from all sides, stirring constantly, for 8-10 minutes. Add chicken stock or drinking water (150 ml) and half cream (100 ml) to the meat pan.
- Stir, cover, simmer over low heat for 15 minutes. Mix the remaining cream (100 ml) with chicken yolk (1 pc.), Nutmeg (pinch). Beat with a fork. Stir fricassee, try the sauce on the salt. Add salt if necessary. Cover, simmer over low heat for another 5-6 minutes.
- Sprinkle the prepared meat with finely chopped dill (a small bunch), do not forget to wash the greens.
You can serve chicken fricassee with any side dish, however, boiled rice is considered the best option according to the classic culinary canons. When stewing, the introduction of additional ingredients into the stew is allowed: onions, mushrooms, peas, carrots, sweet bell peppers, herbs, dry white wine and other ingredients. Instead of chicken, you can take other white meat: rabbit, turkey.
Video recipe
You can watch how to prepare tender chicken meat in a delicious gravy in this video tutorial:
And what interesting recipes from chicken breasts are in your cooking records?
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