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Chicken fricassee in creamy sauce
The word "fricassee" comes from the French verb "to fry, to stew". This is a traditional dish of French cuisine, which is a stew of white meat in a white sauce. Until recently, this dish was prepared only by poor peasants. But one day, a chef decided to serve it to Napoleon, who could not stand the smell of chicken. The court chef hoped to overshadow the smell of the bird with mushrooms and cream. And he was right - the emperor was delighted, and the dish became popular throughout the world.
How to cook Chicken fricassee in creamy sauce
Step 1
Heat vegetable oil in a frying pan and fry the onion until golden brown. In another frying pan, fry the chicken fillet with butter, salt and pepper. Transfer the onion to the chicken, stir and continue frying. Add the cream and cover the fricassee with a lid, continuing to simmer at minimum heat for 10 minutes. 1 minute before it is ready, pour flour into the frying pan and stir well. The flour will thicken the sauce.
Chicken fricassee in creamy sauce - FAQ About Ingredients, Baking Time and Storage
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