Classic chicken fricassee

This is a very tasty dish that can be easily prepared. It is perfect for dinner or lunch, and also goes well with absolutely any side dish. Fricassee will delight everyone with its taste and aroma. We offer you 8 step-by-step recipes for this French dish.

Chicken fricassee - classic recipe

Chicken breast is fried in a frying pan with lemon juice and champignons. Then salt, pepper, flour and nutmeg are added. Next, part of the cream is poured in and after 12 minutes, the second part of the cream is added, mixed with egg yolk. The dish is cooked for another 3-5 minutes and removed from the heat.

1. 
   Classic chicken fricassee is very easy to prepare.Wash the chicken fillet well under running water, then dry it on a paper towel and cut into medium-sized pieces. Heat the butter in a frying pan and fry the fillet in it for 2-3 minutes over high heat until the chicken turns white on all sides.
2. 
   Now pour a tablespoon of lemon juice over the chicken and add the champignons cut into thin slices. Continue cooking over high heat, stirring constantly.
3. 
   After all the liquid has disappeared from the frying pan, add salt with ground black pepper, flour and nutmeg. Mix everything well again.
4. 
   Next, add half the required amount of cream to the ingredients. Also add chicken broth or water until the chicken and mushrooms are completely covered with liquid. Now turn on the minimum heat, cover the pan with a lid and simmer everything for 10-12 minutes.
5. 
   Add the egg yolk to the rest of the cream and mix everything well until smooth.
6. 
   Pour the resulting mixture into the fricassee, stir and bring the sauce to a boil. Cook the dish over low heat for another 3-5 minutes, then remove the lid, taste and add salt and black pepper if necessary.
7. 
   Place the chicken fricassee on plates along with your favorite side dish and serve with fresh vegetables. Bon appetit!

Chicken fricassee with mushrooms in cream sauce

Chicken fillet dredged in flour is fried in butter with champignons. Then salt, pepper and nutmeg are added. At the end, the chicken with mushrooms is poured with cream, everything is stewed for 5-7 minutes and laid out on plates. It turns out to be a tasty and satisfying dish.

Cooking time: 40 min.

Cooking time: 10 min.

Portions – 7.

Ingredients:

• Chicken fillet – 500 gr.
• Mushrooms – 300 gr.
• Cream 20-25% – 200 ml.
• Chicken yolk – 2 pcs.
• Butter – 30 gr.
• Wheat flour – 2 tbsp. l.
• Nutmeg – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the champignons well under running water, dry them on a paper towel and cut into thin slices.

2. We also wash the chicken fillet under running water, dry it and cut into small pieces. Next, transfer it to a plate and roll in flour.

3. Melt the butter in a frying pan, add the chopped chicken and fry it over high heat until the meat turns completely white.

4. Now add the champignons to the chicken, mix and add salt and ground black pepper.

5. Next, add nutmeg and mix everything again. If desired, you can omit it.

6. Pour the cream into a separate container, add the yolks to it and mix everything until smooth. Pour them over the chicken with mushrooms and mix.

7. Turn the heat to minimum and simmer the fricassee under the lid for 5-7 minutes.

8. Place the finished dish on plates along with pasta or rice, and serve with fresh vegetables. Bon appetit!

Juicy chicken fricassee in sour cream sauce

Onions with mushrooms and chicken fillet are fried in a frying pan. Next, add salt, ground black pepper, spices, sour cream, mix everything and simmer under the lid for 10 minutes. The finished dish is served with boiled pasta.

Cooking time: 30 min.

Cooking time: 10 min.

Portions – 4.

Ingredients:

• Chicken fillet – 800 gr.
• Onions – 1 pc.
• Champignons – 500 gr.
• Sour cream – 250 gr.
• Drinking water – 1 tbsp.
• Vegetable oil – 2 tbsp. l.
• Ground black pepper - to taste.
• Salt - to taste.
• Seasoning for chicken - to taste.

Cooking process:

1. Peel the onion and cut into small cubes.

2. Heat a small amount of vegetable oil in a frying pan or saucepan.

3. Place the chopped onion there and fry it until it becomes soft.

4. Wash the champignons well under running water, dry them on a paper towel and cut them into thin slices. Place the chopped mushrooms in the frying pan with the onions and mix everything.

5. Now rinse the chicken fillet under running water, dry it with a paper towel and cut it into small cubes. We send the chicken to the mushrooms and onions and fill everything with a glass of water. Next, stir, cover with a lid and continue cooking over medium heat.

6. After the chicken fillet is completely cooked, add salt and black pepper to taste, spices and sour cream. Mix everything well and simmer under the lid for another 10 minutes. After this time, place the finished dish on plates and serve with boiled pasta, rice, potatoes or other favorite side dish. Bon appetit!

How to cook chicken fricassee with bell pepper?

Onions, bell peppers and chicken fillet are fried in a frying pan. Next, sour cream mixed with garlic, spices and salt is added. Everything is mixed, cooked for another 15 minutes and served. It turns out to be a very tasty and satisfying dish.

Cooking time: 35 min.

Cooking time: 10 min.

Portions – 3.

Ingredients:

• Chicken fillet – 500 gr.
• Bell pepper – 1 pc.
• Onions – 1 pc.
• Vegetable oil – 2 tbsp. l.
• Sour cream – 250 ml.
• Garlic – 3 cloves.
• Salt - to taste.
• Spices - to taste.

Cooking process:

1. First, rinse the chicken fillet well under running water, then dry it on a paper towel and cut into long strips.

2. Peel the onions and cut into thin half rings. We wash the bell pepper well, remove the stem along with the seeds and cut it into strips.

3. Heat a small amount of vegetable oil in a frying pan and add the chopped vegetables. Fry them for about 2-3 minutes, stirring occasionally.

4. Now add chopped chicken fillet to the peppers and onions. Mix everything and fry over medium heat for 5-7 minutes, stirring from time to time.

5. At this time, transfer the sour cream into a separate container, add garlic, salt and any spices passed through a press. Mix everything well until smooth.

6. Pour the resulting sour cream sauce into the chicken and vegetables, mix well and continue cooking over low heat for 5-7 minutes under the lid. Then turn off the heat and let the dish stand for another 10 minutes. Place the finished fricassee with bell pepper on plates and serve with your favorite side dish. Bon appetit!

How to bake chicken fricassee in the oven?

Carrots and garlic are fried in a frying pan. Separately, chicken fillet is fried, rolled in flour until golden brown. Next, the chicken and vegetables are transferred to a baking dish, poured with cream and the whole thing is baked for 20 minutes.

Cooking time: 40 min.

Cooking time: 10 min.

Portions – 3.

Ingredients:

• Chicken fillet – 500 gr.
• Carrots – 1 pc.
• Butter – 20 gr.
• Garlic – 2 cloves.
• Wheat flour – 30 gr.
• Olive oil – 20 ml.
• Cream 10% – 50 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. First, prepare the vegetables. We thoroughly wash the carrots under running water, peel them and grate them on a coarse grater. Peel the garlic and chop finely. Heat olive oil in a frying pan and fry vegetables in it until golden brown.

2. We also rinse the chicken fillet well under running water, dry it on a paper towel and cut into large pieces.

3. In a separate frying pan, melt the butter and fry the chicken fillet in it, which we first roll in wheat flour. Cook for about 5-7 minutes on maximum heat until the meat is covered with a golden crust.

4. Now transfer the chicken fillet into a baking dish and mix it with the fried carrots and garlic. Then add salt and ground black pepper to taste and pour cream over everything.

5. Preheat the oven to 180^OC and bake the chicken there for 20 minutes. During this time the cream should thicken. Mix the finished dish again and place on plates. Serve fricassee to the table along with your favorite side dish. Bon appetit!

A simple and quick recipe for chicken fricassee in a slow cooker

Chicken fillet is fried in a slow cooker for 5 minutes, then filled with water and simmered for another half hour. Next, flour is added, everything is mixed, and the chicken is poured with cream. At the end, the dish is salted and lemon juice is poured into it.

Cooking time: 30 min.

Cooking time: 10 min.

Portions – 3.

Ingredients:

• Chicken breast – 1 pc.
• Cream – 120 ml.
• Wheat flour – 1 tbsp. l.
• Vegetable oil – 2 tbsp. l.
• Water – 100 ml.
• Lemon juice – 1 tbsp. l.
• Green onions - to taste.
• Salt - to taste.
• Seasoning - to taste.

Cooking process:

1. Remove the skin from the chicken breast, then rinse it well under running water, dry it on a paper towel and cut it into medium-sized cubes.

2. Turn on the multicooker and select the “Frying” program on the control panel. Pour vegetable oil into it and fry the chicken for 5 minutes. Next, fill it with water, select the “Extinguishing” program and set the timer for 30 minutes.

3. After 15 minutes, add wheat flour to the chicken fillet and quickly mix everything with a spatula.

4. Now fill everything with cream and mix again.

5. Add salt to taste, your favorite seasoning and lemon juice to the chicken. Then close the lid of the multicooker and cook until the end of the program. Mix the finished dish.

6. Place the chicken fricassee on plates and garnish with finely chopped green onions. Serve with your favorite side dish. Bon appetit!

Delicious chicken fricassee with zucchini

Chicken fillet is fried in a frying pan along with young zucchini. Then everything is filled with cream mixed with salt, a mixture of peppers, starch and dry garlic. The fricassee is stewed under the lid for another 5-7 minutes and served with a side dish.

Cooking time: 30 min.

Cooking time: 10 min.

Portions – 2.

Ingredients:

• Chicken fillet – 400 gr.
• Young zucchini – 2 pcs.
• Vegetable oil – 1 tbsp. l.
• Salt – 1 pinch.
• Mixture of peppers - to taste.
• Provençal herbs - to taste.
• Cream – 200 ml.
• Starch - ½ tbsp. l.
• Dry garlic – 1 pinch.
• Fresh basil - to taste.

Cooking process:

1. First, rinse the chicken fillet well under running water, then dry it on a paper towel and cut into large pieces.

2.Heat a tablespoon of vegetable oil in a frying pan, add chopped chicken fillet and fry it over high heat until golden brown, stirring occasionally.

3. At this time we are doing zucchini. We wash them well, dry them on a paper towel and cut them into large half rings.

4. Send everything to the chicken and mix. Continue frying until the zucchini and fillet are golden brown.

5. Next, prepare the creamy sauce. To do this, pour the cream into a suitable container (it is important to take cream with a high percentage of fat content), add a pinch of salt, a mixture of peppers, starch and dry garlic. Mix everything until a homogeneous mass is obtained.

6. Pour the resulting mixture over the chicken and zucchini, add Provençal herbs and mix everything well. Bring everything to a boil, then cover with a lid and simmer over low heat for 5-7 minutes.

7. Place the finished dish on plates, garnish with fresh basil leaves and serve with your favorite side dish. Bon appetit!

Juicy chicken breast fricassee with rice

Chicken, onions and mushrooms are fried separately in a frying pan. Next, spices are added, and everything is filled with water and starch. Then add green peas to the chicken, pour cream over everything and simmer for another 5 minutes. The finished dish is served to the table along with boiled steamed rice.

Cooking time: 40 min.

Cooking time: 10 min.

Portions – 4.

Ingredients:

• Chicken fillet – 300 gr.
• Oyster mushrooms – 200 gr.
• Green peas – 100 gr.
• Onions – 1 pc.
• Cream 10% – 150 ml.
• Corn starch – 1 tsp.
• Provençal herbs – 1 tsp.
• Salt - to taste.
• Vegetable oil – 2 tbsp. l.
• Cold water - 3 tbsp. l.
• Hot water – 350 ml.

For garnish:

• Steamed rice – 1 tbsp.
• Cold water - 2 tbsp.
• Seasoning from dried vegetables - to taste.
• Salt - to taste.

Cooking process:

1. Wash the chicken fillet well under running water, then dry it on a paper towel and cut into portions. In a frying pan, heat the vegetable oil over medium heat and fry the chicken fillet in it until a golden crust forms on it. Next, transfer the meat to a separate container and cover with a lid to keep it warm.

2. Finely chop the onions along with the mushrooms and fry them in a frying pan. Add a little salt and cook until almost done, stirring occasionally.

3. Now we send the chicken fillet to the oyster mushrooms with onions, warm it up and add Provençal herbs.

4. In a small container, mix cold water with starch and pour the resulting mixture over the chicken and mushrooms. Next, pour in hot water, mix everything and let it warm up. Then cover the pan with a lid and simmer over low heat for 5-7 minutes, stirring occasionally.

5. Pour 200 ml of hot water over the green peas and let them stand for about 5 minutes. Next, put it on a sieve and leave until all the excess liquid has drained.

6. Now add the peas to the frying pan with the chicken, pour cream over everything, mix and add salt. Heat the fricassee uncovered for another 5 minutes, stirring occasionally.

7. Next, turn off the heat, cover the pan with a lid and let the dish stand for 5 minutes.

8. Prepare rice as a side dish for fricassee. Boil it in bags or cook it in a frying pan. To do this, pour the steamed rice into a deep frying pan, add salt, add seasonings to taste with cold water and stir.Next, cover the pan with a lid and cook over low heat until the liquid has completely evaporated.

9. Transfer the finished fluffy rice to a plate, place fricassee on top, pour sauce over everything and serve. Bon appetit!