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Creamy chicken and herb fricassee
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
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Ingredients
for
4
- Ingredients
- 1 lemon (juice)
- ⅜ cup cream (48% fat)
- ¼ tsp salt (plus extra for seasoning)
- 1 tsp all-purpose flour (plus extra for coating)
- 1 Tbsp butter
- 4 boneless, skinless Chicken breasts
- freshly ground Black pepper
- 1 Tbsp vegetable oil
- 1 cup chicken stock (plus extra if needed)
- 2 Tbsps chopped Tarragon
- 16 ozs Broccoli
- To garnish
- Tarragon
- Lemon wedge
Preparation
Preparation steps
1.
Mix together the lemon juice, cream and salt.
2.
Blend the flour with 1 teaspoon butter to a paste.
3.
Season the chicken with salt and pepper. Toss lightly in flour, shaking off any excess.
4.
Heat the remaining butter and oil in a frying pan. Add the chicken and brown on both sides.
5.
Add half the stock, reduce the heat and cover. Simmer for 5-6 minutes until the chicken is cooked through. If necessary, add more stock. Remove the chicken from the pan.
6.
Add the remaining stock to the pan and bring to a boil. Cook for 2-3 minutes until reduced. Reduce the heat to medium, stir in the lemon cream and bring to a simmer.
7.
Gradually whisk in the flour paste, until the sauce thickens.
8.
Reduce the heat and add the chicken and tarragon. Stir until well mixed and cook for 1-2 minutes until heated through.
9.
Cook the broccoli in a pan of boiling salted water for 5-7 minutes until tender. Drain well.
10.
Slice the chicken and place on warm serving plates with the sauce and broccoli. Garnish with tarragon and lemon wedges.
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