Ingredients

The following ingredients have 1 Servings
  • 1 chicken breast
  • Onion – medium size (¼)
  • Mushrooms – 3–4
  • Butter – 1 tbsp
  • Flour – 1 tsp
  • Dry white wine (optional – 15 ml)
  • stock – ½ cup
  • Amul cream – 30 ml
  • Thyme – a sprig
  • Nutmeg – a pinch
  • Salt and pepper – to taste
  • 1 cup cooked rice (a day old and kept in the fridge)
  • Parsley – 1 tsp (minced)
  • Mixed herbs – a pinch

Instruction

  • For the chicken fricassee: Cut the chicken breast into long strips about 1 cm wide. Then toss them in flour until fully covered.
  • Dice the onion and mushrooms.
  • Heat the butter in a frying pan and cook the onions until soft.
  • Add the mushrooms to the onions and cook for 3–4 minutes.
  • Add the chicken, cook until brown all over.
  • Pour in the white wine and boil to burn off the alcohol. Add the sprig of thyme, and salt and pepper to taste.
  • Add the chicken stock, bring to a boil and simmer for 20 minutes.
  • Remove from the heat and add the cream. Then put it back over the flame and warm it, taking care not to let it boil.
  • For the butter parsley rice: Heat butter in a pan and quickly toss in the rice with parsley and herbs and season well to serve as an accompaniment with the chicken fricassee.
  • Serve Chicken on a bed of butter parsley rice.