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Chicken fricassee

Chicken fricassee

  • 2 pcs chicken breast

  • 5 carrots

  • 1 bunch green asparagus

  • 1 dl peas

  • 5 white asparagus

  • 10-12 small spring onions

  • 1 liter vegetable stock

  • 25 g of butter

  • 2-3 tablespoons flour

  • salt and pepper

  • 1 bunch parsley

  • pee shoots for topping

 

Cook the chicken breasts in the stock (about 10 minutes). Take them out and set aside. Make ready the vegetables. Boil the carrots and the white asparagus in the chicken/vegetable stock until tender but with a little bite. Add the green asparagus and spring onions at the end for max. 1/2 minutes. Remove the vegetables. Melt the butter in a saucepan and add the flour. Stir thoroughly. Add the stock little at a time while whisking thoroughly. Season with salt and pepper. Cut the chicken breasts into smaller pieces and toss them in the sauce with peas, asparagus, spring onions, fresh parsley and carrots. Serve with pee shoots on top.

 

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