Easy chicken fricassee

Chicken fricassee easily you can serve with rice, boiled potatoes, puff pastry. Easy chicken fricassee is quick and easy to prepare, because you do the boiling and peeling the flesh from a whole chicken saves. If you reduce the amount, the court is also suitable for singles, where a whole chicken and several kinds of vegetables are often too much.


The carrot soup from the vegetables, peel and cut into very thin slices so that they are going fast at all. Leek and celery, cut into thin rings cut into very fine dice. The vegetable soup in a soup pot to fill. Chicken breast fillet, rinse under running water and pat dry with paper towels. Chicken breast fillets cut into bite-sized cubes and soup vegetables. Pour over vegetable stock and add a bay leaf. A lid on the soup pot and boil vigorously once the vegetable broth. Temperature switch back to medium. The vegetables and chicken meat in about 10 minutes to cook at all. Cornstarch in a small bowl and add cold milk and stir until smooth with a whisk.

Cornstarch while stirring with a wooden spoon into the soup and pour the chicken fricassee that bind. Chicken fricassee season simply with salt, pepper and freshly grated nutmeg. Spring onions and cut diagonally into slices. In a Butter pfannchen omit butter and saute the spring onions lightly stirring. Spring onions just before serving, as shown in the picture above scatter, just over the chicken fricassee.


¤ 250 g Vegetable Soup
¤ 250 g Chicken breast fillet
¤ 1 / 4 L Vegetable stock
¤ 1 Bay leaf
¤ 2 tsp Cornstarch
¤ 1 / 8 L Milk
¤ Pepper, salt
¤ Nutmeg
¤ 90 g Spring onions
¤ 10 g Butter

Serves 3 – 266 cal per serving, 15 mins Prep – 30 mins Total