French cuisine is multifaceted. Chicken fricassee with mushrooms is one of the classic dishes of France. Chopped pieces of poultry or rabbit meat stew in a creamy sauce. A great addition to chicken fricassee is rice.

Classic recipe

For a classic recipe, you need the composition of the products:

  • chicken breasts - 300 g;
  • flour - 20 g;
  • chicken broth - 1 tbsp .;
  • portion of butter (or ghee) frying oil:
  • yolk;
  • lemon juice;
  • cream - 50 ml;
  • salt pepper.

We cook fricassee sequentially:

  1. Cut meat, fry with moderate heat.
  2. Pour in the broth, darken for 5-7 minutes.
  3. Add salt and pepper.
  4. Bring to half-preparedness.
  5. While the meat is being stewed, it is necessary to prepare the sauce. It is he who will improve the quality and increase the nutritional value of the dish. The cream will serve as the basis for the sauce, where you should beat the yolk and beat everything until smooth.
  6. Pour sauce into almost prepared meat. Extinguish for another 4-5 minutes.

Vegetables and mushrooms are added to the fricassee. An easy-to-cook dish is very tasty and nutritious.

In creamy sauce

Cooked poultry according to this recipe is tender, and thanks to the creamy products it becomes soft.

Product Composition:

  • poultry breast - 300 g;
  • mushrooms - 100 g;
  • flour - 20 g;
  • cream - 150 ml;
  • butter (ghee) - 30 g;
  • one egg yolk;
  • juice of one lemon;
  • a pinch of nutmeg;
  • broth or filtered water - 150 ml;
  • salt and pepper.

Execution Technology:

  1. Cut meat into 5-7 cm slices, fry in butter until a uniform white color.
  2. Sprinkle with lemon juice.
  3. Add chopped mushrooms.
  4. Fry over high heat, stirring constantly to avoid burning.
  5. Add spices and flour.
  6. Pour in 50 ml of cream and broth, the liquid should cover the chicken with mushrooms.
  7. Extinguish over low heat.
  8. Drive the egg yolk into the remaining 50 ml of cream. Mix.
  9. Pour the resulting sauce into the stewed chicken and let it boil. Then cover and darken until cooked. Before the end of the heat treatment, lay a nutmeg, which will give the dish a delicate spicy aroma.

Sprinkle with herbs before serving. Chicken in a creamy sauce acquires a milky flavor, but does not lose its unique taste.

Cooking with sour cream

Chicken fricassee with mushrooms and sour cream turns out to be very tasty, and the dryness and stiffness completely disappears.

Read also: turkey fillet - recipes how to cook deliciously

Product Composition:

  • chicken fillet - 200 g;
  • mushrooms - 150 g;
  • sour cream - 150 ml;
  • salt pepper;
  • butter for frying;
  • lemon zest.

Execution Technology:

  1. Dice the medium-sized meat. Fry in oil.
  2. Grate the zest.
  3. Add salt and pepper to the meat. Add sliced ​​mushrooms. Pour in sour cream so that the fillet covers.
  4. Add the zest.
  5. Simmer until tender.

You can check the meat by color - evenly whitened pieces indicate its readiness. Fry until white, the golden crust contributes to the effect of "sealing", which will not allow the sauce to penetrate inside the meat.

Chicken fricassee with mushrooms in a slow cooker

The cooking process in the multicooker allows you to recreate delicious dishes that resemble food from a Russian oven.

Product Composition:

  • chicken fillet - 500 g;
  • mushrooms - 300 g;
  • peas - 180 g;
  • cream - 120 g;
  • dry white vermouth - 150 ml;
  • onion - a couple of pieces;
  • garlic - 3 cloves;
  • fresh herbs (parsley);
  • butter - 20 g;
  • any vegetable-based oil;
  • flour - 20 g;
  • bay leaf, salt, pepper and spices to taste.

Execution Technology:

  1. Rinse and dry the chicken. Cut into large pieces.
  2. Set on the multicooker “Zharka” and in butter with vegetable oil, fry the fillet until golden brown on all sides.
  3. Continuing to fry add flour and spices.
  4. Finely chop the onion and garlic. Add to meat.
  5. Lower the bay leaf.
  6. Set the mode to "Extinguishing", the time is one hour.
  7. Consistently pour cream and wine into the meat, then broth or water (100-150 ml).
  8. Stew for 40 minutes.
  9. While the meat is languishing, cut into large pieces mushrooms.
  10. After 40 minutes add mushrooms to the meat.
  11. In the 50th minute pour the declared portion of peas.

After 60 minutes, the dish will be completely ready. Serve with herbs or lemon slices.

With vegetables

Vegetables complement the taste of chicken. You can add any composition that will be to your taste and season. Products can make fricassee brighter.

Product Composition:

  • chicken fillet - 300 g;
  • mushrooms - 150 g;
  • asparagus beans - 200 g;
  • sweet bell pepper - 200 g;
  • butter - 50-70 g;
  • vermouth - 150 ml;
  • chicken broth - 180 ml;
  • lemon juice;
  • salt pepper.

Execution Technology:

  1. Boil the chicken portion.
  2. Cut into pieces of 4-6 cm.
  3. Rinse the mushrooms and divide into 4 parts.
  4. Boil and chop the asparagus.
  5. Pepper cut into cubes. The vegetable will add a special juiciness and piquancy to the dish.
  6. In butter, brown vegetables and mushrooms to a light crust.
  7. Add flour to pre-melted butter. Add broth and vermouth to the mixture.
  8. Simmer until cooked.
  9. Add salt, pepper and lemon juice.

Mix all the ingredients and pour the sauce. Let the dish stand and you can invite to the table.

French dish with rice

The traditional side dish for chicken fricassee is rice. It is boiled, slightly salted and served with tender chicken fillet stewed in a creamy sauce.

For the dish you need:

  • rice - 300 g;
  • fillet - 250 g;
  • mushrooms - 250 g;
  • sour cream - 70 g;
  • salt, pepper and basil.

Execution Technology:

  1. Boil rice.
  2. Fry the diced fillet in sunflower oil.
  3. Season with salt, pepper and fresh basil leaves, cover. Put out a few minutes.
  4. Add mushrooms 20 minutes before cooking.
  5. Pour in broth or filtered water. Bring to readiness.

Put the finished rice, on top - chicken fricassee. Garnish with chopped herbs.

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