Say chicken, you say Chardonnay. Especially if this also adds cream. So what do you do with such a typical French fricassee? Then of course you drink a French Bourgogne - a match made in heaven. - TEXT + IMAGE JOLANDE VOS FROM I LOVE FOOD & WINE
Chicken fricassee in cream sauce
Preparation 25 minutes
What you need (4 people)
- 500 g organic chicken breast, in strips
- salt, freshly ground pepper
- 50 g butter
- 1 tsp dried thyme
- 1 onion, finely chopped
- 1 clove of garlic, pressed
- 250 g mushrooms, sliced
- 100 ml white wine
- 1 tbsp flour
- ¼ l whipping cream
- 1 tsp stock powder
- 1 tsp lemon zest
- 1 tbsp chopped parsley
This is how you make it
Cut the chicken breast into thin slices. Cut wide slices in half lengthwise if necessary. Sprinkle with salt and freshly ground pepper. Heat the butter in a large frying pan. Quickly fry the chicken breast until tender and brown all around in about 5 minutes. Spoon from pan and sprinkle with thyme. Keep warm.
To the remaining frying fat, add onion, garlic and mushrooms. Fry until the liquid has evaporated. Add white wine and flour and stir to loosen the caking. Add the cream and heat until a nice sauce forms. Season with stock powder, lemon zest, salt and pepper. Pour the sauce over the chicken strips. Sprinkle with finely chopped parsley.
This recipe is from: EVERYDAY FOOD: COOKING WITH COMMON SENSE 2 JEROEN MEUS | MANTEAU | ISBN: 9789022334232 | € 24.99
You can read more recipes in WINELIFE Magazine 79. Order individual issues here!
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