Classic Chicken Fricassée
Ingredients :
Chicken: 2 to 3 boneless, skinless chicken breasts, sliced lengthwise
Dredging & Sauce Thickener: All-purpose flour
Cooking Fats: Butter and olive oil
Aromatics: Diced onions and minced garlic
Liquid: Chicken broth
Sides: Cooked basmati rice and glazed honey carrots
Instructions :
1. Prep the Chicken: Slice the chicken breasts into medallions. Dredge each piece thoroughly in all-purpose flour, tapping off any excess. Set them aside on a tray.
2. Brown the Medallions: Heat a mixture of butter and olive oil in a skillet over medium-high heat. Place the floured chicken medallions into the hot, buttered pan. Brown both sides until golden, then remove the chicken and set it aside.
3. Build the Sauce: Toss the diced onions and minced garlic directly into the remaining pan drippings. Stir in a bit of flour, then pour in the chicken broth. Let it simmer until it thickens into a rich, smooth sauce.
4. Combine: Add the cooked chicken medallions back into the rich sauce and let everything simmer together so the flavors meld.
5. Plate and Serve: Spoon a generous mound of cooked basmati rice onto a plate. Lay the chicken medallions over the rice, add a side of glazed honey carrots, and generously drizzle extra sauce over the top.
Enjoy !
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