Classic fricase

4 servings
40 min

Translated "Fricase" (French fricassée - "all sorts of stuff, " from the verb fr. fricasser, "fry, stew"). It is usually prepared from white tender meat, but meat on the bone can also be used: veal, pork, lamb, rabbit meat. There are recipes with pigeon meat, other game and even fish.

How to make a classic fricase? Prepare the products. Fricase can be made from any fillet, the most delicate is obtained from the breast. The cream for this recipe can be any fat, but remember that the higher the fat percentage of the foods you use, the higher the calorie content of the dish will be. I used 10%.

Wash the fillet under cool water and dry well. Remove the films and veins as possible, as well as the rest of the fat. Cut the fillet across the fibers into medium pieces.

Melt the butter in a frying pan over a medium heat and fry the fillet on it for about 10-12 minutes until lightly blushed.

Then pour in 1/2 cup hot water, cover the pan with a lid, reduce the heat to below average and simmer the chicken for 10 minutes (the liquid will have to practically evaporate).

Pour in a glass of cream, salt a little and continue stewing for another 10 minutes.

Add the flour, mix well so that no lumps form. If there is little liquid, add a little water, mix until homogeneous. Next, pour in the raw yolk and mix again quickly. Add water to the required consistency of gravy (I needed almost 1/2 cup of water, you can add cream - if desired).

Add salt, pepper and lemon juice to taste.

Add a little shredded fresh greens, cover and hold on the off stove for a couple more minutes. That's it, chicken is ready in French! It's good to serve rice, mashed potatoes, vegetables as a side dish. Enjoy your meal!

Important! An improperly selected frying pan can spoil even the nicest recipe. All the details on how to choose the perfect pan for different dishes read here.

Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Chicken can be replaced with turkey or any other type of meat you wish. But keep in mind that in this case, the cooking time and calorie content of the dish will change.