Fricassee of Chicken
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 10 | pc | Chicken Breast , on the bone with the skin (125g) |
| 200 | g | Mushrooms, Button (Champignons de Paris) |
| 200 | g | Onions , button |
| 1 | l | KNORR Chicken Bouillon |
| 250 | ml | Knorr Cuisine Cooking Cream |
| KNORR Roux Brown | ||
| 4 | pc | Egg yolk |
Preparation
1. Seal off the chicken breasts in hot oil.
2. Remove from pan and toss mushrooms and onions in the same pan.
3. Place them in on top of the chicken.
4. Pour in the chicken bouillon and cream.
5. Cover with lid and bring to the boil, then simmer for 20 mins.
6. Remove the chicken from the pot.
7. Bring the sauce to the required consistency using roux blanc.
8. Pour a little sauce into the egg yolks and mix thoroughly.
9. Whisk back into the sauce and do not reboil.
10. Place the cooked chicken breasts into the sauce.
11. Serve sprinkled with chopped parsley.
