Chicken fricasse always reminds me of my childhood. But the court has therefore far from being out of date. Here you get to know the low -histamine variant.
Ingredients: 4 portions
- 500 g chicken breast fillet
- 1 corners
- 2 carrots
- 250 g of asparagus white
- 375 ml of chicken broth or Histaminikus vegetable broth
- 100 ml of cream
- Salt, paprika noble sweet
- Federation Peterslei
- 1 - 2 teaspoons of potato flour
Preparation:
- Cook the corn on the cob in salted water for 20 minutes.
- Cut the chicken breast fillet into small pieces.
- Clean the vegetables and cut them into small pieces. Season the chicken breast fillet with salt and peppers and fry briefly in oil. Take out of the pan.
- Fry the asparagus in butter, add the carrots and deglaze with broth. Add the cream and the chopped parsley and let everything simmer for 15 minutes until the asparagus is bite -proof.
- Add the meat and simmer for another 5 minutes.
- Submit the corn from the corn cobs with a sharp knife and add to the fricassee.
- Dissolve 2 teaspoons of potato flour in a 1/4 cup of cold water and gradually stir in until the fricassee has reached the desired consistency.
Side dishes: rice