Delicious chicken fricassee with rice

For the chicken fricassee with rice recipe, first cut the chicken breast into small pieces. Here it is important not to make them too thin or too thick, otherwise they could dry out during frying or remain raw in the middle. From my experience, 2 cm thick pieces are ideal.

Peel and chop the onion and carrots. I prefer small cubes, but you can choose the shape and size as you prefer.

Heat the butter in a large pot and sauté the chicken until nicely browned. This gives the dish a deep and delicious flavor.

Add the onion and carrots and sauté for a few minutes until the onion is soft and translucent.

Sprinkle the flour over the chicken and mix well to avoid lumps. The flour helps thicken the sauce and gives the fricassee its typical consistency.

The next step is to add the chicken broth. It is important to stir in the broth slowly to obtain an even sauce.

Finally, add the cream and simmer the fricassee over medium heat for 20 minutes.

While the fricassee is cooking, cook the rice according to package directions. I recommend starting the rice a little earlier so that it is ready at the same time as the fricassee.

Finally, season the chicken fricassee with salt, pepper and lemon juice and garnish with fresh parsley and asparagus slices. Arrange on the plate with the rice and enjoy.