IDYLLIC CHICKEN TARRAGON FRICASSEE WITH PEAS AND MUSHROOMS

Ingredients /portion for 2 people/

  • 250g of Idyllic Chicken broth meat
  • ½ glass of Idyllic Chicken broth (or alternatively 1 Idyllic Chicken fillet approx. 250g + ½ glass of water + ½ chicken broth cube)
  • 6 medium mushrooms
  • ½ glass of frozen peas
  • 2 tablespoonfuls of dried tarragon
  • 100 ml of 30% cream
  • Salt, pepper for flavour
  1. Cut the broth meat into pieces.
  2. Put it in a pot, pour the broth or cut the raw chicken breast and pour water with the addition of broth cube.
  3. Add dried tarragon.
  4. Boil for broth meat or cook for 10 minutes under cover for raw meat.
  5. In the meantime, cut the mushrooms into quarters and brown them in butter.
  6. Add them to the meat in the broth.
  7. Add the peas and cook for an additional 5 minutes.
  8. Finally, add cream, season with salt and pepper (as desired).
  9. Boil.
  10. Serve with rice or any groats.
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