Chicken fricassee with capers - a recipe

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Chicken fricassee with capers - a recipe

The right amount of capers

Keys to success chicken fricassee with capers

Obtain first all the ingredients and then you can start already.

  1. Rinse the chicken breast briefly under cold water and pour it into a pot of boiling salted water.
  2. Let the chicken cook for about 20 minutes.
  3. In the meantime, put the asparagus in slightly salted water and cook it for 10 minutes.
  4. Now you can drain the peas and carrots and place in a large pot.
  5. Now it is time to cook the sauce for the chicken fricassee. Heat some of this half a stick of butter and make a roux of four to five tablespoons of flour, 500 ml of water, salt and pepper. Note, however, that when preparing the roux avoid lumps, and use best a whisk.
  6. Boil the sauce briefly.
  7. Meanwhile, the chicken should be ready. This can be very easy to check by broach the meat briefly. If it is no longer pink, it is finished and you can use it according to taste either in cubes or strips.
  8. Enter the chicken now to the peas and carrots.
  9. The asparagus should now be completed. Pour off this and cut it into smaller pieces also.
  10. Now enter the asparagus to the other ingredients and add the sauce for the chicken fricassee on the ingredients.
  11. Now really need to know the capers. Before you add this to the chicken fricassee, you boil it briefly.
  12. Now enter the capers added and serve the chicken fricassee with rice or potatoes.
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