Chicken fricassee

Chicken fricassee: a classic French kitchen for an important dinner

Chicken fricassee. You you've never eaten a meat dish fricassee? It is a recipe of French origin. In practice it is a stew, usually made from white meat (chicken, calf, Rabbit but also lamb), cooked in a pan with butter and herbs. The sauce is thickened and bound with eggs and lemon. The dish takes on a golden color, a light and pleasant acidity, the sauce gets dense, creamy and very flavorful.

Is’ a dish that is prepared very quickly, just use a trick: use a meat cut into small pieces rather small. For example the chicken breast, it bakes in no time. I have added to the classic fricassee of diced carrots and celery, some’ Onion and chili and plenty of chopped parsley. Is’ a dish easy and hearty, It is a mixed salad and dinner is ready. You can follow this recipe for cooking the calf, cut as if it were a stew, the rabbit into pieces or lamb, always into pieces or chunks. If you want, you can find on the site much more CHICKEN RECIPES, Versatile white meat, lean and high in protein. For example,, the delicious CHICKEN all'arrabbiata, spicy and tasty. And look at the VIDEO RECIPE CHICKEN IN PAN, easy. Have a good day!

CHICKEN BREAST fricassee (French recipe)

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  • a whole chicken breast
  • 2 carrots
  • 3 sticks of celery
  • 1 white onion
  • a small piece of chili pepper
  • parsley, to taste
  • a teaspoonful of flour (5 grams)
  • 30 grams of butter (or if you prefer extra virgin olive oil)
  • vegetable stock or chicken stock or veal, to taste
  • salt and pepper, to taste
  • the juice of a lemon
  • 2 egg yolks


Rinse onion, carrot and celery, Remove husks and filaments and cut celery, Finely chop the onion and carrots into cubes. Chop the parsley and pepper.

FRY in a saucepan the vegetables in butter (or oil if you prefer to) for five minutes, then add flour, mix well and add chicken pieces. Brown the meat well on all sides, stirring constantly, then add half the parsley and pepper. Season with salt, pepper and cover with vegetable stock. Bake covered for 20 minutes or until the chicken won't be tender, then uncover and thicken the sauce over high heat.

Beat the egg yolks with the remaining lemon juice and parsley, turn off the heat, move the pan on a cold work surface and add the egg yolks and lemon emulsion, stirring quickly. The sauce should thicken but the egg should not tweak, but cook becoming thick and tying the sauce. Serve immediately. And Bon Appetit!

Chicken fricassee
Chicken fricassee

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THEODORA ALAMPI August 3, 2016 at 13:51

Hello I am Dory BUFFETTA blog! Really compliments for your blog and for your wonderful recipes/if you want to see me pass!

Simona January 10, 2016 at 15:20

Dear Ada,
This chicken is buonossimo and as Sunday lunch is perfect. But not with the salad, EH! ;-)))
I served with a polenta not too much soda, that with meat sauce, There is perfect
Once again thank you for your fantastic recipes!
Happy new year

Ada Parisi January 12, 2016 at 11:28

Simona, Thank you as always. ❤️


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