Chicken Fricassee (chicken breast, black pepper, onion, potato)

[lubby]

6 bonless skinless chicken breasts sliced thin
1 large onion chopped
2 tbsp butter
2 tbsp olive oil
1 Tbsp dry thyme
2 Tsp gravy master or kitchen bouquet
2 cups hot water
1/3 cup flour
1 tsp salt
1 tsp black pepper
1 tsp parika
1 1/2 tbsp corn starch mixed into 1/4 cup water

In a large fry pan melt butter in olive oil,on medium high heat, when butter starts to foam and sizzle it's ready for the chicken. mix salt, pepper and parika into flour, dredge each cutlet in flour and place in pan. Cook on both side for 3 minutes, remove chicken from pan and add onion. Saute for 6 minutes. add chicken back to pan and add the hot water, thyme and gravy master. stir and cook covered 10 minutes. add cornstarch mixture and cook until mixture is thick. Serve over buttered noodles.

[phonelady61]

this sounds awesome lubby .. I cannot wait to try this ..

[lubby]

It is awesome and very easy to make, in 1/2 hour you have a delicious meal.

[MelanieGermany]

hmmm... why are so many people in the us using corn starch??? Melanie - from the home of the "Hühnerfrikassee" - Germany ( we never use corn starch, but everybody can do it his own way. In the "original" recipe Hühnerfrikassee is also white asparagus and peas)

[Gandalara]

Originally Posted by MelanieGermany

hmmm... why are so many people in the us using corn starch???

People in the U.S. use cornstarch, arrowroot, potato starch, sago, tapioca, guar gum, xanthan gum, eggs, and gelatin as thickeners. To name a few off the top of my head.

[lubby]

I made this tonight (again because it's my favorite) I served this with rotelle pasta and I mixed the pasta with heinz gravy, a little sour cream and some dill, Then I threw the chicken fricassee with the gravy that it makes. It was sooo good my husband was raving about it. I use cornstarch to thicken my sauces. I like a thick creamy gravy not watery gravy.

[lubby]

Originally Posted by MelanieGermany

hmmm... why are so many people in the us using corn starch??? Melanie - from the home of the "Hühnerfrikassee" - Germany ( we never use corn starch, but everybody can do it his own way. In the "original" recipe Hühnerfrikassee is also white asparagus and peas)

I looked up Hühnerfrikassee and this sounds very good too. I may try this one. I am 1/4 German by the way. What part of Germany are you from???

[maggie2101]

Sounds really good...I'm saving this to try later in the week.

Thanks!

[lubby]

Originally Posted by maggie2101

Sounds really good...I'm saving this to try later in the week.

Thanks!

Very easy and great with grated cheese on top.

[MelanieGermany]

I am living 20 minutes from Frankfurt am Main ( Center Germany), let me try to translate the "original" recipe:

Hühnerfrikassee

Boil a whole chicken in enough water and a little amount of chicken broth for about 1,5 to 2 hours! Let it cool down a bit, remove the skin ( not needed) and cut the chicken meat into pieces. Keep some chicken water ( the chicken broth) for the sauce ( about 20 oz?) - sorry, i do only know Liters :-)

Put 2 tablespoons of regular butter and 2 tablespoons of flour in a pan and let it melt, stir nonstop to avoid clot (?), deglaze with the chicken broth.

Mix 1 egg yolk with 1 can (or cup) cream, stir, add to pan, stir nonstop and don`t let it cook again!!!!

Cut champignons into quaters ( when they`re big), divide (?) WHITE asparagus in smaller pieces ( asparagus from a glass or can, if fresh, boil it first) add to pan, add also the chicken cubes.

also add some capers. if you want, you can add some young peas too

season with salt, pepper, lime juice and if you want, a little amount of white wine. ( or cognac).

no unhealthy corn starch needed. Trust me... europeans never use this stuff :-) a little flour is everything needed.

to garnish(?) some chopped parsley