Entree: France – Fricassée de poulet (chicken fricassée)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
5 min
Cook
15 min
Total
20 min
Ingredients
- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each - 2 tbsp (30 g) butter - 3/4 cup (180 ml) heavy cream - 1 cup (150 g) peas (fresh or thawed frozen) - 1 1/2 cups cooked rice, approx. 8 oz (225 g) total - salt - black pepper
Instructions
1. Heat butter in a wide skillet over medium heat, season the chicken with salt and black pepper and brown on both sides until cooked through, then remove and keep warm; use the pan juices left in the skillet as the flavor base. 2. Pour in the heavy cream and bring to a low simmer, add the peas and return the chicken to the sauce; simmer gently 3–5 minutes so the sauce thickens and flavors meld, then serve the fricassée over the cooked rice.
Nutritional Information*
Per serving | Servings: 2
Calories: 819 kcal
Carbohydrates: 44.4 g
Protein: 47.9 g
Fat: 49.4 g
Saturated fat: 29.4 g
Cholesterol: 257 mg
Fiber: 3.8 g
Sugar: 6.4 g
Sodium: 279 mg
Potassium: 810 mg
Calcium: 99 mg
Iron: 3.22 mg
Vitamin A: 562 µg RAE
Vitamin C: 14 mg
Vitamin D: 1.4 µg
Generated: 2026-11-05T20:04:32+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.