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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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 (360 ml) cooked rice, approx. 8 oz (225 g) total
- salt
- black pepper

Show original ingredient measurements

- 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.