Mary Berry’s Chicken and Asparagus Fricassee is made with tender chicken breasts, fresh asparagus, oyster mushrooms, leeks, garlic, white wine, double cream, mint, and basil. This delicious Chicken and Asparagus Fricassee recipe creates a flavorful and creamy dinner that takes about 30 minutes to prepare and can serve up to 4 people.
This Chicken and Asparagus Fricassee Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Chicken and Asparagus Fricassee Ingredients:
- 3 tbsp (45 ml) olive oil
- 250g (9 oz) oyster mushrooms, halved
- 4 skinless and boneless chicken breasts (about 150g/5oz each), sliced into thick pieces
- 1 small leek, sliced
- 1 clove garlic, crushed
- 150ml (5 fl oz) white wine
- 150ml (5 fl oz) double cream
- 200g (7 oz) asparagus spears, stalks sliced into rounds and tips reserved
- 1 tbsp chopped mint leaves
- 1 tbsp chopped basil leaves
How To Make Mary Berry Chicken and Asparagus Fricassee?
- Prepare the mushrooms: Heat 1 tablespoon of the olive oil in a large frying pan. Add the mushrooms, season with salt and pepper, and fry over high heat for 3–4 minutes until golden and any liquid has evaporated. Remove from the pan and set aside.
- Cook the chicken: Heat another 1 tablespoon of oil in the same pan, season the chicken pieces with salt and pepper, and fry over medium-high heat for 4–6 minutes until just cooked. Remove from the heat and set aside.
- Sauté the leek and garlic: Add the remaining 1 tablespoon of oil to the pan and gently fry the leek for 3–5 minutes until softened. Add the crushed garlic and fry for an additional 30 seconds.
- Prepare the sauce: Pour the white wine into the pan with the leek and garlic, bringing it to a boil for 2–3 minutes to reduce by half. Stir in the double cream and cook for another 1 minute to slightly reduce the sauce.
- Combine and simmer: Return the fried chicken pieces and mushrooms to the pan, simmering for a few minutes until everything is heated through and the chicken is fully cooked with no traces of pink in the middle.
- Cook the asparagus: Meanwhile, cook the asparagus in boiling salted water for 2–3 minutes. Drain and add to the chicken mixture along with the chopped mint and basil leaves. Season to taste and serve hot with potatoes.
Recipe Tips:
- Use Fresh Asparagus: Fresh asparagus tastes better and has a nice crunch. Don’t use canned or frozen ones because they can be too soft and lose their bright color.
- Don’t Overcook the Chicken: Cook the chicken just until there’s no pink left in the middle. If you cook it too long, it can become dry and tough, so keep an eye on it.
- Let the Wine Reduce: When you add the wine, let it cook until half of it is gone. This makes the flavor stronger and keeps the sauce from being too thin.
- Serve Right Away: This dish tastes best when served hot. The sauce will get thicker as it cools, so try to serve it immediately for the best flavor and texture.
- Add Seasoning Slowly: Taste the dish as you cook and add salt and pepper little by little. This helps you get the flavor just right without adding too much.
What To Serve With Chicken and Asparagus Fricassee?
This creamy Chicken and Asparagus Fricassee pairs well with mashed potatoes, steamed rice, crusty bread, or sautéed green beans. It can also be served alongside a fresh salad, roasted vegetables, buttery noodles, or garlic bread for a full and delicious dinner.
How To Store Leftovers?
- Refrigerate: First, let the leftover Chicken and Asparagus Fricassee cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Chicken and Asparagus Fricassee is not recommended for freezing because the cream sauce can separate and the texture of the asparagus may become mushy. It’s best to enjoy this dish fresh or after refrigerating.
How To Reheat Leftovers?
- In The Oven: Preheat your oven to 180°C (350°F). Place the Chicken and Asparagus Fricassee in an oven-safe dish, cover with foil, and heat for about 15-20 minutes until warmed through.
- In The Microwave: Transfer the Chicken and Asparagus Fricassee to a microwave-safe dish. Cover and reheat on medium power for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Place the Chicken and Asparagus Fricassee in a pan over medium heat. Stir occasionally and heat for about 5-7 minutes until fully warmed, adding a splash of water or broth if the sauce is too thick.
Mary Berry Chicken and Asparagus Fricassee Nutrition Facts
Serving Size: 1 serving
- Calories: 430
- Total Fat: 27g
- Saturated Fat: 10g
- Cholesterol: 115mg
- Sodium: 340mg
- Potassium: 780mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 32g
Try More Mary Berry Recipe:
- Mary Berry Garlic Mushroom Penne Gratin
- Mary Berry Pork Stroganoff
- Mary Berry Paella
- Mary Berry Sticky Chicken
Mary Berry Chicken and Asparagus Fricassee
Description
Mary Berry’s Chicken and Asparagus Fricassee is made with tender chicken breasts, fresh asparagus, oyster mushrooms, leeks, garlic, white wine, double cream, mint, and basil. This delicious Chicken and Asparagus Fricassee recipe creates a flavorful and creamy dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the mushrooms: Heat 1 tablespoon of the olive oil in a large frying pan. Add the mushrooms, season with salt and pepper, and fry over high heat for 3–4 minutes until golden and any liquid has evaporated. Remove from the pan and set aside.
- Cook the chicken: Heat another 1 tablespoon of oil in the same pan, season the chicken pieces with salt and pepper, and fry over medium-high heat for 4–6 minutes until just cooked. Remove from the heat and set aside.
- Sauté the leek and garlic: Add the remaining 1 tablespoon of oil to the pan and gently fry the leek for 3–5 minutes until softened. Add the crushed garlic and fry for an additional 30 seconds.
- Prepare the sauce: Pour the white wine into the pan with the leek and garlic, bringing it to a boil for 2–3 minutes to reduce by half. Stir in the double cream and cook for another 1 minute to slightly reduce the sauce.
- Combine and simmer: Return the fried chicken pieces and mushrooms to the pan, simmering for a few minutes until everything is heated through and the chicken is fully cooked with no traces of pink in the middle.
- Cook the asparagus: Meanwhile, cook the asparagus in boiling salted water for 2–3 minutes. Drain and add to the chicken mixture along with the chopped mint and basil leaves. Season to taste and serve hot with potatoes.
Notes
- Use Fresh Asparagus: Fresh asparagus tastes better and has a nice crunch. Don’t use canned or frozen ones because they can be too soft and lose their bright color.
- Don’t Overcook the Chicken: Cook the chicken just until there’s no pink left in the middle. If you cook it too long, it can become dry and tough, so keep an eye on it.
- Let the Wine Reduce: When you add the wine, let it cook until half of it is gone. This makes the flavor stronger and keeps the sauce from being too thin.
- Serve Right Away: This dish tastes best when served hot. The sauce will get thicker as it cools, so try to serve it immediately for the best flavor and texture.
- Add Seasoning Slowly: Taste the dish as you cook and add salt and pepper little by little. This helps you get the flavor just right without adding too much.
Mary Berry Chicken and Asparagus Fricassee