Chicken, Leek And Mushroom Fricassee - cooking recipe

Ingredients

2 cups chicken stock
7 oz chicken breast, cut into small strips
1 tbsp butter
2 1/2 oz button mushrooms, quartered
1 1/2 tsp all-purpose flour
3/4 cup skim milk
1/3 lb carrots, cut into thick matchsticks
1/4 lb leek, thinly sliced
1/4 lb salsify, cut into fine strips
2 oz frozen peas
2 tbsp fresh parsley, chopped
None None lemon juice, to taste + lemon zest, to garnish
1/4 lb long grain rice

Preparation

Bring stock to a boil, add chicken, reduce heat and cook gently for 15 mins. Remove chicken and set aside 3/4 cup stock. (Reserve the remainder for another recipe).
Melt butter in a saucepan and saute mushrooms for 3 mins. Add flour and cook, stirring, for 1 min. Gradually whisk in 3/4 cup stock then milk. Add carrots, leek and salsify and cook for 5 mins to soften. Return chicken to pan with peas, parsley and add lemon juice to taste. Season to taste.
Meanwhile, cook rice in boiling, salted water for 12 mins or until tender. Drain and distribute between serving dishes. Add chicken and vegetables and serve sprinkled with lemon zest.