Quick Chicken Fricassee - cooking recipe

Ingredients

3 tbsp butter
1 None onion, thinly sliced
3 tbsp flour
2/3 cup white wine
1 2/3 cups chicken stock
1/2 cup heavy cream
2 None bay leaves
14 oz boneless skinless chicken breasts, cut into slices
6 oz asparagus, trimmed and cut diagonally into 1 inch pieces
4 oz mushrooms, quartered
1 pinch cayenne pepper
1 pinch sugar
1 dash lemon juice
4 stalks tarragon leaves, finely chopped

Preparation

Melt the butter in a large skillet on medium heat. Add the onions and dust with the flour. Cook and stir until the onions are pale and golden. Add the wine, stock, cream and bay leaves and bring to a boil. Reduce hear to low; simmer for 3-4 mins, stirring occasionally. Add the chicken, asparagus and mushrooms to the sauce. Cook 10 mins longer.
Season the fricassee with the cayenne pepper, sugar and lemon juice to taste. Sprinkle the dish with the chopped tarragon just before serving. Serve with rice or crusty bread.