Chicken Fricasse Classic Recipe

This chicken fricasse is a French recipe that is so moist and so flavorful and is a minimal recipe, so it requires very few ingredients. I love making it to enjoy a simple elegant meal where the flavors of the individual foods I’m eating are able to shine.

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Chicken Fricasse Recipe
Chicken Fricasse
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What do I need to make Chicken Fricasse?

  • Chicken breast. The star of the show.
  • Onion. Adds flavor to the roux.
  • Butter. Partner to flour in the roux.
  • Flour. Partner to butter in the roux.
  • Chicken stock. Creates the sauce.
  • Bay leaf. Adds flavor to the sauce.
  • Celery. Adds flavor to the sauce.
  • Thyme. Adds flavor to the sauce.
  • Parsley. Adds flavor to the sauce.
  • Egg yolk. Part of liaison.
  • Heavy cream. Part of liaison.
  • Lemon juice. Enhances flavors of everything involved.
  • Salt. Enhances flavors of everything involved.
  • Pepper. Enhances flavors of everything involved.
Chicken Fricasse Recipe
Chicken Fricasse
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I love eating it with mashed potatoes, especially ones with some extra flavor like garlic, rosemary, or paremsan. I’d also pair this dish with my Sage Honey Glazed Brussel Sprouts and Apple recipe. These Creamy Cucumbers would also be great! Click here to view my sides recipes.

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More French Recipes.

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Chicken Fricasse Recipe

This chicken fricasse is a French recipe that is so moist and so flavorful and is a minimal recipe, so it requires very few ingredients.
Prep Time 5 mins
Cook Time 35 mins
Course Main Course
Cuisine French

Equipment

  • Large sauce pan
  • Tongs
  • Bowl

Ingredients
  

  • 1 chicken breast
  • 1/2 onion small dice
  • 2 tbsp butter
  • 2 tbsp flour all-purpose
  • 1 cup chicken stock
  • 1 bay leaf
  • 1 piece of celery
  • 1 handful parsley
  • 1/4 tsp thyme
  • 1 egg yolk beaten
  • 1/4 cup heavy cream
  • 1 lemon juiced
  • To taste salt
  • To taste pepper

Instructions
 

  • Cut chicken breast into thin fillets and season both sides with salt and pepper.
  • Melt butter in large sauce pan over low to medium heat. Add chicken and onions and saute lightly so chicken is seared on both sides, but not brown.
  • Add flour to pan and carefully stir until the it has all dissolved. Gradually stir in enough chicken stock to cover the chicken and bring to a simmer, while stirring. Add celery, parsley, thyme, and bay leaf.
  • Cover the pan and reduce to low heat for 30 minutes, or until the chicken is cooked. Combine egg yolk, heavy cream, lemon, salt, and pepper.
  • Remove chicken from pan. Cook the sauce until thick and add egg yolk, heavy cream, lemon, salt, and pepper mixture. Simmer until thick and pour sauce over chicken.

Notes

  • Be sure not to brown the chicken during the searing process. You just want to get the outside of the chicken cooked, but it shouldn’t have much color to it yet.
  • Cook on medium to low heat and stir frequently.

Thank you for reading my Chicken Fricasse recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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LadyFinger Savoiardi Biscuits Recipe

Dairy FreeVegetarian

Calling all home bakers! Ladyfingers are simply a dessert you need to know how to make. These classic ladyfinger biscuits are quick and simple to make at home. And yes, of course you could go to that nice Italian store that sells the pricey imported cookies, but where’s the fun in that?

Now, keep in mind that homemade ladyfingers are not the same as store bought ones. The commercial savoiardi biscuit tends to be more crisp and firm than the homemade ladyfingers, which are more soft and pliable.

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What are Ladyfinger biscuits?

Ladyfingers are sweet, light, dry, egg-based, sponge biscuits. They are called ladyfingers because they are kinda shaped like fingers. They are notorious for being an essential ingredient in the dessert we all know and love: tiramisu. They’re also known as boudoir biscuits, sponge biscuits, sponge fingers, and savoiardis.

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I feel like everyone always assumes these biscuits originated in Italy because of their famous connotation to tiramisu. But really, Ladyfingers originated in the late 15th century in Savoy, which today is parts of France, Switzerland, and Italy. They were created to mark the occasion when the King of France came to visit. Later, they were given the name Savoiardi.

Today, the recipe remains very similar to traditional one.

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Want the secret ingredient for a perfect Ladyfinger?

Fold, don’t mix. The definition of folding is to carefully add a light, airy mixture (in this case egg whites) to a thicker, heavier mixture. This has to be done carefully so that the egg whites don’t deflate and lose all of the air that was beaten into them.

So essentially, the secret ingredient to a perfect homemade ladyfinger is air!

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The eggs

Since this is an egg-based recipe, you need to make sure your handling your eggs correctly. Separate the egg whites and yolks during the prep. Mix the egg white with half of the listed sugar with a electric hand mixer until it forms thick peaks. Mix the egg yolks with other half of the listed sugar with a hand whisk until it becomes light in color.

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Why the powdered sugar?

The powdered sugar melts into the surface of the ladyfinger and creates an ever so delicate, sweet crust.

Let them cool completely before working with them.

When they are fresh out of the oven, they are delicate on the inside and just a bit crisp on the outside. If you don’t wait for them to cool, you risk the ladyfingers falling apart. When you leave them to cool completely they will firm up and get crispier on the outside and spongy on the inside.

Please just let them cool completely, especially if you’re making tiramisu. The biscuit will be able to soak up the coffee and rum mixture so much better if it is stale.

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What other recipes can I use these cookies in other than Tiramisu?

Ladyfingers can be eaten as is, but they really shine in recipes where they are soaked in a syrup or other liquid. So, without a shadow of a doubt, this is the kind of cookie that goes great in tiramisus. However, they also work well in icebox cakes, eclairs, trifles, and so much more. Watch my video demonstrating this recipe below so you can make ladyfinger desserts like a professional!

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Making an egg-free version of this recipe is simple! Just substitute the eggs for butter and you’re good to go. Let me know if you’d be interested to see a full recipe on egg-less ladyfingers in the comments below!

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Ladyfinger Savoiardi Biscuits Recipe

Ladyfingers are sweet, light, dry, egg-based, sponge biscuits. They are called ladyfingers because they are kinda shaped like fingers and they are notorious for being an essential ingredient to the dessert we all know and love: tiramisu.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine French, Italian, Swiss
Servings 4 people
Calories 285 kcal

Equipment

  • Baking pan
  • Piping bag
  • 2 bowls
  • Whisk
  • Electric hand mixer
  • Sifter

Ingredients
  

  • 3 egg whites
  • 2 egg yolks
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 1 tbsp corn flour
  • 1 tsp baking powder
  • 1/4 cup powdered sugar
  • 1 tbsp butter

Instructions
 

  • Preheat oven to 375 degrees.
  • Add egg whites and half of sugar to a bowl and mix using an electric mixer until fluffy. Set aside.
  • Add egg yolks and other half of sugar to a bowl and mix using a whisk until combined. Pour into egg white mixture.
  • Sift all-purpose flour, corn flour, and baking powder into the egg white bowl and fold ingredients together to form dough.
  • Scoop dough into piping bag and set aside.
  • Generously butter baking pan.
  • Pipe cookies onto baking pan to 2 inches length.
  • Generously sift powdered sugar onto cookies before placing in oven.
  • Bake for 15 minutes and enjoy!

Video

Notes

  • Be sure to fold the mixture together in step 4. Folding ensures that you don’t undo all the whipping you did with the egg whites in step 1. This has to be done carefully so that the egg whites don’t deflate and lose all of the air that was beaten into them.
  • Sift all dry ingredients to avoid lumps.
  • Wait for them to cool before handling since when they are fresh out of the oven, they are delicate on the inside and just a bit crisp on the outside. If you don’t wait for them to cool, you risk the ladyfingers falling apart.
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Baked Herb Crusted Tomatoes

Dairy FreeVeganVegetarian

Sometimes I have tomatoes that I just don’t know what to do with, and that’s when this recipe comes in handy.

Tomatoes are often overlooked when it comes to actually cooking them. Instead, they’re mostly used in salads and sandwiches. But, don’t underestimate the deliciousness of an oven baked tomato. And an herb crusted on at that.

My dad made this recipe when I was younger so I ate these often growing up, and let me tell you; there’s just something about Italian tomatoes that is just unmatched. Even simply in the color. But that’s besides the point.

This recipe pairs great with a meaty protein or even a pasta dish. These tomatoes even make great appetizers! They’re so simple to make, and you can keep any left over filling in the fridge for the next time you want to make this unique side dish.

Baked Herb Crusted Tomatoes

  • Servings: 4 people
  • Difficulty: easy
  • Print

Tomatoes are often overlooked when it comes to actually cooking them. Instead, they're mostly used in salads and sandwiches. But, don't underestimate the deliciousness of an oven baked tomato. And an herb crusted on at that.

Ingredients

  • 4 tomatoes
  • 1 handful fresh parsely, chopped
  • 1/2 handful fresh basil, chopped
  • 2 cloves garlic, minced
  • 1/4 cup panko bread crumb
  • 1 tsp parmesan
  • 1 tbsp olive oil
  • salt, to taste

Directions

  1. Preheat oven to 375 degrees.
  2. Cut tomatoes in half and place in a baking tin with the flesh facing up. Salt the tomatoes and drizzle with olive oil. Set aside.
  3. In a bowl, combine parsley, basil, garlic, panko, and parmesan. Mix well.
  4. Using a spoon, or your hands, place the herb mixture on the tomatoes.
  5. Place tomatoes in oven and bake for 45 minutes to an hour, or until the herbs are golden brown and the tomatoes are wrinkling. Enjoy!

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Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Classic French Omelette Recipe

Gluten FreeDairy FreeVegetarian

French omelettes are superior to American omelettes in my opinion. They are actually very similar, but they are cooked and folded very differently. With American omelettes, you fold one time in half and cook over low medium heat. This produces a slightly crispy omelette. But a French omelette is a whole different thing; you almost more roll, rather than fold the omelette, and you cook over a gentle, low heat. This creates a soft, velvety omelette with a silky interior.

This is the classic recipe so it just just topped with chives, but you can also make omelette au fromage where you add cheese to the omelette right before folding. I don’t know what it is but something about French omelettes feels lighter than regular omelettes, and in the morning that’s exactly what I need.

For the exact technique, check out my video on this recipe below!

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Classic French Omelette Recipe

  • Servings: 1 person
  • Difficulty: easy
  • Print

French omelettes are superior to American omelettes in my opinion; they are just irresistible a soft and velvety!.

Ingredients

  • 3 large eggs
  • 1 tbsp butter
  • 1 tbsp fresh chives, chopped
  • salt, to taste

Directions

  1. In a bowl, crack the eggs, add salt, and whisk until mixture is a thin liquid.
  2. In an 8 inch pan over low heat, add butter and melt. Spread around all edges of the pan to prevent the omelette from sticking later.
  3. Once completely melted, add egg mixture and scramble until the eggs begin to thicken.
  4. Once most of the egg liquid is scrambled, start spreading the mixture on the pan to create a round shape. Use spatula to flatten down edges
  5. Once round, flat, and even, use a spatula to begin folding. Start from the side closest to you, and make a small fold. Then continue folding until you’ve reached the last fold.
  6. Fold the last edge of the omelette into a plate. Top with chives and enjoy!

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Vegan Strawberry Waffles With Strawberry Syrup Recipe

Dairy FreeVeganVegetarian

Waffles are my favorite breakfast in the morning. They are so versatile and can be made in so many different ways. For this recipe I made strawberry waffles by pureeing one cup of strawberries and including them into the waffle mixture. By using this technique you can flavor your waffles with anything you want, and even make them healthier! Imagine pumpkin waffles, apple cider waffles, or banana waffles… the possibilities are endless.

The warm strawberry syrup adds extra goodness! My favorite way to cook these waffles is just long enough for the outside to be crispy but the inside be soft, and then pour the strawberry syrup while hot right before serving. If you love strawberries and waffles, then you should definitely try this recipe out.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

“Strawberry

  • Servings: ”2
  • Difficulty: ”easy”
  • Print

”Fluffy

– 1 cup flour
– 1/4 cup plant based milk
– 4 tbsp sugar
– 1 cup strawberries, blended
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tbsp flax seed + 2 tbsp warm water
– 1/2 tsp salt
– 1 tsp vanilla extract

“Strawberry


– 1/4 cup strawberries
– 1/4 cup water
– 2 tbsp sugar

“Strawberry

  1. Combine flour, baking soda, baking powder, and salt in one bowl.
  2. Combine sugar, blended strawberries, flax seed egg, and vanilla extract in seperate bowl.
  3. Add the wet mixture to the dry mixture and mix until combined. Do not overmix.
  4. Pour mixture onto waffle maker and cook until edges are crispy.
  5. Serve with strawberry syrup.
  6. [recipe-directions title=“Strawberry Syrup”
  7. Combine all ingredients in a small pot and cook on low to medium heat until mixture becomes a syrup, approximately 5-10 minutes.
  8. Serve with strawberry waffles.

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