Chicken fricasse

Directions

• In a pan on the fire, add ¼ cup (tea) of unsalted butter or 50 grams;
• Add 2 tablespoons of olive oil or 25 grams;
• Add ¾ cup (tea) of chopped onion or 1 medium onion or 105 grams;
• Fry a little;
• Add ½ tablespoon of crushed garlic or 3 medium garlic cloves or 8 grams;
• Add ¼ cup (tea) of tomato paste or 58 grams;
• Add 2 tablespoons of mustard or 28 grams;
• Mix and let it boil a little;
• Add 2 cups (tea) of water from the cooking of the chicken or 420 grams or ml;
• Mix;
• Add ½ teaspoon of black pepper or 1 gram;
• Add ½ tablespoon of salt or 8 grams;
• Add ½ tablespoon of oregano or 1 gram;
• Add 1 teaspoon of chimichurri 2 grams;
• Mix;
• In a blender, add 1 can of corn without the canned water or 200 grams;
• Add 2 cups of water from the cooking of the chicken;
• Add 1 box of cream or 200 grams;
• Add 1 and ½ cup of cream cheese or 300 grams;
• Beat well for 5 minutes;
• Transfer to the chicken pan;
• Mix and bring to a boil;
• Transfer to a platter;
• Add 150 grams of sliced ​​mozzarella;
• Bake at 180 degrees until the mozzarella melts and browns;
• Add 150 grams of potato straw;
• Your chicken fricassee is ready!