Fricassee sauce

Prepare the ingredients according to the list. We will cook the fricassee sauce, adhering to the recipe of French cuisine. Chicken fillet is washed, dried and cut into small cubes about one centimeter thick and no more than three centimeters long. We put a piece of butter in a frying pan, melt it over high heat, fry the chicken fillet on high heat in melted butter so that all the juices remain inside the meat, then it will be juicy, the meat should turn white, but you do not need to let a ruddy crust form on it. Squeeze the juice from half a lemon onto the meat, no more than one tablespoon of lemon juice, add salt, nutmeg, pepper and flour, mix, fry for a couple more minutes. Pour in half the cream and chicken broth, mix. It happens that the cream curdles under the influence of high temperature, to avoid this, reduce the heat to a minimum when the sauce begins to boil. Cover the pan with a lid and simmer the meat in the sauce for about 15 minutes over low heat. Beat the yolks of chicken eggs with a whisk and mix with the remaining cream until a homogeneous mixture is formed. Pour the prepared mixture into the pan to the meat, mix. Let the sauce boil, keep the dish on the fire for a few more minutes under the lid and turn off the fire. The fricassee sauce is ready. It remains to prepare a side dish to taste. Rice, buckwheat and mashed potatoes are perfect for this sauce.
Fricassee is not only a delicious dish, but also very useful, because it consists mainly of easily digestible protein with various amino acids, and it contains little fat and carbohydrates. Chicken meat contains B vitamins, vitamins A, E, D, calcium, phosphorus, magnesium, iron, zinc, folic acid. Therefore, such a dish is recommended to be included in the menu for mental and physical exertion, pregnant women, elderly people and children, as well as people suffering from gastritis and other stomach diseases, cardiovascular diseases.