Chicken, Leek And Mushroom Fricassee

• 2 cups chicken stock
• 7 ounces chicken breast cut into small strips
• 1 tablespoon butter
• 2 1/2 ounces button mushrooms quartered
• 1 1/2 teaspoons all purpose flour
• 3/4 cup skim milk
• 1/3 pound carrots cut into thick matchsticks
• 1/4 pound leek thinly sliced
• 1/4 pound salsify cut into fine strips
• 2 ounces frozen peas
• 2 tablespoons fresh parsley chopped
• lemon zest
• lemon juice
• 1/4 pound long-grain rice

1. 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).
2. 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.
3. 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.

chicken stock, chicken, butter, mushrooms, flour, milk, carrots, frozen peas, parsley, lemon zest, lemon juice, longgrain rice

Taken from www.yummly.com/recipe/Chicken_-Leek-and-Mushroom-Fricassee-1410267 (may not work)