1. Wash, dry, and clean the chicken breast. Place in a large pot and add the veggie broth. The meat should be covered slightly with the broth. Bring to a boil, then reduce the heat a bit and let the meat simmer for about 12 minutes. Prepare the rice according to the packet instructions.

2. Remove the cooked meat from the stock and place it on a plate. Pour the veggie stock from the pot into a large cup and set aside – you need that later for the sauce. Peel and finely chop the onion.

3. Place the pot back on the stove, add a small amount of the butter and melt. Add the chopped onion and sauté until soft and glossy. Add the remaining butter and allow it to melt. Next, add the flour and let it cook in the melted butter for a moment. Deglaze with the white wine, then gradually add the reserved veggie broth and stir well. Start with only about 17 fl. oz. (500ml) of the broth and add more later, if necessary. The sauce should be quite thick. Add the heavy cream and lemon juice and season well with salt and pepper.

4. Cut the chicken into small pieces and add together with the frozen veggies to the pot. Bring everything to a boil and let the Fricassee simmer for another 5 minutes or so. Stir often so nothing burns. If the sauce has thickened too much, stir in a bit more of the veggie broth until you get the right consistency. If necessary, season with some more salt and pepper.

5. Add the Chicken Fricassee in bowls together with the rice, sprinkle with some chopped parsley, and serve with lemon wedges on the side (optional).