Ingredients (serves 6):

600g cooked chicken or chicken breast

100g margarine

90g flour

250ml milk

750ml chicken stock

60g capers

pepper

salt

1tbsp lemon juice

1tbsp worcestersauce

320g glass asparagus

170g can button mushrooms

Instructions:

1. Remove all bones and skin of chicken. Tear apart the meat into small chunks. Drain fluid of mushrooms and asparagus into separate container. Slice mushrooms and cut asparagus in small chunks.
2. Make bechamel sauce as following: Add margarine to cooking pot and let it melt on low heat. Add flour and stir until creamy. Add milk slowly while continuously stirring, then add the chicken stock. Let it simmer a bit to thicken the sauce. Lastly, stir in the mushroom and asparagus fluid.
3. Add the capers with its fluid.
4. Add salt, pepper, worcestersauce and lemon juice to taste.
5. Add chicken meat, asparagus and mushrooms and let it warm up on low heat.
6. Cook rice.

https://www.kochbar.de/rezept/97014/Huehnerfrikassee-mit-Kapern/drucken/personen/6.html