Summary

Ingredients

• 2 point chicken breast fillet (s) (TK)
• 750 ml broth, instant
• 125 ml white wine
• 1 can mushrooms, whole heads
• 1 can asparagus
• 1 can peas and carrots
• 100 g butter
• 3 tablespoon flour
• 150 g cream cheese (herbs)
• 3 tablespoon lemon juice
• salt
• pepper
• nutmeg

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Instructions

1. In a saucepan, bring 750 ml broth and 125 ml white wine to a boil over high heat. Add the thawed chicken breast fillets, reduce heat to medium, and simmer until the internal temperature reaches 74°C / 165°F, approximately 12-18 minutes.
2. Remove chicken from broth and cut into pieces. Reserve the cooking broth.
3. Drain the canned mushrooms, asparagus, and peas and carrots. Cut the asparagus and mushrooms into smaller pieces.
4. In a separate saucepan, melt 100 g butter over medium heat. Add 3 tablespoons flour and stir constantly for 1-2 minutes.
5. Gradually pour the reserved broth into the butter and flour mixture while stirring constantly to prevent lumps. Bring to a boil over medium-high heat.
6. Add the 150 g herb cream cheese and stir until completely dissolved, about 1-2 minutes.
7. Add the drained vegetables and cooked chicken to the sauce. Heat through for 2-3 minutes.
8. Stir in 3 tablespoons lemon juice and season to taste with salt, pepper, and nutmeg. If the sauce is too thick, thin with the reserved vegetable juice from the cans as needed.
9. Serve over rice, spaetzle, or noodles.