Chicken Breast Fillets in Light Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 half chicken breast fillet (s) (approx. 125 g each)
- 500 g ribbon noodles
- Salt water
- 150 g canned mushrooms, whole heads
- 1 onion (s)
- 6 tablespoon flour
- 4 tablespoon butter
- 0.5 liter ½ chicken broth
- 200 g sour cream
- salt and pepper
- mustard
- possibly white wine, dry
Print Recipe
Pin Recipe Instructions
- Rub the mushrooms dry, cut into slices. Peel and dice the onion. Mix 4 tablespoon flour, pepper and salt in a deep plate. Wash the chicken fillets and pat dry. Cook the pasta in salted water according to the instructions on the packet.
- Turn the chicken breast fillets in the seasoned flour. Heat half of the butter in a large pan. Fry the chicken breast fillets over medium heat for about 8 minutes on both sides. Add the onion and mushrooms to the pan with the poultry and cook for 5 minutes. Cover and set aside.
- Heat the rest of the butter in a saucepan and sweat the rest of the flour in it. Gradually pour in the broth while stirring, simmer for about 5 minutes. Mix in the sour cream, season with mustard, salt and pepper.
- Mix the sauce with the poultry, mushrooms and onions. Serve with the pasta. The sauce gets a special taste if you add a little dry white wine.
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