Summary

Ingredients

• 400 ml poultry stock
• 400 g skinless chicken breasts
• 250 g mushrooms
• 1 onion (s), finely chopped
• 1 tablespoon parsley, finely chopped
• 100 ml white wine
• 150 ml crème fraîche
• 2 tablespoon olive oil
• 20 g butter
• 20 g flour
• Salt and pepper, whiter

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Instructions

1. Knead the flour and softened butter with a fork. Clean the mushrooms and cut into slices. Finely chop the onion and parsley. Cut the chicken breasts into strips.
2. Reduce the poultry stock by approx. 1/3, let simmer for 5 minutes. Thicken with flour and butter, cook again and stir.
3. Heat the olive oil in a pan, fry the chicken breast strips, add onions and mushrooms and sauté and stir again and again. Then deglaze with white wine and add the bound poultry stock. Bring to the boil briefly, refine with creme fraiche, season to taste and sprinkle with parsley.
4. This goes well with pasta or rice and salad.