Summary

Ingredients

• 2 medium onion (s)
• 500 g mushrooms
• 4 chicken fillet (s), approx. 175 g each
• 8 slices bacon
• 4 tablespoon oil
• salt and pepper
• Paprika powder, noble sweet
• 2 tablespoon flour
• 200 g whipped cream
• 400 ml water
• 2 teaspoons chicken broth, instant
• 100 g mountain cheese
• 4 stalks parsley
• some oil

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Instructions

1. Preheat the oven to 175 ° convection.
2. Peel the onions and finely dice them. Clean the mushrooms, wash them if necessary and cut them into slices. Wash the chicken fillets, pat dry and wrap each with 2 slices of bacon.
3. Heat 1 tablespoon of oil in a pan. Fry the fillets vigorously all around. Season with pepper, remove. Heat 3 tablespoons of oil in the frying fat and fry the mushrooms while turning. Fry the onions briefly. Season with salt and pepper. Dust the flour over it and sweat it. Stir in 400 ml of water, cream and stock. Bring to the boil and simmer for approx. 5 minutes. Season the mushroom cream well with salt, pepper and paprika powder.
4. Lightly oil a baking dish, pour in the meat and mushroom cream. Grate the cheese and sprinkle over it. Baked in a preheated oven for approx. 20 - 25 minutes until golden brown. Wash and roughly chop the parsley. Arrange everything and sprinkle with parsley.
5. Boiled potatoes and a cool white wine go well with this.