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 oven to 175°C (347°F) with convection setting.
2. Peel and finely dice the onions. Clean the mushrooms and slice them. Wash the chicken fillets, pat dry thoroughly, and wrap each one with 2 slices of bacon.
3. Heat 1 tablespoon of oil in a large pan over medium-high heat. Fry the wrapped fillets on all sides for 3-4 minutes until browned. Season with pepper and remove from the pan.
4. Add 3 tablespoons of oil to the same pan over medium-high heat. Fry the mushroom slices for 3-4 minutes, stirring occasionally. Add the diced onions and fry for 2 minutes. Season with salt and pepper.
5. Sprinkle 2 tablespoons of flour over the mushroom mixture and stir for 1 minute. Pour in 400 ml of water, 200 g whipped cream, and 2 teaspoons instant chicken broth. Stir well and bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes. Season with salt, pepper, and paprika powder to taste.
6. Lightly oil a baking dish. Place the wrapped fillets in the dish and pour the mushroom cream sauce around them. Grate the mountain cheese and sprinkle evenly over the top.
7. Bake for 20-25 minutes until the cheese is golden brown. While baking, wash and roughly chop the parsley.
8. Arrange on a serving plate and sprinkle the parsley over the top.