Fry the chicken breast with the carcass in a saucepan in vegetable fat. Then add the chopped soup vegetables and fry them without them getting too brown. Leave the skin on the onion. When everything is well seared, deglaze with white wine and let it boil down. Then deglaze again with white wine and let it boil down again. The repeated boiling down intensifies the taste of the sauce that will be made later! Then cover everything with water and bring to the boil in a closed pot.
Remove the chicken breast and set aside. Let the broth simmer gently for about 1.5 hours.
Peel the chicken breast, remove two whole fillets from the bone and leave to cool. Return the chicken breast carcass to the pan and let it cook. After the cooking time, pour the broth through a sieve and spread the vegetables a little.
The broth now urgently needs to be degreased. Either you leave it in the refrigerator overnight and the next day simply lift off the layer of fat that has become solid or you carefully pour the whole thing through a fat separator jug. Degreasing is important, otherwise the roast fat will end up in the sauce and spoil the taste.
Clean the mushrooms (do not wash!), Remove the stems, quarter and fry in a little vegetable fat. Add the spring onions and fry briefly. Don`t let it get brown! Season with lemon juice, pepper and salt, set aside.
Put the defatted stock in a sauté pan (pan with a high rim), add a glass of sherry and let it boil down. Pour on the cream, let it boil down, pour on the cream, etc. This is how a fantastic sauce can be built up with a little patience. Finally stir the ice-cold butter pieces into the sauce, which should then no longer boil. Season with pepper, salt and the freshly ground chilli.
Cut the chicken breast into strips and fold into the sauce, add the mushrooms. Let everything in the sauce draw warm.
Rice goes well with it, of course, but potatoes also taste good.
You can drink the delicious wine that was also used for cooking.
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