Summary

Ingredients

• 500 g chicken breast, cut into strips
• 300 g mushrooms, fresh, sliced
• 2 piece (s) onion (s), cut into strips
• 1 cup cream
• 1 cup crème fraîche
• 3 teaspoons pesto, green
• 1 teaspoon mustard, sort to taste
• 2 clove (s) garlic, chopped
• salt and pepper
• Lemon juice
• 1 shot white wine
• Broccoli, 8 small florets, fresh or frozen
• olive oil

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Instructions

1. Sear the chicken breast in hot oil over high heat until light brown, but do not let it cook through and then place in a baking dish. Fry the onion and mushrooms, then mix with the meat.
2. Add white wine, mustard, garlic and pesto to the remaining liquid in the pan, stir in the cream and crème fraîche and season the sauce with pepper, salt and lemon juice. Pour over the meat and mushrooms. Put frozen broccoli (freshly blanched briefly) in the casserole.
3. Cover the mold with aluminum foil and place in the oven with hot air at 160 degrees (top / bottom heat 180 degrees) for 30 minutes. Then remove the foil and bake the casserole for another 15 minutes.
4. This goes well with rice or baguette and a colorful salad