Summary

Ingredients

• 1 leek, cut into rings
• 6 mushrooms, sliced
• 300 g chicken breast fillet (s), shredded
• some olive oil
• 1 tablespoon butter
• 1 glass white wine
• 1 bunch parsley
• 250 ml cream
• salt and pepper
• 1 lemon (s)
• 1 chilli pepper (s), finely chopped

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Instructions

1. Heat the oil and butter in a large pan. Fry the leek, chicken, chilli pepper and mushrooms lightly in it, then deglaze with the wine and a small glass of water. Season with salt and pepper and cover diagonally and let simmer for 5-7 minutes. Add the parsley and cream, stir everything well, bring to the boil again and season with salt, pepper and lemon juice.
2. Arrange on plates with a lemon wedge each and serve with rice.