Summary

Ingredients

• 250 g mushrooms, fresh
• 300 g chicken breast fillet (s)
• 100 g lamb`s lettuce
• 1 dash vegetable oil
• 1 tablespoon sour cream
• 2 teaspoons Dijon mustard
• 150 ml milk
• 20 ml white wine, dry
• 2 tablespoon balsamic vinegar
• 1 tablespoon olive oil, extra virgin
• 20 g parmesan cheese
• nutmeg
• Salt and pepper, colorful

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Instructions

1. Fry the chicken breast fillet on both sides in a pan with vegetable oil, remove again and season with salt and pepper.
2. Clean the mushrooms, cut into slices and sauté in the same pan for 5-7 minutes. Stir in sour cream and 1 teaspoon mustard and season with salt, pepper and nutmeg. Add milk and white wine and place the meat on the mushrooms, cook for 5 minutes with the lid closed.
3. Mix the dressing in a shaker with balsamic vinegar, olive oil, salt and 1 teaspoon mustard. If necessary, dilute with milk or water. Mix the dressing with the salad and sprinkle with parmesan.