Summary

Ingredients

• 200 g mushrooms (e.. mushrooms, kin oyster mushrooms)
• 1 onion (s)
• 2 chicken breast fillet (s) (180 g each)
• 0.5 ½ bunch parsley
• 150 g spaetzle
• some salt and pepper
• 5 tablespoon oil
• 50 ml white wine
• 100 ml chicken broth
• 150 ml cream, (cooking cream)

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Instructions

1. Clean the mushrooms and cut into slices. Peel and dice the onion. Rinse the chicken breast fillets, pat dry and cut into strips. Pluck the parsley leaves and chop. Cook the spaetzle in plenty of boiling salted water according to the instructions on the packet. Heat 3 tablespoons of oil in a large pan. Fry the mushrooms all over until golden brown, place on a plate with the bratsud and wipe the pan.
2. Heat 2 tablespoons of oil in the pan and fry the meat until light brown, adding salt and pepper. Add onions and fry briefly. Deglaze with wine and let it boil down. Add the stock and cream and bring to the boil. Season with a little salt and pepper. Mix in the mushrooms and the bratsud.
3. Drain the spaetzle, serve with the sliced chicken and sprinkled with parsley. If children eat too: simply replace the wine with broth.