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 slice them
2. Peel the onion and dice it
3. Rinse the chicken breast fillets, pat dry, and cut into strips
4. Pluck the parsley leaves and chop them
5. Heat 3 tablespoons of oil in a large pan over medium-high heat and fry the mushroom slices until golden brown, about 5-7 min
6. Transfer the mushrooms to a plate and wipe the pan clean
7. Heat 2 tablespoons of oil in the pan over medium-high heat and fry the chicken strips until light brown and cooked through (internal temperature 74°C / 165°F), about 8-10 min, seasoning with salt and pepper
8. Add the diced onion and fry for about 2 min
9. Deglaze the pan with the white wine and let it reduce for about 3-5 min
10. Add the chicken broth and cream to the pan and bring to a boil
11. Season the sauce with salt and pepper to taste
12. Meanwhile, cook the spaetzle in plenty of boiling salted water according to the packet instructions
13. Mix the cooked mushrooms back into the sauce
14. Drain the spaetzle
15. Serve the spaetzle topped with the chicken and sauce, sprinkled with chopped parsley