Summary

Ingredients

• 400 g spaetzle
• 250 g mushrooms
• 200 g pickled cucumber (s)
• 600 g chicken breast fillet (s)
• 200 g cherry tomato (s)
• 1 onion (s)
• 150 ml beer, light
• 0.5 liter ½ chicken broth
• 100 ml cream
• 3 tablespoon mustard, grainier
• salt and pepper
• 2 tablespoon cornstarch
• 1 tablespoon butter
• nutmeg

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Instructions

1. Cook the spaetzle in salted water according to the instructions on the packet. Clean the mushrooms, rub them with a damp cloth and cut in half. Cut the cucumber into half slices. Cut the fillets into pieces. Wash tomatoes and cut in half. Peel and dice the onion. Fry the meat in portions in the frying oil, remove. Sauté the onion in the frying oil. Fry the mushrooms and cucumber in it. Deglaze with beer and soup. Add the cream and bring to the boil. Stir in mustard. Bring to the boil and season with salt and pepper. Mix the starch and 2 tablespoons of cold water until smooth, add to the sauce, simmer. Add the meat and tomatoes and heat. Toss the drained spaetzle in the hot butter. Season with salt and nutmeg.
2. Arrange everything. A green salad goes well with it.