Creamy Mushroom Chicken Pan

Summary

Ingredients

• 600 g chicken breast fillet (s) or turkey or pork
• 400 g mushrooms
• 50 g ham, lean, diced
• 1 onion (s)
• 1 cup Brunch Classic
• 1 glass white wine, dry
• 200 ml vegetable stock
• 2 tablespoon oil for frying
• salt and pepper
• Parsley or chives
• some sauce thickener

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Instructions

1. Wash, dab and cut the meat into bite-sized pieces. Clean and quarter the mushrooms, chop the onion.
2. Heat 2 tablespoons of oil in a pan, fry the meat and remove. Then fry the mushrooms just before they are done, add the onion pieces and the diced ham and fry for about 3 minutes. Put the meat back in the pan and fry everything again for about 5 minutes until all the liquid has evaporated.
3. Deglaze with the wine and add the vegetable stock. Reduce until about half of the liquid is left and stir in the brunch. Let simmer until the desired consistency is reached or thicken with a sauce thickener. Season to taste with salt, pepper and herbs.
4. It goes well with long grain and wild rice and a mixed salad.