Summary

Ingredients

• 500 g nocchi from the refrierated shelf
• 200 g mushrooms
• 1 onion (s)
• 1 clove garlic
• 600 ml vegetable stock
• 150 ml cream
• 500 g chicken breast fillet (s)
• 0.5 ½ bunch parsley
• 0.5 ½ bunch chives
• 1 teaspoon tarragon
• 150 ml white wine, dry but fruity
• 1 tablespoon clarified butter
• 200 g processed cheese, possibly reduced fat
• some oil

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Instructions

1. First, dice the onions and garlic as small as possible. Clean the mushrooms and cut into strips. Cut the chicken breast into goulash-sized cubes. Chop (but do not mix) all herbs.
2. Fry the onions and garlic in hot clarified butter. Then deglaze with white wine and let it boil down well. Then fill up with the broth and cream and continue to simmer. Add the processed cheese and continue to simmer. When the whole is reduced in half, add the gnocchi and herbs (except for the tarragon).
3. At about the same time fry the chicken breast with a good drop of oil and add the tarragon. Season to taste with salt and pepper.
4. After frying, add the chicken breast to the sauce with the gnocchi and simmer a little. Season to taste with salt and pepper.