Summary

Ingredients

• 300 g chicken breast
• 100 g Emmentaler
• 100 ml cremefine
• Balsamic vinegar, red
• 1 teaspoon sugar
• 0.25 ¼ scoop mozzarella
• 100 g chanterelles, fresh
• 1 egg (s), optional
• 1 clove garlic
• salt and pepper
• some ginger powder
• Onion spice
• Garlic granules
• cinnamon
• Tomato flakes
• turmeric
• coriander
• Paprika powder, noble sweet
• cardamom
• nutmeg
• Savory
• Spaetzle, ready-made, also homemade, or penne
• olive oil

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Instructions

1. Clean the mushrooms (not under running water) and cut into pieces.
2. Put a teaspoon of olive oil in a pan and lightly fry the mushrooms (on low heat).
3. Wash the chicken breast and cut into fine small strips and add to the mushrooms in the pan, increase the heat. When the chicken is well done, deglaze with a little red balsamic vinegar and let it reduce. Add 1 teaspoon of sugar, caramelize and then continue cooking on a low flame.
4. Season with a little ginger powder, ground onion and garlic spices, a little cinnamon, red tomato flakes, a little turmeric, sweet paprika, very little cardamom and nutmeg, a little coriander, savory. Use these spices extremely sparingly. Season with salt and pepper and stir well. Add the spaetzle (or penne) to the pan, stir well and let it heat up for a moment.
5. Add an egg and stir well over medium heat (the egg can also be left out). Add about 50 ml of water and 100 ml of Cremefine. Then immediately add the mozzarrella and Emmental cheese to the pan and let the cheese melt until it pulls strings.