Summary

Ingredients

• 400 g minute schnitzel from chicken
• 250 g mushrooms, brown
• 125 grams bacon
• 1 onion (s)
• 1 clove garlic
• 1 shot white wine, semi-dry
• 25 g cream cheese
• 1 cup crème fraîche, approx. 200 g
• some parsley
• some salt and pepper
• butter
• 1 dash olive oil

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Instructions

1. Dice the onion, finely chop the garlic, cut the bacon slices into pieces - about four equal pieces from one slice - and fry everything in the pan with the butter and olive oil. Add the sliced mushrooms and fry with them.
2. Also cut the chicken schnitzel into strips and add to the pan. Fry everything a little and then add a dash of white wine and simmer for about 5 - 10 minutes with the lid closed and at medium temperature. Then remove the lid and increase the temperature so that the liquid boils down. When there is just some liquid left, add the processed cheese and stir in until it has melted. Finally add the beaker of crème fraîche and stir until creamy. Then season to taste with a little salt and pepper and add parsley as desired.
3. Alternatively, you can also use herbal processed cheese and diced bacon. Tastes good too.
4. The whole serving has about 17 carbohydrates, so perfect for low carb.
5. I always enjoy low carb noodles with it, but thanks to the creamy consistency, it also tastes very good on its own.
6. 450 Kcal per serving