Summary

Ingredients

• 500 g chicken breast fillet (s)
• 250 g mushrooms
• 3 spring onion (s)
• 125 ml white wine
• 200 ml cream
• 100 g cream cheese
• 200 ml water
• 0.5 teaspoon ½ chicken stock powder
• 1 teaspoon, heaped flour
• Salt and pepper, freshly ground
• some chili
• some oil

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Instructions

1. Cut the chicken breast fillet into small pieces, quarter the mushrooms and chop the spring onions. Briefly sear the meat in a pan or wok pan at medium temperature, then remove it, including the meat juice, and set aside. Now put the mushrooms in a little oil in the pan and fry for about 5 minutes, add the spring onions and fry briefly, then add the flour and sweat. Deglaze with the white wine and let it boil down briefly. Now add the cream, stir in the water and cream cheese, bring to the boil. Add the grainy broth, season with salt, pepper and a little chilli and season to taste. Finally add the meat together with the meat stock and heat it up. We like to eat ribbon noodles with it. Other noodles, rice or spaetzle also go well with it.