Summary

Ingredients

• 500 g chicken breast
• 400 g mushrooms
• 80 g Kat ham, diced
• 1 onion (s)
• 1 handful cocktail tomatoes
• 1 handful parsley

For seasoning:

• Sea salt and sugar in a ratio 5: 1
• Pepper, whiter
• Pepper, black

For the sauce:

• 1 dash white wine
• 200 ml cooking cream or heavy cream
• 1 tablespoon soy sauce, light
• 1 teaspoon, heaped cornstarch, to thicken, dissolved in a little cold water
• Vegetable oil for frying

For the side dish:

• 750 g hash browns, frozen

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Instructions

1. Cut the mushrooms into thin slices and season with 1 teaspoon of the salt and sugar mixture. Finely dice the onion and season with the salt and sugar mixture. Halve the cocktail tomatoes and season with the salt and sugar mixture. Chop the parsley. Cut the chicken breast into thin slices and season with 1 heaping teaspoon of the salt-sugar mixture and white pepper.
2. Put the diced Kat ham with a little vegetable oil in a cold pan, then fry until crispy brown over medium heat and remove from the pan.
3. The chicken breast slices over medium-high heat for a total of two minutes of both
4. Fry the sides, then take them out of the pan and add to the fried ham.
5. Fry the onion and mushrooms in the pan. Add a splash of white wine and let it boil. Add the cooking cream and soy sauce as well as cocktail tomatoes and parsley and bring to the boil.
6. Thicken the sauce with the dissolved cornstarch, bring to the boil and heat the sliced chicken with the ham and the beaten meat juice in the creamy mushroom sauce.
7. As a side dish, prepare the rösti corners in the oven at 200 ° C top / bottom heat for approx. 30 minutes according to the instructions.