Sliced chicken with Spinach Leaves and Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- 250 g spinach leaves, frozen or fresh
- 250 g mushrooms
- 0.5 ½ cup Cremefine for cooking
- 100 g cream cheese
- 250 ml vegetable stock
- salt and pepper
- Chili powder or flakes
- Oil for frying
- chives
- Flour
- 1 medium onion (s)
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into bite-sized pieces, season well with salt, pepper and chilli and fry briefly in a saucepan with a little oil. Not too long or it will be too dry. Then take the shredded meat out of the pot and set it aside.
- Sweat the onion and garlic in the oil and meat juice until translucent, then add the quartered mushrooms and fry them. Add the thawed spinach leaves and cook.
- Now deglaze everything with the vegetable stock, bring to the boil briefly and add Cremefine and the processed cheese. Briefly bring to the boil again.
- Now put the shredded meat back into the pot to heat it up again. Thicken the sauce with a little flour if you like and season with the spices.
- Tastes good with ribbon noodles or with spaetzle.
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