Summary

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Tastes good with ribbon noodles or with spaetzle.