Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 onion (s)
• 2 tablespoons oil
• 1 carrot (s)
• 250 g mushrooms
• 125 ml meat or vegetable broth
• 0.5 ½ bunch spring onion (s)
• 0.5 ½ bunch parsley
• 1 teaspoon lemon juice
• 2 tablespoon heavy cream
• 1 tablespoon flour, optional
• Salt and pepper from the mill

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Instructions

1. Cut the meat into cubes and the onion into wedges.
2. Heat the oil in a roasting pan, fry the onions and meat for 5 - 6 minutes, season well with salt and pepper, then deglaze with the stock. Peel the carrot, cut into pieces, add to the meat and let everything stew for 15 minutes. If necessary, add a little more broth.
3. Cut the spring onion into rings. Halve the mushrooms. Add both to the meat and let the goulash stew for another 1 - 2 minutes. Add the cream and season the dish with salt, pepper and lemon juice, or thicken with the flour if you wish. Put a few sprigs of the parsley aside, finely chop the rest and mix with the goulash.
4. Garnish the goulash with the remaining parsley and serve. This goes well with pasta, rice or potatoes.