John Myers
Ingredients for 2 servings:
- some butter or oil
- 2 chicken breasts, cut into small pieces
- 1 onion(s)
- 100 g mushrooms, sliced
- 1 tbsp flour
- 1 ¼ dl beef bouillon, instant powder
- 1 dl cream
- salt and pepper
- lemon juice
- possibly wine
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
one of our favorite recipes, adapted from Züri Gschnetzelt
Heat the oil or butter and brown the meat (not too brown). Then add the finely chopped onion and stir. Add the sliced mushrooms and fry lightly (the meat shouldn’t get too brown). Sprinkle the flour (I use semi-white flour, but white flour will probably work too) over the mixture and mix well. Then deglaze with the stock (I always make the stock twice as strong as the package says to give it a nice flavor). Stir well. Then add the cream and simmer for about 10 minutes. Add a little more or less depending on the consistency of the sauce. Taste occasionally and season with salt and pepper. If it needs a bit more acidity, add a squeeze of lemon juice. If you like, you can use a little less cream/stock and replace it with wine. This goes well with hash browns, fries, croquettes, a slice of toasted bread, depending on what you have at home.
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