John Myers
Ingredients for 4 servings:
- 4 chicken breast fillet(s), natural
- 2 tbsp parsley
- some salt
- some pepper, white, preferably freshly ground
- some Worcestershire sauce
- 1 tbsp flour
- 1 tbsp sauce thickener
- 1 tbsp rapeseed oil, sesame oil also works
- 200 g mushrooms, preferably sliced
- 3 tbsp onion(s), diced
- 1 tbsp vegetable broth, instant
- 250 g coffee cream, 4%
- 100 ml white wine
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Treat the meat as usual (rinse, pat dry), cut into thin strips, season lightly with salt, and coat in flour. Heat the oil in a pan and fry the strips until golden brown. Add the diced onion and fry for a while. Then deglaze with white wine and reduce slightly. Pour in the coffee cream and stir in the stock and sauce thickener. Finally, add the mushrooms and simmer for about 5 minutes (on low heat). Finally, season with Worcestershire sauce and garnish with parsley. Serve with either rice or hash browns. I’ve also eaten it with duchess potatoes and croquettes.
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