Chicken and mushroom pan with lamb's lettuce

Ingredients for 4 servings:

• 250 g mushrooms, fresh
• 300 g chicken breast fillet(s)
• 100 g lamb’s lettuce
• 1 dash of vegetable oil
• 1 tbsp sour cream
• 2 tsp Dijon mustard
• 150 ml milk
• 20 ml dry white wine
• 2 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• 20 g Parmesan
• nutmeg
• Salt and pepper, colorful

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Brown the chicken breast fillet on both sides in a pan with vegetable oil, remove from the pan, and season with salt and pepper. Clean and slice the mushrooms, then sauté in the same pan for 5-7 minutes. Stir in the sour cream and 1 teaspoon of mustard and season with salt, pepper, and nutmeg. Add the milk and white wine and place the meat on top of the mushrooms. Cook for 5 minutes with the lid closed. Combine the dressing in a shaker with the balsamic vinegar, olive oil, salt, and 1 teaspoon of mustard. Thin with milk or water if desired. Mix the dressing with the salad and sprinkle with Parmesan cheese.