Creamy mushroom and chicken pan

Ingredients for 4 servings:

• 600 g chicken breast fillet(s) or turkey or pork
• 400 g mushrooms
• 50 g lean ham, diced
• 1 onion(s)
• 1 cup of Brunch Classic
• 1 jar white wine, dry
• 200 ml vegetable stock
• 2 tbsp oil for frying
• salt and pepper
• Parsley or chives
• some sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

creamy chicken strips with white wine and mushrooms

Wash the meat, pat dry, and cut into bite-sized pieces. Trim and quarter the mushrooms, and chop the onion. Heat 2 tablespoons of oil in a pan, fry the meat, and remove. Then fry the mushrooms. Just before they’re done, add the diced onion and diced ham and fry for about 3 minutes more. Return the meat to the pan and fry everything for another 5 minutes, until all the liquid has evaporated. Deglaze with the wine and add the vegetable stock. Reduce until about half the liquid remains, then stir in the brunch. Continue simmering until the desired consistency is reached, or thicken with a sauce thickener. Season with salt, pepper, and herbs. Serve with long-grain or wild rice and a mixed salad.