John Myers
Ingredients for 4 servings:
- 4 large chicken breasts
- 5 tbsp soy sauce, dark
- 5 tbsp vegetable oil
- e.g. curry powder
- e.g. paprika powder
- n. B. Pfeffer
- 2 cloves garlic, finely chopped
- 1 bunch of spring onions, cut into rings
- 750 g mushrooms
- 250 g herb cream cheese
- e.g. fresh parsley, finely chopped
- n. B. Chives, fresh, finely chopped
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes
Cut the chicken breasts into bite-sized pieces and mix well with the soy sauce, oil, and spices. Marinate for at least 1 hour. Fry briefly in a hot pan, turning frequently. Remove the meat and set aside. Sauté the finely chopped garlic and finely sliced spring onions in the remaining juices in the pan until softened. Add the quartered mushrooms. Cover the pan and simmer over medium heat, stirring frequently until the mushrooms are tender. Stir in the herb cream cheese and add the meat back in. Just before serving, add fresh herbs (parsley or chives) to taste. Anything goes well as a side dish; we prefer rice.
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