John Myers
Ingredients for 4 servings:
- 400 g minute chicken schnitzel
- 250 g mushrooms, brown
- 125g bacon
- 1 onion(s)
- 1 garlic clove(s)
- 1 shot of white wine, semi-dry
- 25 g cream cheese spread
- 1 cup of crème fraîche, approx. 200 g
- some parsley
- some salt and pepper
- butter
- 1 dash of olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
makes you full
Dice the onion, finely chop the garlic, cut the bacon into pieces – about four equal pieces from one slice – and fry everything in a pan with butter and olive oil. Add the sliced mushrooms and fry. Cut the chicken schnitzel into strips and add them to the pan. Brown everything a little, then add a splash of white wine and simmer with the lid closed and on medium heat for about 5-10 minutes. Then remove the lid and increase the heat so that the liquid reduces. When there is just a little liquid left, add the processed cheese and stir until melted. Finally, add the cup of crème fraîche and stir until creamy. Season with salt and pepper and add parsley if desired. Alternatively, you can also use herb processed cheese and diced bacon. It also tastes good. The whole portion has about 17 carbohydrates, making it perfect for a low-carb diet. I always enjoy it with low-carb pasta, but its creamy consistency makes it delicious on its own, too. 450 kcal per serving
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