Mushroom and zucchini pan with chicken

Ingredients for 3 servings:

• 250 g mushrooms
• 1 large zucchini
• 1 small onion(s)
• 2 garlic cloves
• 300 g chicken breast fillet(s) or chicken inner fillets
• 2 tsp chicken stock powder or vegetable stock powder
• 100 ml water, hot
• 2 tbsp vegetable oil
• 1 tbsp butter
• 250 g Knöpfle (spelt dumplings)
• 1 handful of parsley, flat
• 1 tsp flour
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Clean the mushrooms (do not wash) and slice them. Then halve and slice the zucchini. Halve the onion and garlic and also slice them thinly. Clean and trim the chicken, then cut into equal-sized pieces. Dissolve the stock powder in about 100 ml of hot water. Heat oil and butter in a pan, then sear the chicken. Once the meat starts to brown, add the onion and garlic and fry for about 3 minutes. Be careful not to burn the garlic. Add the mushrooms and zucchini to the pan, reduce the heat slightly, and pour in the stock. Cook everything for about 5 minutes. Now add the spelt dumplings and cook for another 5 minutes, stirring occasionally. Season to taste with salt, pepper, and nutmeg (Tip: I also add 2-3 dashes of Worcestershire sauce and a pinch of smoked paprika). To thicken, combine the flour with half a cup of cold water in a small bowl and stir into the pan. Simmer until the desired consistency is reached. Serve sprinkled with parsley.