Cheese spaetzle with chicken breast and chanterelles

Ingredients for 3 servings:

• 300 g chicken breast
• 100 g Emmental cheese
• 100 ml Cremefine
• Balsamic vinegar, red
• 1 tsp sugar
• ¼ ball of mozzarella
• 100 g chanterelles, fresh
• 1 egg(s), optional
• 1 clove(s) garlic
• salt and pepper
• some ginger powder
• onion seasoning
• Garlic granules
• Cinnamon
• tomato flakes
• turmeric
• coriander
• Paprika powder, sweet
• cardamom
• nutmeg
• savory
• e.g. Spätzle, ready-made, also homemade, or Penne
• olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Clean the mushrooms (not under running water) and cut into pieces. Add a teaspoon of olive oil to a pan and lightly fry the mushrooms (on low heat). Wash the chicken breast and cut into small, thin strips. Add it to the pan with the mushrooms, then increase the heat. Once the chicken is cooked through, deglaze with a little red balsamic vinegar and reduce. Add 1 teaspoon of sugar, let it caramelize, and then continue to cook on low heat. Season with a little ginger powder, ground onion and garlic spice, a little cinnamon, red tomato flakes, a very small amount of turmeric, sweet paprika, a very small amount of cardamom and nutmeg, a little coriander, and savory. Use these spices sparingly. Season with salt and pepper and stir well. Add the spaetzle (or penne) to the pan, stir well, and let it heat through for a moment. Add an egg and stir well over medium heat (you can omit the egg). Add about 50 ml of water and 100 ml of Cremefine. Then immediately add the mozzarella and Emmental cheese to the pan and let the cheese melt until it begins to pull together.