Swabian chicken pan

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 1 onion(s)
• 300 g mushrooms
• 200 g peas
• 1 bunch of parsley
• 400 g Spätzle, from the refrigerated section
• 200 g cream
• 200 ml vegetable stock
• 2 tbsp butter
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Rinse the meat with cold water, then pat dry and cut into wide strips. Peel the onion, halve it, and cut it into strips. Clean and quarter the mushrooms. Finely chop the parsley leaves. Heat 1 tablespoon of the butter in a large pan and fry the chicken breast strips. Season the meat with salt and pepper, then remove it from the pan. Add the remaining butter to the pan and fry the onion and mushrooms. Add the cream and stock, stir in the peas, bring to a boil, and simmer for 5 minutes. Add the spaetzle and meat and simmer for another 2 minutes. Remove the food from the pan and serve sprinkled with parsley.