Chicken and mushroom sauce with noodles

Ingredients for 2 servings:

• 250 g chicken breast fillet(s)
• 250 g mushrooms
• 1 m.-sized onion(s)
• 2 tbsp oil
• salt and pepper
• 400 ml chicken broth
• 100 ml whipped cream
• 150 g peas (frozen)
• e.g. corn
• 200 g pasta
• Parsley
• possibly sauce thickener, light
• e.g. sour cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the chicken fillets, pat dry, and cut into cubes. Trim, clean, and slice the mushrooms. Peel and finely dice the onion. Heat oil in a pan. Brown the meat all over. Season with salt and pepper and remove. Brown the mushrooms and onion in the hot frying fat, turning occasionally, and season with salt and pepper. Return the meat to the pan. Pour in the stock and cream, add the peas, and bring to a boil. Simmer the sauce for 4-5 minutes, adding corn if desired. Cook the pasta. Wash the parsley, pat dry, and chop. Stir in half the parsley and, if desired, a sauce thickener, and bring back to a boil. Season with salt and pepper to taste. Drain the pasta. Remove the sauce from the heat, stir in sour cream if desired, sprinkle with parsley, and serve.