Chicken breast fillet in mushroom cream sauce

Ingredients for 3 servings:

• 3 chicken breast fillets
• 2 onions
• 400 g mushrooms
• 100 ml white wine
• 500 ml cream
• ½ bunch parsley
• ½ bunch chives
• salt and pepper
• 3 tsp vegetable stock powder
• chili flakes
• 1 tsp paprika powder
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peel and dice the onions. Trim, halve, and slice the mushrooms. Preheat the oven to 175°C (top/bottom heat). Heat a little oil in a pan and fry the onions until translucent. Add the mushrooms and fry until the mushrooms have significantly reduced in size. Deglaze the mushrooms with white wine and allow the liquid to reduce slightly. Pour in the cream and add the herbs, salt, pepper, stock powder, chili flakes, and paprika. Allow the liquid to reduce slightly. Meanwhile, season the breast fillets with salt and pepper and sear briefly on both sides in a separate pan. Place the breast fillets in a baking dish, pour the sauce over them, and place in the preheated oven for about 30-35 minutes. Serve with tagliatelle or rice and a green salad.