John Myers
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Ingredients
- 2 other grilled Chicken breasts **
- 20 g Butter
- 1 tablespoon Ham cubes
- 1 Onion
- 200 g Mushrooms
- 4 Spring onions
- 100 ml Vegetable broth
- 50 ml White wine
- 200 ml Cream
- 1 crushed Gravy cubes
- Salt and pepper
- Red chilli flakes
Instructions
- ** When we eat a grilled chicken, the breasts are always left over - because we don't like to eat so much meat at once. You have to come up with something for the leftovers. The leftovers were also the mushrooms. And this is how I prepared it today:
- Clean "fresh" mushrooms and cut into slices. Mine were already in slices in the freezer. I already explained exactly how I freeze mushrooms in my tips. Dice the onion and slice the spring onions. Put a pair of green vents aside, they will be used for garnishing.
- Fry the ham cubes with butter in a pan, add the onion cubes and fry until translucent, then add the mushrooms and fry until the moisture has evaporated. Now add the spring onions and fry them briefly, deglaze with the stock, wine and cream, season with the gravy, salt, pepper and chilli flakes and let the sauce simmer very gently until it becomes creamy (it works very quickly). If more sauce is needed, broth can be added, but then you need a little sauce thickener.
- Season to taste and place the chicken breasts in the sauce to warm up. Let it steep for a few more minutes. Arrange on plates and serve sprinkled with the green vents. Good Appetite!!
- Today there was potatoes - but pasta, spaetzle or rice would also go well.
Nutrition
Serving: 100gCalories: 159kcalCarbohydrates: 1.9gProtein: 3.4gFat: 15g
