Chicken fillets in curry mushroom sauce

Ingredients for 4 servings:

• 2 bunch of spring onions
• 500 g mushrooms, fresh
• 4 chicken breast fillets, approx. 200 g each
• 8 slices of breakfast bacon
• 2 tsp curry
• 2 tbsp flour (flour mix), light, or comparable gluten-free flour
• 2 tsp vegetable broth
• 200 g cream (rice cream)
• 100 g cheese (pizza melt)
• n. B. Salt
• n. B. Pfeffer
• 1 sprig of fresh parsley for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Gluten-free, lactose-free, dairy-free

Wash the chicken breast fillets and pat dry. Wrap each with two slices of bacon. Heat 2 tablespoons of olive oil in a pan, preferably one suitable for frying. Sear the fillets vigorously for about 2-3 minutes on each side, then remove from the pan. Trim and wash the spring onions and slice them into thin rings. Trim and slice the mushrooms. Add the remaining oil to the previously used pan and briefly sauté the mushrooms and spring onions. Season with salt and pepper, add the curry powder. Sprinkle the flour over the fillets and sauté. Dissolve the vegetable stock in 400 ml of hot water and gradually stir into the vegetables. Finally, add the rice cream. Simmer for about 5 minutes, then season to taste. First, place the meat, then the sauce, in a baking dish and sprinkle with the pizza cheese. If you don’t like pizza cheese or don’t have it, you can omit it. Bake in a preheated oven at 200°C (top/bottom heat) or 175°C (fan oven) for 20 to 25 minutes. Wash and roughly chop the parsley, and sprinkle it over the finished casserole. Serve with pasta (gluten-free, of course) or rice.