Chicken fricassée with oyster mushrooms

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 1 tbsp butter
• 1 bunch of spring onions
• 200 g king oyster mushroom(s) (tasty, firm-fleshed cultivated mushroom)
• Salt
• Lemon pepper
• Allspice powder, or finely ground
• 1 pinch(s) saffron powder
• 2 tbsp almonds, ground
• 1 shot of dry white wine
• 100 ml chicken broth
• 100 g sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

something completely different and suitable for low carb, SiS

Rinse the chicken fillet in cold water, dry, and dice into bite-sized pieces. Wash and trim the spring onions, then thinly slice the white parts and diagonally slice the attractive green parts. Trim the king oyster mushrooms and slice them lengthwise. Melt the butter in a saucepan. Add the meat and the white parts of the spring onions and fry gently over medium heat, stirring constantly but without allowing the meat to brown too much. Add the king oyster mushrooms and season with salt, lemon pepper, allspice, and saffron. Cook for about 3 minutes, stirring occasionally. Add the ground almonds and the green parts of the spring onions, stir in, and deglaze with a dash of white wine. Bring to a boil briefly, then add the chicken stock and stir in the sour cream. Heat briefly again and season to taste.