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Chicken pan with mushrooms and tomatoes

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Ingredients for 3 servings:

  • 400 g chicken fillet(s)
  • 2 spring onions
  • 4 tomatoes
  • 250 g mushrooms, fresh
  • 200 g crème fraîche
  • 300 g ribbon noodles or spaetzle
  • oil
  • salt and pepper
  • Sugar
  • herbs, Italian
  • e.g. cornstarch, for binding

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

delicious fresh

Brown the meat in a pan with a little oil until well-cooked. In the meantime, wash the spring onions and slice them into thin rings. Wash and quarter the tomatoes, trim the mushrooms, and slice them thinly. Add the spring onion rings to the pan with the meat and let them brown slightly in the cooking juices. Then add the mushrooms and sauté. Stir in the crème fraîche and season with pepper, salt, sugar, and Italian herbs. Finally, fold in the tomatoes. Thicken with a little cornstarch, if desired. Meanwhile, cook the pasta in salted water and drain.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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