Chicken schnitzel in wild mushroom cream sauce

Ingredients for 3 servings:

• 300 g wild mushrooms, preferably mixed, fresh or frozen
• 600 g chicken breast
• salt and pepper
• 1 small onion(s)
• 1 tsp lemon juice
• 1 tsp, leveled mustard
• 100 ml cream
• Oil for the pan
• 3 tbsp flour, for the chicken breast schnitzel
• Roux, to thicken the sauce

Instructions

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

Clean and chop the wild mushrooms. Frozen mushrooms are best used frozen. Cut the chicken breast lengthwise into small schnitzels. Finely dice the onion and sauté in a little oil in a pan. Add the mushrooms and a little water (about 100 ml – depending on how much sauce you want) and let it simmer with the lid on for a few minutes. Meanwhile, season the chicken schnitzels with salt, pepper to taste, and flour. If you prefer, you can replace the schnitzels with shredded meat (without coating them in the flour). Season the shredded meat after frying in the pan. Season the mushroom sauce, add mustard, lemon, and cream, and thicken with a little roux. Season the sauce to taste, but be careful with the salt, as the schnitzels are also seasoned. In a non-stick pan with a little oil, fry the schnitzels on both sides until lightly browned. Then pour the finished mushroom sauce over the schnitzels in the pan and cover. It’s best to remove them from the heat immediately so they can simmer for a short time, but don’t cook any further. Serve with rice or French fries.