John Myers
Ingredients for 3 servings:
- 500 g chicken breast
- 400 g mushrooms, fresh
- 1 cup whipped cream
- ½ cup sour cream
- 100 g herb cheese spread
- 1 shot of white wine
- 200 g leaf spinach, frozen
- n. B. Oil
- e.g. butter
- salt and pepper
- Paprika powder
- Herbs of Provence
- 500 g spaetzle
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Clean and slice the fresh mushrooms. Cut the chicken breast into small pieces and season with salt, pepper, and paprika. Add a little oil and a small knob of butter to a non-stick pan and heat. Then add the chicken strips to the pan and fry on all sides. Add the sliced mushrooms a little later and fry together with the chicken strips until golden brown. Deglaze with a splash of white wine. Add the cream, sour cream, and processed cheese to the pan and season with salt, pepper, and Provençal herbs until desired flavor is achieved. Now add the frozen spinach leaves and bring everything to a boil, stirring occasionally. In the meantime, boil the water for the spaetzle and cook the spaetzle according to the package instructions, so that both the sauce and the spaetzle can be served together at the end. Rice also tastes good instead of the spaetzle.
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