Chicken strips "hunter style"

Ingredients for 2 servings:

• 200 g mushrooms, e.g. button mushrooms, oyster mushrooms
• 1 onion(s)
• 2 chicken breast fillets, 180 g each
• ½ bunch parsley
• 150 g spaetzle
• some salt and pepper
• 5 tbsp oil
• 50 ml white wine
• 100 ml chicken broth
• 150 ml cooking cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean and slice the mushrooms. Peel and dice the onion. Rinse the chicken breast fillets, pat dry, and cut into strips. Pick and chop the parsley leaves. Cook the spaetzle in plenty of boiling salted water according to the package instructions. Heat 3 tablespoons of oil in a large pan. Fry the mushrooms all over until golden brown, transfer them to a plate with the cooking juices, and wipe the pan clean. Heat 2 tablespoons of oil in the pan and fry the meat until light brown, seasoning with salt and pepper. Add the onions and fry briefly. Deglaze with the wine and reduce. Add the stock and cream and bring to a boil. Season with salt and pepper. Mix in the mushrooms and cooking juices. Drain the spaetzle, serve with the chicken strips and sprinkle with parsley. If children are eating with you, simply replace the wine with stock. Per serving: approximately 642 kcal