Chicken strips in horseradish cream sauce

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• e.g. nutmeg, freshly grated
• 3 small onions
• 4 tbsp oil
• 300 g peas, frozen
• 125 ml vegetable stock
• ½ cup cream, approx. 100 g
• 1 piece(s) horseradish root(s), approx. 4 cm, alternatively from the jar
• salt and pepper
• 1 pinch(s) of sugar
• e.g. fresh parsley for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

Rinse the chicken breast fillet and pat dry. Then cut into strips and season with freshly grated nutmeg. Mix together and let stand for about an hour. Peel the onions, halve them, and also cut them into strips. Heat a pan and add the oil. Fry the chicken strips in batches until crispy. Then remove them from the pan and fry the onions in the frying fat for 1 to 2 minutes. Stir in the peas and fry for about 3 minutes until al dente. Deglaze with vegetable stock and cream and simmer gently for about 3 to 4 minutes. Meanwhile, peel and finely grate the fresh horseradish. Add this to the vegetables along with the chicken strips and mix. Season with salt, pepper, and a pinch of sugar. Wash the parsley, chop it dry, and sprinkle it over the dish before serving. Serve with spaetzle or rice. Tip: If you like a lot of sauce, double the liquid ingredients and thicken it slightly if necessary.