Chicken strips in mushroom and mandarin cream

Ingredients for 2 servings:

• 400 g chicken inner fillet(s)
• 250 g mushrooms
• 250 ml cooking cream
• 1 can of tangerine(s)
• ½ vegetable onion(s)
• 100 g rice
• 500 ml salt water
• 20 g butter
• salt and pepper
• nutmeg
• Vegetable oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean and quarter the mushrooms. Finely dice half an onion. Drain and rinse the mandarin oranges. Cut the chicken into equal-sized cubes and sear them in a pan with a splash of vegetable oil along with the diced onion. Melt the butter in a saucepan, wash the rice thoroughly, and add it to the butter in the pan. Stir-fry the rice over high heat for about a minute, then deglaze with the lightly salted water. Simmer until the rice is cooked, stirring occasionally. When the onions are slightly translucent and the meat has taken on some color, add the mushrooms to the pan and sauté for about 2 minutes. Season with salt and pepper and stir in the cooking cream. Carefully stir in the mandarin orange segments and simmer over low heat for about 20 minutes, then reduce the heat to low. Alternatively, you can also add shredded pork or, as a vegan alternative, tofu to the dish. In this case, of course, without the butter in the rice.