John Myers
Contents
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Ingredients
- 800 g Chicken breast fillet
- Oil
- Salt, freshly ground pepper
- 300 g Red onions
- 0,5 tsp Sugar
- 1 tsp Balsamic vinegar
- 400 g Mushrooms
- 350 ml Cream
- Sweet paprika powder
- 2 tbsp Tomato ketchup
- 1 pack Bacon
Instructions
- Wash the chicken fillets, pat dry and cut into strips about 11/2 cm thick.
- Heat the oil in a large pan, fry the chicken strips in portions on all sides, season with salt and pepper, remove from the pan and set aside.
- Peel and halve the onions and cut into thin slices. Steam the onion slices in the remaining frying fat while stirring until translucent, season with sugar and vinegar.
- Clean the mushrooms and cut into slices, add to the pan and fry them as well.
- Put the seared meat strips that you set aside in a greased baking dish. Mix the onion and mushrooms and spread over the chicken strips.
- Mix the cream with salt, pepper, paprika and ketchup. Put the sauce in the baking dish and mix well with the ingredients.
- Cover the tin in the refrigerator for 3-4 hours and let the shredded meat soak through.
- Cover the sliced chicken tightly with the breakfast bacon slices. Put the tin on the wire rack in the oven preheated to 200 degrees and cook for about 30 minutes.
- There was also homemade spaetzle and a leaf salad.
Nutrition
Serving: 100gCalories: 129kcalCarbohydrates: 1.8gProtein: 13.6gFat: 7.4g
