John Myers
Ingredients for 4 servings:
- 500 g chicken breast fillet(s)
- 250 g leaf spinach, frozen or fresh
- 250 g mushrooms
- ½ cup Cremefine for cooking
- 100 g cream cheese spread
- 250 ml vegetable stock
- salt and pepper
- Chili powder or flakes
- Oil for frying
- chives
- Flour
- 1 m.-sized onion(s)
- 2 cloves garlic
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
quick and easy
Cut the chicken breast into bite-sized pieces, season generously with salt, pepper, and chili, and fry briefly in a pan with a little oil. Don’t cook for too long, or it will become too dry. Then remove the minced meat from the pan and set aside. Sauté the onion and garlic in the oil and meat juices until translucent, then add the quartered mushrooms and fry. Add the thawed spinach leaves and cook. Deglaze everything with the vegetable stock, bring to a boil briefly, and add the Cremefine and the processed cheese. Bring to a boil again briefly. Then return the minced meat to the pan and reheat. Thicken the sauce with a little flour, if desired, and season to taste. Tastes good with tagliatelle or spaetzle.
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