John Myers
Ingredients for 3 servings:
- 400 g chicken fillet(s)
- 500 g mushrooms, halved
- 150 ml balsamic vinegar
- 100 ml vegetable stock
- 150 g Gorgonzola or Roquefort, if you like it spicier
- 5 tsp crème fraîche
- Salt
- 5 tsp pepper
- 2 onions, red
- 2 bunches of spring onions
- some chives
- some garlic powder
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Chicken fillets, less midnight than simply dark
Brown the fillets with the halved mushrooms in a little oil and salt. Add the balsamic vinegar and bring to a boil. Add the stock and pepper. Simmer for 5 minutes until the acidity has completely dissipated. Add the crème fraîche and Gorgonzola and continue simmering until the sauce thickens and becomes creamy. Season with salt and garlic. Then chop the spring onions and slice the onion into rings. Remove the dish from the heat and stir in the onions. Let it stand for a moment. Garnish with chives.
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