Mushroom and chicken pan without cream

Ingredients for 2 servings:

• 2 small chicken breast fillets
• 2 tbsp oil
• ½ tsp salt and pepper
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tsp smoked paprika powder
• 1 m.-sized onion(s)
• 500 g mushrooms, brown
• 2 tsp flour
• 100 ml broth
• 50 ml milk
• 150 g cream cheese, semi-skimmed
• 2 tsp mustard
• 2 tsp parsley, chopped, fresh or frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Slice the mushrooms. Slice the onions into half rings. Cut the chicken into bite-sized strips or cubes. Heat 1 tablespoon of oil in a pan. Sear the chicken for about 2 minutes and season with salt, pepper, and the three paprika powders. Remove the meat from the pan and set aside. In the same pan, sear the onions for about 5 minutes. Add the onions to the meat. Add the remaining oil to the recently emptied pan and sear the mushrooms for about 5 minutes. Dust the mushrooms with flour and stir. Deglaze with stock and milk. Add the cream cheese and mustard. Return the meat and onions to the pan. Simmer everything for 5 minutes. Garnish with parsley before serving. Serve with rice. Note: If you like, you can add a pinch of chili if desired. The only limits are the vegetables. Any leftovers in the fridge? Basically, you can add almost anything.