Pan-fried chicken breast with mushrooms

Ingredients for 4 servings:

• 4 chicken breast fillets, approx. 200 g each
• 100 g wheat flour
• n. B. Salt and pepper, white, finely ground
• 2 tbsp, heaped paprika powder, sweet
• 500 g mushrooms, white or brown
• 4 shallots
• 1 garlic clove(s)
• 50 ml soy sauce, dark, naturally brewed
• 5 tbsp whipped cream
• possibly salt and pepper
• some clarified butter for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

a quick lunch with juicy meat, floured

Peel and dice the shallots and garlic. Clean the mushrooms, trimming off the bottom tenth of the stem and halving the mushrooms if necessary. Wash the meat, pat dry with kitchen paper, and season with salt and pepper. Mix the flour and paprika powder, meticulously coat the meat in flour, and finally dust off any excess flour. In a hot, greased, and covered pan, fry the meat for 2-3 minutes on each side. Let the meat rest, covered, on a hot plate. Now sweat the shallots and garlic in the hot pan until translucent, then remove them. Add a little more fat to the pan and fry the mushrooms. The pan should be hot enough that the mushrooms actually begin to whistle gently. Reduce the heat to low, deglaze the mushrooms with the soy sauce and cream, and add the shallots back in. Finally, season to taste with the two spices, if desired. Serve the meat with the creamed mushrooms. French fries, croquettes or fried potatoes go very well as an accompaniment.