Spring goulash

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 1 onion(s)
• 2 tbsp oil
• 1 carrot(s)
• 250 g mushrooms
• 125 ml meat broth or vegetable broth
• ½ bunch of spring onions
• ½ bunch parsley
• 1 tsp lemon juice
• 2 tbsp cream
• 1 tbsp flour, optional
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

quick, light, tasty dish

Dice the meat and wedge the onion. Heat the oil in a roasting pan, fry the onions and meat for 5-6 minutes, season well with salt and pepper, then deglaze with the stock. Peel the carrot, cut it into pieces, add it to the meat, and simmer for 15 minutes. Add a little more stock if necessary. Slice the spring onion into rings. Halve the mushrooms. Add both to the meat and simmer the goulash for another 1-2 minutes. Add the cream and season with salt, pepper, and lemon juice. Thicken with flour if desired. Set aside a few parsley sprigs, finely chop the rest, and mix it into the goulash. Garnish the goulash with the remaining parsley and serve. Serve with pasta, rice, or potatoes.