Swabian chicken pan with mushrooms and peas

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 300 g mushrooms, brown
• 1 onion(s)
• 200 g peas, freshly shelled or frozen
• 1 bunch parsley, flat
• 2 tbsp butter
• Salt and pepper, black
• 1 cup whipping cream, 200 g or Cremefine for cooking
• 150 ml vegetable broth or chicken broth, or a mixture of both
• 50 ml wild mushroom stock
• some nutmeg
• 400 g Spätzle, from the refrigerated section or homemade

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Pat the chicken breast fillets dry and cut into strips. Clean the mushrooms and halve or quarter them, depending on their size. Peel the onion, halve it, and cut it into strips. Thaw the frozen peas. Rinse the parsley, shake it dry, and chop the leaves. Melt 1 tablespoon of butter in a wok. Brown the chicken breast fillet strips all over, seasoning with salt and pepper. Then remove them or push them to the sides. Melt another 1 tablespoon of butter in the wok and brown the mushrooms and onion strips. Bring the cream or crème fraîche to a boil, along with the broth and mushroom stock, add the peas, and simmer, covered, for about 5 minutes. Then add the spaetzle and the chicken breast fillet strips, season with a little nutmeg, and simmer, covered, for about 3 more minutes. Serve the chicken dish sprinkled with the chopped parsley.