Cut the onion into small pieces. Clean the leek and mushrooms, cut into rings or leaves. Season the inside of the chicken with salt and pepper. Wrap with the bacaon slices. Heat the fat in a pan and sauté the onions until translucent. Add the mushrooms and let them brown. Shortly before the end of the cooking time, add the leek. Let it sit again briefly and fill up with the cream. Add the cream cheese and let it melt slowly. Heat the fat in another pan and fry the chicken fillets on all sides. Taste the sauce with salt and pepper. In the meantime I had cooked rice. Arrange everything together on a plate.