Directions
- 1Remove the stems from the mushrooms and quarter them.
- 2Cut 300g of chicken breast into relatively large pieces.
- 3Add a little oil and chicken all-rounder seasoning to the chicken pieces and mix well.
- 4Heat a little oil in a pan.
- 5Fry the chicken breast pieces from both sides for 2-4 minutes until they have a nice color and are cooked through.
- 6Add a small flake of butter to the pan, reduce heat, and swirl the chicken in the butter for a moment.
- 7Remove the chicken breast pieces from the pan.
- 8Add the quartered mushrooms to the same pan and sauté until they get some color and release liquid.
- 9Add 2-3 cloves of garlic and fry for another moment with the mushrooms.
- 10Add the schupfnudeln to the pan and fry for a moment.
- 11Pour in 400ml of poultry stock and 250ml of cream.
- 12Add a very small sip of soy sauce.
- 13Once the mixture starts to simmer and combine, add the chicken back into the sauce.
- 14Place a lid on the pan and wait for approximately 8 to 10 minutes.
- 15If the sauce is too thin, dissolve some cornstarch in cold water and stir it into the sauce until the desired consistency is achieved.
- 16Add some chopped parsley and stir it in.
Ingredients
- Champignons
- 300 g Hähnchenbrust
- Öl
- Hähnchen Allrounder (Gewürzmischung)
- 1 small flake Butter
- 2 bis 3 Knoblauchzehen
- Schupfnudeln
- 400 ml Geflügelfond
- 250 ml Sahne
- 1 small sip Sojasauce
- Speisestärke
- kaltem Wasser
- Petersilie
Equipment
PfanneDeckel
Tips
- Quartering mushrooms helps them maintain their shape better than slicing.
- Browning chicken on both sides ensures a good color and cooks it through.
- Adding cornstarch dissolved in cold water can thicken the sauce to desired consistency.
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