Schupfnudel Hähnchen Champignon Pfanne

30 mins
Serves 1
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Directions

  1. 1Remove the stems from the mushrooms and quarter them.
  2. 2Cut 300g of chicken breast into relatively large pieces.
  3. 3Add a little oil and chicken all-rounder seasoning to the chicken pieces and mix well.
  4. 4Heat a little oil in a pan.
  5. 5Fry the chicken breast pieces from both sides for 2-4 minutes until they have a nice color and are cooked through.
  6. 6Add a small flake of butter to the pan, reduce heat, and swirl the chicken in the butter for a moment.
  7. 7Remove the chicken breast pieces from the pan.
  8. 8Add the quartered mushrooms to the same pan and sauté until they get some color and release liquid.
  9. 9Add 2-3 cloves of garlic and fry for another moment with the mushrooms.
  10. 10Add the schupfnudeln to the pan and fry for a moment.
  11. 11Pour in 400ml of poultry stock and 250ml of cream.
  12. 12Add a very small sip of soy sauce.
  13. 13Once the mixture starts to simmer and combine, add the chicken back into the sauce.
  14. 14Place a lid on the pan and wait for approximately 8 to 10 minutes.
  15. 15If the sauce is too thin, dissolve some cornstarch in cold water and stir it into the sauce until the desired consistency is achieved.
  16. 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.