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Ingredients
Ingredients
- 500 g chicken breast
- 200 g mushrooms
- salt
- black pepper
- oil
Sauce
- 1 tablespoon butter
- 2 cloves of garlic
- 1 tablespoon special fine flour
- 1 mug Where is the broth
- 200 ml whipped cream
- grated parmesan
- a handful baby spinach
- garlic spice
- salt
- black pepper
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Directions
Wash the meat and cut it into thicker slices. Season it and fry on both sides in a bit of oil in a frying pan. Remove from the pan onto a plate and set it aside.
We wash the mushrooms and cut them into wider slices. We fry them in the same roast in which we prepared the meat. After a few minutes, we also take them out and put them aside on another plate.
Sauce: We now add 1 heaped spoon of butter to the roast and let it melt over moderate heat. We add crushed garlic, stir for a while and add flour for thickening.
We add the broth (I used from a bouillon), cream, grated Parmesan, and garlic seasoning. We salt it, spice it well, mix it, and at the end we add baby spinach. Cook for another 1-2 minutes, at the end we return the finished mushrooms and meat to the sauce.
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