Chicken filets in mushroom-pepper cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and wash spring onions and cut into fine rings. Clean mushrooms, wash if necessary. Wash the meat, dab dry and cut into slices. Heat 2 tablespoons of oil in a large ovenproof pan.

2. 2

   Fry the meat in it, possibly in portions on each side for approx. 2 minutes. Season with salt and pepper and remove.

3. 3

   In the meantime clean, wash and dice the peppers. Heat 2 tablespoons of oil in the frying fat. Sauté the mushrooms in it while turning them. Fry the bell peppers and spring onions briefly. Season with salt and pepper.

4. 4

   Stir in a good 1/4 l water, cream and sherry. Bind with sauce thickener, bring to the boil and simmer for about 1 minute. Wash the basil. Put some leaves aside for garnishing. Cut the rest into strips. Mix meat and basil into the vegetables.

5. 5

   Season with salt, pepper and 1 pinch of sugar.

6. 6

   Sprinkle cheese over it and gratinate in the oven under the preheated grill for 3-4 minutes or 5-7 minutes at highest heat. Serve and garnish with basil. Serve with baguette bread.

7. 7

   Drink tip: cool white wine, e.g. Sauvignon blanc.

Nutrition Facts

KCAL
630 kcal

CARBS
12 g

FATS
41 g

PROTEINS
45 g