and German Spaetzle
3-4 Servings
Chicken Strips with Creamy Mushroom Sauce
One of my favorite dishes, because it’s so quick and easy to prepare – I especially like cooking it within the week.-Nicole
You need
- 500 g German Spaetzle Egg Noodles
- 500 g Chicken Strips
- 340 g Mushrooms
- 2 small Onions
- 1 TBSP Flour
- 400 ml Vegetable Bouillon
- 200 ml Whipping Cream
- Fresh Parsley
- Spices: Salt Pepper, Nutmeg
Here’s how to do it
- Cook the spaetzle according to the package instructions.
- Fry the chicken trips in a pan with some oil.
- Clean the mushrooms and chop them in small chunks. Add to the chicken strips.
- In the meantime, chop the onions and add to the pan as well.
- Season to taste with salt, pepper and nutmeg.
- Now spread the flour through a sieve over your food. Then stir in the cream and vegetable bouillon and let simmer until you have a thick sauce.
- Finally, chop the parsley, sprinkle over your sauce and serve with the spaetzle.
- Enjoy!
