Ingredients

Method

1. 1

   Remove the stems from the mushrooms.

2. 2

   Slice or quarter the mushrooms. Quartering is recommended for a softer texture.

3. 3

   Cut the chicken breast into large pieces. Season with chicken seasoning and a bit of oil. Mix well.

4. 4

   Heat oil in a pan. Add the chicken breast pieces and sear for 2-3 minutes on each side until they have a nice color and are cooked through.

5. 5

   Add a small knob of butter to the pan with the chicken. Lower the heat and sauté the chicken in butter briefly. Remove the chicken from the pan once cooked.

6. 6

   Add the quartered mushrooms to the same pan. Sauté until they are browned and release their liquid.

7. 7

   Grate 2-3 cloves of garlic into the pan with the mushrooms. Sauté for another moment.

8. 8

   Add the Schupfnudeln to the pan. Sauté briefly with the mushrooms.

9. 9

   Pour in 400 ml of poultry stock and 250 ml of cream.

10. 10

    Add a small splash of soy sauce.

11. 11

    Once the sauce starts to boil and thicken, return the chicken pieces to the pan.

12. 12

    Cover the pan with a lid and let it simmer for 8-10 minutes.

13. 13

    If the sauce is too thin, dissolve 1 tablespoon of cornstarch in 100 ml of cold water and add it to the pan to thicken the sauce. Stir well.

14. 14

    Chop a bunch of fresh parsley and add it to the pan. Stir everything together.

15. 15

    Serve the Schupfnudel chicken pan immediately.