Chicken Strips with Mushrooms

Ingredients

• 200 g parboiled rice
• Salt
• 500 g Mushrooms (e.g., chanterelles, champignons, morels)
• 600 g Chicken breast fillet
• 1 Spring onion
• 2 tbsp olive oil
• 1 onion
• 1 Garlic clove
• 1 sprig rosemary
• 150 ml Milk (3.5% fat)
• 150 g cream cheese (13% fat)
• 2 tbsp balsamic vinegar
• Pepper

Instructions

1. 1.

   Cook rice in 2.5 times the amount of salted water according to package instructions for about 8–10 minutes.

2. 2.

   Meanwhile, clean and chop mushrooms if necessary. Rinse chicken breast fillet, pat dry and cut into strips. Clean, wash and thinly slice spring onion into rolls.

3. 3.

   Heat 1 tbsp oil in a pan. Brown chicken in medium heat for 5 minutes. Then remove from the pan and set aside. While the meat is cooking, peel and finely dice onion and garlic. Wash and chop rosemary needles. Sauté with remaining oil in the pan for 2 minutes over medium heat. Add mushrooms and fry for 5 minutes over medium heat.

4. 4.

   Add milk and stir in cream cheese. Let sauce reduce for 2 minutes. Then season with balsamic vinegar, salt and pepper. Add meat and rice to the sauce as desired and heat through for 1–2 minutes. Alternatively, serve rice in a separate bowl. Sprinkle with spring onion rolls and serve.