Chicken and Mushroom Skillet with Mini Dumplings in Mustard Cream Sauce
Seared chicken strips and mushrooms in a creamy mustard sauce, with small potato dumplings tossed right in the pan and sprinkled with chives.
- 30 min
- 631 kcal / serving
- easy
- Protein
- 38.9 g
- Fat
- 27 g
- Carbs
- 56.6 g
Contains: gluten, milk, mustard, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g chicken strips
- 150 g button mushrooms
- 1 small onion
- 1 garlic clove
- 1 tbsp oil
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- Salt, pepper
- 10 g butter
- 1 level tbsp flour
- 100 ml beef broth
- 1 tsp medium-hot mustard
- 100 ml cream
- 400 g pre-cooked mini potato dumplings from the chilled aisle
- 1/2 bunch chives
Method
- Peel and finely dice the onion and garlic. Clean the mushrooms, trim the stem ends and slice them.
- Heat the oil in a large pan and sear the chicken over high heat on all sides. Season with both kinds of paprika, the garlic and onion powder, thyme, rosemary, salt and pepper.
- Add the butter, then the onion and mushrooms, and fry for a few minutes until the mushrooms brown. Briefly sweat the garlic with them.
- Dust the flour over and stir it in. Deglaze with the broth, stir until smooth, then stir in the mustard and cream and bring briefly to a boil.
- Add the mini dumplings to the sauce and let them heat through over medium heat for about 5 minutes. Season with salt and pepper.
- Slice the chives and scatter them over before serving.
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