This recipe is for two portions (ideal for freezing the rest)

4 small spring onions
1 tablespoon sugar
300ml chicken stock
50 ml dry white wine
80g baby button mushrooms (champignons)
2 medium sized carrots
2 chicken breasts
1 full tablespoon butter
1 tablespoon plain flour
1/2 lemon
100ml single cream
cayenne pepper
salt, pepper
additional ingredients could be: asparagus, peas, broccoli

Caramelise the sugar until it starts to brown and deglaze with a sprinkle of vinegar. Quickly add 2 tablespoons of water and leave on very low heat for a few seconds while stirring. Add the chicken stock and let the mixture simmer for about two minutes. In the meantime prepare the mushrooms (cut in half) and carrots (cut in 1cm pieces). Season the chicken with salt and pepper and add to the chicken stock. Add the vegetables a little later and leave to simmer until the chicken is cooked. Take the chicken out and cut into 3cm pieces, sieve the sauce and keep both vegetables and stock. Melt the butter and sieve the flour stirring constantly so that you get a smooth roux (Mehlschwitze 😉 ) and add the stock. Press half a lemon and add the juice, cream, chicken and the vegetables to the sauce and let it simmer slightly for another minute or so.

Best served with rice or potatoes.

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