Chicken with Vegetables and Mushroom-and-Cream Sauce

A real treat for gourmets!

Ingredients:

500-600 g chicken breasts
450-500 frozen vegetables mix/ I use corn and peas/
2-3 carrots
1 package of instant mushroom cream-soup
700-800 g milk
10-15 fresh mushrooms
1 onion
1 small jar of sour cream
1 package of powdered garlic
Salt, black pepper
Fennel/optional/
Vegetable oil
1-2 tsp butter
Yellow cheese

Method:

Wash and season the chicken breasts with salt, black pepper and garlic. If necessary, hammer them with a wooden hammer. Stir-fry until golden brown in strongly heated oil/ a small amount/. Turn over occasionally to prevent juices from leaking out.
Melt some butter in a saucepan. Saute finely chopped onion, mushrooms, carrots chopped in cubes and finally the frozen vegetables.
Prepare the cream-soup according to the instruction on the package. Cook in milk. Use less amount of milk to make sauce rather than soup. I use 800 ml milk instead of 1 l water. When the sauce is ready, stir in sour cream, fennel, powdered garlic and vegetable mixture. If necessary, sprinkle with salt and grind ½ cube of instant soup/ chicken or mushroom/. Pour some tablespoonfuls of the sauce in a baking tin. Arrange the chicken breasts. Sprinkle with grated yellow cheese and cover with sauce. Repeat several times. Bake in a preheated oven at 200 degrees C for 20-30 min. until golden brown.

It tastes wonderful. Have a try!