Chicken and mushrooms in white wine sauce

Ingredients

• 40 g butter
• 1 red onion (150 g)
• 1 head of garlic (50 g)
• 600 g mushrooms
• 1 bell pepper (150 g)
• 500 g chicken breast
• 2 medium tomatoes (300 g)
• 50 ml tomato juice
• 150 ml white wine
• 45 g sour cream with at least 20% fat
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 15 g parsley

Preparation

1. Take 45 g sour cream with at least 20% fat out of the fridge 15 minutes before you start. Finely chop 1 red onion and 1 head of garlic, then roughly chop 600 g mushrooms and 1 bell pepper. 2. Melt 40 g butter in a pan. Add the onion and garlic and cook for 4 minutes over medium heat, stirring; the onion will become soft and translucent. 3. Add the mushrooms and bell pepper to the pan and cook for 7 minutes over medium heat, until the mushrooms soften and release their liquid. 4. Cut 500 g chicken breast into cubes about 2 cm in size. Brown them for 8 minutes in a separate nonstick pan, until the edges take on some color. 5. Transfer the chicken to the pan with the mushrooms. Dice 2 medium tomatoes, add them along with 50 ml tomato juice and 150 ml white wine, then cover the pan and simmer for 10 minutes over medium heat, until the chicken is no longer pink in the center. 6. Mix 45 g sour cream with a few spoonfuls of the hot sauce and pour it all into the pan. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, then let the sauce simmer gently for 3 minutes without boiling. Chop 15 g parsley and sprinkle it over the top.