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Ingredients for 4 persons:
700 g Filet of chicken or chicken breast
2 medium-sized carrots
1/4 stalk of celery or 3 ribs of celery
400 g champignon mushrooms
1 zuccini
1 onion
1 lemon
1/4 l Niersteiner Pettenthal Riesling Kabinett trocken
1/4 l chicken broth or vegetable broth
3 tablespoons creme fraiche
2 tablespoons parsley
Cut the chicken into conventional-sized pieces, cut onions into cubes and fry them slightly with a little butter and oil. Add chicken and fry well on all sides. Add salt and pepper. Take the fried chicken-pieces out of the pan and put them aside. Cut the vegetable in small cubes or slices. Fry gently with butter in a pan, add chicken broth or vegetable broth and cook well at medium heat. The vegetable should be, if desired, crisp-tender. Add the meat, wine and lemon-juice and boil slightly. Finally add creme fraiche and simmer to reduce liquid. Just before serving add 2 tablespoons of chopped parsley.
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