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Poultry strips with mushroom

Wholegrain rice


Total: 35 min


20 min


15 min


1 serving
  • 100 g Chicken breast
  • 30 g Wholegrain rice
  • 100 g Button mushroom
  • 0.5 red onion
  • 0.25 Lemon
  • 100 mL dry white wine
  • 1 strand Parsley
  • 1 strand Chives
  • 10 g Butter
  • 1 tablespoon Crème fraîche half fat
  • 1 pinch Salt
  • 1 pinch Pepper


  • Pour the rice in salted boiling water and cook for 15 minutes after bringing back to a boil.
  • Drain and set aside.
  • Clean the mushrooms, cut into strips and sprinkle with lemon juice.
  • Chop the parsley and chives.
  • Peel and chop the onion.
  • Dice the meat. Add salt and pepper.
  • In a frying pan, stir-fry them in the butter turning once and simmer for 5 minutes over low heat.
  • Remove the meat.
  • Pour the wine in the frying pan and reduce over high heat for 3 minutes.
  • Remove from the heat, add the mushroom, cream and parsley.
  • Place the meat back and gently mix increasing the heat to medium.
  • Cook for 5 to 6 minutes.
  • The cream must thicken without cooking.
  • Sprinkle with chives.
  • Serve the putengeschnetzeltes (sliced poultry with mushroom and cream) garnished with the wholegrain rice.

Recipe tips

  • You are no longer hungry? Don’t force yourself to finish your meal; make a habit of serving yourself less.