Chicken Breast in Red Wine Broth on Chanterelle Cream

fry. Cut the peeled onion into rings, simmer in red wine and pull with the sautéed chicken breast.

Fry the cleaned chanterelles with the bacon cubes in a little olive oil, season, extinguish with whipping cream, add a corner of stock cube and simmer on low heat.

Cook a homogeneous spaetzle dough with flour, eggs and salt, scrape it with a moistened spatula over a wooden board into boiling salted water, skim it and toss the spätzle in the chanterelle cream.

Arrange everything on a flat plate and garnish with a bunch of parsley.

Our tip: Use bacon with a subtle smoky note!

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