Strips of chicken in cheese sauce with mushrooms and leek

• 1 leek
• 1 tbsp. butter
• 350 ml chicken stock
• 60 g crème légère (low fat cream/crème fraiche)
• 80 g Bergader Edelpilz
• 1 tsp. cornflour salt
• 100g small mushrooms
• 2 tbsp. oil
• 4 skinned chicken breasts
• freshly ground pepper
• 1 pinch cayenne pepper
• 1 large pinch grated peel of unwaxed lemon
• parsley to garnish

Step 1
Clean the leek. Chop the white part and sweat in the butter in a small saucepan at medium temperature. Add the chicken stock and fast simmer for about 20 minutes. Add the crème légère and the cubed Bergader Edelpilz and puree the mixture. Then filter through a sieve and bind with cornflour that has been mixed with cold water.

Step 2
Slice the remaining leek in rings and blanch. Then clean the mushrooms, cut them into small pieces and fry gently in 1 tbsp oil at medium temperatures for 2 minutes. Chop the chicken breasts into bite-sized pieces and fry them in two batches in the remaining oil at medium temperature. Add the fried chicken, leek and the mushrooms to the cheese sauce and season with salt, pepper, cayenne pepper and lemon peel.