600 g chicken filets
200 g asparagus (canned)
200 g mushrooms
125 ml cream
2 tbsp. flour
1 stock cube
Dice chicken filets
Cut mushrooms into slices.
Pour off asparagus, rinse off and let them drain.
Heat 2 tbsp. butter, stir in 2 tbsp.flour and make a
Douse with 500 ml water and bring it to the boil.
Season to taste with salt, pepper and stock cube.
Add chicken cubes and let them simmer about 35 minutes.
Stir in cream.
Add asparagus and mushrooms and simmer all 5 minutes
Side dish: rice