1 3/4 c. button mushrooms
1 1/2 lbs. chicken breast fillets
1 red pepper
2 tbsp. butter
1 c. cream
2 tbsp. whole wheat flour
1/2 c. chicken broth
1 tsp. seasoning salt
Pinch freshly ground black pepper
Juice of 1 lemon
1 tbsp. chopped parsley

Preparation time: 35 minutes. Wash, clean and finely sliced mushrooms. Wash chicken, remove any skin or bones and cut in 1/2 inch wide strips. Halve pepper, remove stalk, ribs and seeds. Then blanch 5 minutes in boiling salt water, drain and dice. Melt butter. Fry mushrooms and chicken strips for 5 minutes, turning frequently.

Whisk cream with flour and broth, before adding to chicken. Add diced pepper. Simmer gently for 5 minutes, adding a little more broth if necessary to form a creamy sauce. Remove pan from heat, season to taste with season salt, pepper and lemon juice, then sprinkle with parsley.