Chicory Chicken-Cheese Platter

Sprinkle the chicken fillets with the herbs. Remove the stalks from the bushes of chicory and cut the vegetables into strips of 1 cm. Keep some of the foliage of the spring / bunch onions for the garnish.

Heat half of the olive oil in a wok or skillet and stir fry the chicken pieces in 12-15 minutes until golden brown and done. Remove them from the pan and keep them warm.

Add the rest of the olive oil to the shortening and stir-fry with chicory, spring / spring onions and the mushrooms for 3 minutes.

Scoop the crème fraiche and the cheese through and heat without cooking until the cheese is melted.

Mix in the chicken fillet and add pepper and salt to taste. Serve the dish sprinkled with the onion leaves. Tasty with rösti.