Ingredients
- 400 g water
- 130 g carrots
- 60 g celeriac
- 25 g fresh parsley
- 1 chicken stock cube (for 0.5 l)
- 600 g chicken breast fillets
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 150 g button mushrooms
- 30 g flour
- 100 g cream
- 1 tsp lemon juice
- 30 g butter
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