Chicken champignon sauce

This one is a non tomato sauce. Best put it on ribbon maceroni.

• 300 gr. chicken filet
• 200 gr. champignons
• 150 gr. creme fraiche
• 1 small onion
• 2 glasses white wine
• 3 spoons full lemon

Preparations

This is a quick recipe, so put the water for the noodles on first. Chop the onion into small pieces. Chop the champignons into quarters, of if they're large ones, into 6ths. Cut the chicken into thin slices - hint: having the chicken slightly frozen helps a lot - about the length of a small finger. Don't start cooking until the maceroni are in the water. Drink a bit more then 1 glass of the white wine.

The Cooking

Throw the onions and the chicken into the pan, continually stir for some 3 minutes until the chicken is brownish. Add the champignons and stir some more. The champingons shouldn't take more than 1½ minutes to be done.

Pour the remaining white whine and the lemon juice into the pan. Let the boil up shortly, then stir the creme fraiche under. Let it all shortly boil up again, and you're finished.