Chicken Fillet and Mushrooms in a Tasty White Sauce



  • 1 tablespoon GEA extra vegetable oil
  • 300 g chicken fillet
  • Salt and white pepper
  • 2 small oranges
  • 2 tablespoons salad cream
  • 4 tablespoons yogurt
  • 1 tablespoon tomato ketchup
  • 125 g button mushrooms
  • Half a head of lettuce
  • Half a bunch of chives


Wash and dry the chicken fillet. Preheat your frying pan and put oil in. Fry meat for approx. 8 minutes, then season with salt and pepper. Let the meat cool off. Peel the oranges, removing all the white skin and and using only the juicy segments. Mix three tablespoons of mustard with salad cream, yogurt, salt and ketchup. Wash and chop the chives.

Clean, wash and slice the mushrooms. Slice the fried meat then mix the meat, mushrooms and orange segments into the salad sauce. Leave the ingredients to soak up the juices (approx. 20 minutes). Clean, wash, separate and dry the lettuce leaves.  Line some suitable bowls with lettuce leaves and fill them with the mixture of meat, mushrooms and oranges. Serve with chopped chives sprinkled on top.

Bon appétit!