Fry the onion in the hot oil. Add the poultry to the onions and fry vigorously. When the meat is cooked through, add the mushrooms to the pan as well and stir. Whisk the flour with the cream until there are no lumps. Add the cream mixture with the stock cubes to the chicken-mushroom mixture and stir with a wooden spoon.
Simmer for 5 min.
over medium heat. If necessary, season with salt and pepper. Tastes great in combination with dumplings, spaetzle or rösti.
