Chicken breasts
butter
salt
garlic
1 cup of dry white wine
500ml of chicken stock
250ml of cream
1 onion (finely chopped)
400 gr of mushrooms
20 gr of flour
70 gr of butter
2 tablespoons of olive oil
600 gr of chicken breast
2 teaspoons of mustard
Method:
Cut the chicken into cubes, then in a heated pan add 30 gr of butter and 2 tablespoons of olive oil and then put the onion in. Let it gently cook for about 10-15 minutes.
Add the chicken cubes to the pan with the onions and cook for a further 10 minutes. In the meantime clean and cut the mushrooms to then add them to the chicken and cook for another 5 minutes.
Add the cup of white wine to the chicken and mushrooms whilst cooking at a low heat.
In another pan put 40gr of butter and once its melted add 20gr of flour. Mix it until the paste gets a beige tone and then pour the 500 ml of chicken stock and cook at a low heat.
Add the chicken and mushrooms to the butter/flour paste and mix all the ingredients together . Finally put the mustard and cream in and cook for a few minutes (until the sauce thickens).
