Ingredients
Instructions
Cut the chicken breasts into cutlets. Lightly season them with salt, ground black pepper, and a pinch of dried garlic. In a heated pan with oil, sear them on both sides. Once seared, place them back in the pan, add a bit of water, and simmer for about 15 minutes. Remove the tender cutlets to a plate, add smooth flour to the pan to make a roux. Pour in mushroom soup or melted bouillon and let it simmer.
In another pan, sauté chopped onions in oil, then add drained mushrooms and sauté briefly. Instead of mushrooms, you can choose other fungi or mushrooms according to your preference.
Pour cooking cream into the broth, season with salt, pepper, add soy sauce, and simmer while stirring constantly over low heat. Finally, add sautéed mushrooms, stir, remove from heat, and serve with potatoes prepared in various ways or with rice. We chose American potatoes and it was really great ;)
