Ingredients
- Ingredients 4 oz chicken thighs
- 1/2 onion
- 7 oz button mushrooms
- 1/2 tbsp salt
- 1/2 tbsp pepper
- 1 tbsp flour
- 2 tbsp butter
- 1 tbsp minced garlic
- 3 fl oz white wine
- Chicken stock (1 tsp chicken stock powder + 1/2 cup water)
- 1/3 cup heavy cream
- Lemon
- Parsley (optional)
Cut the chicken into bite-sized pieces and season with 1/2 tbsp salt, 1/2 tbsp pepper, and 1/2 tbsp flour.
Mix well to coat the chicken evenly.
Slice 1/2 onion and the 7 oz button mushrooms into bite-sized pieces.
Heat oil in a frying pan, cook the chicken until browned, then set it aside.
In the same pan, add 2 tbsp butter and 1 tbsp minced garlic. Sauté the sliced onions and mushrooms.
Once softened, add 3 fl oz white wine and chicken stock (1 tsp chicken stock powder mixed with 1/2 cup water).
Return the chicken to the pan and stir until the sauce thickens and reduces.
Add 1/3 cup heavy cream and stir it in.
Garnish with lemon juice and parsley, add 1 tsp salt If necessary.
Bon appétit !
