Easy recipe for a juicy chicken with mushrooms and mustard sauce and honey.
Execution time: 15 minutes
Baking time: 10 minutes
Servings: 4
Components
4 chicken fillets beaten into thin slices
2 and others olive oil
1 large onion, finely chopped
2 cloves chopped garlic
300 gr. sliced mushrooms
130 ml (100 + 30 ml) white wine
1 cube of chicken
200 gr. yoghurt
100 ml of water
2 and others honey
2 wp mustard
Sweet paprika
Dry thyme
Salt
Pepper
A little chopped parsley
Execution method
Put a non-stick pan on high heat to burn. Add the chopped onion and add it to the pan together with 1 tbsp. olive oil. Then, finely chop the garlic and add it to the pan. Leave until the onion softens.
Cut the mushrooms into thin slices, add them to the pan and wait until the mushrooms get a nice color, about 3-4 minutes. Then quench with white wine (100 ml) and wait for the alcohol to evaporate completely.
When our mushrooms are ready, remove them from the pan and set them aside.
In a bowl, mix the pieces of our chicken with a little salt, thyme, pepper and sweet paprika.
Pour into the same pan, 1 tbsp. olive oil and pieces of chicken.
Once the chicken is colored (2-5 minutes), quench with the remaining wine (30 ml) and allow the alcohol to evaporate.
Once evaporated, remove the chicken from a bowl and set aside.
Add the mushrooms, parsley, honey, mustard, water, cube to the pan and mix. Leave for 5-6 minutes until the sauce sets.
Once it sets, remove the pan from the heat and carefully add the yogurt. Mix well with a wooden spoon and add the chicken.
Serve with mashed potatoes, rice or boiled potatoes.