Execution time:15 minutes
Baking time: 30-60 minutes
Servings: 4
Components
• 500 gr. chicken fillet, cut into cubes or strips
• 500 gr. mushrooms
• 1 chicken cube dissolved in 500 ml of hot water
• 150 gr. yoghurt
• 50 ml white, dry wine
• 1 medium onion, finely chopped
• 2 cloves garlic, chopped
• 2 + 1 tbsp. unsalted butter
• 2 + 1 tbsp. sunflower oil
• 2 tbsp. full of flour
• 1 tbsp. mustard
• 1 tbsp. guster sauce
• 1 tbsp. soy sauce
• 1 tbsp. sweet paprika
• ½ κ.γ. thyme
• Or bunch of parsley, finely chopped
• salt
• pepper
Execution method
• Add salt, pepper, half the amount of paprika to the chicken breasts and spread them well with your hands.
• Put a non-stick pan on high heat to burn. Add the chicken and together with 2 tbsp. sunflower oil and bake for 2 minutes until it turns brown on both sides.
• When our chicken is ready, remove it from the pan and set it aside.
• Then, add the remaining amount of sunflower oil (1 tbsp) and add the chopped onion and garlic and 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 add 1 tbsp. butter, thyme, the rest of the paprika and cook. Add the gouster sauce, soy sauce, mustard and flour and mix with a wooden spoon until all our ingredients are mixed.
Quench with white wine and wait for the alcohol to evaporate completely.
• Then add the dissolved cube in 500 ml of hot water.
• Reduce heat to low and cook for about 10 minutes.
• Put the chicken in the pan to get a boil and mix with the sauce.
• Remove the pan from the heat, add the yogurt, parsley and 2 tbsp. butter, season with salt and pepper and stir.
• Serve the sauce with spaghetti, rice or mashed potatoes and enjoy!