Chicken breasts and mushrooms, cooked separately, are then mixed with a delicious sauce before serving.

Summary

Ingredients

• Chicken Breasts – 4 Pieces
• Lemon – 0.5 Piece
• Olive oil – 5 Tbsp spoons (2 tablespoons for champignons, 3 for chicken))
• Butter – 1 Tbsp. the spoon
• Cream – 200 Milliliters
• Champignons – 250 Grams
• Salt, pepper – – To taste

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Instructions

1. Preparing the mushrooms: cut off and discard the legs, leaving only the heads.
2. Cut into slices
3. Place in a bowl and pour over the juice with ½ lemon.

   

4. Put a frying pan over high heat, pour 2 tablespoons of olive oil.
5. Once the oil is hot, add the mushrooms without salt, and fry for 2 minutes, stirring occasionally.
6. After 2 minutes, remove from heat, add salt, pepper and put in a sieve.
7. Meanwhile, cut 4 chicken breasts into chunks.
8. Place a non-stick skillet over medium heat and add 3 tablespoons of olive oil and 1 tablespoon of butter.
9. Once it sizzles, add the chicken pieces.
10. Fry on all sides, stirring occasionally.

    

11. When the chicken pieces are golden brown, add 200 ml of cream.
12. Stir everything with a wooden spatula and leave on low heat to thicken.
13. When the sauce is thick enough (to taste), add the mushrooms and mix well. Cook for another 1-2 minutes and taste.
14. Place on a hot plate and serve immediately.