Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup/125g chestnut mushrooms
  • 0.5 tsp salt
  • 1 onion (small, chopped)
  • 2 cloves garlic (minced)
  • 1 lbs chicken breasts (skinless, boneless)
  • 0.5 tsp salt
  • 1/4 cup/70 ml white wine (dry)
  • 1/3 cup/85 ml chicken stock
  • 1 tsp whole grain mustard
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 cup/250ml sour cream (or smetana)
  • 1 tbsp parsley (chopped)

Instruction

  • Heat the oil and butter in a large and deep pan and brown sliced or halved if small chestnut mushroom over medium heat until golden, stir once in a while to avoid burning. This will take approximately 5-7 minutes, do not rush that process. Add chopped onion and garlic and cook over lower heat for 5 minutes longer. Remove to a separate plate and set aside. 
  • To the same pan add bite-sized sliced chicken breasts with a pinch of salt and brown on all sides over high heat for 5-7 minutes. When the chicken is browned pour the white wine all over and scrape the bottom of the pan with a spatula to release the brown bits. Then add the chicken stock, mustard, tomato paste and bay leaf.
  • Return the onions and mushrooms back to the pan,  bring everything to a boil and then lower the heat, add the sour cream and chopped parsley and let it simmer uncovered for 5 minutes or until the sauce is thickened to a desired consistency.