INGREDIENTS

• 1 tablespoon of oil
• A piece of butter
• 3 chicken breasts
• 1 onion
• 150 g of fresh mushrooms (or other mushrooms)
• 1 cooking cream container
• 1/2 teaspoon of ground red pepper
• A pinch of ground caraway
• A little dried garlic
• Salt and black pepper to taste
• 1 mushroom bouillon cube
• 1 teaspoon of full-fat mustard
• 1 teaspoon of all-purpose flour
• Fresh parsley

METHOD

1. First, prepare the chicken breasts by washing and cutting them into smaller pieces – strips or cubes. Clean the onion and finely chop it. Wash the fresh mushrooms and slice the caps thinly. Heat a little oil in a pot and sauté the onion.
2. Then, add the chicken pieces and sauté them on each side until they release enough juice. Then add the sliced mushrooms. Stir everything for a while, then add a little salt, black pepper, ground caraway, and dried garlic. Finally, add ground red pepper and immediately pour water over the meat and mushrooms (enough to cover the meat). Crumble the mushroom bouillon into the water now and mix everything well, covering with a lid. Simmer for about 15 to 20 minutes over low heat.
3. Meanwhile, while the meat is cooking, mix a teaspoon of flour or cornstarch into the cooking cream to thicken the sauce. After the specified time, add mustard to the cooked meat, stir everything, and then pour in the cream with the mixed flour. Mix everything again and simmer for about a minute after it starts to boil. Finally, remove the sauce with the meat and mushrooms from the heat, add a piece of butter and a large handful of chopped parsley. Stir and let it sit covered for about 5 minutes. Serve with rice, potatoes, or pasta.