Ingredients
2 chicken breasts
400 g canned whole Paris mushrooms
15 g butter
1 small onion
3 tablespoons of sour cream
2 tablespoons of old-fashioned mustard
2 teaspoons coffee curry powder
salt
pepper
Preparation
Cut the chicken breasts into small pieces. Peel the onion and mince it. Rinse the mushrooms.
In a hot pan, brown the onions with a little butter for a few minutes.
When they begin to brown, add the chicken breasts. Leave over medium heat until the whites are cooked through.
Lower the heat a little and add the cream and old-fashioned mustard and sprinkle with curry.
Mix well with a wooden spoon. Then add the mushrooms and simmer for 6 minutes. Season with salt and pepper.
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