To make this tasty dish, allow 10 minutes of preparation and 20 minutes of cooking for 5 portions.
1 chicken cut into pieces
1 big c. fresh cream
250 g mushrooms from paris
30 g of butter
1 shallot shallot
2 chopped garlic cloves
1 big c. flour
1 C. coffee cornstarch
2 glasses of water
Melt the butter. Add the shallot and garlic, let them cook in the melted butter for 2 min.
Add the chicken pieces until they are brown over high heat for another 2 minutes.
Leave them in a covered plate.
Make a roux with flour, cornstarch and some water by pouring into the previously used skillet.
Whisk and add the rest of the water while stirring. Let thicken for 5 min.
Add the mushrooms. Cover everything and cook for 5 minutes.
Add the cream and chicken to the pan and simmer for 5 minutes.
Enjoy! You can serve this meal with some cooked rice or a green salad.