Chicken a la creme

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Step 1

Put a non-stick pan on high heat to burn.

Step 2

Finely chop the onion and add it to the pan along with 1 tbsp. butter and 1 tbsp. olive oil.

Step 3

Chop the garlic and add it to the pan.

Step 4

Leave until the onion softens.

Step 5

Cut the mushrooms into thin slices and add them to the pan along with the tarragon.

Step 6

Wait until the mushrooms get a nice color, about 3-4 minutes.

Step 7

Then extinguish with white wine and wait for the alcohol to evaporate completely.

Step 8

At the same time, we prepare our chicken. Put on gloves and cut it into 2 cm pieces.

Step 9

When our mushrooms are ready, remove from the pan and set aside.

Step 10

Put in the same pan 1 tbsp. butter, 1 tbsp. olive oil and the pieces of our chicken.

Step 11

As soon as the chicken takes on color (1-2 minutes), deglaze with the brandy and let the alcohol evaporate (if we are more experienced we can set the brandy on fire (that is, flambé).

Step 12

Add the mushrooms, water, cream, cube to the pan and mix lightly.

Step 13

Leave for 5 minutes until the sauce thickens.

Step 14

Serve with basmati rice and herbs of your choice.

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