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Diced chicken breast
medium chopped onion
Crushed Garlic Clove
Cognac or whiskey (1 shot) optional for flambéing
Enough oil to sear the chicken
Butter for sautéing seasonings
Salt, pepper and spices
Parsley to finish if you want
I start by sealing the chicken little by little so as not to add water and set aside.
In the same pan, then add the butter and sauté the garlic and onion, add the tomato paste and sauté a little more.
Return the chicken to the pan, add the salt and pepper.
Then ketchup, mustard and Worcestershire sauce. I let it simmer covered for about 5 minutes.
The next moment I flambé. For this, the easiest way I think is to heat the drink a little in a ladle, let the fire catch with the slanted edge and then pour the burning liquid into the pan. This step is quite optional.
I leave it on low heat for about 3 minutes with the pan uncovered so that the alcohol evaporates. Then I add the mushrooms and the cream, which can be fresh, canned or boxed. These last 2 cannot boil because they carve.
Just mix well, adjust salt and seasonings if needed, and finally the parsley.
I served it hot with white rice and potato sticks. Who else do you love?
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