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- Diced chicken breast | 1 kg
- medium chopped onion | 1 unit(s)
- Crushed Garlic Clove | 2 unit(s)
- Tomato Extract | 3 tablespoon
- Ketchup | 3 tablespoon
- Mustard | 2 tablespoon
- Worcestershire sauce | 2 tablespoon
- Champignon | 180 g
- Sour cream | 400 g
- Cognac or whiskey (1 shot) optional for flambéing | to taste
- Enough oil to sear the chicken | to taste
- Butter for sautéing seasonings | 1 tablespoon
- Salt, pepper and spices | to taste
- Parsley to finish if you want | to taste
- 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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