Portions:

4

Preparation time:

1 h

Ingredients:

For the meat:

  • 1 kg chicken fillet
  • 2 tablespoons soy sauce
  • parsley
  • garlic
  • salt

For the sauce:

  • olive oil
  • onion
  • carrots
  • mushrooms
  • 2 dl white wine
  • chicken stock
  • 3 dl cooking cream
  • water
  • 1 tablespoon cornstarch or flour
  • salt

Preparation:

1. Cut the chicken fillet into cubes or strips (optional). Mix soy sauce, a little salt, parsley and garlic and pour over the chicken fillet. Fry the chicken fillet in olive oil in a pan, and after frying, wrap it in aluminum foil.

2. In the same pan, sauté the onion, carrot and mushrooms, then add the wine and a little water. When the wine has evaporated, add the chicken stock and cook everything together for a few more minutes, stirring gently. Add salt to taste. Return the meat to the pan (along with the juice that has drained into the foil), and add cooking cream and thickener if necessary to thicken the sauce. Cook for a few more minutes to let the meat and sauce combine.

Tip: For spiciness, use chili sauce of your choice.