500 g medium-sized chicken, cleaned
2 tablespoons of lemon juice
1 chopped onion
4 tablespoons of butter
1/2 cup of tomato puree
1 tablespoon of English Worcestershire sauce
1 tablespoon of mustard
1/4 cup of cognac
1 tablespoon of cornstarch
1 cup of heavy cream
1/2 cup of sliced mushrooms
To taste salt
500 g medium-sized chicken, cleaned
2 tablespoons of lemon juice
1 chopped onion
4 tablespoons of butter
1/2 cup of tomato puree
1 tablespoon of English Worcestershire sauce
1 tablespoon of mustard
1/4 cup of cognac
1 tablespoon of cornstarch
1 cup of heavy cream
1/2 cup of sliced mushrooms
To taste salt
Baste the chicken with salt and lemon juice
Set aside
Fry the onion in butter until it starts to brown
Add the tomato puree and cook over low heat for 4 minutes
Add the English Worcestershire sauce and mustard, and mix well
Add the chicken and cook over high heat for 3 minutes
Aquarium the cognac in a shell and when it catches fire, pour it over the chicken
Let it flambe until the flame goes out
Mix the cornstarch dissolved in heavy cream with mushrooms and simmer, stirring constantly, until thickened
Do not let it boil
Serve hot
Serves 6 portions
Calories per serving: 346.
