1 good chicken breast, not too fatty
2 cloves of garlic
1 tablespoon (over coffee) of mustard
1 tablespoon (scoop) of tomato puree
1 tablespoon (scoop) of white wine
3 tablespoons (scoop) of vinegar
1 tablespoon (scoop) of heavy cream
1 teaspoon (pinch) of English sauce
100g butter, salt, and black pepper
1 good chicken breast, not too fatty
2 cloves of garlic
1 tablespoon (over coffee) of mustard
1 tablespoon (scoop) of tomato puree
1 tablespoon (scoop) of white wine
3 tablespoons (scoop) of vinegar
1 tablespoon (scoop) of heavy cream
1 teaspoon (pinch) of English sauce
100g butter, salt, and black pepper
Cut the chicken into bite-sized pieces and sauté them in a pan with some butter and garlic
Season with salt and black pepper
Cover the pan and let it cook for 25-30 minutes, depending on the size of the chicken
In another part, mix well the mustard, tomato puree, and white wine
When the chicken is cooked, add the vinegar to the pan and let it simmer until the vinegar evaporates
Remove the chicken from the pan and place it in a serving dish
In the same pan, reduce the mustard-tomato-wine mixture without covering, then stir in the heavy cream and English sauce
Serve over the chicken.
