- 4 Chicken breasts
- 3 soup spoons of neutral cooking oil
- 2 onions
- 1 cup of white wine
- 200 g of mushrooms cut into sheets
- Salt to taste and chopped parsley
- Pepper to taste
- ½ liter of milk cream
- In a pan, brown the chopped onions, the sliced mushrooms and the diced chicken breasts.
- Add the white wine and wait until the alcohol evaporates.
- Add the milk cream, season. Leave for 10 minutes and then serve with rice.