Mustard chicken and mushrooms was one of the only dishes I could do when I 10-12 years old. I thought about it in class all morning before running home to prepare lunch. It's been ages since I had not prepared because too simple, seen too, I do not know. Toya who had invited me to lunch or to cook at home rather, I wanted to retry this dish. It was worth it because if I was cooking all the time when I 12 years old, it was mostly because it was good!!! I reinterpreted it with the mustard and curry.
Chicken mustard, curry and mushrooms
Serves 2 people
- 2 chicken breasts
- 400gr mushrooms canned whole of Paris
- 15g butter
- 1 small onion
- 3 tbsp cream (or sour cream)
- 2 tablespoons mustard
- 2 teaspoons curry powder
- salt, pepper
Cut the chicken into small pieces. Peel the onion and slice it thinly. Rinse mushrooms.
In a hot pan, cook onions with a little butter for a few minutes. When they begin to brown, add the chicken breasts. Leave on medium heat until they are cooked.
Slightly lower the heat and add the cream and mustard and sprinkle with curry. Mix well with wooden spoon. Add the mushrooms and simmer 5 minutes. Add salt, pepper.
Serve immediately with basmati rice.