How to make
Tenderize the chicken breasts lightly, rub them with salt and pepper and pour freshly squeezed lemon juice over them. Allow to stand for 10-something minutes in a covered container, then heat the oil in a Teflon pan and fry the meat.
Next, in the same pan, add the butter and place the mushrooms to stew until soft. In another dish, heat a little oil and fry the flour, add the wine, stir and add the creams that have been beaten together beforehand.
Stir vigorously and season with spices. Place the stewed mushrooms and chicken breasts in the sauce.
