How to make
Wash and dry the chicken breasts thoroughly. Cut them into medium-sized chunks. Cut the mushrooms into large pieces and you can leave the smaller ones whole.
Stew the mushrooms and chicken on medium heat for 20 minutes with two tablespoons of olive oil and water until only the fat remains. Then add the sour cream and stir.
Reduce to low heat and simmer for another 15 minutes. Immediately after removing it from the heat, add salt and season it with black pepper. Serve with a garnish of your choice.
