How to make
Cut the chicken into thin strips, add salt and sprinkle it with black pepper. Allow to stand for 30 minutes. Cut the cucumbers, onions, garlic and mushrooms into thin strips. Heat butter in a pan and fry the chicken briefly, enough to change its color.
Remove it and in the same pan, put the onions; if necessary add a little more butter. Add garlic and mushrooms and after they are braised, throw in the pickles. Mix in the tomato paste, then add a little wine.
Once the alcohol evaporates, add the mustard. After that comes the cream, then return the chicken to the pan. Mix and season with a little salt and pepper and remove it from the heat.
