Chicken with Cream sauce

Chicken with cream sauce

By Christine Mimigianni

ECCE Class

Ingredients

1 chicken breast (cleaned and chopped in small pieces)

2 peppers (cut in small stripes)

1 onion (cut in slices)

Salt

Pepper

½   glass of white wine

A tablespoon of mustard sauce

250 grams single cream

½ kilo rice for pilaf

250 grams grated gruyere cheese

Method

First of all we put salt and pepper in the chicken. We put it in the frying pan with peppers and onions. Just let them get brown for a few minutes. Add the mustard in the wine and put it in the pan with the chicken. Then we add 2 cups of water and let it simmer for about 20 minutes. After that, we add the cream and when the sauce thickens we switch it off. We boil the rice in a cooking pot and drain it. Then, drizzle the rice with a little melted butter and we serve it with the chicken and some grated gruyere on top. Finally, a delicious treat is ready on your plate.