Chicken breast with mushroom sauce

Ingredients for 4 servings:

• 3 onions
• 2 tbsp butter
• ½ liter chicken broth
• 600 g chicken breast fillet(s)
• 1 bunch of parsley
• Salt
• pepper
• 4 tbsp butter
• 4 tbsp flour
• ½ liter cream or crème fraîche
• 250 g mushrooms
• 2 tsp lemon juice
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the onions, cover with butter, and sauté for about 10 minutes. Add the chicken stock and bring to a boil. Add the chicken breast fillets and parsley, and season the stock generously with salt and pepper. Cook the meat for about 15 minutes. Melt the butter, add the flour, and stir until the foam subsides. Whisk in the cream and simmer the sauce for 10 minutes. Clean the mushrooms and thinly slice them. Strain the chicken stock, pressing through the residue thoroughly. Add both to the sauce and bring to a boil. Season with lemon juice and cayenne pepper. Serve the meat and pour the sauce over it. Serve with rice mixed with peas.