Serves 6 Ingredients: 1 kg breast chicken fillets 1 onion (finely sliced) 250 gm button mushrooms (fresh, sliced) 1 cup chicken soup 1 cup pouring cream 1 tbsp sour cream 1 tbsp balsamic vinegar Juice of 2 lemons 1 tsp All-Purpose flour 1 tbsp parsley leaves (finely chopped) Salt + pepper + grated nutmeg + 2 bay leaves 1 tbsp butter 1 tbsp extra virgin olive oil Extra amount of butter and oil Method: Pat dry chicken fillets. Sprinkle seasoning on both sides of each piece. Heat a large skillet. Add butter and olive oil. Lower heat to medium and add chicken in one layer, to slightly brown on both sides. Remove aside and cover. Add flour to skillet. Stir to slightly change colour. Add lemon juice and mix well with flour. Immediately add chicken soup. Stir and bring to a boil, then add all chicken fillets and bay leaves. Cover and cook over very low heat. Allow to cook until almost done. In the meantime, heat a small saucepan. Add extra amount of butter and oil. Gently stir in onion slices until golden. Season to taste. Add mushrooms and stir with onion. Add vinegar and allow to cook for 5 to10 minutes. Remove from heat and stir in sour cream to combine well. Pour over chicken fillet mixture. Bring all to a boil then stir in cream. When about to come to a boil, remove from heat. Remove bay leaves. Pour into serving dish and sprinkle parsley on top. Serve with boiled buttered pasta and grated Parmesan cheese.
