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"Preparation
Prepare the ingredients
Chop the chicken whites.
Chop the onion and garlic.
Cut the mushrooms into lamellae.
Fry the bacon in a hot frying pan without adding fat for 3 minutes until they are golden. Drain them on absorbent paper and set aside.
Bring the chicken and vegetables together
In the same frying pan, add the olive oil, then fry the onion and garlic over medium heat for 2 minutes.
Add the chicken pieces and brown them on all sides for about 5 minutes.
Incorporate the mushrooms and continue cooking for another 5 minutes until they are tender.
Prepare the creamy mustard sauce
Put the bacon back in the frying pan.
Add the old-fashioned mustard and fresh cream, then mix well.
Allow the simmer for 5 to 7 minutes on a low heat until the sauce lightly thickens and coats the ingredients well.
4 Season and serve
Salt and pepper according to your taste.
Serve immediately, dotted with fresh chopped parsley for a touch of freshness.
- Advice and variants
Accompaniment: Serve this dish with rice, fresh pasta or homemade puree to take full advantage of the sauce.
Lighter variant: Replace the fresh cream with light cream or white cheese for a more digestible version.
Adding crunchy: Add a few crushed walnuts or squash seeds for an original touch.
Pork-free version: Replace the bacon with smoked turkey dice or additional mushrooms for a tasty alternative.
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