Four chicken breasts
250 gr. of mushrooms
1 glass of cream
50 gr. of butter
For the sauce
25 cl. of meat broth
1 red pepper
Sauté the mushrooms and onions (thinly sliced) with some butter, season with salt and pepper and then add the cream. Let it cook until it is thick.
Sprinkle with parsley and take it off the heat. Open the breasts, fill them out with the mixture and put them back together.
Close with a small stick and season. Then sprinkle with four and fry with some oil.
Sauce: Sauté the onion and pepper, add thyme and simmer for a while. Add the meat broth and cook for 10 minutes. Blend the sauce in the blender and use it to garnish the chicken breasts.