Ingredients:

14oz skinless chicken breasts
1 tablespoon butter
1 onion
1 tablespoon tomato paste
1 cup of cream for cooking
1 clove crushed garlic
1 teaspoon mustard
3-4 pickled cucumbers
For the garnish with rice: 1 cup rice “Basmati” and 2 ½ cups of water
For the garnish with mushrooms: 4 large mushrooms of your favorite, ½ tablespoon
butter, 100g ham, chopped 1 teaspoon ground coriander

Instructions:

Cut the chicken breasts into strips. In a hot frying pan put the butter to melt. Fry the sliced
chicken breast. Stir after 2-3 minutes, add chopped slices of onion. After 2-3 minutes the
mixture shall be separated into one end of the frying pan and on the free place shall be
fried tomato puree for 2-3 minutes. Then stir the whole mixture and add the cream, finely
chopped garlic, mustard and chopped in strips marinated cucumbers. Stew the dish for
additional few minutes and that remove it from the heat.
Garnish with rice: Rice shall not be washed. Put it in a small deep baking tray. Pour it
with water and put in preheated to 200 C/ 392 F oven to bake for 20 minutes.
Garnish with mushrooms: cut the mushrooms into quarters. Fry them in the butter for 5-6
minutes. Then add the cut into strips ham. Stir and sprinkle with coriander.
Serve the dish warm in a large plate. At the bottom put the portion of chicken breasts.
Place over them (in the middle) - 1 tablespoon rice and mushrooms.