Ingredients for 4 servings:

1 lb (450 gr.) chicken fillets
½ tablespoon butter
½ tablespoon olive oil
7 oz broccoli
Spices: ground black pepper and salt to taste
For the sauce: 11 oz (300 gr.) mix of fresh chanterelles and mushrooms, 3 tablespoons
butter, 2 tablespoons flour, 1 cup white wine 1 cup chicken broth, a pinch of ground black
pepper, a pinch of ground coriander, a pinch of salt, 3-4 tablespoons cooking cream

Instructions:

Wash the broccoli, tear it into florets and put it in a pot with water. Add salt and leave it to
cook for 5-6 minutes. Then drain it.
Sprinkle the chicken fillets with salt and ground black pepper. In a large pan heat the
butter and olive oil over medium heat. Put the chicken fillets to braise on both sides for 3-
4 minutes on each side. Remove them and let them rest in a warm plate.
In the same pan put 1 tablespoon butter. In it fry the mushrooms chopped into small
pieces. When all the liquid evaporates, sprinkle the mushrooms with black pepper and salt
to taste. Remove them from the pan and put them to the chicken fillets. In the same pan
put the remaining butter. When warms, add the flour. Stir until gets brown. Then add salt,
black pepper, ground coriander, wine and broth trickle while stirring until smooth (not too
thick) mash. Return the mushrooms to the pan and stir the sauce. Leave it on the stove for
1-2 minutes and add the cream and chicken fillets. Stir and remove the dish from the
stove. Serve it warm with broccoli.