INGREDIENTS
1 tbsp
olive oil
4
skinless boneless chicken breasts
1 serving
salt and pepper
250 gs
button mushrooms
2
shallots
3 cloves
garlic
2 sprigs
dried rosemary
1 tbsp
flour
80 mls
dry white wine
80 mls
chicken stock
375 mls
heavy cream
1
dijon mustard