origin: Traditional (National&Religious)
Chicken breast has many variation to cook if you want an easy dinner recipe. Here I cooked with a light creamy mushroom sauce. First cut into small cubes the chicken breast and toast on tablespoon oil on high heat, add salt and season with pepper, garlic and marjoram. Quarter the champignons and after toasting the breast for 10-15 minutes add the mushroom as well. Continue to cook and stir occasionally, add 1 dl water avoiding sticking the meat if necessary. Cook on reduced heat for 20 minutes and add the sour cream, stir well, bring to moil and close the heat. Don't overcook the cream. Serve hot with rice.