Ingredients:

• For Chicken saute:
• 4 Chicken breasts halves, skinned, and boned
• 1.5 cup – mushrooms, cut into halves
• Chicken broth
• 1/2 tsp – Flour
• 1 pod – Garlic
• 1 tsp – Vinegar
• few Bay Leaves
• few Thyme
• pepper to taste
• salt to taste
• For Mushroom sauce:
• 2 tbsp – flour
• 2 cups – vegetable broth
• 2 cups – sliced Mushrooms
• 1/2 tbsp – Tomato paste
• 2 tbsp – oil
• pepper to taste
• salt to taste

Method:

1. For chicken saute:
2. Take water, add salt, and then boil it.
3. Add flour, salt, and pepper.
4. Dredge the chicken in the flour.
5. Remove the excess water, salt, and pepper.
6. Heat oil in a pan.
7. Add the chicken breasts and fry until brown only on one side.
8. Add garlic and then turn the chicken.
9. Scatter mushrooms over the chicken. Mix well.
10. Add the vinegar, chicken broth, bay leaves, and thyme.
11. Cover the pan lightly. Cook for about 10 minutes.
12. Turn the chicken at quick intervals. Uncover.
13. Transfer the chicken in a warm plate and then cover with foil.
14. Add mushroom sauce to the chicken and pasta.
15. For mushroom sauce:
16. Heat oil in a small saucepan over low heat.
17. Add flour; cook for 2 minutes and stir constantly.
18. Remove roux from heat and cool slightly. In a medium saucepan, bring broth to boil.
19. Whisk in roux, and stir in the mushroom and tomato paste.
20. Season with salt and pepper.
21. Cook over low heat of 20 minutes.