Ingredients:

• For Chicken Saute:
• 4 – Chicken breasts halves, skinned and boned.
• 1/2 cup – mushrooms, cut into halves.
• Chicken broth.
• 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 then fry until brown only on one side.
8. Add garlic to this and then turn the chicken.
9. Scatter mushrooms over the chicken. Mix well.
10. Add vinegar, chicken broth, bay leaves and thyme.
11. Cover the pan lightly. Cook for about 10 mins.
12. Turn the chicken in quick intervals. Uncover.
13. Transfer the chicken in a warm plate and then cover with foil.
14. Add the plate and then add the chicken.
15. Add mushroom sauce to the chicken and pasta.
16. For mushroom sauce:
17. Heat oil in a small saucepan over low heat.
18. Add flour, cook for 2 mins, stirring constantly.
19. Remove roux from heat and cool slightly.
20. In a medium saucepan, bring broth to boil.
21. Whisk in roux, stir in mushroom and tomato paste.
22. Season with salt and pepper.
23. Cook over low heat 20 mins.