Preparation time: 15΄
Cooking time: 25’ – 30’
For 4 persons
2 chicken breast fillets
6 tbsp. olive oil
300g brown mushrooms
6 slices of bacon
1 onion (chopped)
2 fresh onions
1 clove of garlic (chopped)
150ml white wine
6 tbsp. Mustard with Honey KYKNOS
zest of 1 lemon
3 tbsp. parsley (chopped)
Freshly ground pepper
On a cutting board with a sharp knife, coarsely chop the brown mushrooms, the bacon into small sticks and finely chop the onion, garlic and fresh onions. On the same cutting board, cut the chicken breast fillets into small bites.
Place a deep non-stick pan on a high heat to heat well and add 3 spoons of olive oil.
Season the chicken breast fillets well, so that they take on an intense color, sprinkling with salt and freshly ground pepper.
When the chicken bites are ready, remove them from the pan into a bowl and put the pan back on high heat with the remaining olive oil.
Saute the bacon together with the brown mushrooms, the onion and the chopped garlic until the mushrooms take color and wilt together with the onion and garlic.
Add the chicken pieces together with the fresh onions and the Mustard with Honey KYKNOS and continue sauteing for another 1-2 minutes.
Deglaze with the white wine, add the lemon zest and continue cooking until the sauce thickens.
When the pan is ready, remove it from the heat, sprinkle with the chopped parsley and serve.