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RECIPES
| Calories | 131,4 Kcal |
| Fat | 6,3 g |
| of which saturated fat | 2,3 g |
| Carbohydrates | 7,9 g |
| of which sugar | 2,7 g |
| Proteins | 10,8 g |
| Salt | 0,1 g |
| Calories | 131,4 Kcal |
| Fat | 6,3 g |
| of which saturated fat | 2,3 g |
| Carbohydrates | 7,9 g |
| of which sugar | 2,7 g |
| Proteins | 10,8 g |
| Salt | 0,1 g |
Place rice and twice as much water as rice in a pot. Slice mushrooms and cut onion into julienne. Cut chicken breasts in three and season with salt and pepper. Heat up oil in a pot. Sauté onion, garlic and mushrooms over low heat. Add half of the white wine and cook until the alcohol evaporates (approx 40 seconds). Remove the stir-fry and sauce from the pot and set aside. Heat up oil in the same pot and brown the chicken on both sides. Add stir-fry with the sauce to the chicken and add evaporated milk, thyme, half the parsley and season with salt and pepper. Serve the chicken with rice on the side. Place rice and twice as much water as rice in a pot. Slice mushrooms and cut onion into julienne. Cut chicken breasts in three and season with salt and pepper. Heat up oil in a pot. Sauté onion, garlic and mushrooms over low heat. Add half of the white wine and cook until the alcohol evaporates (approx 40 seconds). Remove the stir-fry and sauce from the pot and set aside. Heat up oil in the same pot and brown the chicken on both sides. Add stir-fry with the sauce to the chicken and add evaporated milk, thyme, half the parsley and season with salt and pepper. Serve the chicken with rice on the side.Cooking step by step
The rice:
Season with salt and pepper and put the lid on.
Bring to a boil, lower the heat and cook for about 10 minutes until the water is absorbed.
Set aside to rest with the lid on. 
The vegetables:
Chop garlic and parsley 
The chicken:
Let's cook:
The sauce:
Let simmer for 10 minutes. The chicken is done when the meat is white (not pink) when cut. (If it gets dry, add more wine or water).
Stir occasionally. 
The finishing touch:
Sprinkle parsley on top. Cooking
step by stepThe rice:
Season with salt and pepper and put the lid on.
Bring to a boil, lower the heat and cook for about 10 minutes until the water is absorbed.
Set aside to rest with the lid on. 
The vegetables:
Chop garlic and parsley The chicken:
Let's cook:
The sauce:
Let simmer for 10 minutes. The chicken is done when the meat is white (not pink) when cut. (If it gets dry, add more wine or water).
Stir occasionally. The finishing touch:
Sprinkle parsley on top.
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