- 2 chicken’s breast fillets
- 1/2 teacup olive oil
- 1 garlic clove
- 500 grams organic Pleurotus mushrooms
- 1/2 teacup white, dry wine
- 1/2 teacup milk
- 200 grams cream cheese
- Salt, Pepper
Cut the chicken into big chunks and chop the garlic and the mushrooms.
In a deep pan, heat the olive oil with the garlic over medium-high heat and cook the chicken and Pleurotus mushrooms for 5-8 minutes until both are lightly brown.
Add the wine and season with salt and pepper. Lower the heat to minimum, cover with a lid and simmer for 30 minutes (if required, add some water).
Add the milk and the cream cheese, stir well and cook for another 5 minutes.