Chicken 180, butter 20, 25 mushrooms, onion 10, 30 broth, white wine 10, 60 sauce, garnish 150, parsley and tarragon.
Chicken, chopped into pieces, fry with oil. At the end of cooking add chopped raw mushrooms and chopped onions and, stirring, bring to readiness. Then add the white wine, brown broth, tomato sauce and boil under the lid for 2-3 minutes, drain, then put the chopped parsley and tarragon.
To improve the taste of the sauce can be added to cognac (5 g)
When serving chicken pieces to put on a dish or bowl and pour over the sauce. Garnish can be fed roasted potatoes or crumbly rice.