• 1 lb of chicken breasts, boneless and skinless, diced
• 2 tablespoons of olive oil
• 1 pack (8 oz) of small white mushrooms, quartered
• 1 red pepper, diced
• 1 small white of leek, chopped
• 3 tablespoons of butter
• 6 tablespoons of flour
• 1/2 teaspoon of celery seed
• 4 cups of chicken broth
• 1 cup of cream 15% cooking
• Salt and pepper

1. In a large saucepan, brown the chicken in oil. Salt and pepper. Set aside on a plate.
2. In the same pan, brown the vegetables in butter until tender. Sprinkle flour and celery seeds. Cook 1 minute, stirring. Add the broth, whisking and bring to a boil stirring continuously.
3. Return chicken to the pan and add the cream. Simmer gently for about 5 minutes. Adjust the seasoning.

4 to 6 servings
Preparation time: 15 minutes
Cooking time: 15 minutes
This recipe is transcribed by Lexibule

1. Photo: Recipes Québécoises.com
2. Photo: Lexibule