Chicken Cutlets with Vegetables

For chicken stir-fry, finely shred chicken, season with salt and pepper, sauté in hot butter until golden brown on all sides. Remove from pan and set aside.

In the frying residue, fry shallots until brown all over, add mushroom quarters, let steam. Then pour whipping cream, let reduce, add cognac.

Add the peas and carrots (cooked), as well as the green pepper, season to taste. Return the meat to the sauce, heat well, sprinkle with parsley and serve.

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