In a well-heated pan with 1 tablespoon of oil, fry the meat until browned, remove to a plate.
In the same pan, add 1 tablespoon of oil again and fry the cleaned and sliced mushrooms until golden brown.
Remove to a plate.
Add the 3rd tablespoon of oil and sauté the onion until it softens and turns brown.
Turn the mushrooms and chicken breast, add the butter and flour,
stir, pour in the water or broth, add the cream, tomato paste, and chopped garlic,
season with salt and pepper.
Stir again, cover with a lid, and simmer gently for 10-15 minutes.
Serve the chicken mushroom sauce with pasta and garnish with microgreens.
Enjoy!
