Chicken in a White Wine, Mustard and Mushroom Sauce

Serves 4
4 chicken fillets
8 shallots
250 grams mushrooms
4 tblsp sweet french mustard
2 dl chicken stock
2½ dl cream (9%)
2 dl whitewine
2½ dl créme fraîche

1. Brown the fillets in a pan and season them with salt and pepper before taking them out the pan.
2. Sauté the onions (which has been cut into quarters) and mushrooms before putteing the fillets back in the pan.
3. Add mustard, wine, stock and cream and let it simmer for about 10 minutes.
4. Add the créme fraîche and let it cook for a couple of minutes.
5. Season with salt, pepper, wine and mustard.
   

Serve with rice and sugar peas