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

Curry Chicken

Serves 4
500grams of chicken - diced
2 apples - peeled and diced
3 carrots - shredded
1 onion - finely cut
½ a can of pineapple - diced
½ L milk
½ L stock
curry - as much as you like
oil
flour

1. Fry the chicken pieces well in a pot with oil. Take the chicken out.
2. Add curry (1-3 tsp depending on how hot you want it) to the pot and stir well, so the curry doesn't burn.
3. Add the apples, carrots and onion and fry for a few minutes.
4. Add 1 tblsp flour and stir well.
5. Add ½ L stock. When it boils add the chicken pieces and the milk.
6. Let it cook at low heat for 20 minutes.
7. Season with salt, pepper and curry.
8. Add the pineapple just before serving the dish.

Serve with rice, bread and some fried coconot flour