Steps
- 1
In a pan put sliced onions and some stock and cook until onion is soft and most liquid has evaporated. Take off heat, pour cooked onions in a plate and put aside.
- 2
Add chicken to the same pan and brown slightly add some stock so chicken doesn’t dry.
- 3
Add the cooked onions back to the pan add the mustered, cream and some of the stock. Cook for 5 minutes.
- 4
Add salt and pepper to taste. Add lemon juice and chopped parsley.
- 5
Server with rice or couscous
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