How to cook:

Bring to a boil 1 litre of water, add 180 g of Kralex Cream Sauce and mix with a whisk for about 3 minutes. Slice the chicken breast, season it with salt and pepper, roll it in flour and fry it in oil on both sides. Drain the excess oil, add the finely chopped garlic and the sliced ​​mushrooms. When ready, add the Kralex Cream Sauce and cook for another 2 minutes. Serve with chopped parsley on top.