ken into 8 pieces, salt, pepper and flour.
Brown the chicken in a pan with 1.5 tablespoons of butter and a drizzle of oil.
Reserve the chicken and sauté the mushrooms and shallots in the same pan.
Add the white wine, let it evaporate.
Add the chicken broth and tomato paste and simmer for 5 minutes.
Stir the sauce with 2 tablespoons of butter, add the parsley and chives.
Return the chicken to the skillet to reheat.
Preparation time: 15 minutes
Calories: Approximately 450 kcal per serving
Tips: Serve with potatoes or rice for a comple
