Ingredients

300 g French green beans
250 g French frozen ceps
1 tbsp olive oil
15 g butter
4 Halal chicken breast fillets
1 onion, finely sliced
2 cloves of garlic, chopped
200 ml chicken stock
200 g creme fraiche
250 g steamed white rice
Fresh basil, chopped

Directions

Cook the mushrooms according to the preparation instructions (until drain only), then set aside.
Cook the green beans according to the preparation instructions (choose your preferred cooking method).
Season the fillets on both sides.
In a large frying pan, heat olive oil and butter over a medium-high heat.
Fry the fillets for 5 minutes. Turn them over and fry for another 3-4 minutes.
Remove from the pan and set aside.

In the same pan, cook the onion until brown.
Add the drained mushrooms and fry for 3 minutes more.
Add the garlic and cook for another minute.
Pour in the chicken stock and some of the chopped basil.
Return the browned chicken fillets to the pan.
Bring them to boil then lower the heat.

Simmer until the chicken is cooked.
Stir in the crème fraîche and heat without boiling.
Sprinkle with the basil.
Serve with green beans and the steamed rice.