You will need
    • 4 fillet chicken Breasts
    • ¼ Cup flour
    • 100 g butter
    • ¼ Cup brandy
    • ¼ Teaspoon dried Basil
    • 2 Bay leaves
    • 1 tablespoon of Curry mixture
    • 500 ml dry red wine
    • 4 slices of pork fat or bacon
    • diced
    • 2 large onions
    • 12 large mushrooms.
Fillet chicken Breasts wash, dry on paper towel, cut into not very small pieces – about the size of an apricot. Put the pieces in a pot or plastic bag, sprinkle them with flour, shake so that they are fully obvallaris in flour.
In a large nonstick frying pan or the island will melt the butter. There lay the pieces of chicken, lightly fry, stirring constantly with a wooden spoon. Add salt, pepper, add a tablespoon of powder "Curry".
Pour in the cognac and carefully ignite for 30 seconds. Add herbs, dry Basil and Bay leaf. Pour the chicken wine. Cover the pan tightly. Sauté the pieces of chicken on low heat for about 40 minutes.
Fat or bacon into small cubes. In another pan lightly fry the bacon, then add onion, simmered it until tender, but do not lead to roasted.
Mushrooms clean, wash, dry it with a towel, cut into large pieces. Add the mushrooms to the onions and cook them in a pan for 5-7 minutes. Remove from heat when fully cooked.
In dish put fried mushrooms with onions, on top lay the pieces of chicken.