Part 3/6:
With the chicken set aside, it's time to prepare the vegetables. In the same pan, add one chopped onion and 300 g of champignons. If you don’t have champignons, they can be easily skipped. Sauté these ingredients until they’re well browned, which will enhance the overall flavor of the dish.
Next, chop and add 2-3 cloves of garlic to the pan, frying them for another 2-3 minutes along with the existing mixture. Season the sauté with salt and ground black pepper to your liking.
Step 3: Creating the Sauce
To thicken the sauce, sprinkle in 1 tsp of flour and then pour in 450 ml of milk (or a mix of milk and cream for added richness). Watch the magic happen as the sauce begins to thicken. The thickness will depend on the amount of flour and the time allowed for evaporation.