Chicken a la jardiniere

First peel and chop the onion and the carrot, put them in a pan with a little olive oil and fry them with the two bay leaves.

Cut the breast into small cubes (you can use the whole breast) and peel and slice the mushroom. Add to the pan and season with salt and pepper.

When the chicken is cooked, add a splash of fried or crushed tomato to give it a little color and a splash of white wine. Let the wine reduce and add a cup and a half of water.

Once the water has been reduced a little, add the peas (if you want to give it a little more flavor you can add a cube of avecrem), let it boil a little more until the broth is thick. And ready to serve