An adaptation according to a recipe by Laura Laurentiu
* 1 chicken breast
* 30 g peppercorns mosaic
* 1 onion
* 1 glass of white wine
* 100 ml sour cream for whipped cream
* 4 tablespoons wholemeal flour
* salt and pepper
The peppercorns are soaked in wine.
The chicken breast is cut into slices, beaten with a hammer as for snails. Mix the flour with salt and pepper, then roll the breast slices on both sides.
Heat a few tablespoons of olive oil in a pan, then lightly fry the pieces of meat. Remove to a plate and keep warm.
In another pan, fry the finely chopped onion and "quench" it with the pepper wine. Add the slices of meat and bring to the boil.
Mix the sour cream with a little hot sauce, then pour over the meat. Boil over low heat, covered, for about 20 minutes, until the sauce thickens. at the end, the taste of salt and pepper matches.
Serve hot, with a garnish of your choice.