6 skinless chicken legs (or 4 chicken breasts)
250 g Mushrooms
500 ml chicken broth (2 cups)
100ml White wine (3/4 of a cup)
1/2 cup sour cream
2 cups peas
Cut and season the chicken with salt an pepper and dust with some flour.
Cook it shortly in the pan without getting brown.
Take it out of the pan.
Clean off the mushrooms and cut them in half. cook them in the oil of the chicken . Dust them with some flour and then fill it up with chicken broth and white wine
Let it boil and then put the chicken back in. At medium heat let it cook for about 20 min. Stir ocaionally.
If you used chicken legs, take them out after cooking time and cut meat off the bones, return to pot. Stir in sour cream and peas. Bring to boil, season with salt, pepper and lemon juice.