Chicken breast with mushrooms in sweet soy sauce

Preparation

1. Put the butter, the parsley (only the leaves and the small stems, the larger stems bitter) and the 2 garlic cloves in the glass. We crush during 5 seconds at speed 7.

2. We lower the remains of the walls of the glass with the spatula and fry for 3 minutes, Varoma temperature, speed 1. With beaker.

3. Meanwhile, we wash and cut the mushrooms. We remove the trunk and split it lengthwise. We cut the largest hats in half or four pieces; medium and small can stay whole.

4. We put the mushrooms in the glass. We sauté them during 5 minutes, Varoma temperature, spoon speed, counterclockwise. With beaker.

5. We chop the chicken breast. We salt and reserve.

6. In a cup we mix the soy sauce with the sugar and water. We booked.

7. We incorporate the sauce and the breast in the glass and program 15 minutes, Varoma temperature, spoon speed, counterclockwise. Without beaker.

8. We check the texture of the sauce, it should be somewhat thick. If it is still very liquid, we add 5 more minutes, Varoma temperature, spoon speed, left turn. Without beaker.

9. We serve with white rice or couscous.