Chicken in creamy mushroom sauce

Cut the shallots as thin as possible.
Mince the garlic.
Slice the mushrooms.

In a hot pan, sizzle the chicken tight.
Salt them and leave them until their are nicely colored on both side.
Take them out the pan.

Add some butter in the pan and throw in the shallots.
Cook a bit and add the garlic.
Deglaze the pan with the vinegar.

Add the mushrooms, cook for 5 minutes.
Then cover with the stock and add the creme fraiche.
Put the chicken back in the pan and cook until the sauce reduce a bit.
Garnish with some parsly right before serving.