Creamy chicken stew with mustard

300 g chicken breast fillets, 2 shallots, 2 tablespoons sunflower oil, 150 ml water, 50 ml creme fraiche, 50 ml white wines, 6 tablespoons MAGGI poultry sauce, 1 tablespoon mustard, 2 tablespoons chives

Wash the meat and cut it into cubes. Chop the onions into small cubes. Heat the oil and beown the meat, add the onions and saute till the onions become translucent. Add the water, cream and wine and the poutry sauce. Let it boil for 5 minutes, add the mustard and season to taste. Sprinkle the chives on top and serve with rice or potatoes.