Put the onions in a blender until chopped into small pieces.
Put this onion mash in a pot and let it warm a bit.
Cut the chicken breasts into cubes and add to the onion and stir.
Add the chicken bouillon and the ground black pepper.
Let it cook on low heat, adding water if needed (little by little) so the juice does not dry. The chicken will release juices too, so be careful to do not add too much water.
Add the mushrooms, if they are raw, if they are preserved, add at the end.
When the chicken is cooked, make sure there is not a lot of liquid. In this case, let it dry a bit before adding the creme.
Add the creme fraiche, stir, let it boil a little, taste to see if more salt is needed.
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