Chicken breast cut into strips with a thickness of 1 cm and slightly repel each piece. Lay out the pieces to make a snake. The edges of adjacent pieces to beat together so they are connected.

The chicken add salt and pepper, sprinkle with your favorite spices (I prefer chicken seasoning and dried garlic unlike fresh, it gives a milder flavor). Lay small pieces of butter. Turn the snail and fasten with wooden toothpicks.

Snail fry both sides with butter and place on a plate.

Meanwhile, make the sauce. In the same pan where we roasted snails, fry the finely chopped onion until light Golden brown, add chopped mushrooms (I had canned mushrooms, but you can use fresh or frozen). Fry all together for another 3-5 minutes, then add cream and a glass of water. All stir well, add salt, add spices and bring to a boil.

Put the snails in a saucepan, pour the cooked sauce and simmer for 15-20 minutes on low heat.

Ready! Bon appetit!