Chicken breast strips in onion cream, with red peppercorns

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 2 tbsp sesame oil or rapeseed oil
• 120 g onion(s)
• 2 tsp peppercorns, pink
• 1 tsp, stripped Thyme, shredded
• 5 cl water
• 100 g cream
• 5 cl white wine
• ½ tsp chicken broth powder
• some sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

also goes well with turkey breast

Soak the peppercorns and thyme in 50ml each of water. Overnight if necessary. Halve the onion and slice into thin strips. Cut the chicken breast into strips. Heat the oil in a pan and fry the chicken strips for about 1 minute. Remove from the pan and set aside. Fry the onion strips in the frying fat until they begin to brown. Deglaze with white wine, peppercorns, thyme, soaking water, and cream. Bring to a boil and season with chicken stock powder. Thicken slightly with a sauce thickener. Add the chicken strips and simmer for about 2 minutes. Season to taste. Serve with rice, pasta, or potatoes.