Chicken strips with mushrooms in tomato and thyme sauce

Ingredients for 4 servings:

• 500 g chicken schnitzel
• 3 tbsp olive oil
• 6 cl wine
• 2 medium-sized onions, 200 g
• 3 garlic cloves
• 2 tomatoes
• 400 g mushrooms
• 400 g tomatoes, peeled from the can
• 1 tbsp tomato paste
• 300 ml vegetable stock
• 1 tbsp thyme
• some flat-leaf parsley
• salt and pepper
• chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cut the chicken cutlets lengthwise into finger-thick strips. Add them to a hot pan with the olive oil and sear gently on all sides. Once the strips have turned a light color, deglaze with the wine. Remove from the pan and set aside, covered. Peel the onions, garlic, and tomatoes and finely dice them. Peel the mushrooms and halve or third them depending on their size. Add the onions and garlic to the empty pan with the olive oil and let them simmer until translucent. Add the diced tomatoes, followed by the halved mushrooms. Let everything cook. Add the peeled tomatoes, tomato paste, thyme, and vegetable stock to the pan, stir, and simmer until the desired sauce consistency is reached. This takes about 20 minutes. Finally, add the now-seared chicken strips to the pan with the drained wine liquid and bring to a boil briefly. Season with flat-leaf parsley, salt, pepper, and chili, and divide into portions. Rice goes very well as a side dish.