John Myers
Chicken Strips with Mushrooms
The perfect chicken strips with mushrooms recipe with a picture and simple step-by-step instructions.
- 600 g Chicken breast fillets
- 2 medium sized Fresh shallots
- 250 g Mushrooms brown
- 100 g Fresh chanterelles
- 100 g Date tomatoes
- 100 g Red pointed peppers
- 1 tbsp Oil
- 3 tbsp Butter
- 200 ml Cream 10% fat
- 100 ml Vegetable broth
- 2 tsp Sauce thickener dark
- 0,5 bunch Parsely
- 5 Stems Fresh thyme
- Cut the chicken breast fillet into strips. Heat the oil in a pan and fry the chicken strips vigorously in it, remove the salt, pepper and from the pan. Peel shallots and cut into cubes. Clean the mushrooms and chanterelles with a breast and cut in half, depending on the size Wash and halve. Wash mini pointed peppers, halve and cut into slices. Heat the butter in the same pan and sauté the mushrooms, chanterelles, tomatoes, bell peppers and shallots in it. Pour the stock and cream, bring to the boil. And cook for about 2 minutes. Stir in the sauce thickener and bring to the boil again briefly, season with salt and pepper. Put the chicken strips in the mushroom pan and let stand for about 2-5 minutes. Roughly chop the parsley and thyme and fold under the mushroom pan. Serve hot.
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