Chicken strips Zurich style

Ingredients for 4 servings:

• 700 g chicken strips
• 400 g mushrooms, fresh
• 1 cup onion(s), finely diced
• ½ cup pickle(s), diced
• 2 cloves garlic
• 500 ml plant-based cream (Plant Cream Cuisine) or cream
• 4 tbsp soy sauce
• 1 tsp barbecue seasoning or steak seasoning
• 60 g butter
• 2 tbsp oil, heatable or clarified butter
• n. B. Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick to make – a real favorite

First of all: If that’s too much cream for you, you can replace 250 ml with stock and thicken the sauce with flour if necessary. I indicate in the instructions where to add 1 tablespoon. Grate the mushrooms and cut them into quarters or eighths, depending on their size. They should be about the size of tangerine segments. Peel the garlic and chop them very finely. Heat the oil/clarified butter in a large pan and fry the chicken strips until just cooked. Season well with salt and pepper. Set aside on a plate. In the same (unwashed) pan, foam the butter over medium heat, then add the garlic. Yes, the garlic first, so that it doesn’t just get cooked in the large amount of water from the onions. It should roast briefly. Now add the onions and sauté until slightly translucent. Add the mushrooms to the onions and fry until they have released their moisture and the water has evaporated. Meanwhile, season well with salt and pepper and add the barbecue seasoning towards the end. Tip: It needs to be slightly overseasoned. If you want to thicken it with flour, dust everything with flour now. This step isn’t necessary if the cream is enough for you. We prefer the version without flour. The sauce appears lighter and more delicate this way. Add the soy sauce and pour in the cream. Reduce by about half, then add the cucumbers and then the meat, including any juices, to the pan. It’s best not to let it boil any further at this point. Season again to taste and, if desired, sprinkle with parsley or chives. This goes best with crispy hash browns and—to neutralize some of the fat—celery salad and dressed beetroot slices. Of course, you can also eat the strips with noodles, rice, or spaetzle, but the crispy hash browns add a bit of bite.