Stefan's Swiss-style Chicken Strips in Mushroom Cream Sauce

by Stefan Kölsch

Creamy Zurich-inspired sautéed chicken

Ingredients

1 pack Chicken Stir-fry Strips, 440g
1 tbsp vegetable oil
1 onion, chopped
100g mushrooms, sliced
300ml single cream
1 tbsp soft butter
Salt and pepper

Stefan's Swiss-style Chicken Strips in Mushroom Cream Sauce

Instructions

Bring the Chicken Stir-fry Strips to room temperature and pat dry with kitchen paper.

Heat a little oil in a large frying pan and sear the meat in 2-3 batches until lightly browned. Remove and set aside.

Add the onion and mushrooms to the pan and sweat over a medium heat for 3-4 minutes.

Deglaze the pan with 300ml single cream, bring to the boil and reduce until the sauce thickens.

Return the meat to the pan and add the butter. Reheat over a low heat for 4-5 minutes, but do not allow the sauce to boil as this will make the meat tough.

Season with salt and pepper and serve on preheated plates.

Purchase your ingredients...

  • Ultimate Smoked Salmon, 200g
     
    SAVE £5.50
     

    Ultimate Smoked Salmon, 200g

    Superior Quality Scottish Smoked Salmon
      
    2-3 SERVINGS
  • Ultimate Smoked Salmon, 500g
     
    SAVE £13.00
     

    Ultimate Smoked Salmon, 500g

    Superior Quality Scottish Smoked Salmon
      
    4-6 SERVINGS
  • Smoked Salmon Side - Sliced
     
    SAVE £24.10
     

    Smoked Salmon Side - Sliced

    A favourite for buffets - and sliced for convenience
      
    8-12 SERVINGS

Rate this recipe

Stefan's Swiss-style Chicken Strips in Mushroom Cream Sauce
Overall Rating
  

Your comment or suggestion




Comments on this recipe

No comments yet