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.
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