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.

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