Seared chicken breast strips in a thyme-scented cream sauce with butter-sautéed mushrooms. A high-protein main that pairs well with rice or pasta.
Ingredients
Instructions
- 1
Cut the chicken breast into finger-thick strips. Finely chop the onion and garlic and slice the mushrooms.
- 2
Heat the sunflower oil in a large skillet over high heat; sear the chicken in two batches for 5-6 minutes until lightly browned on all sides, then transfer to a plate.
- 3
Melt the butter in the same skillet and cook the onion over medium heat for 4-5 minutes until soft; add the garlic and stir for 1 minute.
- 4
Add the mushrooms and sauté for 7-8 minutes until their liquid has evaporated, then sprinkle in the flour and cook for 1 minute.
- 5
Gradually stir in the cream and add the thyme, black pepper and salt.
- 6
Return the chicken to the sauce and simmer over low heat for 5 minutes until the sauce thickens and the chicken is cooked through; serve hot.
Nutrition
Per serving
| Calories | 492 kcal |
|---|---|
| Protein | 39 g |
| Carbs | 10 g |
| Fat | 35 g |
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