2 boneless, skinless chicken breasts (700g), cut into 8 strips
1/3 cup all-purpose flour (35g)
2 tablespoons olive oil
For the sauce
2 tablespoons butter at room temperature
1 medium onion (100g), chopped
2 cups fresh mushrooms, sliced (200g)
6 tablespoons heavy cream
1/3 cup water (80ml)
1 tablespoon mustard
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 boneless, skinless chicken breasts (700g), cut into 8 strips
1/3 cup all-purpose flour (35g)
2 tablespoons olive oil
For the sauce
2 tablespoons butter at room temperature
1 medium onion (100g), chopped
2 cups fresh mushrooms, sliced (200g)
6 tablespoons heavy cream
1/3 cup water (80ml)
1 tablespoon mustard
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
Dredge the strips in flour
In a large skillet, heat the olive oil over high heat and fry the chicken strips on both sides until lightly browned (about 6 minutes per side)
Remove from the skillet and drain on paper towels
Pass to a platter and keep warm
Prepare the sauce: In a medium skillet, melt the butter over high heat and cook the onion and mushrooms until softened (about 1 minute)
In a bowl, whisk together the heavy cream, water, mustard, and flour
Add to the skillet with the mushroom mixture and cook, stirring until thickened (about 3 minutes)
Season with salt and black pepper
Cover the chicken strips with the sauce and serve immediately
514 calories per serving
