1/2 cup (100 g) of butter
1 medium onion, chopped
1.5 kg chicken breast, boneless and skinless, cut into strips
1 tablespoon dried thyme
3 eggs
Salt to taste
1/2 cup (100 g) of butter
1 medium onion, chopped
1.5 kg chicken breast, boneless and skinless, cut into strips
1 tablespoon dried thyme
3 eggs
Salt to taste
Beforehand, melt the butter in a pan over high heat for 2 minutes, stirring constantly
Add the seasoned chicken, reduce heat, cover, and cook until tender
If it's too dry, add a little water to form a broth
Remove from the pan and transfer to a bowl
Let cool, cover, and refrigerate overnight
The next day, 30 minutes before serving, reheat the chicken, add thyme, and stir in well-mixed eggs
Stir carefully to achieve a creamy sauce
Cook over low heat to prevent egg from curdling
Check seasoning and serve immediately
331 calories per serving
