1/2 cup (100 g) of butter
1 medium onion, finely 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, finely chopped
1.5 kg chicken breast, boneless and skinless, cut into strips
1 tablespoon dried thyme
3 eggs
Salt to taste
In the evening, melt the butter and onion in a saucepan over high heat for 2 minutes, stirring occasionally
Add the seasoned chicken, lower the heat, cover, and cook until tender
If it seems dry, add a little water to form a sauce
Remove from the saucepan and transfer to a bowl
Let it cool, cover, and refrigerate for one day
The next day, 30 minutes before serving, reheat the chicken, add thyme, and stir in the eggs well mixed
Stir carefully to obtain a creamy sauce
Cook over low heat until the egg doesn't curdle
Check the seasoning and serve immediately
331 calories per serving
