°600g chicken strips
°2 tablespoons salted butter
°2 tablespoons olive oil
°500 g button mushrooms
°1 large clove of garlic
°1 to 2 shallots, minced (depending on size)
°300ml dry white wine
°1 teaspoon dried thyme
°300 gr of semi-thick cream (4�t for example)
°2 tablespoons balsamic vinegar
°Salt and pepper
°1 chicken stock cube
°A few coriander leaves for garnish (optional)
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Wash and cut the mushrooms into slices. Salt and pepper the chicken breasts on both sides. In a hot skillet, melt the butter and oil and brown the chicken for a few minutes on each side (it should not be cooked through, that will come later). Remove the aiguillettes from the pan and set them aside.
In the same pan, brown the mushrooms for a few minutes with the shallot and pressed garlic, mix. Drizzle with white wine and balsamic vinegar, crumble the bouillon cube and sprinkle with thyme. Leave to simmer for a few minutes (after a slight boil).
Then put the chicken back in the pan and simmer +/- 15 minutes (may vary depending on the thickness of the chicken pieces). Remove the chicken again and set aside.
Pour the cream over the mushrooms and simmer for a few minutes, the sauce should reduce. To finish, put the chicken back (this is the last time!!) in the pan, coat it with the sauce and let it heat up for a few minutes.