Chicken Breast Strips With Mushrooms
|Butter||5 Teaspoon (25 Milliliter)|
|Mushrooms||330 Milliliter, sliced (1 1/3 Cups)|
|Thyme||1⁄4 Teaspoon (1 Milliliter)|
|Lemon juice||5 Milliliter (1 Teaspoon)|
|Vegetable oil||20 Milliliter (4 Teaspoon)|
|Chicken meat||1 Pound, skinned cut into strips (450 Gram)|
|35% cream||250 Milliliter (1 Cup)|
|Canned cream of mushroom soup||10 Ounce (284 Milliliter)|
|Parsley||4 Teaspoon (20 Milliliter)|
– In a skillet, melt butter and saute mushrooms until golden. Add thyme and lemon juice, stir and set aside.
– In a separate skillet, heat oil and saute chicken strips, season with salt and pepper, and remove excess fat from skillet when chicken strips are cooked.
– Fold 35% cream into cream of mushroom soup and let mixture boil for 1 minute over medium heat. Adjust seasoning, sprinkle with parsley and serve.