Tender chicken fillet with delicate creamy mushroom sauce. Thanks to this dish, the expression "quick bite" takes on a completely different meaning.
It is necessary
- -0.5 kg of champignons or oyster mushrooms
- -4 heads of white table onions
- -4 sprigs of thyme
- -700 g or 4 pieces of chicken fillet
- -4 slices of rye bread
- -150 ml vegetable broth
- -200 g 30% cream
- -1 tbsp flour
- -2 tbsp cane sugar
- -4 tbsp sunflower oil
- -salt pepper
Instructions
Step 1
Wash and cut the mushrooms in half. Peel the onion and cut into narrow half rings, coarsely chop the thyme sprigs. Wash the chicken fillet in warm water and pat dry with a paper towel or napkins.
Step 2
Heat the sunflower oil in a frying pan and fry the meat in it on both sides for 6 minutes, pepper and add a little salt. Fry the chopped mushrooms in two tablespoons of vegetable oil, season and put out of the pan.
Step 3
Salt the onion in the same oil, add a pinch of brown sugar and wait for it to dissolve. Return the mushrooms back to the pan, sprinkle the dumb with flour and lightly brown them. Stir in the cream, water and vegetable broth, simmer for 5 minutes, season with salt and pepper.
Step 4
Place one slice of rye bread on each plate, cut medium-sized chicken into slices and place on top of the bread. Drizzle with a few scoops of sauce and garnish with a thyme leaf.
