Ingredients
For 1kg breast schnitzels:
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- Salt & pepper
- 1/4 cup olive oil
For the sauce:
- 1 finely diced onion
- 500 g sliced mushrooms
- 4 crushed garlic
- 1 teaspoon whole grain mustard
- 1 teaspoon Italian herbs
- 2 sprigs fresh thyme
- 1 cup chicken stock
- 600 ml thickened cream
- 1 cup freshly grated parmesan
- 2-3 Tablespoons Worcestershire sauce or to taste
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 heaped tablespoon cornflour mixed with 1/4 cup cold water
Instructions
- Add the oil, seasonings & salt + pepper to the chicken & coat well. Pan fry on both sides for approx 2min on each side, set aside.
- Melt the butter + olive oil in the same pan & sauté onions until they start to colour, add the mushrooms & give them a stir.
- Let them cook for approx. 5 minutes to develop a golden colour.
- Add garlic, mustard, Italian herbs & fresh thyme.
- Cook for a minute before deglazing the pan with the chicken stock making sure to scrape all the flavour from the base of the pan, simmer for a minute before adding thickened cream, dash of salt, cracked pepper & Worcestershire sauce.
- Add the Parmesan & let it simmer on lowest heat stirring occasionally until thickened, approx 5min. Add your chicken fillets & heat them through in the sauce before serving with your favourite sides.
Notes
If you cook your sauce correctly there is no need for cornflour & it will thicken beautifully – if it doesn’t thicken add the cornflour slurry.
Use fresh grated Parmesan as it melts easily
Use fresh grated Parmesan as it melts easily
