Skillet Chicken and Mushroom Sauce

Ingredients:

• 600g chicken strips
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 500g button mushrooms, sliced
• 1 large clove of garlic, minced
• 1 to 2 shallots, minced (depending on size)
• 1 teaspoon dried thyme
• 300g semi-thick cream (4% fat for example)
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 1 chicken stock cube
• A few coriander leaves for garnish (optional)

Instructions:

1. Wash and slice the mushrooms. Season the chicken strips with salt and pepper on both sides. In a large skillet, heat the butter and olive oil over medium-high heat. Brown the chicken strips for a few minutes on each side, ensuring they are not fully cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the sliced mushrooms, minced shallots, and minced garlic. Sauté for a few minutes until the mushrooms are golden brown and the shallots are softened.
3. Crumble the chicken stock cube over the mushroom mixture. Sprinkle in the dried thyme and allow the mixture to simmer for a few minutes, allowing the flavors to meld.
4. Return the partially cooked chicken strips to the skillet and simmer for approximately 15 minutes, or until the chicken is cooked through and tender. Remove the chicken from the skillet and set aside once again.
5. To finish the sauce, pour the semi-thick cream into the skillet with the mushrooms and allow it to simmer for a few minutes, allowing the sauce to reduce slightly.
6. Stir in the balsamic vinegar, ensuring it’s well incorporated into the sauce.
7. Return the cooked chicken to the skillet, coating it well with the creamy mushroom sauce. Let it heat through for a few minutes.
8. Garnish with fresh coriander leaves if desired, then serve hot.
9. Enjoy your delicious Skillet Chicken and Mushroom Sauce with your favorite side dishes