Chicken filet with onion-mushroom cream

Name: Chicken filet with onion-mushroom cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g mushrooms, 4 onions; 4 Stem(s) Thyme; 4 (700 g) Chicken filets; 4 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 2 TABLESPOONS demerara sugar; 1 TABLESPOON Flour; 200 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 4 large slices of farmhouse bread

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Dinner is ready! But no boring sandwiches with cheese or sausage. In 30 minutes you can have tender chicken filet with creamy sauce on the sandwich!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g mushrooms, 4 onions
4 Stem(s) Thyme
4 (700 g) Chicken filets
4 TABLESPOONS Oil
7-10 Tbsp salt, pepper
2 TABLESPOONS demerara sugar
1 TABLESPOON Flour
200 g Whipped cream
1 TEASPOON Vegetable broth (instant)
4 large slices of farmhouse bread

Directions

1
Clean, wash and possibly halve the mushrooms. Peel onions and cut into strips. Wash thyme, shake dry and chop coarsely.
2
Wash the meat, dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the meat on each side for about 6 minutes. Season with salt and pepper.
3
Fry the mushrooms in 2 tablespoons of hot oil. Season, take out. Sauté onions in frying fat. Sprinkle with sugar, caramelize briefly. Add mushrooms. Sprinkle with flour, sweat lightly. Stir in cream, 150 ml water and stock.
4
Bring to the boil and simmer for 5 minutes. Season to taste with salt and pepper. Cut the meat open and put it on the bread. Spread the sauce over it and sprinkle with thyme.