Chicken filet with onion sauce

Name: Chicken filet with onion sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Mushrooms; 4 Onions; 4 Chicken breast fillets (à approx. 175 g); 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g demerara sugar; 7-10 Tbsp 1-1 1/2 tsp. flour; 250 g Whipped cream; 250 ml Vegetable broth; 4 Stem(s) Thyme; 4 discs Farmhouse bread (approx. 50 g each)

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Mushrooms
4 Onions
4 Chicken breast fillets (à approx. 175 g)
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g demerara sugar
7-10 Tbsp 1-1 1/2 tsp. flour
250 g Whipped cream
250 ml Vegetable broth
4 Stem(s) Thyme
4 discs Farmhouse bread (approx. 50 g each)

Directions

1
Clean the mushrooms and halve them according to size. Peel and halve onions and cut them into fine strips. Wash the meat and dab dry
2
Heat 2 tablespoons of oil in a frying pan, fry the mushrooms in it while turning, season with salt and pepper, remove. Add onions to the frying fat and fry over medium heat until golden brown, turning several times. Sprinkle with sugar and allow to caramelize. Add mushrooms
3
Dust with flour, sweat on and gradually deglaze with cream and stock while stirring. Bring to the boil and simmer for 3-4 minutes, season with salt and pepper
4
In the meantime heat 3 tablespoons of oil in a pan, fry the meat for 8-10 minutes, turning it over, then season with salt and pepper. Wash the thyme, shake dry and pluck the leaves from the stalks
5
Put a slice of bread on each plate. Cut the meat open. Spread on the breads, spread the sauce evenly over them and sprinkle with thyme