discovered this recipe
Crispy chicken strips with mushroom cream sauce and parsley potatoes, simple, quick, and incredibly delicious! Tender chicken fillet with a golden-brown breading, served with a creamy mushroom sauce and perfectly roasted potatoes with fresh parsley. This is what true comfort food tastes like.
Since discovering this recipe, I've stopped making schnitzel. It's faster, tastes juicier, and is much easier to prepare. Ideal when you want to serve something special without spending hours in the kitchen.
I'll show you step by step how to fry the chicken strips until they're really crispy, how to make a simple mushroom cream sauce, and how to turn pre-cooked potatoes into a truly delicious parsley potato dish.
Ingredients for 4 servings
For the meat:
• 600g chicken breast (approx. 1.5 pounds)
• Salt, pepper
• 50g flour (approx. 1/3 cup)
• 2 eggs
• 100g breadcrumbs (approx. 1 cup)
• Vegetable oil for frying
• Fresh parsley (for sprinkling)
For the mushroom cream sauce:
• 250g mushrooms (brown or white) (approx. 2.5 cups, sliced)
• 1 small onion
• 1 garlic clove
• 200ml cream (approx. 3/4 cup + 1 tbsp)
• 100ml chicken broth (approx. 1/3 cup + 1 tbsp)
• 1 tsp mustard (medium hot)
• Salt, pepper
• 1 tsp butter
• Optional: a squeeze of lemon juice or white wine
For the parsley potatoes:
• 600–700g waxy potatoes (about 1 1/3 to 1 1/2 pounds)
• 1 tbsp butter or neutral oil
• Salt, pepper
• 1 handful chopped parsley
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