Creamy chicken strips with mushrooms, an easy and tasty main course. This recipe is ideal for many occasions: a family lunch or when you have guests for dinner. Also try the crispy chicken strips with cherry tomatoes and the chicken strips with vegetables without cream, or the veal strips with arugula. The meat, sliced thin, remains very tender and cooks in just a few minutes, retaining its delicate texture. The mushrooms, together with the chicken, provide an intense flavor, perfect to balance the creaminess of the dish. The secret is in the sauce: soft, velvety, able to bind all the ingredients without overpowering their taste. If you prefer not to use cream, you can substitute with light cream cheese. I hope I’ve sparked your curiosity—let me know, see you soon Chicca!!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz chicken breast
- 1/4 cup all-purpose flour
- 2 tbsp butter
- to taste white wine
- to taste extra virgin olive oil
- 11 oz mushrooms (fresh or frozen)
- 3/4 cup cooking cream
- to taste parsley
- to taste salt
How to make creamy chicken strips with mushrooms
Take the chicken and cut the meat into thin strips, using a smooth-bladed knife or, alternatively, kitchen scissors.
Then coat them in the flour, dusting each side. In the meantime, melt the butter in a non-stick pan.
Place the strips in the pan and brown well, then deglaze with the wine and season with salt and pepper.
Once the meat is cooked (it will take about 2 minutes), remove it from the heat and place it on a plate.
In the same pan add oil and the mushrooms, season with salt and cook for 6–7 minutes.
Add the cream and chopped parsley. As a final step, return the chicken strips to the pan and let the cream thicken a little. Serve piping hot.
Tips and variations for Creamy chicken strips with mushrooms
Dredging the meat in flour is an essential part of the recipe because it helps keep it tender and also helps the sauce bind.
You can use fresh or frozen mushrooms; if using the latter, wash them well under running water. If you don’t like chicken, you can replace it with veal, or if you prefer another white meat, opt for turkey.
