The chicken strips with mushrooms remind me of my childhood. In fact, my mom often prepared them, and my grandmother too. Here in South Tyrol, this dish is called “Gschnetzelts”, which roughly translates to “cut into pieces”, or, well, strips.
It’s a delicious main course, ideal to enjoy with plain rice and spätzle, perfect for soaking up all the flavorful sauce, enriched with mustard. I like to prepare chicken strips with fresh champignons, but if you prefer, you can opt for canned ones, making it even quicker to prepare.
If you don’t have mustard, or perhaps you don’t like it, try replacing it with curry, the chicken strips will be excellent with curry too!
If you like champignon mushrooms, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs chicken breast
- 9 oz champignon mushrooms (fresh)
- 1.8 oz onion
- 1 clove garlic
- as needed vegetable oil
- 1/2 teaspoon sugar
- 2 tablespoons mustard
- as needed salt
- as needed pepper
- 1.5 cups heavy cream
- as needed parsley (optional)
Steps
To prepare the chicken strips with champignon mushrooms, remove any bones and skin from the chicken breast and cut it into cubes or strips, set aside.
Clean the champignon mushrooms well with a knife and a brush to remove all residual dirt. Slice them to about 1/16 inch thick, set aside.
Peel and finely chop the onion and garlic.
Heat a pan with a few tablespoons of oil and sauté the onion and garlic for about a couple of minutes. Then add the chicken breast strips and sauté over high heat, stirring occasionally. Add the sliced champignon mushrooms and sauté with the chicken for a few minutes until the water they release has evaporated.
At this point, add the mustard, sugar, as well as salt and pepper to taste. Mix and pour in the heavy cream, mix again to combine all the ingredients, and let it cook, covered, for 15-20 minutes, stirring occasionally.
Serve your chicken strips with champignon mushrooms topped with chopped parsley after cooking, accompanied by rice or even couscous.
