Easy, Quick, Delicious & Full of veggies! The perfect recipe for your busy day!
One of our favorite recipes at home is Chicken mushroom sauce! One day while preparing it, I opened the fridge to find ALOT of veggies staring at me about to soften and wilt so I thought why not add them to my dish before they go bad …
The result was this amazing recipe that became a new family favorite!
The trick lies in seasoning the chicken strips with a special Italian rub … adding an extra bonus to the sauce!
Prepared in one pan, this dish is a spot on recipe for your busy days!
The good new is it can be prepared 1 day in advance; just marinade the strips, dice the veggies & store them in air tight containers in the fridge until the next day.
HERB CHICKEN STRIPS IN VEGGIE BROWN SAUCE
For the Chicken Marinade:
- 750 gm thick chicken strips
- 1 tbsp dried oregano
- 3/4 tsp dried basil
- 1/2 tsp dried rosemary
- 1/2 tsp paprika
- juice of 1 lemon
- salt & pepper
For the Veggie Sauce:
- 3 tbsp olive oil
- 1 small onion diced
- 250 gm mushroom slices
- 1/2 large red pepper diced
- 1/2 large green pepper diced
- 1 1/2 tbsp flour
- 1 1/2 cup boiling water or stock
- 2 tbsp soy sauce
- 1 tsp worcesterchire sauce
- 2 tbsp cream
- 1/4 cup sweet corn kernels drained
- salt & pepper
- Season the chicken with all the marinade ingredients.
- Heat a large pan over high heat until HOT; add 1 tbsp olive oil then cook the chicken for 2-3 minutes on each side until golden. Remove the strips onto a plate, cover with foil & set aside (cook the chicken over 2 batches so YOU DON’T OVERCROWD THE PAN).
- Add the remaining oil & cook the veggies (except the corn) for a couple of minutes until they start to soften.
- Stir the flour with the veggies until there are no flour streaks in the pan.
- Add the boiling water/stock & whisk until you have a thick sauce. Add the remaining ingredients & stir well to mix everything together.
- Season with salt & pepper.
- Return the chicken to the pan, lower heat to low, cover the pan & cook for 2-3 minutes until the chicken is cooked through.
- Serve immediately.
- You can use chicken thighs instead of breast.
- You can use any cut of de-boned chicken – thin fillet slices, cubes or even thin strips.
- If the sauce becomes too thick, add little more water/stock. If it becomes too loose, let it boil for a couple of minutues until it thickens.