Easy

Fresh cream

Olive oil

tablespoons

Mushroom

Onion

unit

Pepper

Salt

Turmeric powder

Chicken fillet

Chicken and Mushroom Sauté with Turmeric

<h5>20 min</h5><p>Prepare the mushrooms, cut off the earthy base, wash them quickly under a flask of water, dry them and then cut them into 4 in height.</p><p>Reserve.</p>

<h5>5 min</h5><p>Cut 400 g of chicken fillet into small pieces.</p><p>Reserve.</p>

<h5>3 min</h5><p>Prepare 1 onion, chop it finely.</p>

<h5>3 min</h5><p>In a large saucepan (that is not non-stick if possible) over high heat, pour in 3 tablespoons of olive oil and when it is hot pour in the mushrooms (do not salt).</p>

<h5>12 min</h5><p>Sauté them, stirring regularly, they should be well browned.</p><p>Dispense into a plate.</p>

<h5>2 min</h5><p>In the same saucepan, over medium heat this time, pour in 3 tablespoons of olive oil again, and when hot add the minced onion.</p><p>Salt and pepper, cook for 1 or 2 minutes, without browning.</p>

<h5>10 min</h5><p>Add chicken pieces, grill while stirring regularly.</p>

<h5>2 min</h5><p>Add 250 ml of liquid cream and 1 tablespoon of turmeric, mix well.</p>

<h5>5 min</h5><p>Finally add the mushrooms, season with salt and pepper, turn down the heat and allow to thicken gently to your liking.</p><p>Check the seasoning.</p>

<p>Your stir-fry is ready, serve on a plate or place the pan in the center of the table.</p>

Easy

62 min

Main course

White meat

Servings

6

Nutrition

/ per serving

Directions

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