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Greek Chicken à la Crème | Ready in 20 minutes
(0)
20 min
Quick
Knuspr-Küche
Zarte Hähnchenbruststreifen und braune Champignons in einer aromatischen Weißwein-Senf-Sahnesauce mit griechischem Oregano. Der Tavernen-Klassiker Kotopoulo Alakrem blitzschnell und cremig in nur 20 Minuten auf dem Tisch.
Ingredients
Preparation method
Preparation
Pat the chicken breast dry and cut into bite-sized strips. Clean the mushrooms and slice them. Finely dice the onion and garlic cloves. Wash the parsley, shake dry, and chop.
Instructions
Heat the olive oil in a large pan over medium-high heat. Sear the chicken strips for about 4–5 minutes, turning occasionally until lightly browned. Season with a pinch of salt and pepper and remove from the pan.
Reduce the heat slightly. Add mushrooms and onions to the pan and sauté for approx. 3–4 minutes until the mushrooms take on some color. Add the garlic and dried oregano and sauté for about 1 minute until fragrant.
Chef's tip
Classic Greek style: In tavernas, Kotopoulo Alakrem is often refined with a splash of Metaxa – you can simply add 1–2 tbsp of Metaxa before deglazing with the white wine.
Side dish tip: The creamy sauce pairs wonderfully with warm pita bread or fluffy basmati rice.
30 min
Under an hour
