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Greek Chicken and Mushroom Skillet with Feta | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Zarte Hähnchenbruststreifen scharf angebraten mit saftigen braunen Champignons und Schalotten, verfeinert mit frischem Thymian, getrocknetem Oregano und cremig geschmolzenem Feta. In nur 20 Minuten auf dem Tisch – perfekt als schnelles, aromatisches Feierabendgericht im Herbst!
Ingredients
Preparation method
Pat the chicken breast fillets dry and cut into bite-sized strips. Clean the mushrooms and, depending on their size, quarter or halve them. Finely dice the shallots, finely chop the garlic, and pluck the leaves from the fresh thyme.
Heat the olive oil in a large non-stick skillet over medium to high heat. Add the chicken breast strips and sear them vigorously all over for about 4 to 5 minutes until golden brown and cooked through. Season with salt and freshly ground black pepper, then transfer from the pan onto a plate.
Reduce the heat slightly. Add the prepared mushrooms along with the diced shallots to the same pan and sauté for about 4 minutes until the mushrooms are nicely browned and juicy. Add the chopped garlic, fresh thyme leaves, and dried oregano, then sauté, stirring, for 1 minute until fragrant.
Chef's tip
This pairs wonderfully with warm toasted flatbread or Greek kritharaki orzo.
For an even more autumnal twist, sprinkle a few toasted walnuts over the finished dish.
30 min
Under an hour
