A delightful chicken dish with a creamy herb sauce, perfect for a quick and satisfying meal.
Slice the chicken breasts into thin strips.
Ensure even slicing for uniform cooking.
Toss the chicken strips in a mixture of cornflour, salt, and black pepper.
Coating the chicken helps to seal in moisture.
Heat oil in a frying pan over medium heat and cook the chicken until golden brown.
Avoid overcrowding the pan for even browning.
Add the sliced mushrooms to the pan and cook until tender.
Stir occasionally to prevent sticking.
Remove the chicken and mushrooms from the pan and set aside.
Keep them covered to retain warmth.
Pour the white wine into the pan and bring to a boil, scraping up any browned bits.
This deglazes the pan, adding flavor to the sauce.
Stir in the cream and cook until the sauce thickens.
Stir constantly to prevent curdling.
Return the chicken and mushrooms to the pan, coating them with the sauce.
Ensure everything is heated through.
Garnish with fresh parsley and serve immediately.
Chop parsley just before serving for maximum freshness.
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