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Chicken schnitzel with mushroom sauce

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

700 g Woolworths chicken schnitzels
250 g brown mushrooms, some halved, others left whole
100 g portabellini mushrooms, sliced
2 T olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 t thyme
1 cup cream
Sea salt and freshly ground black pepper

Method

Preheat the oven to 200°C. Bake the schnitzels for 20 minutes until golden and crisp.

To make the mushroom sauce, fry the mushrooms in 1 T olive oil over a high heat until golden brown, about 5 minutes. Remove from the pan and reduce the heat.

In the same pan, soften the onion in the remaining olive oil. Add the garlic, thyme, cream and mushrooms. Simmer for 10 minutes, then season.

Serve warm with the schnitzels garnished with microherbs.

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