- 700 g Woolworths chicken schnitzels
- 250 g brown mushrooms, some halved, others left whole
- 100 g portobellini 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
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.