High-protein creamy chicken strips with mushrooms

High-protein creamy chicken strips with mushrooms, made with chicken breast, plant-based cream and olive oil – creamy, with plenty of protein and quick to make in the frying pan.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 450 kcal per serving
• Protein: 50 g
• Fat: 25 g
• Carbs: 8 g

Ingredients

• 250 g chicken breast fillet
• 200 g mushrooms
• 100 ml coconut-based plant cream (without seed oils)
• 1 tbsp olive oil

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Pat the chicken breast fillet dry and cut it into thin strips. Trim the mushrooms and slice them.
2. Heat the olive oil in a deep frying pan. Sear the chicken breast over a high heat on all sides, then take it out of the pan for a moment.
3. Fry the mushrooms in the same pan until the liquid they release has cooked off and they take on a little colour.
4. Return the chicken breast to the pan and stir in the plant-based cream. Let everything simmer gently over a low heat for a short while until you have a creamy sauce.
5. Season to taste with a little salt and pepper and, if needed, let the sauce thicken for a moment longer.
6. Serve piping hot, ideally topped with fresh herbs.

Good to know

When it needs to be quick but you still want a proper meal, this dish is just right. Creamy, savoury and on the table without much effort.

Swaps

Plant-based cream → coconut milk (depending on the product often without additives, creamy texture); chicken breast fillet → turkey breast (similar protein content); mushrooms → king oyster mushrooms (more bite, also contain fibre); olive oil → ghee (heat-stable and full of flavour; contains milk)

Allergens

Made with coconut-based plant cream, the dish contains no soya, oats or nuts. For children, season mildly and cook the chicken right through; in pregnancy, too, only eat it thoroughly cooked.

Dairy-free recipes