A few shortcut ingredients speed up the cook time of this recipe, making it perfect for a midweek dinner.
- Preheat oven to 220C or 200C (fan-forced). Heat the schnitzels following packet directions. Meanwhile, reserve 1 teaspoon of the oil. Heat the remaining oil in a medium frying pan over high heat. Cook the mushroom and thyme, stirring, for 5 mins or until browned. Season. Add the cream and simmer for 2 mins or until thickened.
- While the schnitzels are cooking, steam the baby broccoli over a saucepan of boiling water for 2 mins or until just tender. Toss with the reserved oil and season.
- Slice the chicken and divide among plates. Drizzle over the mushroom sauce and serve with the baby broccoli.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set