Herb and garlic schnitzel with mushroom sauce

A few shortcut ingredients speed up the cook time of this recipe, making it perfect for a midweek dinner.

Recipe «Herb and garlic schnitzel with mushroom sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 600g packet Coles RSPCA Approved Chicken Breast Schnitzels Herb and Garlic, 2 tbsp olive oil, 400g mixed mushrooms , sliced, 1 tbsp chopped thyme leaves, 1/3 cup thickened cream , 2 bunches baby broccoli, trimmed .

Ingredients:

• 600g packet Coles RSPCA Approved Chicken Breast Schnitzels Herb and Garlic 
• 2 tbsp olive oil 
• 400g mixed mushrooms , sliced 
• 1 tbsp chopped thyme leaves 
• 1/3 cup thickened cream 
• 2 bunches baby broccoli, trimmed 

Instructions

1. 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.
2. 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.
3. Slice the chicken and divide among plates. Drizzle over the mushroom sauce and serve with the baby broccoli.