Sliced Chicken in Cream Sauce with Plain Rice

Cook the long-grain rice according to package instructions with 3g of salt. Set aside once cooked.

Cut the chicken breast into thin strips. Peel and finely chop the onion. Clean and slice the mushrooms.

Heat the vegetable oil in a large pan over medium-high heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the chicken strips and sear them briefly until lightly browned, seasoning with 2g of salt and 1g of black pepper.

Add the sliced mushrooms to the pan and cook for 3-4 minutes until softened. Pour in the chicken broth and bring everything to a gentle simmer.

Stir in the heavy cream and let the sauce simmer gently for about 5 minutes, allowing it to thicken slightly. Reduce heat if necessary to prevent boiling.

Taste the Pouletgeschnetzeltes and season with the remaining 3g of salt and 1g of black pepper to your preference. Serve hot with the fluffy plain rice.