Chicken steak with mushroom creamy sauce (lactose free)

Ingredients

• 800 g Chicken fillets (4pcs)
• 150 g Shiitake mushrooms, sliced thinly without the stalks
• 200 g Champignons
• 50 g Unsalted butter, lactose free
• 50 g Cream, lactose free
• 1 tbsp Dijon mustard
• 3 clove Garlic, minced
• 1 tbsp Black peppercorns, cracked
• 4 sprig Thyme, fresh
• 2 tbsp Red wine
• 1 pinch Salt

Method

1. Place the chicken fillets on a flat surface then rub them with the cracked black pepper and salt.
2. Place a frying pan with a heavy base over medium heat and place 1/3 of the butter in pan. Cook the chicken steaks for 3 minutes on each side until cooked the way you like it.
3. Remove the steaks from the pan, place on a platter, then cover with foil.
4. Place the remaining butter in the pan you used with the steaks, then add the garlic, thyme and the mushrooms.
5. Stir frequently for around 4 minutes until the mushrooms become soft.
6. Add the wine to the pan and continue stirring until the wine starts evaporating.
7. Pour in the cream and the spoon of mustard.
8. Reduce the heat. Cook until the sauce thickens and remove from heat.
9. Place the steaks on serving plates and top with creamy mushroom sauce.