Quick Creamy Chicken Strips in White Sauce
A simple and budget-friendly weeknight dinner that comes together in under 30 minutes. Tender chicken strips are simmered with onion and peppers, then coated in a light, nutmeg-scented white sauce. Comfort food at its easiest.
🛒 Ingredients
4 servings
- 1 kg (2.2 lb) chicken breast, sliced into strips
- 1/2 onion, finely chopped
- 1/2 green bell pepper, thinly sliced
- 1/2 chicken bouillon cube
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 pinch of ground nutmeg
- Salt to taste
- 1 tablespoon olive oil or vegetable oil
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Directions
- 1
Heat the oil in a large skillet over medium heat. Add the chopped onion and green pepper and sauté for 3 minutes until slightly softened.
- 2
Add the chicken strips and cook for about 15 minutes, stirring frequently. If needed, add a small splash of water to prevent sticking.
- 3
Dissolve the bouillon cube in a little warm water and pour it over the chicken. Sprinkle the flour over the mixture and stir well to combine.
- 4
Pour in the milk gradually, stirring constantly to avoid lumps. Cook over low heat for 4–5 minutes until the sauce thickens.
- 5
Season with salt and nutmeg. Add more milk if you prefer a thinner sauce. Serve immediately over rice or pasta.
💡 Chef's Tip
For extra depth of flavor, add a crushed garlic clove at the start. Leftovers reheat beautifully with a splash of milk stirred in.
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Same category — Poultry
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