Grilled chicken breast with white mushroom sauce

Name: Grilled chicken breast with white mushroom sauce
Ingredients: For marinating the chicken breast: 1 boneless chicken breast; salt; pepper; sweet paprika; 1/2 teaspoon dried basil; 2 tablespoons oil; 1 teaspoon Dijon mustard; a pinch of garlic powder. For the sauce: 1 small jar of sliced mushrooms; 1 small onion; 3 heaping tablespoons thick sour cream; 1 heaping tablespoon cream cheese; 2 tablespoons grated Parmesan; salt; pepper; 2 tablespoons oil; 1 teaspoon dried thyme; 3-4 sprigs of fresh dill.

Diverse - Grilled chicken breast with white mushroom sauce by Tudorita N. - Recipia

To prepare a delicious marinated chicken breast with mushroom sauce and sour cream, we will start by marinating the chicken. We wash the chicken breast under a stream of cold water and pat it dry with a kitchen towel to remove excess water. Then, we cut the breast into appropriately sized pieces so that they cook evenly. Using a meat mallet, we gently pound each piece of chicken, being careful not to crush them completely, just to flatten them out. In a large bowl, we add all the spices mentioned in the recipe, along with olive oil and mustard. We mix the ingredients well with a spatula until we obtain a smooth paste. Then, we introduce the chicken pieces into the bowl and cover them with the marinade, making sure they are well coated on all sides. We cover the bowl with plastic wrap and let it chill for at least an hour, but for an even more intense flavor, we can let the chicken marinate for up to 4 hours. In the meantime, we take care of the sauce. We wash the mushrooms under running water and let them drain in a colander for about 5 minutes. We peel the onion and chop it finely. In a skillet, we heat a little olive oil over medium heat and add the chopped onion. We sauté the onion for 2-3 minutes until it becomes translucent, then we add the sliced mushrooms. We continue to sauté the mixture until the mushrooms release their water and become slightly golden. After the mushrooms are cooked, we add 1/2 cup of water, salt, and pepper to taste. We let the sauce simmer over medium heat until it reduces and becomes more concentrated. When almost all the liquid has evaporated, we lower the heat and add the sour cream. We allow the sauce to come to a first boil, after which we incorporate the cream cheese, grated parmesan, and dried thyme. We mix the ingredients well, letting the sauce simmer for 4-5 boils, then we remove the skillet from the heat. About 10 minutes before finishing the sauce, we take the chicken out of the fridge. We heat a grill pan, which we brush with a little oil. We brown the chicken pieces on both sides until they become golden and fully cooked, then we transfer them to a platter. We serve the chicken breast alongside the mushroom and sour cream sauce, garnished with a little chopped fresh dill sprinkled on top. This dish will surely be a delight at your table. Enjoy your meal!