Chicken breast with mushrooms

Name: Chicken breast with mushrooms - Corina M.
Ingredients: 1 chicken breast; 400 g mushrooms; 350 g sour cream; 200 g smoked pork meat; 50 g butter; 4 egg yolks; 5 cloves of garlic; 5 green onions; salt; pepper; thyme

Meat - Chicken breast with mushrooms by Corina M. - Recipia

When I need to cook something hearty and with plenty of layers of textures, I choose chicken breast with mushrooms, prepared this way. It’s one of the recipes I’ve tried multiple times, especially when I have smoked meat on hand and want a dish that works well in the oven. It involves several pots, but the steps are simple. The taste largely depends on the main ingredients, so I choose fresh chicken breast, firm mushrooms, and a thicker sour cream. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 20-25 minutes Cooking/baking time: 45-50 minutes (includes oven resting time) Servings: 4-6 Difficulty: medium Recipe type: main course, ideal for lunch or dinner Ingredients 1 chicken breast (approx. 500 g) 400 g mushrooms 350 g sour cream 200 g smoked pork meat 50 g butter 4 egg yolks 5 cloves of garlic 5 green onions salt pepper thyme Preparation method 1. Wash the chicken breast, cut it into not-too-small pieces. I put it in a pan and brown it in butter over medium heat until it gets a light crust. I set it aside on a plate. 2. In the remaining butter, I add the sliced green onions. I sauté them over low heat just until they turn golden, not burnt. 3. I add a cup of vegetable broth over the onions (about 150 ml). I mix gently. I put the chicken breast back in the pan. 4. I finely chop the garlic and add it over the chicken, along with salt, pepper, and thyme to taste. I cover the pan and let it simmer over low heat for about 15 minutes. If the liquid reduces too much, I add a little water or broth. 5. After 15 minutes, I add the sour cream. I mix gently and let it cook for another 2-3 minutes, uncovered, to slightly thicken the sauce. 6. In the meantime, I fry the smoked meat separately in a dry pan. When it’s browned, I remove it and cut it into strips. 7. I clean the mushrooms, wash them, and boil them in salted water for about 15 minutes. I drain them well. 8. In a heat-resistant dish greased with a little oil, I alternately layer strips of smoked meat and pieces of chicken from the sauce, then I place the boiled and drained mushrooms on top. 9. I mix the remaining juice from the chicken (along with the sour cream and onions) with the egg yolks, just enough to combine. I pour this mixture over the ingredients in the dish. 10. I bake in the oven at medium heat until it gets a light crust on top. Usually, it takes about 20-25 minutes, depending on the oven. Why I make this recipe often It’s hearty, clear in structure, and easy to adapt when I want to use smoked meat or mushrooms. It works for multiple servings and remains tasty the next day. Tips and variations Tips Don’t skip browning the chicken and smoked meat; the taste difference is significant. If the sauce is too thin before baking, let it simmer a bit longer on the stove to reduce. If you want a more intense flavor, you can use wild mushrooms, but boil them separately so they don’t impart an earthy taste to the rest of the mixture. Substitutions The sour cream can be replaced with a lighter sour cream, but the sauce texture won’t be as dense. The smoked meat can be anything you have on hand, from bacon to pork belly or pastrami. Variations If you don’t have chicken breast, thighs cut into pieces work too. You can add fresh herbs at the end, but it’s not necessary; the flavor is quite rounded even without. Serving ideas It pairs well with plain rice or boiled potatoes. For a lighter meal, it also goes well with a green salad. Frequently asked questions 1. Can I use another type of sour cream? Yes, but it needs to be fatty enough not to curdle during cooking. Below 20% fat can separate at high temperatures. 2. Can I skip the step of boiling the mushrooms? I don’t recommend it unless they are very young cultivated mushrooms. Boiling makes them more tender and removes excess water. 3. If I don’t have vegetable broth, what can I use? You can use water or chicken broth, but vegetable broth gives a more balanced flavor. Don’t use concentrated tomato paste if you don’t want an artificial taste. 4. Can everything be done in one pan? Not really. For distinct textures, the mushrooms need to be boiled separately, and the smoked meat needs to be fried separately. 5. If I don’t want egg yolk, can I omit it? The sauce will be thinner and less bound, but it won’t affect the base flavor. Nutritional values Approximately, for one serving (out of 6): Calories: ~420 kcal Protein: approx. 30 g Fat: approx. 28 g Carbohydrates: 7-8 g Values may vary depending on the type of sour cream and smoked meat used. The recipe is high in protein and fat, with carbohydrates mainly coming from onions and mushrooms. Storage and reheating It can be stored in the refrigerator in a covered container for up to 2 days. When reheating, the sauce becomes denser. I do not recommend freezing, as the texture of the sour cream suffers. When reheating, place the dish in the oven, not on the stove, to heat evenly.

Chicken breast with mushrooms

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