Chicken with mushrooms

Name: Chicken with mushrooms - Albertina A.
Ingredients: 2 chicken breasts; 2 cans of mushrooms; 1 onion; 1 cup of broth; salt; pepper; sweet paprika; 2 cloves of garlic; 1/2 tsp dried basil; 1 tsp dried parsley; 4 tbsp oil; 1 tsp butter; 4 tbsp white wine; 250 g Hochland cheese

Meat - Chicken with mushrooms by Albertina A. - Recipia

Whenever I have time to cook something substantial, I make chicken with mushrooms and cheese in the oven. I've tested this recipe several times, especially when I want a warm meal that doesn't take all day. I love the combination of chicken breast, mushrooms with sauce, and the layer of cheese on top. I organize my ingredients beforehand so I don't waste time. I usually use canned mushrooms, but you can also use fresh ones if you have them. Quick Info Total time: about 1 hour Servings: 4-6, depending on the size of the chicken breasts Difficulty: easy to medium Recipe type: main course, lunch or dinner Ingredients 2 chicken breasts 2 cans of mushrooms (or about 400 g of fresh mushrooms) 1 onion 1 cup of broth (about 100 ml) Salt and pepper, to taste Sweet paprika, to taste 2 garlic cloves 1/2 teaspoon dried basil 1 teaspoon dried parsley 4 tablespoons oil 1 teaspoon butter 4 tablespoons white wine 250 g Hochland cheese (or another type of hard cheese) Preparation method 1. Wash the mushrooms and slice them. If using canned mushrooms, drain them well. 2. Peel and finely chop the onion. 3. Heat 2 tablespoons of oil in a pan and sauté the onion. When it starts to soften, add the mushrooms. 4. Cover with water and let simmer over medium heat. The water should just barely cover the mushrooms. 5. Let it cook until the liquid reduces, but not completely. If the mushrooms are not ready (they should be softer than canned ones), add a little water and continue cooking until they are well softened. 6. Add the broth, white wine, salt (if needed), pepper to taste, and dried basil. Stir and let it cook until the liquid reduces almost completely. 7. Wash the chicken breast, cut it into thin pieces (like for schnitzels). I lightly pound it with a hammer, just enough to tenderize it slightly. 8. In a separate bowl, mix 2 tablespoons of oil with salt, pepper, sweet paprika, crushed garlic, and dried parsley. Add the chicken pieces to this mixture and stir well to coat evenly. 9. Brown the chicken in a dry cooker (or non-stick pan, without extra oil), on both sides. It doesn't need to be cooked through, just enough to get some color and be half-cooked. 10. When you're done with the chicken, wash the pan (if using it for the oven) or use an oven-safe dish. Grease the dish with a teaspoon of butter. 11. Arrange the chicken slices in the dish in a single layer. 12. Top with the mushroom sauce mixture. 13. Sprinkle grated cheese over the top. 14. Add 3-4 tablespoons of water to the dish, around the edges (not directly over the cheese). 15. Place the dish in the oven (without covering it). Bake until the cheese melts and turns golden (about 20-25 minutes in a preheated oven, but it depends on the oven). 16. Sprinkle with fresh chopped parsley at the end, if you have it. Why I make this recipe often It's a recipe I return to because it cooks quickly and uses ingredients I usually have on hand. It's perfect when I need something filling but don't want to spend too much time in the kitchen. The layer of cheese on top makes everything creamier. Tips and variations Tips If using fresh mushrooms, they will release more water and it will take a bit longer for the liquid to reduce. The chicken breast doesn't need to be pounded too hard, just so that all pieces are of similar thickness. In the oven, do not cover the dish – the cheese needs to get a slightly golden crust. It's good to add water to the dish at the end, so it doesn't dry out too much in the oven. Substitutions You can use turkey breast, thinly sliced, instead of chicken. Canned mushrooms can be replaced with fresh mushrooms, but then you need to cook them a bit longer. Hochland cheese can be replaced with any hard cheese, but it shouldn't be too salty. Variations You can add a thin layer of sliced bell pepper to the mushroom mixture. If you want a spicier note, add a little chili or hot paprika to the spice mix. For a different texture, you can use smoked cheese. Serving ideas Serve warm, alongside a simple salad or boiled potatoes. It can also go well with cooked rice or sautéed vegetables. Frequently asked questions 1. Can I prepare the chicken a day in advance and assemble everything before baking? Yes, you can make the chicken and the mushroom mixture a day in advance. Keep them separate in the fridge and assemble them before putting them in the oven. Add the freshly grated cheese. 2. Can it be made without white wine? Yes, you can skip the wine if you don't want to use alcohol. Cook the mushrooms with water and broth, and the sauce will turn out a bit simpler. 3. Can it be made with boiled chicken breast, not browned? I do not recommend it, as browning adds extra flavor and the chicken won't turn out bland. 4. What can I use instead of cheese if I don't have Hochland? Any hard cheese that is not very salty or well-melting cheese. Gouda or Edam also works. 5. Can I use chicken breast cut into cubes? You can, but the chicken layer won't be uniform; the texture will be slightly different, but the taste remains good. Nutritional values Approximately, for a medium portion (from 6 servings): about 340-360 kcal, 28 g protein, 18 g fat, 13 g carbohydrates (from the sauce and cheese). These are approximate values – they depend on the type of cheese and how much water remains in the sauce. Storage and reheating It keeps well in the fridge for 1-2 days, covered. When reheating, use the oven or microwave. If you see that the sauce has thickened too much, add a tablespoon of water before reheating. I do not recommend freezing because the texture of the chicken and cheese changes.

Preparation

-Wash the mushrooms and slice them. -Peel and finely chop the onion. -In a pan, heat 2 tablespoons of oil. -Add the onion to sauté, then the mushrooms. -Cover them with water and let them reduce over medium heat. -Check if they are cooked (they should be softer than canned ones), but do not let the water evaporate completely. If they are not done, add more water and check when they are ready, ensuring the water does not evaporate completely. -Add the tomato paste, wine, salt (only if needed), pepper (to taste), and basil. -Let the mushrooms cook until the liquid has completely reduced. -Wash the chicken breast, cut it into pieces as for schnitzels, and lightly pound it with a hammer. -In a bowl, mix 2 tablespoons of oil, salt, pepper, sweet paprika, crushed garlic cloves, and dried parsley. -Coat the chicken with this mixture, then place it in a dry cooker and brown it on both sides. -Grease this pan (after browning the chicken and washing it), or a heat-resistant dish. -Layer the chicken pieces, then the mushroom mixture, and finally the grated cheese on top. -Add 3-4 tablespoons of water to the dish, then place it in the oven. -Leave it until the cheese melts and turns golden. -Finally, sprinkle with fresh parsley.

Chicken with mushrooms

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