Chicken breast with mushrooms cream sauce

Ok, so we can move on… Easter is gone and I want to refresh your taste buds with this delicious chicken recipe. I have to confess that I cooked this for Easter as well becaaaaause when I hear about lamb meat, I just run away.

You will need:

  • chicken breast
  • sour cream (panna di cucina)
  • grated parmigiano
  • jam mushrooms
  • butter
  • olive oil
  • oregano, salt, paprika, caraway powder, black pepper

Whenever I want to cook chicken meat, I prefer to use heat-resistant glass oven dish and grease it with butter. You have to slice the chicken breast about 3/4 of a hand and the thickness of a finger… a feminine finger; and sprinkle some salt on both sides. Now I will reveal you a big-little secret: pour some olive oil into a soup plate and sprinkle oregano, paprika, caraway and pepper. Mingle them together and dip the meat in the mixture. It may sound like too much fat with all the butter and the oil, but is super tasty. Bake the chicken and keep it warm until the sauce will be ready. It should look something like this when it is done:

Melt a small piece of butter into a pan and fry the mushrooms for a little bit. If you are afraid that you will burn the butter, just add a drop of oil. Add the sour cream and mix until it changes its texture. When it will not be so liquid anymore, add the grated parmigiano. If your sauce is still not like a cream you can still save the day: whisk one egg and add it into the sauce. In the end, put the sauce over the chicken meat and leave it in the oven for 5 more minutes.

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