Chicken breast with white pepper sauce and mushroom garnish

1. Peel the potatoes (Choose smaller potatoes with elongated heads). Peel and cut in half (if there are new potatoes you can leave the peel but wash it well). Then using a special tool to remove the middle an apple is made into a mushroom leg. Carefully cut the rest of the potato around the utensil. This is how we form the mushrooms. We put them in the Doubletta pan with a little water and butter, salt and white pepper. They are soft like natural potatoes but not very soft otherwise they lose their shape. Just leave them edible.

2. Boil eggs and then carefully remove the whole boiled egg yolk, add beaten egg, salt, pepper, flour and breadcrumbs and fry in hot oil or if you have time put in the oven in a tray with baking paper. Leave them until golden brown.

3. Boil half of the boneless chicken breast and skin in salted water and a slice of hot pepper. Then remove and break into strips that are placed on top of a plate.

4. We make a white Bechamel type sauce with melted butter, then flour and milk, in which we grind a lot of red, green, white and black pepper mixture from Kotanyi. We also add salt and Provence spices from Kotanyi.

5. Serve on a plate in which the chicken breast strips are superimposed in the middle, pour the pepper sauce over them, then place the browned yolks on one side and the potato mushrooms on the other. Add fresh lemon slices and leafy greens. Great appetite!

Chicken with wine sauce and mushrooms

I repeat myself, maybe five hundred times, but I have nothing to do: today's recipe is a simple, quick and very tasty one. It has a Mediterranean air, is full and yet light, even in hot weather. Serve the dish at lunch: it is a delicious main course.

If you want something even more satisfying, think of a suitable garnish: mashed potatoes, mashed potatoes or rice would work best, in my opinion, because it will help you collect the sauce.
Don't forget to pamper yourself with a glass of white or rose wine, dry or semi-dry.

Kitchen: Radu's recipes
Difficulty: Easy
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: 15 minutes
2 halves of boneless chicken skin, without skin, sliced ​​obliquely
1/4 cup flour
1-2 teaspoons of dried oregano
4 tablespoons extra virgin olive oil
8-12 champignon mushrooms, depending on size, sliced
1/4 cup chicken stock
1/4 cup semi-sweet white wine
3 tablespoons brandy
2 tablespoons grated butter with basil, cold
fresh basil leaves for garnish
Mix flour, salt, pepper and oregano in a plate. Roll the meat through this mixture and shake off the excess.
Heat the oil in a large pan. Add the meat and brown over high heat for about 1-2 minutes on each side. Remove to a hot plate.
Add the mushrooms to the pan, add a little salt and sauté for a few minutes, until slightly browned. Add fondue, wine and brandy and bring the mixture to a boil. Put the pieces of meat back in the pan and simmer for 10 minutes, without a lid, until the sauce drops to one third. During this time, turn the meat slices 2-3 times, to cover them evenly with the sauce.
Add the butter-gremolata and mix until it melts. Serve the chicken breast slices with the mushroom sauce, sprinkled with fresh basil leaves.
Basil-grated butter has a similar recipe to parsley-greased butter, the difference being that parsley is replaced with an equivalent amount of basil.
The grated butter should be cold when incorporated into the sauce, just removed from the refrigerator. It will give the sauce a nice shine, not to mention the taste and aroma.

If you like it, share it with your friends!


4 boneless chicken breasts
14 potatoes smaller than the size of a walnut
Karmis Fit Up spices for meat dishes
Parmesan cheese (optional)

For the filling:
2 onions
200g mushrooms
150g chicken breast (I used some strips that fell from the market for stuffing)
100g seedless olives
Finely chopped green parsley to taste
Vegeta to taste
Frying oil

For the sauce:
2 tablespoons margarine
2 tablespoons flour
1 l milk
3 tablespoons sour cream
6 cloves of garlic
vegeta salt and pepper to taste
Karmis Fit Up spices for cheese, eggs and Kefir

Method of preparation:
Peel an onion, finely chop it and put it in a frying pan with oil.

We wash the mushrooms, cut them into slices and add them to the pan in the pan over the onion.

We cut the chicken breast strips into very small cubes and put them in the pan over the onion and mushrooms.

Season everything with vegeta to taste, add the finely chopped olives and parsley, pass the whole composition with the blender, until you get a paste and fill the chicken breasts, in which I made a pocket with a knife beforehand.

Put the stuffed peppers in a bowl and grease them with plenty of margarine and season them with Karmis Fit Up spices for meat dishes, then put them in a special cellophane bag for baking in the oven.

We peel the potatoes, wash them, grease them with plenty of margarine and season them with Karmis Fit Up spices for meat dishes and add them to the bag next to the chicken breasts. We put it in the oven for 40 & # 8211 50 minutes. 15 minutes before the baking time expires, break the bag and leave it uncovered in the oven to brown a little.

In a frying pan put 2 tablespoons of melted margarine, add 2 tablespoons of flour and let it brown a little (be careful! It must not burn). Over we add milk, Karmis Fit Up spices for cheeses, eggs and kefir and sour cream, then mix with the blender. Add the cleaned garlic cloves and put them on the small grater beforehand and season with salt, pepper and vegeta. Leave everything on the fire for about 10 minutes, stirring constantly, so that it doesn't stick to the bottom of the pan.

Over the chicken breast, we can sprinkle grated Parmesan cheese when serving.

2 comments. Leave new

Hi, I agree with all the ingredients and how to prepare it except margarine. With margarine I ruined the whole recipe. This product should not exist on anyone's table.

It depends on your tastes, Anca. Margarine can be replaced by butter without any problem.

How to make mushroom sauce with sour cream?

I reduced the flame under the pan in which I fried the chops and added the onion and garlic in it, along with a small piece of butter. I hardened the onion for about 2 minutes until it became translucent, without burning it. I poured 30 ml of cognac and slightly increased the flame. You can also flambé onions if you want. Cognac gives a fabulous aroma to this dish and also helps to deglaze the pan & # 8211, ie to detach the small fragments left over from frying the meat.

I quickly squeezed a little lemon juice (about 1 tablespoon) and shaved a little peel. I added them too. I experimented with this thing with lemon and mushrooms about 2 years ago when I made some Pumpkin and mushroom pasta & # 8211 recipe here. It's a phenomenal combination!

Wash and portion the chicken breast (or meatballs), then season them with natural spices: dried thyme, basil (or oregano), salt, pepper, then place them in a heat-resistant dish greased with oil.

We clean the vegetables, wash them, cut them into larger pieces, boil them in 1.5 l of salted water for about 30 minutes,

Drain them and add them to the sides of the bowl next to the chicken breast, which we sprinkle with lemon juice, together with 1 cup of vegetable soup (thus forming a vegetable sauce).

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Put the bowl in the preheated oven at 190 degrees for 15 minutes, then add the roasted tomatoes (for 5 seconds), peeled and diced, crushed garlic mixed with 2 tablespoons of soup.

Put the dish back in the oven (but sprinkling the meat from time to time with the sauce formed), until golden brown, reducing the intensity of the fire.

When ready, the chicken breast pieces together with the formed vegetable sauce will be placed on a plate and sprinkled with green parsley.

This food can be served with a garnish of natural potatoes, and for people with diabetes, with a garnish of green beans slightly sauteed in butter.

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