Chicken breast stuffed with champignons
3 servings
50 minutes
Chicken breast stuffed with mushrooms is a refined dish of European cuisine that combines the tenderness of chicken meat with the rich aroma of mushrooms. Its preparation has roots in French gastronomy traditions, where stuffing serves as a way to enhance the flavors and texture of the meat. The juicy fillet is infused with the aromas of sautéed onions and mushrooms, creating a harmony of tenderness and richness. The dish is perfect for both festive dinners and everyday lunches. Served hot, it delights with its softness, while served cold it transforms into an elegant appetizer that reveals new flavor dimensions. The ease of preparation makes it accessible even for novice cooks, while its versatility in presentation makes it an excellent choice for any occasion.
1
Wash and dry the chicken with a paper towel. Season with salt and pepper on all sides.
- Chicken fillet: 3 pieces
2
Heat the oil and sauté the onion over medium heat. Meanwhile, clean and slice the mushrooms. Add the mushrooms to the onion, season with salt, and fry, stirring, for about 10-15 minutes.
- Vegetable oil: 50 ml
- Onion: 2 heads
- Champignons: 250 g
3
Make a cut about 4-5 cm in the chicken breast. Insert a narrow knife into it and carefully create a pocket. Use a teaspoon to stuff the breast with mushrooms and onions, then close the cut with a toothpick.
- Chicken fillet: 3 pieces
- Champignons: 250 g
- Onion: 2 heads
4
In the pan where you fried the onions with mushrooms, add vegetable oil if necessary and fry the chicken breasts for 10-12 minutes on each side over medium heat with the lid closed.
- Vegetable oil: 50 ml
- Chicken fillet: 3 pieces
5
Vegetable salad and fresh herbs are suitable as a side dish. The dish can also be served cold as an appetizer. Cut into 2 centimeters thick.