Chicken breasts baked in nut-onion-mushroom sauce
6 servings
60 minutes
Chicken breasts baked in a nut-onion-mushroom sauce are a true gastronomic delight, combining the tenderness of white meat with the aromatic, rich flavor of creamy mushroom gravy. This recipe originates from European cuisine, where special attention is paid to the harmony of flavors and textures. A spicy garlic marinade reveals the depth of the chicken fillet, while the onion-mushroom sauce, enhanced with pine nuts and herbs, adds sophistication. Baking makes the meat juicy by soaking it in a rich sauce. The dish is perfect for cozy home dinners or festive events. It pairs well with light vegetable salads and white wine, creating an elegant composition on the table.
1
In a small bowl, squeeze 5 cloves of garlic. Add a couple of teaspoons of coarse salt, favorite spices for chicken, and freshly ground black pepper (don't hold back). If you like it spicier, add half a teaspoon (or even a whole one) of red hot ground pepper. Squeeze the juice from a quarter of a lemon into the spices and garlic, pour in 2 tablespoons of vegetable oil for the marinade, mix it well and let it sit for about 10 minutes.
- Garlic: 5 clove
- Salt: to taste
- Spices: to taste
- Lemon: 0.3 piece
- Vegetable oil: 50 ml
2
Thoroughly wash the chicken breasts, place them in a deep bowl, and pour the prepared marinade over them. Mix the chicken with the marinade well by hand and let the fillets marinate for about 40 minutes to an hour.
- Chicken fillet: 1.5 kg
3
Let's prepare the onion-mushroom sauce. Chop the onion into very small cubes and start frying it in a little vegetable oil. While the onion is frying, slice the champignons thinly. Once the onion becomes translucent (after about 5-7 minutes), add the chopped mushrooms to it. Fry the mushrooms with the onion for another 10 minutes, stirring occasionally, then add a good piece of butter and wait for it to melt completely; mix everything well and turn off the heat. Now we need to let the sauce cool for about 20-30 minutes.
- Onion: 2 pieces
- Champignons: 300 g
- Butter: 50 g
4
Once our onion-mushroom sauce has cooled, we break in a couple of eggs, add the previously chopped greens, and sprinkle in the pine nuts. We mix everything well until homogeneous, and now we can start preparing our chicken breast dish. First, we grease the baking tray with a little vegetable oil and prepare the flour by placing it in a flat plate.
- Chicken egg: 2 pieces
- Dill: 2 pieces
- Pine nuts: 3 tablespoons
- Vegetable oil: 50 ml
- Wheat flour: 50 g
5
Coat the marinated chicken fillet in flour on all sides. Then, similarly, coat the chicken breast in our onion-mushroom sauce. Place the coated bird on a baking sheet and pour the remaining sauce over the fillet.
- Chicken fillet: 1.5 kg
- Wheat flour: 50 g
- Champignons: 300 g
6
Bake chicken breasts for 40 minutes in a preheated oven at 180 degrees.
- Chicken fillet: 1.5 kg