Cocktail of chicken breast, champignons and cucumbers
4 servings
25 minutes
A cocktail of chicken breast, mushrooms, and cucumbers is a refined dish inspired by French gastronomic traditions. Tender chicken breast, juicy mushrooms, and fresh cucumber harmoniously combine in a glass, creating an amazing contrast of textures. Baked mushrooms reveal their rich flavor, while the chicken infused with spices and lime sauce gains exquisite juiciness. A yogurt dressing with hints of mustard and herbs adds freshness and lightness to the dish. The cocktail is perfect for serving at formal dinners or light summer gatherings due to its elegant presentation and refined palette of flavors. It pairs wonderfully with white wine or cool beverages, creating a relaxed atmosphere of gastronomic enjoyment.
1
Clean the mushrooms and bake them in the oven at 180 degrees for 10 minutes. Cool down and slice thinly.
- Button mushrooms: 250 g
2
Clean the chicken breast from membranes and excess fat. Slightly pound it. Cut into small pieces and fry without oil for 5 minutes. Add water and simmer for 10-15 minutes.
- Chicken breast: 400 g
- Water: 4 tablespoons
3
Preparing the sauce. Finely chop green onions and dill. Squeeze juice from lime. Combine yogurt, green onions, dill, lime juice, mustard, pepper, and salt. Optionally, add garlic and lime zest.
- Spring onion: 20 g
- Dill: 10 g
- Lime: 1 piece
- Plain (natural) yoghurt: 200 g
- French (Dijon) mustard: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Combine chicken breast and mushrooms, dress with sauce. Mix and refrigerate for 20 minutes.
- Chicken breast: 400 g
- Button mushrooms: 250 g
5
Slice the cucumber (with a vegetable slicer) into thin slices. Arrange the finished appetizer in dessert cups. Garnish the cocktail with cucumber slices.
- Cucumbers: 1 piece
