Chicken baked with mushrooms and sour cream
4 servings
45 minutes
Chicken baked with mushrooms and sour cream is a refined dish of European cuisine that combines the tenderness of meat, the aroma of mushrooms, and the richness of creamy sauce. The origins of this recipe trace back to traditional French and Slavic cuisines, where sour cream is used to add softness and depth of flavor. Mushrooms hidden under a thick layer of sour cream become especially juicy, while the baked cheese forms an appetizing golden crust. The dish is perfect for a cozy family dinner or festive gathering and pairs easily with side dishes and fresh vegetables. Its balanced taste delights both lovers of classic combinations and those who appreciate gastronomic elegance.
1
Cut the chicken fillet crosswise into thin pieces and pound it. Rub with salt and black pepper.
- Chicken breast fillet: 2 pieces
- Spices: to taste
2
Slice the mushrooms thinly and place them on the chicken pieces (the mushrooms should completely cover the chicken). Sprinkle with a mixture of French herbs or other spices to taste.
- Button mushrooms: 300 g
- Spices: to taste
3
Add sour cream in a thick layer on the mushrooms; it should completely cover them. It's better to have more than less.
- Sour cream 25% fat: 1 jar
4
Grate hard cheese (I like Edam) on a coarse grater and place it on top of the sour cream.
- Hard cheese: 1 piece
5
Send the chicken to a preheated oven at 180 degrees. Bake for about 30 minutes.
