Chicken fillet in creamy mushroom sauce
4 servings
40 minutes
Chicken fillet in creamy mushroom sauce is a refined dish of European cuisine that combines the tenderness of meat with the depth of mushroom aroma. The recipe's origins trace back to traditional French and Italian cuisines, where mushrooms and creamy sauces have long been the foundation of gastronomic masterpieces. Baked chicken fillet soaked in a creamy mushroom sauce made from champignons and dried porcini acquires a rich flavor with a slight tang thanks to natural yogurt. The dish is characterized by its softness and juiciness, making it perfect for a cozy dinner or festive table. Served hot, it harmonizes well with light sides like rice, mashed potatoes, or fresh vegetables.
1
Slice the mushrooms and onions, sauté them in a little oil in a pan. Make shallow cuts on the piece of fillet for quicker cooking.
- Button mushrooms: 250 g
- Onion: 1 head
2
Place half of the mushrooms in the baking dish, put the chicken breast on top, and then add the remaining mushrooms.
- Chicken breast fillet: 700 g
- Button mushrooms: 250 g
3
Pour a couple of tablespoons of mushroom water and yogurt on top, then bake at 170°C for 25-30 minutes.
- Plain (natural) yoghurt: 1 glass
- Dried porcini mushrooms: 4 pieces
- Salt: pinch
- Ground black pepper: pinch
