Chicken with mushroom sauce

We will need (for 2 servings):

  • 300 g of chicken breast
  • 500 g of potatoes
  • olive oil
  • 1 shallot
  • 250 g of mushrooms
  • 1.5 teaspoons of mushroom seasoning
  • 0.5 teaspoons of ground cumin
  • 1.5 teaspoons of dried garlic
  • 500 ml of chicken stock
  • 250 ml of whipping cream
  • parsley
  • salt
  • pepper

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Method:

1. Wash the potatoes and cut them into slices 1 cm thick.

2. I make them in a contact grill that has a program directly for dry potatoes. If you don’t have a grill, you can easily roast them in a little oil.

3. Cut the chicken breast in half lengthwise. Salt and pepper.

4. Finely chop the onion. Wash the mushrooms and cut them into larger pieces (they contain a lot of water and will shrink in size when cooked).

5. Heat the pan with oil and fry the chicken on both sides until golden brown. Then set aside.

6. Reduce the heat in the pan and fry the shallots after the chicken. Alternatively, add a little oil.

7. Fry until golden brown.

8. Then add the mushrooms and fry gently. About 3 minutes.

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9. Then pour in the broth and add spices. Add salt only at the end, we will reduce the sauce a little.

10. Let the soup boil until about 1/3 of its volume, then add the cream.

11. Cook until it thickens a little. Then salt the sauce and add spices if necessary.

12. Finally, return the meat and let it heat up, but do not cook for a long time.

13. We serve chicken meat topped with sauce and grilled potatoes that we have salted. Sprinkle with parsley and serve.

David in the kitchen is a chef who tries to show people that preparing quality and delicious food at home does not have to be a science. Every day for the second year, he creates a new recipe for your inspiration. You can also follow David’s recipes on Instagram.