• 4servings
  • 80minutes
  • 803calories

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Ingredients Jump to Instructions ↓

  1. 500 g chicken breasts , boneless, skinless

  2. 1 dash white pepper , salt, paprika (for chicken seasoning)

  3. 1 tablespoon vegetable oil

  4. 200 g mushrooms , sliced (fresh or canned)

  5. 400 ml fresh cooking cream

  6. 6 scallions , chopped into rings

  7. 1 tablespoon butter

  8. 1 cube chicken stock cube

  9. 1 dash rosemary

  10. 1 dash paprika

  11. 1 dash salt

  12. 1 dash ground black pepper

  13. 1 dash ground nutmeg

  14. 4 medium round potatoes (preferably Agria)

  15. 50 g parmesan cheese or 50 g mozzarella cheese , grated

Instructions Jump to Ingredients ↑

  1. Wash the potatoes very well; draw a slice in each one, then prick them with a fork.

  2. Add salt and pepper, drizzle with some oil.

  3. Bake for 1 hour at 250°C.

  4. Meanwhile, marinade the chicken breasts in salt, white pepper, paprika and vegetable oil for about 20 minutes. It can be done overnight too.

  5. In a medium skillet, fry the chicken breast until they become caramelized then remove from skillet and keep them warm.

  6. In the same skillet add butter and fry the scallions in it.

  7. Add mushrooms and continue sautéing.

  8. Add rosemary.

  9. Add fresh cream.

  10. Add the chicken cube and wait till it dissolves.

  11. Add the rest of the seasonings (salt, pepper, paprika, nutmeg).

  12. Bring to boil will stirring to prevent sticking.

  13. The mixture is now thick in texture with a yellowish tint. Reintroduced the cooked chicken and heat all the mixture together.

  14. Now the baked potatoes are done. Remove from oven fill the slits with grated cheese and top with sour cream.

  15. Serve chicken fillet topped with mushroom sauce alongside with the baked potatoes.


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