Juicy chicken breast can only be served with mushrooms, but if you need a hearty lunch or dinner, prepare an additional side dish. When stewing, a gravy is formed, which will make mashed potatoes, rice or buckwheat even tastier.
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Ingredients:
Chicken breast - 400 g
Champignons - 200 g
Onions - 50 g
Vegetable oil - 20 ml
Mayonnaise - 40 g
Tomato sauce - 40 g
Salt, black pepper - to taste
Step by step recipe:
To cook chicken breast with champignons in the oven, take the products from the list. A refractory mold with a lid will provide the best result. Glass, ceramics, cast iron are good. Without such utensils, use thick foil (in several layers). For full steaming and juiciness of meat, it is necessary to create an environment with a high temperature and the absence of rapid evaporation: tightness is needed.
The marinade and at the same time the sauce for baking will be a mixture of mayonnaise and ketchup or any
tomato sauce of your choice. In equal proportions. We also pour in refined lean oil, salt and pepper to taste. Mix the simplest composition until smooth.Mayonnaise can be replaced with sour cream, but then stratification is possible - the fermented milk product is often curtailed. In the season, fresh tomatoes are taken, chopped and added instead of tomato sauce.
First of all, we thoroughly rinse the champignons under a running stream, remove the rest of the soil. Leave small or medium-sized mushrooms intact. Immerse in the sauce and stir, cover each mushroom.
For moderate sharpness, add onions chopped into rings or in another way. We interfere again. The onion will additionally release the juice necessary for the gravy and tenderness of the bird.
Place the champignons with onions on the bottom of a heat-resistant container. We also coat the chicken breast on the bone or just the fillet with the remains of the tomato-mayonnaise mixture - from all sides.
We cover the bottom layer with mushrooms and onions with chicken, install the lid and send it to the oven, which was hot by that time, for 40 minutes. We bake at 180 degrees.
We check the readiness by deeply piercing the breast with the tip of a knife. If the juice is not pink, remove the dish.
Serve tender chicken breast with mushrooms hot, with fresh herbs, if necessary - with garnish.
Bon Appetit!
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