Chicken fillets with a rich mushroom sauce

Chicken fillets with a rich mushroom sauce
Best recipe review Works for me with normal Cheddar 4.5/5 Nice recipe, but you don't need special cheese, normal Cheddar is fine - I've just tried it! The Judge

Servings:	Serves 2
Calories per serving:	843
Ready in:	40 minutes
Prep. time:	15 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	6th November 2015

Cheesey chicken pieces in a rich mushroom sauce. This recipe comes to Cookipedia courtesy of Džiugas cheeses.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

for the cheesey chicken pieces

• 2 Chicken fillets
• 1 free range egg
• 40 g of Džiugas cheese
• sea salt and freshly ground black pepper
• 1 tablespoon plain flour
• 2 tablespoons of vegetable oil (for frying)
• 50 g of butter

for the creamy mushroom sauce

• 30 g finely chopped onion
• 1 clove of garlic, peeled and crushed
• 60 g of mushrooms, finely chopped
• 100 g Crème fraîche
• 50 ml water

Method

1. Ensure the chicken pieces are about the same size
2. Cover them with cling film and bash them with a rolling pin to flatten so they cook quickly
3. Beat the egg and mix in a tablespoon of the double cream, the Džiugas cheese and season with salt and black pepper
4. Add the oil and butter to a large frying pan and heat to a medium heat
5. Pop the chicken pieces into a Lock & Lock box together with a tablespoon of plain flour, close the lid and shake to coat evenly
6. Dip the floured chicken pieces in the egg and cream mix Flour the pieces, then dip them into egg and cheese mixture
7. Fry the chicken pieces for about 10 minutes, turning once.
8. Check the chicken is properly cooked with a meat thermometer; 74 °C (165 °F)
9. Drain on kitchen paper

mushroom sauce

1. Fry onions and mushrooms, add garlic, crème fraîche and water.
2. Bring to a gentle simmer and cook for a couple of minutes
3. Season to taste & serve

Variations

If you cannot obtain Džiugas cheese, a good quality Parmesan will work equally well.

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