Welcome to a recipe that embodies comfort and elegance in every bite! Chicken fillet in a creamy mushroom sauce is a timeless classic, beloved for its rich flavors and satisfying texture. What makes this version truly special is the use of dried wild mushrooms, which impart an incredible depth and earthy aroma that you just can't get from fresh ones. This dish is perfect for a cozy weeknight dinner yet sophisticated enough for a special occasion. Get ready to create a meal that will warm your heart and delight your taste buds.
Chicken fillet in mushroom sauce
Ingredients for Chicken Fillet in Mushroom Sauce
- 500 g chicken breast fillet
- 30 g dried wild mushrooms
- 1 large onion
- 250 ml heavy cream
- 2 teaspoons all-purpose flour
- salt, black pepper
- egg, flour, breadcrumbs for breading
- vegetable oil
- a few sprigs of parsley
How to Cook Chicken Fillet in Mushroom Sauce
Cut the chicken breast fillet into medallions about two centimeters thick.
Pour coarse sea salt into a mortar, add a few black peppercorns.
Rub the salt and pepper mixture into the chicken fillet, place it on a board, and cover with plastic wrap.
Cut the chicken breast fillet into medallions slightly less than two centimeters thick. You should slice the fillet against the grain to get even pieces.
Place coarse sea salt in a mortar and add a few black peppercorns. Grind the pepper and salt together to create a fragrant mixture that can be used in salads and for seasoning meat.
Rub the salt and pepper mixture into the chicken fillets, place them on a cutting board, and cover with plastic wrap. Let them rest at room temperature for 30 minutes.
Rinse the dried wild mushrooms thoroughly, cover with cold water, and leave for 1 hour.
Rinse the dried wild mushrooms thoroughly, cover them with cold water, and let them soak for 1 hour. The soaking time for mushrooms can vary; if they are thinly sliced, an hour is sufficient. If they were dried whole, it might take anywhere from 2 to 8 hours.
Sauté the onion over medium heat for 5-7 minutes.
Boil the mushrooms until they are cooked through.
Finely chop the boiled mushrooms and add them to the sautéed onion.
Finely dice a large onion. Pour vegetable oil into a frying pan, add the chopped onion, and, if desired, a minced garlic clove. Sauté the onion over medium heat for 5-7 minutes.
Boil the mushrooms until they are fully cooked. The cooking time for dried mushrooms can vary significantly. If they are thinly sliced and well-soaked, 30-60 minutes will be enough. Whole dried mushrooms might need to boil for about 2 hours.
Finely chop the boiled mushrooms and add them to the sautéed onion. Cook the onion and mushrooms together over medium heat for 7 minutes.
Gradually pour in the cream, bring to a boil, and season with salt to taste.
Sprinkle in the all-purpose flour and toast it with the onions and mushrooms. Gradually pour in the cream, bring to a boil, and season with salt to taste. Cook for 1-2 minutes, then remove the sauce from the heat.
For the breading, prepare 3 separate containers with flour, breadcrumbs, and a beaten egg.
First, coat the fillet pieces in flour, then in the egg, and finally in the breadcrumbs.
Fry the chicken fillet in well-heated vegetable oil on both sides until golden brown.
For breading the fillets, prepare three separate containers: one with flour, one with breadcrumbs, and one with a beaten egg. You can add a pinch of salt to the egg, and a pinch of paprika and garlic powder to the breadcrumbs for extra flavor.
First, dredge the chicken pieces in flour, then dip them in the egg, and finally, coat them in breadcrumbs. Place the breaded fillets on a board. At this stage, they can be refrigerated for a few hours and fried just before serving.
Fry the chicken fillets in well-heated vegetable oil on both sides until golden brown. This will take about 3 minutes per side. Remove the fried fillets and place them on a paper towel to absorb excess oil.
Sprinkle with finely chopped parsley and serve immediately.
Pour the mushroom sauce onto a plate and place the hot chicken fillets on top. Sprinkle with finely chopped parsley and serve immediately. I recommend serving this dish with mashed potatoes on the side.
And there you have it – a beautifully cooked chicken fillet, perfectly complemented by a luscious and flavorful mushroom sauce. This dish is best served hot, allowing the creamy sauce to meld with the tender chicken. While mashed potatoes are a classic pairing, feel free to serve it with pasta, rice, or even some crusty bread to soak up every last drop of the sauce. We hope you enjoy making and sharing this wonderful meal. It’s a testament to how simple ingredients can be transformed into something truly memorable. Happy cooking!
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