Chicken with Yogurt and Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g mushrooms
- 2 spring onion (s)
- 100 g yourt
- 100 g sour cream
- 0.5 tablespoon ½ flour
- 1 tablespoon butter
- salt and pepper
- 30 g parmesan, rated
- 0.5 teaspoon ½ thyme, dried
- 4 port. Chicken breast fillet (s) (approx. 120g)
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and rub them with a damp cloth. Depending on the size, cut into thick slices or halve. Clean the spring onions and cut into rings with the greens.
- Mix yogurt, sour cream and flour vigorously.
- Preheat the oven to 180 ° C.
- Melt the fat in a large saucepan. Fry the mushrooms and spring onions in it and season with salt and pepper.
- Mix the cheese with the thyme on a plate. Rinse the chicken breast fillets with cold water, pat dry and season with salt and pepper. Turn in the cheese mixture and place side by side in a flat, ovenproof dish. Spread the mushrooms on the meat and cover with the yogurt mixture. Put the chicken breast fillets in the hot oven (gas 2-3, convection 160 ° C) and bake for about 30 minutes until the meat is cooked through.
- Carrot vegetables and ribbon noodles go well with it!
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