Pasta in creamy mushroom sauce
Crino fillet - 4 pcs.
Flour - 1 tbsp. l.
Paprika - 1/2 tsp
Garlic salt - 1/2 tsp
Salt, pepper - to taste
Butter - 2 tbsp. l.
Olive oil - 1 tbsp l.
For the sauce:
Butter - 1 tbsp. l.
Champignons - 250 g
Chicken broth - 1 cup
Salt, pepper - to taste
Sour cream - 1/2 cup
Lemon juice - 1/2 tbsp. l.
Flour - 2 tbsp. l.
Parsley - 2 tbsp. l.
Preparation:
Preheat the oven to 190 C. Sprinkle a baking dish with
vegetable oil. Salt and pepper the chicken breasts.
2. Add garlic salt and paprika to a glass of flour. Heat
both types of oil in a frying pan.
3. Roll the chicken in flour. Fry the breasts on both sides
over high heat until golden brown. Fold the fried breasts into the prepared
form.
4. Add oil and chopped mushrooms to the pan, fry over high
heat for 3 minutes. Mix broth, sour cream, lemon juice and flour in a bowl.
Pour the prepared mixture over the mushrooms and, stirring, simmer for 2-3
minutes until lightly thickened. Add salt and pepper to taste.
5. Pour the sauce over the chicken and bake for 15-20 minutes depending on the thickness of the breast. Serve with pasta and cheese. Sprinkle with parsley when serving.