Chicken Breast with Mushrooms
Add the cheese only in the last 5 minutes — this is not fussiness. Scattered on at the start, it spends twenty minutes losing moisture, tightening and turning rubbery; added at the end it has just enough time to melt into a soft, browned cap.
The second thing to watch is the mushrooms. Button mushrooms are roughly two-thirds water, and 300 g of them (about 10 oz) will release a real puddle onto the sheet. If they are swimming when you check partway through, tip off the excess liquid before the cheese goes on, or the dish turns watery and the top never browns. Cut the 500 g of chicken — a little over a pound — into evenly sized cubes so the small ones do not dry out while the big ones finish.
The mayonnaise is doing real work: it is a fat layer holding moisture against lean breast meat, which otherwise goes chalky in a hot oven. Swap it for sour cream with a teaspoon of mustard if you want something lighter and tangier. Serve with boiled potatoes or rice, since the juices pooling on the sheet deserve something to soak them up.
Part of Ukrainian cuisine — 464 more recipes in the section.
You might also like
Ingredients
Instructions
Cut the chicken fillet into small cubes, season with salt and pepper, and place on a greased baking sheet.
Slice the mushrooms and add them to the chicken, brush the top with mayonnaise, and put in the oven for 15-20 minutes.
Sprinkle with grated cheese 5 minutes before it is done.
Reviews
There are no reviews yet.