Pohorski Pisker with a Southern Twist

Ingredients

In this adaptation, the traditional Slovenian Pohorski Pisker recipe is infused with the bold and vibrant flavors commonly found in Atlanta cuisine. The original recipe typically uses local Slovenian ingredients and spices, while this version incorporates Southern spices to add a unique twist. Additionally, the cooking techniques have been adjusted to suit the target cuisine, resulting in a fusion dish that combines the best of both culinary traditions. We alse have the original recipe for Pohorski pisker, so you can check it out.

• 4 chicken breasts (500g / 1.1lb) 4 chicken breasts (500g / 1.1lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250g (8.8oz) mushrooms, sliced 250g (8.8oz) mushrooms, sliced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 28g (Saturated Fat: 14g)
• Carbohydrates: 7g (Sugar: 3g)
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
5. 5.
   Sprinkle the paprika and cayenne pepper over the mushrooms, stirring well to coat.
6. 6.
   Pour in the chicken broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld.
7. 7.
   Reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes, or until the sauce thickens slightly.
8. 8.
   Return the chicken breasts to the skillet and cook for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened further.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, avoid overcooking. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
• Mushrooms — Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt before slicing.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the mushroom sauce.
• Serve the Pohorski Pisker with a side of creamy mashed potatoes or buttered noodles to soak up the delicious sauce.
• If you prefer a lighter version, you can substitute the heavy cream with Greek yogurt or coconut milk for a dairy-free option.
• Experiment with different types of mushrooms, such as cremini or shiitake, to add depth of flavor to the dish.
• To enhance the presentation, sprinkle some smoked paprika or chopped fresh herbs on top before serving.

Serving advice

Serve the Southern-Style Pohorski Pisker hot, with a generous ladle of the creamy mushroom sauce over each chicken breast. Pair it with a side of mashed potatoes or buttered noodles to complete the meal.

Presentation advice

Arrange the chicken breasts on a platter and spoon the mushroom sauce over them. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with the side dish placed alongside for an appealing presentation.