Pohorski Pisker with Mushroom Sauce

Ingredients

• 4 chicken breasts (about 600g / 1.3 lbs) 4 chicken breasts (about 600g / 1.3 lbs)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 1/4 cup white wine (60ml) 1/4 cup white wine (60ml)
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 1/2 cup heavy cream (120ml) 1/2 cup heavy cream (120ml)
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 22g (Saturated Fat: 9g)
• Carbohydrates: 7g (Sugar: 3g)
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the chicken breasts with salt, black pepper, and paprika.
3. 3.
   Heat olive oil in a large oven-safe skillet over medium-high heat.
4. 4.
   Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
6. 6.
   Add the sliced mushrooms and cook until they release their moisture and turn golden brown.
7. 7.
   Pour in the white wine and cook for 2 minutes to allow the alcohol to evaporate.
8. 8.
   Add the chicken broth and bring to a simmer. Cook for 5 minutes.
9. 9.
   Stir in the heavy cream, fresh thyme leaves, and half of the chopped parsley. Simmer for an additional 2 minutes.
10. 10.
    Return the seared chicken breasts to the skillet, nestling them into the mushroom sauce.
11. 11.
    Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
12. 12.
    Remove from the oven and garnish with the remaining chopped parsley.
13. 13.
    Serve the Pohorski Pisker hot with the mushroom sauce spooned over the chicken.

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 75°C (165°F).
• Mushrooms — Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt. Avoid soaking them in water, as they can become waterlogged and lose their flavor.

Tips & Tricks

• For a richer mushroom flavor, use a combination of different mushroom varieties such as cremini, shiitake, and oyster mushrooms.
• If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the mushroom sauce during the simmering process.
• Serve the Pohorski Pisker with a side of roasted potatoes or buttered noodles to soak up the delicious mushroom sauce.
• To add a touch of freshness, squeeze a bit of lemon juice over the chicken before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Pohorski Pisker hot, with the chicken breasts placed on individual plates and the mushroom sauce generously spooned over them. Garnish with fresh parsley for an added pop of color. This dish pairs well with a side of roasted potatoes or buttered noodles.

Presentation advice

To present the Pohorski Pisker beautifully, arrange the chicken breasts on a platter and pour the mushroom sauce over them. Sprinkle some fresh thyme leaves and chopped parsley on top for an elegant touch. Serve with a side of roasted potatoes or buttered noodles, and garnish the plate with a sprig of fresh thyme.