You cannot fry chicken breasts for a long time, otherwise they will become dry and lose their juiciness. Therefore, it is advisable to cut the chicken breast very thinly when preparing dishes so that it cooks very quickly. Very tasty and juicy chicken will come out with mushrooms and cheese.
It is necessary
- - 3 chicken breasts;
- - 400 g of champignons;
- - 120 g of hard cheese;
- - 120 ml of chicken broth;
- - 40 g flour;
- - 3 tbsp. tablespoons of vegetable oil;
- - 3 teaspoons of cornstarch;
- - black pepper, salt, thyme, balsamic vinegar.
Instructions
Step 1
Rinse the chicken breasts and cut them in half lengthways with a sharp knife. You need to take boneless breasts.
Step 2
Prepare fresh champignons - peel them, rinse them, chop especially large mushrooms. It is better not to take frozen mushrooms, during the frying process they will give a lot of liquid, which takes a long time to evaporate.
Step 3
Mix flour with black pepper, salt. Dip the breasts in this mixture on all sides. Fry the meat over medium heat in vegetable oil on both sides for five minutes, no more. Then place the breasts on a plate.
Step 4
Put mushrooms in a skillet, add broth and spices, fry for seven minutes. Then add the cornstarch and cook until most of the moisture has evaporated and the sauce should thicken. Pour the sauce into a bowl.
Step 5
Place the chicken breasts back in the skillet, top with the sauce and grated hard cheese. Cover, cook for another 5 minutes, until cheese is melted. Serve hot.
