Countess Ilona's recipe: chicken breast with sautéed mushrooms and rice
Countess Ilona's Recipe: Chicken Breast with Sautéed Mushrooms and Rice
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Servings: 4
In the heart of Romanian cuisine lies a refined recipe that bears the mark of elegance and good taste. This is Countess Ilona's recipe, a dish that combines the tenderness of chicken breast with the flavor of mushrooms and rice, creating a remarkable culinary experience. This recipe was popularized during the 'In Search of Noble Recipes' campaign, reminiscent of times when food was not only a necessity but also an art.
Ingredients
For 4 servings:
- 500 g sliced chicken breast
- 30 g butter
- Sea salt
- Freshly ground pepper
- Paprika
- 50 ml dark beer
For sautéed mushrooms:
- 200 g boiled and drained mushrooms (or porcini, if preferred)
- ½ onion, finely chopped
- 1 tablespoon butter
- Fresh rosemary (or dried, if not available)
- 100 ml sour cream
- A pinch of salt
For rice:
- 300 g rice
- 50 g butter
- 2 tablespoons olive oil
- 1 medium carrot, grated
- 1 medium onion, finely chopped
- Sea salt
- Freshly ground pepper
- A glass of white wine
- Hot chicken or vegetable broth
Instructions
Step 1: Hydrating the mushrooms
If using dehydrated mushrooms, the first step is to hydrate them. Place them in a pot with water and bring to a boil. Let boil for a few minutes, then drain. Place them in cold water for 20-30 minutes. This step is essential to restore their texture and flavor.
Step 2: Preparing the rice
1. Start by finely chopping the onion and grating the carrot.
2. In a pot, add the butter and heat it over low heat.
3. When the butter has melted, add the onion and sea salt. Sauté until it becomes translucent.
4. Add the grated carrot and mix well.
5. Add the rice and mix again, letting it cook for 2 minutes.
6. Deglaze with the white wine and let it evaporate.
7. After the wine has evaporated, transfer the rice to a steamer or continue cooking it covered with a lid, adding hot broth.
8. Let it simmer on low heat until the rice is fluffy and cooked, about 15-20 minutes.
Step 3: Preparing the chicken breast
1. Rinse the chicken breast slices under cold water and dry them with paper towels.
2. Sprinkle with sea salt, freshly ground pepper, and paprika.
3. In a skillet, heat the butter and add the chicken breast slices.
4. Sprinkle with chopped rosemary and let them fry, turning the slices 3-4 times until golden.
5. Add the dark beer and let it cook until the liquid reduces and the meat becomes juicy and flavorful.
Step 4: Preparing the sautéed mushrooms
1. In a separate skillet, heat a tablespoon of butter and add the chopped onion. Sauté until it becomes soft.
2. Add the boiled and well-drained mushrooms and sprinkle with salt and freshly chopped rosemary.
3. Cook until the liquid released by the mushrooms evaporates, then add the sour cream. Let it simmer on low heat until the sauce thickens.
Step 5: Plating
1. Using a plating ring (or a smaller dish), plate the rice on the plate.
2. Place two golden chicken breast slices on top.
3. Add the sautéed mushrooms alongside and enjoy this refined dish.
My personal tip
To add a touch of originality, try replacing the mushrooms with other types, such as porcini or oyster mushrooms. Additionally, serving this dish with a glass of dry white wine will enhance the flavors and make the meal truly memorable.
Frequently asked questions
Can I use brown rice?
Of course! But it will require a longer cooking time, so be sure to adjust the recipe accordingly.
What other sides can I use?
You can also opt for mashed potatoes or grilled vegetables, which pair very well with the chicken breast and sautéed mushrooms.
What are the nutritional benefits of this dish?
Chicken breast is an excellent source of lean protein, while mushrooms are rich in antioxidants and vitamins. Rice provides complex carbohydrates, offering long-lasting energy.
Conclusion
Countess Ilona's recipe is not just a meal; it is a culinary experience that blends tradition with refinement. Try making it for a special occasion or simply to indulge your taste buds. Each bite will transport you to the elegance of yesteryear, turning an ordinary meal into a celebration of flavors. Enjoy your meal!
Ingredients: FOR 4 SERVINGS 500 g sliced chicken breast 30 g butter sea salt freshly ground pepper paprika 50 ml dark beer CHANTERELLE SAUTE 200 g boiled and drained chanterelles half a finely chopped onion one tablespoon of butter fresh rosemary (I only had dried) 100 ml sour cream a pinch of salt FOR RICE 300 g rice 50 g butter 2 tablespoons olive oil 1 medium carrot one medium finely chopped onion sea salt freshly ground pepper a glass of white wine hot chicken or vegetable broth
