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  • 3 tablespoons salted butter
  • 2 tablespoons olive oil
  • 2 x 250 g fresh mushrooms, sliced
  • 1 medium onion, sliced
  • 1 tablespoon minced garlic
  • 16 boneless skinless chicken breasts
  • 1 ½ teaspoon smoked paprika
  • 1 ½ teaspoon garlic powder
  • 1 teaspoon Italian herbs
  • salt and pepper to taste
  • 1 cup shredded Mozzarella cheese
  • 1 cup chicken stock

Preheat oven to 180°C and spray a large casserole pan with cooking spray.
Heat 1 tablespoon butter and ½ tablespoon oil in a large skillet over medium high heat. (I used a electric frying pan)
Add mushrooms and onions and saute until tender, about 5 minutes.
Add minced garlic and saute for another 30 seconds.
Pour half of this mixture into the prepared casserole pan and set the other half aside.
Season chicken with paprika, garlic powder, and Italian herbs and heat the remaining butter and oil in the skillet.
Add chicken to the skillet and cook 2 minutes on each side.
Transfer chicken breasts to the casserole pan on top of the mushrooms and onions.
Add chicken stock to the skillet and scrape the bottom of the pan to bring the browned bits of flavour out.
Bring to a boil and let cook until chicken stock has reduced, about 5 minutes.
Add the remaining mushroom/onion mixture on top of the chicken breasts, sprinkle with Mozzarella cheese, and pour chicken stock sauce over the top.
Bake for 15 minutes and serve.

Note by Alice van den Berg: Ek het drie hoenderborsies gebruik.

Recipe adjusted by Marika Tegmann
Photos: Alice van den Berg and Marika Tegmann

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