Chicken fillet casserole
Description
To turn a simple chicken fillet casserole recipe into a "masterpiece," you can transform a basic creamy sauce into a creamy-cheesy one. It will give our dish a delicate aroma and a pleasant cheesy flavor.
Instructions
- 1
Step 1
Wash the chicken fillet and thoroughly dry it with paper towels. Cut it into long strips about 3 cm wide. Season the meat on all sides with salt and black pepper.
- 2
Step 2
The fillet needs to be fried in butter. Butter is essential! No refined vegetable oil—otherwise the taste will be completely different. The flour coating will protect the meat from drying out. Just a thin layer is enough; a 2–3 mm thick "coat" is unnecessary. Place a skillet over medium heat, add the butter and heat it. Be careful not to let it burn. Add the chicken fillet and fry on all sides over medium heat until a golden crust forms. There's no need to check for doneness, as the meat will spend a long time in the oven afterwards, leaving absolutely no chance of it remaining undercooked. Transfer the fried fillet to a clean plate.
- 3
Step 3
To prepare the casserole, it's best to use portobello mushrooms, also known as king mushrooms, instead of regular button mushrooms. They have a more pronounced mushroom flavor and aroma, which is exactly what we need. Wash the mushrooms under running water and slice them thinly. Peel the onion and dice it into cubes or slice into half-rings. Place a frying pan over medium heat, add butter and melt it. Add the mushrooms and sauté for about 5–7 minutes. Season with salt to taste, add black pepper and nutmeg (¼ teaspoon each). Add the onion to the mushrooms, mix well, and continue sautéing over low heat until the onion becomes soft and translucent. Turn off the heat and set the pan aside. Now it's time to prepare the creamy sauce.
- 4
Step 4
Place the saucepan over heat. Add the butter and melt it over low heat. Add 2 tablespoons of flour and mix thoroughly to prevent lumps. Pour in the hot chicken broth and heat over low heat for about 5 minutes, stirring constantly. Add black pepper, nutmeg, and cream. Mix the sauce and season with salt to taste. Ready.
- 5
Step 5
Take a rectangular baking dish and place the fried chicken fillet in it.
- 6
Step 6
Evenly distribute the mushrooms with onions over the meat.
- 7
Step 7
Pour the creamy sauce over everything.
- 8
Step 8
Cover the dish with foil. Preheat the oven to 180°C and place the casserole inside. Reduce the temperature to 160°C and bake for 45–50 minutes.
- 9
Step 9
Remove the casserole from the oven and let it cool. It's better not to remove the foil immediately, so the surface doesn't dry out. Serve the chicken and mushroom casserole hot, with any vegetables, salads, and fresh herbs. It's especially delicious with light and fluffy mashed potatoes.