This dish has actually been one of my favorite dinners for about a decade now, and therefore I thought it’s about time I share it with you. You’ve gotta proceed cautiously though, as it’s highly addictive because it’s just super tasty.
As the title implies, this dish contains mushrooms. What I find most remarkable about mushrooms is how they are such illusionists. When you compare mushrooms in their raw state to their cooked condition, it’s crazy how much they shrink when you let them dance around in a hot pan for a while. When you prepare any dish with mushrooms, you always can’t help but think “Wait, that’s waaaay too many mushrooms. This can’t be right.” Then you cook them and everything shrinks into proportion again, as you are left with about ¼ of the volume. They are the magicians of the vegetable world: truely magic mushrooms.
The beauty of this dish however lies not only in the magic trick of shrinking mushrooms, but in its fake simplicity that has your mind blown the moment you take the first bite and realize how rich in flavor it is. I put it down to the killer combo of beef broth and soy cream.
Servings: 2 * Calories per servings: 439 kcal * Preparation time: 15 min * Start to finish: 25 min
- 2 chicken breasts
- 2 tablespoons of olive oil plus a bit of oil for the pan
- ½ a lb. (250 grams) of mushrooms
- 2.5 ounces (70 grams) of sundried tomatoes
- 2 ounces (55 ml) of soy cream
- 2 ounces (55 ml) of beef broth
- Salt and pepper to taste
Start by preheating the oven to 400 degrees Fahrenheit/200 degrees Celsius and then continue by seasoning the chicken breast with salt and pepper and drizzle the olive oil onto it. Place the chicken in a casserole dish and let it cook in the oven for a total of 20 minutes (turn it over once after 10 minutes).
As a next step, cut the mushrooms and sundried tomatoes into slices. Bring a pan to medium heat and cook the mushrooms in it for about 3-4 minutes, then let the tomatoes join them. After an additional 1-2 minutes, pour in the soy cream and beef broth. Add salt and pepper to taste. Let it cook for another 4-5 minutes while stirring occasionally.
Place each chicken breast on a plate and add half of the mushroom sauce to each.