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Layered chickenbreast with mushroom sauce

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17 June 2011
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Amounts for servings:
1 teaspoon of parsley leaves
6 spoons of sunflower-oil
3 grams salt
100 grams wheat flour
500 grams raw mushrooms
10000 grams potatoes
200 mililiters sour cream
Difficulty:
Medium Medium Medium
Preparation time: 25 minutes
Cooking time: 20 minutes
Nutritional Information (one serving):
Calories
2819 cal
Omega 3
670 mg
Omega 6
11668 mg
Vit. A
502 IU
DV:10%
Vit. B9
279 mcg
DV:70%
Vit. C
195 mg
DV:326%
Vit. D
56
Vit. K
56 mcg
DV:70%
Ca
614 mg
DV:61%
Mg
558 mg
DV:140%
Cholesterol
84 mg
DV:28%
Recipe tips
You can use any kind of yellow cheese.
1. Take the chicken breast fillets and beat with a meat beater if necessary. Then sprinkle them with salt and pepper and roll in flour. Fry in hot oil on both sides until crispy.

2. Boil the potatoes in skin and when ready peel them and slice into round slices.

3. Chop finely the onion and fry in butter, until glassy. Add the mushrooms and cook on low heat under lid until the mushrooms have given out the juice. Add salt, pepper and finely chopped parsley leaves. When the mushrooms are almost ready, spinkle flour onto it, add the sour cream and bring to the boil. You can add a bit of paprika, too.

4. In a buttered heat resistant dish put the slices of potato and add salt if necessary. Place the fried chicken breast fillets on top and pour the mushroom sauce onto them. Finally, grate the cheese.

5. Cover with aluminium foil and put in preheated oven (180 grades Celsius) for 10 minutes, then remove the foil and continue cooking for another 10 minutes.

6. Serve warm.

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