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Chicken Mushroom Tort

2 boneless, skinless chicken fillets (chicken breast or chicken thigh)
2 medium size onion – chopped
1 medium size carrot- chopped
1 pound sauté mushrooms with onions (Get recipe in Salads, Pate and Vegetable section)
1 tea spoon old style Dijon Mustard (Maille recommended)
1 tea spoon Prodravka (Vegeta Recommended)
1/ cup dill
1/3 cup parsley
1/2 cup red wine (Kindzmarauli recommended)
Salt and ground black pepper to taste. (not much because Vigeta/Prodravka has salt)
2 table spoon Mayonnaises (Kraft Mayo recommended)
1/4 cup Olive Oil

Preparation Time: 15 min
Cooking Time: 50 min

Wash chicken fillets. Grease Pyrex baking dish (6x9) with olive oil. Place one fillet in the dish. Sprinkle with salt, pepper, dill, parsley, Prodravka on both sides. Soak fillet in olive oil and red wine mixture on both sides for two min. Place on top chopped onion, chopped carrot and 1/2 saute mushrooms. Place another fillet on top, repeating all previous steps as we did to first fillet. Spread mixture of mustard and mayonnaise on top. Add more mushrooms and parsley. Cover with aluminum foil. Cook in preheat oven 50 min on 350°F.

For best results: marinate overnight.

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