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Lasagna with chicken breast and mushrooms

Lasagna with chicken breast and mushrooms

Chop the chicken, season with salt, pepper, thyme, basil and oregano and let it rest until you prepare the other ingredients.

Chop the onion, root and garlic and sauté them in olive oil with a little water, then, when they are penetrated, add the chopped chicken breast and mix the ingredients well.

After a few minutes, add the finely chopped mushrooms and drain well, and when all the ingredients are well penetrated, add the tomato paste.

Let this red sauce cook for another 10 minutes, during which time we match the taste with salt and spices, and at the end, add the finely chopped greens.

For the bechamel sauce, melt the butter and dissolve the flour in it, then gradually dilute the composition obtained with hot milk.

We match the taste with salt, pepper and nutmeg.

In an oven tray, place a layer of red sauce, a layer of white sauce, then a row of lasagna sheets, red sauce, lasagna sheets, white sauce, lasagna sheets, red sauce and so on until the sheets are finished, and on top, over the last row of leaves, spread a thick layer of bechamel sauce, grate the cheese and mozzarella over it and sprinkle with broken basil leaves, as well as paprika, nutmeg and pepper.

Put the tray in the preheated oven at 190 degrees, for 40-45 minutes, or until the lasagna sheets are well penetrated. We do the test with the fork to find out.

We serve lasagna with chicken breast and mushrooms, warm, with pickles, salad or why not, ketchup.

My boys serve it with ketchup, and we got used to them.

May it be useful to you!



Chicken and mushroom tart

For the dough, mix the flour with a pinch of salt and diced butter until you get a sandy texture. Add the yolk or water, give the dough a round shape, wrap it and let it cool for half an hour.

Meanwhile, cook in a teaspoon of finely chopped onion with the chopped mushrooms in the knife. When the water (left by the mushrooms) has dropped, add the chicken cubes and leave on the fire for just a few minutes. Salt and pepper to taste and allow to cool.

Beat eggs with sour cream and a pinch of salt and incorporate them into the mushroom composition. Roll out the dough into a baking dish and pour the filling. Sprinkle the cheese on top and bake for 40-50 minutes or until golden and appetizing.

Remove from the oven and set aside for 10 minutes, only then slice and serve the tart with mushrooms and chicken.


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It's delicious, I beat 3 more eggs and put them on top. a miracle came out.

the second time I test this recipe and I want to brag, it was very tasty, thank you very much

I prepared this recipe, I was successful, I added a little garlic with sour cream, I replaced the chicken with pork because I didn't have chicken. Thank you very much.

I made these wonderful potatoes last night and they were a real success! Thank you!

it turned out extraordinarily good. next time I will try to add a little garlic.

an excellent recipe. I did it twice. The second time I replaced the chicken with smoked bacon and it seemed to come out even better. I will definitely do it again.

I used smoked cheese and it was a real success

very tasty this recipe

very good. I used all the ingredients but 'by eye' :) it came out excellent. I recommend it with pleasure

Adriana Ion, March 25, 2015

SUPER GOOD POTATOES have been making this recipe for a long time, so whoever hasn't made it, should make it with confidence

Rocsi (Chef de cuisine), August 5, 2014

I'm glad that even the children liked it.

Natalia Georgeta Halmaci Hayek, 03 August 2014

I prepared them a few times! Kids love it!

Rocsi (Chef de cuisine), January 5, 2014

Isabela, I'm glad you liked it!

Isabela Isa van Wonderen, January 4, 2014

I forgot, and 6 strands of green garlic (which I grow in pots / yogurt buckets etc on the windowsill) :)

Isabela Isa van Wonderen, January 4, 2014

coincidentally, that's exactly what I have in the oven now, but I didn't have a chest and I put thighs and in addition I put corn kernels and a handful of canned bamboo shoots. it came out a miracle

Cristian Fcsb, November 29, 2013

I prepared them a few times! Kids love it!

Rocsi (Chef de cuisine), November 29, 2013

Thank you very much for your appreciation and if you try the recipe I say you will like it a lot!

Christmas Costel, November 29, 2013

I prepared them a few times! Kids love it!

Marian Panait, November 29, 2013

I prepared them a few times! Kids love it!

Cristian Fcsb, November 29, 2013

I will definitely try the interesting recipe, I will kiss you well EMILIA from GALATI

Zsiga Daniela, November 28, 2013

I prepared them a few times! Kids love it!

Anuska Mathe, November 28, 2013

Thank you ! For the recipe, I will try.

Nela Ciortan, November 28, 2013

Constantina Florescu, November 28, 2013

it looks very good, I will try it too

Rocsi (Chef), October 14, 2013

Alice Naiman, October 13, 2013

Rocsi (Chef de cuisine), September 1, 2013

I'm glad you liked them Dana!

Dana Moraru, August 20, 2013

He was successful with me. I added a few cloves of garlic, once you see the sour cream.

Rocsi (Chef de cuisine), August 19, 2013

Thank you very much. Cristina, I'm waiting for impressions if you liked it!

Cristina Irina Diaconu, 16 August 2013

it's in the oven: D to be as good as it looks!

Madalina Killfoil, August 16, 2013

right, right, right. what nonsense sounds! but the recipe looks interesting.


Lasagna with chicken breast and mushrooms

In a hot pan with a slice of butter and a little oil, heat the finely chopped onion.

Then, add the diced chicken breast, season with salt and pepper to taste.

When the breast has turned white, add the finely chopped mushrooms to the pan. Cook the ingredients over medium heat until ready.

In a pot put the melted butter, over low heat (be careful not to burn). After it has melted, take it off the heat and add the flour, stirring constantly, so that no cakes form, until it is homogenous. Gradually add the milk and mix well until you get a creamy consistency. Season the sauce with salt and black pepper.

Grease a large, heat-resistant dish with a little sauce, add a layer of foil,

then a layer of meat with mushrooms and sprinkle with grated Parmesan cheese. We continue like this, until the ingredients are finished.

The last layer will be leaves, the remaining bechamel sauce and parmesan.

Put the dish in the preheated oven for 35-40 minutes, until it browns nicely.


Peel the onion and carrot and finely chop with the robot. Put it to harden in a pan where I put 3 lg of oil. When the vegetables are well cooked, add the meat and mix until well incorporated. Simmer over low heat until meat is almost ready. Add the tomatoes passed through the robot, season with salt, pepper and thyme and simmer over medium heat. The meat sauce obtained must not be aqueous.


Meanwhile, prepare the white sauce as follows: melt the butter in a pan without burning it, add the flour in a block and mix quickly until it is incorporated. With the help of a whisk, start mixing by pouring the milk little by little until a thicker creamy sauce is formed. Set aside and pass the sauce through a sieve to remove any remaining lumps. The sauce obtained is mixed hot with half of the grated cheese and seasoned with salt and pepper to taste. After obtaining the two compositions, we boil the lasagna sheets al dente and move on to assembly. Place a layer of white sauce on the bottom of a gratin form and then place a row of sheets. Spread a layer of meat sauce evenly. and so on until the form is filled. The layer of white sauce should remain on top. Press the other half of the cheese and put in the oven for 40 minutes on the right heat until it browns nicely on top.

It is left to rest for an hour after which it can be portioned at will.


Lasagna with chicken breast and mushrooms

In a hot pan with a slice of butter and a little oil, heat the finely chopped onion.

Then, add the diced chicken breast, season with salt and pepper to taste.

When the breast has turned white, add the finely chopped mushrooms to the pan. Cook the ingredients over medium heat until ready.

In a pot put the melted butter, over low heat (be careful not to burn). After it has melted, take it off the heat and add the flour, stirring constantly, so that no cakes form, until it is homogenous. Gradually add the milk and mix well until you get a creamy consistency. Season the sauce with salt and black pepper.

Grease a large, heat-resistant dish with a little sauce, add a layer of foil,

then a layer of meat with mushrooms and sprinkle with grated Parmesan cheese. We continue like this, until the ingredients are finished.

The last layer will be leaves, the remaining bechamel sauce and parmesan.

Put the dish in the preheated oven for 35-40 minutes, until it browns nicely.


Lasagna with chicken breast and mushrooms

In a hot pan with a slice of butter and a little oil, heat the finely chopped onion.

Then, add the diced chicken breast, season with salt and pepper to taste.

When the breast has turned white, add the finely chopped mushrooms to the pan. Cook the ingredients over medium heat until ready.

In a pot put the melted butter, over low heat (be careful not to burn). After it has melted, take it off the heat and add the flour, stirring constantly, so that no cakes form, until it is homogenous. Gradually add the milk and mix well until you get a creamy consistency. Season the sauce with salt and black pepper.

Grease a large, heat-resistant dish with a little sauce, add a layer of foil,

then a layer of meat with mushrooms and sprinkle with grated Parmesan cheese. We continue like this, until the ingredients are finished.

The last layer will be leaves, the remaining bechamel sauce and parmesan.

Put the dish in the preheated oven for 35-40 minutes, until it browns nicely.


Lasagna with chicken breast and mushrooms

In a hot pan with a slice of butter and a little oil, heat the finely chopped onion.

Then, add the diced chicken breast, season with salt and pepper to taste.

When the breast has turned white, add the finely chopped mushrooms to the pan. Cook the ingredients over medium heat until ready.

In a pot put the melted butter, over low heat (be careful not to burn). After it has melted, take it off the heat and add the flour, stirring constantly, so that no cakes form, until it is homogenous. Gradually add the milk and mix well until you get a creamy consistency. Season the sauce with salt and black pepper.

Grease a large, heat-resistant dish with a little sauce, add a layer of foil,

then a layer of meat with mushrooms and sprinkle with grated Parmesan cheese. We continue like this, until the ingredients are finished.

The last layer will be leaves, the remaining bechamel sauce and parmesan.

Put the dish in the preheated oven for 35-40 minutes, until it browns nicely.


Lasagna with chicken breast and mushrooms - Recipes

Message from dyadya & raquo 25/08/2017 03:02

We need the following ingredients:
1 packet of lasagna sheets
500 gr fresh mushrooms
1 kg chopped chicken breast
1 carrot
1 red pepper
1 white onion (dried)
250 ml tomato juice
400 gr sheep cheese
300 gr cheese
6 eggs husband
a nutmeg powder
500 ml sour cream (20% fat)
salt and pepper to taste
a few green basil leaves
The mushrooms are cleaned and washed very well in cold water. Place in a sieve to remove excess water, then chop finely and cook for 15-20 minutes with onion, carrot and capsicum.

Add the minced chicken and season to taste with salt and pepper. When the meat is penetrated, sprinkle the basil and color with tomato juice, continuing to cook for about 10 minutes.
In a tray lined with baking paper, place the lasagna sheets evenly.
Over these, add a part of the white sauce prepared in advance (eggs are mixed with sour cream, until complete homogenization is seasoned to taste with salt and nutmeg).
Then sprinkle a generous layer of sheep's cheese and grated cheese.
Add the mushrooms and meat in tomato sauce and continue with a layer of lasagna sheets, cheese and cheese, white sauce.
Bake the lasagna for about 40 minutes at a temperature of 180 degrees C.
After baking, sprinkle with cheese. Serve hot.
Good appetite!
Bechamel sauce, specific to Lasgna recipes, has been replaced with sour cream and egg sauce, flavored with nutmeg.


Cook the chicken ciulama with mushrooms and cream

Preparation time
Servings

Ingredients

  • 500 gr chicken breast
  • 500 gr mushrooms, white mushrooms
  • 1 onion
  • 3 cloves of garlic
  • salt and pepper
  • dried basil
  • nutmeg
  • 400 ml cooking cream
  • 50 gr butter
  • 1-2 tablespoons oil
  • 1 bunch of dill

Method of preparation

First we take care of the chicken breast, which we cut into small pieces and fry it in a little hot oil with a little butter.

Lightly brown it only until it changes color, then add finely chopped onion and two chopped garlic cloves.

Mix the onion and garlic well between the pieces of meat, and when the onion changes color, add the sliced ​​mushrooms.

Let the ingredients cook over low heat, stirring gently.

Sprinkle with salt and pepper, and when the liquid left by the mushrooms is reduced, add a little more butter and liquid cream.

Now season the taste with dried basil and nutmeg, but these spices are optional. We like spicy sauces.

Let the chicken stock with mushrooms and cream simmer for 5-6 minutes, add chopped dill and turn off the heat.

Serve the delicious chicken ciulama with mushrooms and cream with polenta lightly grilled.


Lasagna with chicken

1. Pass the chicken breast through a stream of water, wipe with an absorbent kitchen towel and cut into small, thin pieces.

2. In a frying pan, heat the butter and two teaspoons of oil, and in it, fry the pieces of breast. Season with salt and white pepper to taste, and let them brown for a few minutes.

3. Separately, put water, salt and oil in a pot and, when it starts to boil, add the lasagna sheets that are left to boil according to the instructions on the package. Grease a pan with a little butter, put the first layer of sheets, meat, another layer of sheets, meat and the last layer of sheets and cover with béchamel sauce.

4. Melt the butter, add the flour, lukewarm milk and simmer. Once the sauce is obtained, pour it over the lasagna, sprinkle the grated cheese and, on top, pour the tomato juice. Serve hot, garnished with thyme and finely chopped green basil.