Entree: Slovakia – National Cuisine – Kuracie Prsia na Smotane (Pan-seared chicken breasts simmered in a creamy sour cream sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 cloves garlic, minced (about 8 g)
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) low-sodium chicken stock
- 1 cup (240 ml) sour cream (smotana kyslá) or full-fat cultured cream
- 1/4 cup (60 ml) heavy cream or additional stock to loosen sauce if needed
- 1 tsp (2 g) sweet paprika
- 1 tsp (5 ml) Dijon mustard (optional, for balance)
- 1 tbsp (15 g) chopped fresh parsley for garnish
- 1 tsp (5 ml) lemon juice or to taste

Instructions

1. Season the chicken breasts generously with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Sear the chicken 4–5 minutes per side until golden brown and just cooked through. Transfer to a plate and keep warm.
2. In the same skillet, add butter. When melted, add chopped onion and sauté 4–5 minutes until translucent. Add sliced mushrooms and sauté until they release liquid and begin to brown, about 5–7 minutes.
3. Add minced garlic and cook 30 seconds until fragrant. Sprinkle the flour and sweet paprika over the vegetables and stir to coat, cooking 1 minute to remove raw flour taste.
4. Gradually pour in chicken stock while stirring to deglaze the pan and form a smooth sauce. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.
5. Reduce heat to low and stir in sour cream, heavy cream (or additional stock), and Dijon mustard if using. Heat gently; avoid boiling to prevent curdling. Adjust thickness with a little more stock or cream if necessary.
6. Return the seared chicken breasts to the skillet, spoon sauce over them, and simmer on low 5–7 minutes to meld flavors and ensure chicken is cooked through.
7. Finish with lemon juice, adjust seasoning with salt and pepper, and sprinkle chopped parsley over the dish.
8. Serve hot with boiled potatoes, dumplings, rice, or egg noodles and a ladle of the creamy mushroom sauce.