Sometimes I find myself thinking how else a chicken breast can be made? When you keep making the same dishes it can get a bit boring. If you are a mushroom lover you will find this creation absolutely delicious. The picante mushroom sauce gives an extra kick to this amazing dish. The only problem is that somehow I just never make enough :)

Ingredients:

• 2 chicken breasts

• 1 box baby portobello mushrooms

• 1 medium size onion

• hungarian paprika

• dijon mustard

• black crushed pepper

• salt

• ground caraway seed

• bouillon

• white wine

• cooking oil

• toothpicks

Instructions:

• cut up your onions really fine

• in a frying pan on the top of the stove put 2 - 3 tablespoon of cooking oil ( I prefer grape seed oil) and heat it on medium heat

• once it’s hot add in your onions and start sauteeing this for a few minutes until slightly brown

• cut up the mushrooms into really small pieces (save about 5 pieces on the side)

• when the onion is slightly brown pull it off to the side and add in 2 teaspoons of hungarian paprika and mix it together. Add in 1/2 of a cup white wine and stir it and you can put it back on medium heat

• add in your mushrooms, 1/2 of a teaspoon bouillon, 1/2 of a teaspoon crushed black pepper and 1/2 of a teaspoon ground caraway and stir it

• sautee this for about 10 minutes until mushrooms are soft

• in the meantime cut up your chicken breasts. Each one in half and tenderize it until you get a really nice larger piece.

• start heating up the oven with a skillet inside

• spread mustard on one side of the chicken breast and make sure this entire side is covered with a thin layer

• put a pinch of salt, pinch of black pepper then with a spoon add the mushroom mix in the middle of the chicken breast. Once you did this part, fold the chicken breast and secure it with a few toothpicks

• put each pieces into the already hot skillet and bake this for about 15 minutes. Before you remove it from the oven make sure chicken is fully cooked.

• you will have quite a bit of mushroom left, add this into a blender and blend it really smooth

• poor it back into a pan or a pot and cut pf the 5 mushrooms we kept into thin slices

• add 1/2 of a teaspoon chili cause and stir it, cook it for a few minutes and it should be done

  I served this dish with rice and a small spinach salad on the side. Place the chicken on the dish from the oven and put a few tablespoons of mushroom sauce on top of the chicken. You can add a little sour cream if you wish.

Bon Apetit!