Chicken Fillets with Cream and Mushrooms

Ingredients

• 1 kilo boneless chicken, cut into fillets
• 3 cloves garlic, crushed
• 1 tablespoon sweet red paprika
• 1 teaspoon dried coriander
• 1 teaspoon curry powder
• 1 tablespoon black pepper
• Salt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Grated ginger
• Grated lemon zest
• Butter
• 2 tablespoons vegetable oil
• 1 onion, chopped
• A pinch of garlic powder
• A pinch of white pepper
• A pinch of ground cardamom
• A pinch of cloves
• 1 chicken bouillon cube
• A pinch of nutmeg
• 1 cup fresh mushrooms
• 1 cup cooking cream
• 1/4 cup water
• 1 tablespoon mustard
• A few basil, mint, or wild thyme leaves
• 1/4 cup mozzarella cheese

Method

1. Wash the chicken pieces well with water, vinegar, and lemon, then lightly pound them and season with this marinade: 3 crushed garlic cloves with 1 tablespoon paprika, 1 teaspoon dried coriander, 1 teaspoon curry powder, 1 tablespoon black pepper, and salt. Add 2 tablespoons olive oil, 1 tablespoon lemon juice, grated ginger, and grated lemon zest to the chicken marinade as well.
2. In a nonstick skillet, heat 2 tablespoons butter and 2 tablespoons vegetable oil and fry the marinated chicken pieces over medium heat until browned on both sides. Then cover the pan and let the pieces cook over low heat for an additional 15 minutes.
   Timers: 15 min
3. Remove the chicken pieces and set them aside. In the same pan, add 1 tablespoon butter and sauté the finely chopped onion. Stir in 1 crushed garlic clove, a pinch of garlic powder, 1 teaspoon white pepper, a pinch of ground cardamom, a pinch of cloves, 1 chicken bouillon cube, and a pinch of nutmeg.
4. Add 1 cup sliced fresh mushrooms and cook until softened, then add 1 cup cooking cream, 1/4 cup water, 1 tablespoon mustard, and a few basil, mint, and wild thyme leaves.
5. Stir the mixture until it comes to a boil, then add 1/4 cup mozzarella cheese and turn off the heat.
6. Arrange the chicken pieces on a serving platter and pour the cream and mushroom sauce over them...
7. Serve the fried chicken with cream and mushroom sauce with vegetables of your choice (carrots, corn on the cob, broccoli...).
8. To prepare the vegetables, boil them briefly for 10 minutes with 1 teaspoon sugar, drain them, then sauté them with 2 tablespoons butter, a pinch of oregano, and a pinch of black pepper.
   Timers: 10 min