Chicken breasts in creamy mushroom sauce

Ingredients

• Chicken breasts — 4 pcs
• Salt
• Black pepper
• Onion — 1 pcs
• Tomato — 1 pcs
• Mushrooms (champignons) — 300 g
• Sour cream — 2.5 tbsp
• Garlic
• Vegetable oil (for frying)
• Fresh herbs (parsley, dill or cilantro)
• Paprika (optional)

Steps

1. Make shallow diagonal cuts on one side of each chicken breast. Sprinkle both sides with salt and black pepper (and paprika if using), rub to coat and let rest for 10 minutes.
2. Heat enough vegetable oil in a large frying pan over medium-high heat. Fry the chicken breasts until golden on both sides, then remove from the pan and keep aside.
3. If there is excess oil in the pan, discard some so about a tablespoon remains. Add the chopped onion and diced tomato to the pan and sauté until the onion and tomato soften.
4. Add the sliced mushrooms to the pan and fry together with the onion and tomato until the mushrooms release their moisture and begin to brown.
5. Stir in the sour cream, add salt, black pepper and minced garlic to taste (and any other preferred spices); reduce the heat and simmer the sauce briefly until it is combined and warmed through.
6. Return the fried chicken breasts to the pan, spoon the mushroom sauce over them and simmer together for a few minutes so the chicken finishes cooking and absorbs the sauce flavors.
7. Sprinkle with chopped fresh herbs before serving and serve the chicken breasts with your choice of side dish.