Kotlet z Piersi w Sosie Pieczarkowym

Name: Kotlet z Piersi w Sosie Pieczarkowym
Prep time: 13 min
Cook time: 30 min
Total time: 43 min
Cuisine: Polish
Ingredients: 800 g Chicken breast, flattened to 1 cm; 500 g Button mushroom, sliced; 150 g Onion, finely diced; 200 g Sour cream; 400 ml Chicken stock; 50 g Butter; 40 g Wheat flour; 10 g Fresh parsley, chopped; 8 g Salt; 2 g Black pepper, ground

Kotlet z Piersi w Sosie Pieczarkowym · ready in 43 min · 4 servings · 514 kcal per serving · medium · 10 ingredients

A Polish canteen classic: golden pan-fried chicken breast cutlets covered with a creamy mushroom sauce, rich with onion and parsley.

Prep: 13 min
Cook: 30 min
Total: 43 min
Serves: 4
kcal: 514
Difficulty: medium

Polish Main dishes High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

800 gChicken breast, flattened to 1 cm
500 gButton mushroom, sliced
150 gOnion, finely diced
200 gSour cream
400 mlChicken stock
50 gButter
40 gWheat flour
10 gFresh parsley, chopped (to serve)
8 gSalt
2 gBlack pepper, ground

Equipment

stovetop, cutting board, knife, meat mallet, shallow plate, large pan, tongs, whisk, serving plates, plate, wooden spoon, spoon

Instructions

Mise en Place
Gather all measured ingredients, then set out a cutting board, knife, meat mallet, shallow plate, large pan, tongs, whisk, and serving plates. · 5 min
What to look for: Ingredients are measured, mushrooms sliced, onion diced, parsley chopped, and tools are within reach.
Flatten Chicken
Pound chicken breasts to 1 cm thickness, season with salt and black pepper, then dust both sides lightly with wheat flour. · 8 min
What to look for: Cutlets are evenly thin with a pale, light flour coating.
Fry Cutlets
Melt 30 g butter in a large pan over medium heat, fry cutlets for 4 minutes per side until golden, and transfer to a plate. · 10 min
When it is done: Check the thickest cutlet reaches 74°C / 165°F.
Sauté Mushrooms
Melt remaining butter in the same pan, add onion and mushrooms, and sauté until their liquid appears, cooks away, and the mushrooms brown lightly. · 10 min
What to look for: Mushrooms shrink, the pan looks nearly dry, and onion turns soft and translucent.
Build Sauce
Sprinkle remaining wheat flour over the mushrooms, stir for 1 minute, pour in chicken stock, scrape the pan, and bring the sauce to a boil. · 4 min
What to look for: The stock turns lightly creamy and no dry flour remains on the mushrooms.
Finish Cream
Remove pan from heat, whisk in sour cream until smooth, return to low heat, and simmer gently for 3 minutes without a hard boil. · 4 min
What to look for: Sauce is smooth, glossy, and coats the back of a spoon.
Serve Cutlets
Arrange cutlets on serving plates, spoon hot mushroom sauce over them, sprinkle with fresh parsley, and serve immediately. · 2 min
What to look for: Each cutlet is covered with creamy mushroom sauce and a fresh green parsley finish.

Nutrition (per serving)

kcal	514
Protein	53 g
Carbohydrates	18 g
of which sugars	6 g
Fat	26 g
of which saturated	13 g
Fibre	2 g
Sodium	1267 mg

Nutri-ScoreB

Allergens

Contains: milk, gluten

Ingredient substitutions

Chicken breast

Turkey breast: Flatten to the same thickness and cook to 74°C / 165°F.

Button mushroom

Cremini mushroom: Gives a slightly deeper mushroom flavor while keeping the dish close to the original.

Onion

Yellow onion: Use the same weight, finely diced.

Sour cream

Crème fraîche: Richer and less tangy, but stable in a warm sauce.

Chicken stock

Water: Use only if stock is unavailable; the sauce will taste lighter.

Butter

Sunflower oil: Use when avoiding milk, though the sauce will lose some buttery depth.