These Savory Potato Baskets with Creamy Chicken & Mushroom Filling turn humble pantry staples into a showstopper family dinner. Crispy potato nests cradle a velvety blend of tender chicken breast, earthy mushrooms, and aromatic garlic, all bound in a tangy sour-cream sauce and finished with a honey-mustard drizzle. Inspired by European comfort-food traditions and modern “basket” presentations, this recipe elevates basic ingredients into an elegant yet approachable meal that’s sure to become a new weeknight favorite.
Cooking Time
Preparation: 25 minutes
Pan-frying Potato Baskets: 15 minutes
Sautéing Filling & Sauce: 20 minutes
Baking Assembled Baskets: 30 minutes
Total Active Time: Approximately 60 minutes
Total Time: About 1 hour 30 minutes
Ingredients
Potato Baskets:
1 kg potatoes, peeled and grated (about 4–5 medium potatoes)
1 medium onion, finely minced
Juice of 1 tsp lemon (prevents browning)
2 eggs
70 g sour cream
30 g cornstarch
1 tsp salt
⅓ tsp black pepper
1 tsp dried garlic granules
⅓ tsp ground cardamom (optional, for warmth)
2 tbsp vegetable oil (for frying)
Chicken & Mushroom Filling:
1 chicken breast fillet (about 200 g), diced
Salt and freshly ground black pepper, to taste
1 tsp paprika powder
2 cloves garlic, minced
200 g mushrooms (champignons), sliced
40 g dairy-free or regular butter
1 onion, diced
1 bell pepper, diced
2 eggs (for binding)
70 g sour cream
1 tsp dried garlic
⅓ tsp ground cardamom
30 g cornstarch
Honey-Mustard Sauce:
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp honey
Juice of ½ lemon
Salt and black pepper, to taste
Garnish & Sides:
2 tbsp chopped fresh dill
Assorted salad greens (lettuce, cucumber, tomato)
50 g hard cheese (Parmesan or similar), grated
Step-by-Step Cooking Directions
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