Chicken Breasts with Chestnuts and Mushrooms- Guest Post

December 15, 2014

I am delighted to be able to introduce to you one of my favorite little bloggers, Katerina from Culinary Flavors . Katerina is a very talented blogger.  She is from Greece and brings to us the most amazing and tantalising Mediterranean flavors. Her goal is to bring to us authentic Greek and Mediterranean flavors directly from Athens to your home and she does this in a very fun way. Katerina shares history about the Greek gods and the culture of Greece while enticing you with her amazing dishes. She also writes her recipes in both Greek and English. I guess I will stick to the English version as I am still struggling with learning Chinese over here.

Greece is now on the top of my bucket list of places to visit, thanks to Katerina. I love all of her dishes but the top 3 that my family loves are her Feta Cheese Smothered Chicken, Diples and Caramelized Onions, Peppers and Cream Cheese Tart . Now these are some seriously delicious dishes and I highly recommend them. However, don' t take my word for it. Stop on over and give Katerina a visit at Culinary Flavors and decide for your self. Please follow Culinary Flavors by e-mail, Facebook, Twitter, Google + or even by smoke signal and keep in touch.

Please give Katerina a warm welcome. Without further ado, please let me introduce you to Katerina and her delicious chicken breasts with chestnuts and mushrooms dish.


Hello, I am Katerina; I am Greek and live in Athens, Greece. When BAM asked me to do a guest post for her I immediately said yes. I follow BAM quite for a time and she has some mouthwatering recipes. I have caught myself many times in front of the screen drooling over her dishes. I thought that it would be a great chance to share with you, her friends, yet another kitchen, the Greek this time.

Chicken Filet with Chestnuts - Culinary Flavors

I know many of you have tried or heard about Greek souvlaki, or moussaka or tzatziki. But let me tell you, these represent only a small part of the richness of the Greek kitchen.

Greece has a population of about 11 million people and it occupies the southern end of the Balkan Peninsula. This land has been resided since antiquity and the inhabitants have survived wars, famines, dictatorships and slavery. My father comes from a mountainous village in the mainland, called Sklíthro. It is a beautiful place surrounded by chestnut trees, walnut trees and apple trees. This area is considered to have one of the best qualities of chestnuts in Greece. Since people were very poor there, they tried to take advantage of everything nature provided for them and cook with all the available resources.

Chicken Filet with Chestnuts - Culinary Flavors

Traditional dishes of this area include spreads with milk and feta cheese products that were taken from the animals they breaded, or desserts made with apples and walnuts. Mushrooms also played a very important role in their diet as they were found in abundance in the nearby forests. One of the dishes I love and it is ideal for any time of the year, if one is able to find chestnuts, is this chicken with chestnuts and mushrooms. The original recipe calls for pork but I like chicken more and so I changed the recipe a little bit. Nevertheless, if you prefer pork to chicken feel free to substitute, everything is the same especially if you use pork tenderloin. Also, in the old days they didn’t use light or heavy creams, but I love the texture the cream gives to stews. If you don’t like it, you can omit this as well. So, let’s move on and make this delicious, hearty, family meal.

Chicken Filet with Chestnuts - Culinary Flavors





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Chicken Breasts with Chestnuts and Mushrooms- Guest Post

By HWC Magazine  

December 15, 2014

Recipe By: Katerina from Culinary Flavors

  • Cook: 45 mins
  • Yields: 4 Adults


chicken breasts - 75 grams/25 oz sinless, boneless

flour - enough to coat the chicken

olive oil - 4 tablespoons

butter - 2 tablespoons

mushrooms - 400 grams/14 ounces sliced

white wine - 1 cups sweet

chicken stock - 1 cup

thyme - 1 stick fresh

bay leaf - 2

salt and pepper - to taste

Chestnuts - 300 grams/11 oz boiled

cream - 100ml/3 fluid ounces light


1Cut chicken breasts in small cubes.

2Flour them.

3Take a large pan or deep pot.

4Add 4 tbsp of olive oil plus 2 tbsp of butter.

5Sauté the chicken pieces in medium/high heat until they become pale about 2 minutes per batch.

6Remove and set aside.

7In the same pan sauté the mushrooms until they release all their water.

8Add the chicken pieces.

9Pour the wine and the stock.

10Add the thyme, the bay leaves, salt and pepper.

11Lower heat to medium and let them simmer for 20 minutes.

12Ten minutes before the end add the chestnuts and the cream.

13If you want a more profound flavor, transfer them to a pyrex and place them under the broiler for 5 minutes.

14You can serve over pasta or mashed potatoes or French fries or rice.

15Anything goes fine.



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