Prepare the Mushrooms: If using jarred or salted mushrooms, rinse 500 g thoroughly and drain well. For fresh mushrooms, clean and slice them. Chop or leave the mushrooms in large pieces based on your preference. Set them aside.

Prepare the Chicken: Cut 1 kg of chicken breasts into bite-sized pieces or leave them whole. If leaving them whole, use a meat tenderizer to pound them flat for even cooking.

Heat the Pan: Place a large fry pan over medium-high heat and add enough oil or butter to coat the bottom of the pan. Heat until the oil shimmers but does not smoke.

Cook the Chicken: Add the 1 kg chicken pieces to the hot pan. Fry until the chicken has a golden, crispy surface, being careful not to burn it. This should take about 5-7 minutes per side, depending on the size of the pieces. If using bacon, dice 100 g and add it to the pan with the chicken, cooking until crispy.

Reduce Heat and Add Ingredients: Once the chicken is crispy, reduce the heat to low. Add the 500 g prepared mushrooms to the pan. Sprinkle in 1 tsp paprika and 1 tsp curry powder. Stir to combine.

Add Sour Cream: Pour 400 ml sour cream into the pan. Stir well to incorporate it with the chicken, mushrooms, and spices.

Simmer: Cover the pan with a lid to retain moisture and let it cook for about 10-15 minutes. Stir occasionally, allowing the flavors to meld and the sauce to thicken. Check that the chicken is tender and can be easily torn apart with a fork.

Season and Serve: Taste the sauce and adjust seasoning with salt and pepper as needed.

Accompaniments: This dish pairs beautifully with rice 🍚 or potatoes 🥔—whether fried, baked, or puréed. Complement with a fresh salad, a glass of fresh juice or iced tea, and a side of freshly baked baguette 🥖.