1.
Take the chicken breast fillets and beat with a meat beater if necessary. Then sprinkle them with salt and pepper and roll in flour. Fry in hot oil on both sides until crispy.
2.
Boil the potatoes in skin and when ready peel them and slice into round slices.
3.
Chop finely the onion and fry in butter, until glassy. Add the mushrooms and cook on low heat under lid until the mushrooms have given out the juice. Add salt, pepper and finely chopped parsley leaves. When the mushrooms are almost ready, spinkle flour onto it, add the sour cream and bring to the boil. You can add a bit of paprika, too.
4.
In a buttered heat resistant dish put the slices of potato and add salt if necessary. Place the fried chicken breast fillets on top and pour the mushroom sauce onto them. Finally, grate the cheese.
5.
Cover with aluminium foil and put in preheated oven (180 grades Celsius) for 10 minutes, then remove the foil and continue cooking for another 10 minutes.
