Recipe Stewed potatoes with chicken and mushrooms. Calorie, chemical composition and nutritional value.

Encyclopedia "Mushroom-Info" Mushroom dishes Potatoes with chicken and mushrooms: cooking options

Potatoes with chicken and mushrooms can perfectly diversify a family's daily menu or can be successfully placed on a holiday table in different variations. It is worth noting that mushrooms, potatoes and meat are a standard set of products in Russian cuisine.

How to properly cook chicken with mushrooms and potatoes so that the resulting dish is hearty and tasty, capable of feeding a large family or company? We offer simple and varied cooking options for all occasions.

Baked chicken with mushrooms in creamy sauce

This dish is served without a side dish; you can use lettuce leaves or any other greens as a base.

Ingredients:

700 g chicken thighs or breasts;
Champignons - 300 gr;
Green onions;
Seasonings;
A few cloves of garlic;
Hard cheese;
100 ml cream or sour cream.

Wash the mushrooms, cut them into slices;
Wash and chop green onions;
Fry mushrooms and onions in a frying pan until golden brown. Fry until all moisture has evaporated;
If thighs were selected, then it is necessary to separate the meat from the bones. Cut the chicken meat into medium pieces. If it’s a fillet, season with spices, add chopped garlic and leave to marinate for a while;
Place chicken pieces in a serving dish and place onions and mushrooms on top. Sprinkle with cheese;
Dilute the sour cream with a small amount of water and pour over the chicken.

Preheat the oven to 190 degrees and place the mold in it. In half an hour, the chicken in cream with mushrooms will be ready. All that remains is to sprinkle everything with chopped herbs. Those who like to eat hearty meals can prepare potatoes as a side dish for this recipe.

Potatoes with mushrooms, chicken and sour cream in a sleeve

Traditionally, any dish cooked in the sleeve is liked by household members and guests, especially if it is potatoes with chicken and mushrooms in sour cream. The products are baked without oil and cooked in their own juices, preserving all the beneficial substances.

1 kg of potatoes;
600 g boiled mushrooms;
2 carrots;
4 onions;
3 cloves of garlic;
Salt;
200 ml sour cream;
Seasonings - to taste.

Potatoes with mushrooms, chicken and sour cream in a sleeve are prepared according to the following recipe:

Peel all vegetables, rinse in water and cut as convenient for you.
Cut the mushrooms into strips, combine together in one bowl with the vegetables, add garlic chopped into small cubes, pour in sour cream, salt and add seasonings to taste.
Place it in the sleeve, tie it on both sides, and make several punctures on top with a toothpick.
Place in a cold oven and turn on 180°C for 70 minutes.
Pour the prepared dish into a deep dish and place it in the middle of the table.

Recipe for chicken fillet with mushrooms in creamy sauce

This dish can be cooked on the stove in a frying pan or baked in the oven.

Ingredients:

Chicken fillet – about 1 kg;
Heavy cream – 200 ml;
Sour cream;
Water;
Mushrooms (oyster mushrooms) – 300 gr;
Spices;
Butter (not spread) butter.

Cooking method:

Wash the chicken fillet, then divide into portions. Cut the fillet lengthwise, making pockets. Season with spices, add salt and pepper. Rub the chicken fillet thoroughly both outside and inside. Leave it like this for 1 hour;
Wash the oyster mushrooms and chop finely. Fry in butter until golden. Add 20 ml of sour cream, stir and let it brew;
Fill the pickled pockets with mushrooms and place in a deep frying pan. Pour in the cream, add a little salt, and pour in a glass of water.

The chicken fillet should be simmered for 20 minutes, by which time it will be saturated with mushroom flavor and will become very soft. If desired, you can boil rice as a side dish for the finished dish. Place a mound of rice on a plate, place chicken with mushrooms next to it, and pour the sauce from the dish on top.

Potatoes with chicken, mushrooms and honey, baked in the oven

If desired, you can proceed to a more complex and sophisticated option. Cooking mushrooms with chicken and potatoes with the addition of honey and wine will delight your invited guests with its taste.

7 chicken legs;
5-7 medium-sized potatoes;
200 g onion;
Salt and ground black pepper;
2 tbsp. l. lemon juice;
50 g Dijon mustard;
2 tbsp. l. liquid honey;
70 ml dry white wine;
2 tbsp. l. butter;
400 g fried mushrooms;
200 ml sour cream;
3 cloves of garlic;
Dill and lettuce for serving.

How to bake potatoes with chicken and mushrooms in the oven according to this recipe?

Wash the legs, carefully pull off the skin so as not to damage it, put the “leather bags” aside.
Separate the meat from the bones, finely chop with a knife or grind with a meat grinder.
Finely chop the onions and mushrooms, combine with the meat and add 1 clove of garlic, chopped into small cubes.
Pour in 1 tbsp. l. lemon juice, add salt to taste and pepper, mix and fill “leather chicken bags”, tie on both sides.
Mix mustard, honey and wine, whisk, grease the legs and place in a greased baking dish.
Place in preheated oven and bake for 40 minutes. at 190°C, from time to time pouring a sauce of honey, wine and mustard.
Peel the potatoes, wash and boil until half cooked, cut into 4 parts and place in another baking tray, greased with oil.
Combine sour cream with chopped dill and garlic, pour in lemon juice, stir and pour over the potatoes in the pan.
Place in the oven and bake for 30 minutes. until a delicious golden brown crust appears.
Line a large dish with lettuce leaves, place stuffed chicken pouches on top, and baked potatoes around it.

Chicken with mushrooms in creamy garlic sauce

Ingredients:

2 pcs. chicken breasts;
0.4 kg champignons;
0.3 l cream 22% fat;
Seasonings;
Butter (not spread) butter.

Cooking method:

Wash the champignons and cut into large pieces. Heat a frying pan, melt the butter, add sliced mushrooms, fry until tender;
While the mushrooms are cooking, the chicken breasts must be cut into medium 2-3 cm slices;
Add chicken to mushrooms, mix everything. Simmer until the chicken meat turns pale. Pour in the cream, season, add salt at the end;
Peel the garlic, cut with a knife or pass through a press. Add to the pan, stir.

After the sauce thickens, the chicken and mushrooms can be removed from the stove. The finished dish is very tender thanks to the combination of garlic and cream. You can serve with your favorite side dish or simply on lettuce leaves.

Pasta with chicken and mushrooms in creamy sauce

A fragrant and satisfying dish that will appeal to the male half.

Ingredients:

Pasta or regular spaghetti – 0.5 kg;
1 onion;
Garlic;
Butter (not spread) butter;
Chicken fillet – about 700 g;
300 grams of any mushrooms;
A little greenery;
100 ml – 20% cream;
Sunflower oil (vegetable);
Seasonings.

Cooking method:

Wash the fillet, chop into medium cubes, fry in oil;
Peel the onion, finely chop;
Place the onion in the frying pan where the meat was previously fried and saute it. Add a little butter and simmer;
Peel the garlic, pass through a garlic press and add to the onion;
If the choice fell on champignons, then they need to be cut into slices; the smaller variety of coffins need not be cut. Add to the onion, then simmer for 10 minutes. It is necessary that almost all the liquid evaporates;
While the sliced mushrooms are stewing, you need to cook the pasta or spaghetti. To prevent the spaghetti from becoming soggy in the sauce, you need to undercook it a little, add a little butter and stir until it melts;
At this time, the mushrooms will be ready, add chicken fillet to them, then pour in cream. Let simmer for 7 minutes, add salt and pepper.

The dish is ready! Serve in portions on a plate, garnished with a sprig of herbs.

one of the most beloved and popular dishes that everyone has tried.

Recipe for potatoes with chicken, mushrooms and cheese, baked in foil

Potatoes baked with chicken, mushrooms and cheese in foil are an excellent everyday dish for a hearty dinner. The main thing is to prepare all the ingredients and stock up on food foil.

6 large potatoes;
500 g chicken fillet;
500 g boiled mushrooms;
2 onions;
200 g cheese;
3 tbsp. l. sour cream;
Butter;
Salt.

The recipe for making potatoes with chicken, mushrooms and cheese is described in stages, which will help you easily cope with the process.

Cover the bottom of the baking sheet with a large piece of foil so that you can wrap the dish completely.
Peel the potatoes, rinse and cut into slices, place on foil in one layer.
Add a little salt, grease with sour cream and lay out the chicken fillet, cut into cubes.
Add a little salt on top, sprinkle a thin layer of grated cheese and place a layer of sliced mushrooms on it.
Add salt again, add onion cut into half rings, grease with sour cream and again sprinkle with a layer of cheese.
Carefully wrap with foil to prevent it from breaking through and place in a cold oven.
Turn on 180°C and set for 60 minutes so that the potatoes and meat are well baked.
Remove the baking sheet, remove the foil and put it back in the oven for 15 minutes until the cheese browns.

Chicken with potatoes and mushrooms in cream sauce

A very hearty and tasty dish, usually served for lunch.

Ingredients:

300 g chicken breast;
Potatoes – 500 gr;
Mushrooms – 0.2 kg;
Sour cream – 200 ml;
Dried dill;
Vegetable and butter;
Water;
Onion.

Wash the mushrooms well and cut into flat slices;
Fry chopped mushrooms in butter in a frying pan, add chopped onion, stir and let simmer a little;
Peel and rinse the potatoes well, cut into flat rounds, add salt and pepper;
Pour a little vegetable oil into the bottom of the cauldron and now you need to lay it out in layers: first half the mushrooms, then half the potatoes, grease ½ part with sour cream, then repeat the layers. Pour all the remaining sour cream on top and distribute it. Sprinkle dried dill on top. Pour in enough water to cover the top layer of potatoes. Simmer for 20-30 minutes depending on the type of potato.

The dish is ready! Place in portions on plates and you can start eating. Bon appetit!

Do not use frozen chicken for cooking, otherwise the meat will turn out dry and tough.

You can replace the onions with purple ones, the taste will not change, but a colorful note of color will be added.

Mushrooms should be chopped just before cooking, otherwise they will darken.

To prevent the cream from curdling during cooking, add salt only at the end of cooking.

To prevent garlic from interrupting the taste of mushrooms and chicken, it should be added halfway through cooking.

Those who like unusual combinations can try adding 100 ml of white wine and a little honey to any recipe. This will give the dish an interesting taste.

The cream in the recipe can be replaced with milk.

When baking, you can add a layer of thinly sliced lemon.

During marinating, you can use kefir instead of mayonnaise; this method is suitable for those who support a healthy diet.

Enjoy your meal!

If you have a side dish, but don’t know what to add to it, we suggest cooking chicken with mushrooms in creamy sauce

. This dish not only sounds beautiful, but it also turns out incredibly aromatic, tender and very tasty. There is nothing complicated in the cooking process itself, so you can delight your family with this dish not only on holidays, but also on ordinary days.

Cooking chicken with mushrooms in creamy sauce:

Step 1: Grind mushrooms, cheese, onions and garlic.

Remove the husks from the garlic cloves, place them on a cutting board and chop them into small pieces of arbitrary shape or use a special garlic grinder. Place the prepared garlic in a clean cup or plate.

We peel the onion, rinse it under running water, place it on a cutting board and, using a sharp knife, cut it either into cubes or into thin rings or half rings. Then transfer to a clean plate.

For the sauce, you can use not only champignons, but also edible wild mushrooms, although you will have to sort them out in advance, peel them and boil them for at least 30 - 40 minutes. In our case, we used fresh shiitake mushrooms. They must be thoroughly washed under running water, dried with a kitchen towel and chopped on a cutting board into medium pieces of arbitrary shape (about 2 - 3 cm).

Grate the cheese on a grater with small holes into any bowl or plate.

Step 2: Prepare the chicken.

We wash the chicken meat under cold running water, place it on a cutting board and, if necessary (if the fillet is too large), cut it into 2 - 3 parts. Then sprinkle with ground black pepper and salt.

Turn on medium heat on the stove, pour a little vegetable oil, about 2 tablespoons, into the frying pan, wait until it warms up and then add the garlic. Fry it a little, just so that it has time to saturate the oil with aroma and change its color from white to golden. As soon as this happens, transfer the garlic back to the cup or plate.

Place the chicken fillet in a hot frying pan and fry on both sides until nicely golden brown. Then we take the chicken out onto a cutting board. We wait until it cools down a little and cut it into medium cubes or medium pieces of arbitrary shape (about 3 - 5 cm).

Step 3: Prepare the creamy sauce.

After the chicken, add the onion to the pan. Cook it for about 3 minutes, stirring occasionally with a kitchen spatula to prevent it from burning.

Then add the mushrooms, mix with the onions, and fry for another 5 minutes.

Sprinkle with fresh thyme and add back the garlic.

Fry the entire mixture for 3 - 4 minutes, then pour in the cream, stir and wait for the liquid to boil.

Step 4: Stew chicken with mushrooms in sauce.

Now lay out the chicken pieces, mix everything thoroughly with a kitchen spatula until smooth. Reduce the heat to low and cook the dish for about 3 minutes.

Then sprinkle with grated cheese, mix again, taste for salt and add if necessary, turn off the heat, cover the pan with a lid and leave for 1 - 2 minutes.

Step 5: Serve chicken with mushrooms in creamy sauce.

Chicken with mushrooms and cream sauce is served hot as a main dish along with pasta, mashed potatoes, boiled cereals or any other side dish. After all, it turns out so tasty that it will complement any of them.

Bon appetit!

If you pour a little dry white wine 5 minutes before adding cream, the sauce will turn out much tastier. For this amount of ingredients, 3 tablespoons are enough.

If you couldn't find heavy cream, then replace it with either sour cream with meat broth or milk with flour.

You can replace fresh thyme with dried thyme or use other aromatic herbs and spices to taste, such as nutmeg, parsley or dill.

It is not necessary to use chicken fillet; both legs and breast are suitable for this dish.

It’s good when your culinary arsenal includes delicious and unusual dishes with which you can surprise guests and pamper yourself on a holiday. But given the modern rhythm of life, every housewife simply needs to have several express recipes for tasty and satisfying dishes that do not require a lot of time and money.

Potatoes with chicken, cabbage and mushrooms: step-by-step recipe

A recipe for baked potatoes with chicken, mushrooms and cabbage can decorate a holiday table. To prepare it you need the following ingredients:

500 g of mushrooms (you can use oyster mushrooms);
600 g chicken wings;
400 g stewed cabbage;
800 g potatoes;
300 ml sour cream;
Salt and ground red pepper.

Potatoes with chicken, cabbage and mushrooms are easy to prepare, as the step-by-step recipe will help you see.

Prepare potatoes and mushrooms: peel, rinse and cut into strips.
Place chicken wings on a greased baking sheet, salt and pepper, then potatoes and mushrooms.
Spread the stewed cabbage on top, pour sour cream on top, sprinkle with red ground pepper and place in a cold oven.
Bake at 190°C for 90 minutes.
Serve potatoes baked with chicken, mushrooms and cabbage as a separate dish.

Chicken fillet with porcini mushrooms in creamy sauce

We will need (for 4 servings):

chicken fillet - 4 pieces
mushrooms - 200-300 gr
onion - 2 pcs.
milk - 1 glass
flour - 1 tbsp. spoon
lemon - 1/2 part
butter -50 gr + 50 gr
vegetable oil - 4-5 tbsp. spoons
spices - cumin, coriander, paprika, rosemary, thyme
salt, ground black pepper - to taste
tomato - 1 pc. to decorate the finished dish
fresh herbs - for sprinkling

Preparation:

1. Today I don’t have ready-made chicken fillet, but I have two chicken breasts. I wash them first, then cut each breast in half and carefully remove the bone with a very sharp knife. Then I remove the skin from the meat. That's it - the fillet is ready.

2. The finished fillet should be lightly beaten on both sides. It turned out to be plump, but we need flatter pieces. It is better to beat the fillet through cling film so as not to damage the structure of the meat. The chicken meat is tender, and the film will protect it well. There is no need to hit it hard, just hit it with a hammer 5-6 times on each side.

3. Now you need to salt and pepper each piece on both sides. Rub salt and pepper into meat. Then sprinkle with spices. Zira, rosemary and coriander should be crushed in a mortar and mixed with the rest of the spices. You can also add dried herbs - basil, oregano or a mixture of Provençal herbs. Or you can use ready-made spices for chicken. Leave the chicken fillet to marinate for 20-30 minutes.

During this time, you can start preparing the side dish and creamy sauce with mushrooms.

4. Peel the onion and cut into half rings. Fry it in vegetable oil for 5 minutes.

5. Prepare the mushrooms. You can use any mushrooms, both wild and store-bought, such as champignons or oyster mushrooms. If the mushrooms are fresh, cut them into small pieces. I have frozen, already chopped porcini mushrooms. I don’t defrost them first to prevent them from becoming soft. I put them in a colander under cold water. After a minute, the mushrooms have thawed, another minute or two is needed for the water to drain.

6. Add the mushrooms to the onions and fry everything together for another 6-7 minutes. Salt and pepper. Add 50 gr. butter. Add a tablespoon of flour and fry everything together for 1 minute. Pour in milk. Let it boil, stirring constantly. After boiling, cook for 2-3 minutes, turn off the gas and cover with a lid.

7. Now let's take care of the chicken fillet. It needs to be cut in the form of an “accordion”, leaving one edge intact, and making 4-5 cuts on the side of the second. This will allow the meat to brown faster.

8. Melt 50 gr. in a separate frying pan. butter and fry the fillet on both sides until golden brown. You need to fry on a fire higher than medium, but not on maximum, otherwise the oil will burn. Fry for 3-4 minutes on each side. Our task is to “seal” all the juice in the chicken meat so that it does not leak out. And this can only be done over a fairly high fire.

I fry two fillets at a time. The second portion is two more fillets. If there is not enough oil for the second batch, you can add another tablespoon. We will no longer use the oil in which we fry the chicken. It will darken and become unsuitable for further use.

9. As soon as the first batch of fillets is fried, remove it from the pan and squeeze lemon juice onto it. About half, leaving another half for the second batch.

10. From the frying pan in which the mushrooms and sauce are located, place all the contents into a separate plate. Place all 4 fried fillets in it and pour mushrooms and sauce on top.

11. Simmer for 25-30 minutes over low heat. If after this time there is excess liquid left in the pan, open the lid and evaporate it to the desired consistency. Here you decide for yourself, some people like more sauce, some less.

12. Remove the finished dish from the heat and leave it under the closed lid for 10 minutes to rest.

13. In the meantime, let's think about how we will serve the dish. To make it look appetizing and attractive, you can add bright colors. The fillet can be placed on tomatoes cut into rounds, and the mushroom sauce can be garnished with lemon and sprinkled with fresh herbs. Or come up with your own original design.

As a side dish we have fried potatoes and onions.

Potatoes boiled and fried in oil with onions

We will need:

potatoes - 1 kg
small onions - 6-8 pcs.
vegetable oil -0.5 cup
salt - to taste

Preparation:

1. Peel small potatoes and boil in salted water until tender.

2. Drain the water and let it dry a little.

3. Heat the oil and fry the onions and potatoes in it over high heat until golden brown.

4. Place the fried vegetables on a paper napkin to drain off excess oil.

If you are not a particular fan of fried potatoes, then just boil them. Or make a delicious puree out of it. You can find all the tricks for making delicious puree.

This is so original and take my word for it – we made a delicious dish! Such a dish will not only “feed” us, but will also create a good positive mood for the whole evening.

Bon appetit!

Do you want to know the secret to cooking tender chicken that will simply melt in your mouth, leaving behind a wonderful aftertaste? Then I suggest you cook chicken fillet with mushrooms in cream

. A very simple, not troublesome and not picky dish to prepare, which can not only feed the whole family, but also pleasantly surprise your family with how delicious ordinary chicken can be.

Ingredients for cooking chicken fillet with mushrooms in cream:

Basic

Chicken fillet 200–300 grams
Champignons 6–8 pieces (large)
Onion 1 piece
Garlic 2-3 cloves (optional)
Vegetable oil as needed for frying
Salt to taste
Ground black pepper to taste
Parsley to taste

For the sauce

Wheat flour 1 tablespoon
Cream 200 milliliters
Butter 20 grams
Salt to taste
Ground black pepper to taste

Products not suitable? Choose a similar recipe from others!

Preparation of chicken fillet with mushrooms in cream:

Step 1: Prepare the fillet.

Rinse the fillets and be sure to dry them well with disposable paper towels. Thanks to this, the pieces will turn out crispier on the outside and juicier on the inside, and will also absorb spices better. Cut the washed and dried chicken fillet into small pieces, so to speak, one bite at a time.

Step 2: Prepare other ingredients.

Place the mushrooms in a colander, sorting them along the way and cutting off the roots and dark spots. Rinse the champignons with warm running water and hang them for a while to allow excess moisture to drain. Then cut the mushrooms into thick slices or large pieces. Peel the onion thoroughly, cut off the ends and chop it into small cubes. Also remove the garlic cloves and finely chop them. You can use a grater or a special press. Rinse the parsley thoroughly under running warm, almost hot, water and shake. Cut off thick stems as they are too tough to eat. And cut the remaining leaves into small pieces.

Step 3: Fry the onion.

Heat a frying pan, along with vegetable oil, and pour onion pieces onto it. Fry the ingredient until golden-transparent, stirring all the time to avoid burning. This usually takes 3-4 minutes

Step 4: Fry the fillet.

In the same frying pan in which you fried the onions, without draining the oil, you can fry the chicken pieces, or you can take a new dish. Also stirring and turning the meat all the time, cook it for 3-4 minutes

until a delicious crust appears on all sides.

Step 5: Fry the mushrooms.

And the last ingredient is to fry the champignon mushrooms. Just like the others, they need to be cooked for about 3 minutes.

, that is, until half-ready.

Step 6: Prepare chicken fillet with mushrooms in cream.

Now combine the mushrooms, chicken and onions together in one frying pan, add salt and ground black pepper to taste, stir. In between, lightly warm the cream in a saucepan before adding it to the dish. Place the frying pan over medium heat and pour in the warm cream and flour in a thin stream. Stir, add more pepper and salt if necessary, add finely chopped herbs and garlic and cook for 3-4 minutes

.
After the specified time has passed, put butter in the dish, remove the pan from the heat and, covering with a lid, let stand for another 5-7 minutes
. That's it! You can start serving.

Recipe for cooking potatoes with mushrooms, chicken and cream in a frying pan

The following recipe for potatoes with chicken and mushrooms can be diluted with cream. It’s quite easy to prepare the dish in a frying pan, and all the ingredients will acquire a delicate creamy taste.

2 chicken breasts;
300 ml cream;
600 g potatoes;
500 g boiled mushrooms;
60 g butter;
4 tbsp. l. vegetable oil;
Salt and spices.

Cooking potatoes with mushrooms, chicken and cream cannot be called difficult; the main thing is to follow the step-by-step description.

Cut the mushrooms into strips, peel the potatoes, rinse and also cut into strips.
Trim the breasts from the bones, cut into pieces and fry in a small amount of butter until golden brown.
Place the potatoes in a heated frying pan with vegetable oil and fry until tender.
Separately, fry the mushrooms over medium heat in butter for 15 minutes.
Combine all the fried ingredients in one frying pan, add salt, add your favorite spices and pour in cream.
Stir and bring to a boil, simmer for 3-5 minutes. and turn off the fire.