Almost every day, many people have a question about what delicious things can be prepared for dinner, what to treat yourself to.
Sometimes you want to try some delicious, interesting dish, but spend a minimum of time and effort. In this case, chicken fillet cooked in sauce with mushrooms can be an excellent solution. After all, these products are easily available at any time of the year, are not expensive in themselves and go well together. And the right sauce will only highlight the appetizing nature of the remaining ingredients.
Chicken fillet cooked with mushrooms in sour cream sauce
One of the classic recipes for cooking chicken with mushrooms is to complement them with sour cream sauce. To do this you will need:
- 500 g chicken fillet;
- 350 g fresh champignons;
- 200 g low-fat sour cream;
- 1 clove of garlic;
- 2 tbsp. l. flour;
- salt and ground pepper - to taste.
You should start cooking by cutting the meat into medium-sized pieces, salt and pepper and add flour to it.
After this, immediately wash, peel the mushrooms and cut into slices.
At this time, a frying pan greased with butter should be heated on the stove, because the next stage is frying the chicken until golden brown.
Next, add the mushrooms and fry along with the breast for about 7 minutes.
After the excess liquid has evaporated, you can add sour cream.
Next, you should carefully monitor the entire process and prevent the mass from becoming too thick. If this could not be avoided, then you can dilute your sour cream sauce with boiled water in a small amount.
A couple of minutes before readiness, you can add finely chopped garlic, and also, if desired, your favorite herbs and spices.
We can say with certainty that the chicken fillet described above, cooked with mushrooms in sour cream sauce, can be easily done even by a novice cook.
Chicken fillet with mushrooms, stewed in cream sauce
This recipe may cause some difficulties in preparation, because the chicken fillet will need to be stuffed, and for this you need to cut it correctly.
But carefully study the cooking technology - and everything will seem not so complicated. First you need to prepare the ingredients:
- chicken fillet - 4 pcs.;
- fresh champignons - 500 g;
- onions - 1 pc.;
- heavy cream - 400 ml;
- sunflower oil - 2 tbsp. l.;
- butter - 30 g;
- a pinch of salt;
- spices - according to personal preference.
Cooking begins with frying mushrooms and onions, cut into small pieces, in butter and sunflower oil until the liquid has completely evaporated and a crust appears. This is what will be the filling, which should be peppered and salted to taste. The next step is to cut out a pocket for the filling in the meat. You should take the chicken fillet and make a cut on the side. The pocket that appears needs to be filled with filling, and then the edges are secured with toothpicks.
If you have a grill pan, heat it, grease it with vegetable oil and fry the breast with the filling until golden brown. A regular frying pan will also work.
Pour cream over the remaining mushrooms and onions that do not fit into the fillet, boil, add your favorite spices and add fried stuffed chicken to them. The simmering process should take about 10 minutes over low heat with a lid on. Afterwards you can taste the food. Do not doubt that chicken fillet with mushrooms, stewed in a creamy sauce according to this recipe, will become one of your favorite dishes.
Chicken with potatoes baked in creamy mushroom sauce
And then I began to experiment. Figure out how to cook it yourself. I knew roughly what I wanted, and that helped me. And the first thing I started doing was trying to cook chicken and potatoes in different sauces. I cooked it in tomato sauce and sour cream sauce. But most of all I liked the mixed sauce - creamy and mushroom.
The chicken in this sauce turns out very tender and juicy. With a light mushroom and nutty aroma. When cooking, each piece is soaked from the very beginning to the very bone. Even the bones turn out soft, it feels like the sauce gets to them, and even inside them.
I marinate pieces of pulp. I also came up with the marinade myself. I tried different options until I settled on this one.
I offer you a recipe of my own composition.
We will need:
- chicken – 3/4 parts
- potatoes – 10 pieces
- onion – 1 pc.
- mushrooms – 200-250 gr. (fresh or frozen)
- cream – 0.5 cups
- milk – 1 glass (3.2% fat)
- flour - 3 tbsp. spoons
- vegetable oil – 3 tbsp. spoons
- cheese – 100 g (I have Russian)
- lemon – 0.5 pcs.
- spices – dried ginger, paprika, turmeric, cumin, rosemary, coriander, red pepper
- nutmeg
- dried herbs – parsley, basil
- greens for sprinkling
- salt, ground black pepper
Marinate the chicken
1. Cut two wings and a quarter of the breast from the carcass. Save it all for the soup.
2. Cut the remaining part along the joints into approximately equal pieces.
3. In a mortar (or if you don’t have one, then with a rolling pin on a cutting board) grind a pinch of cumin, a pinch of rosemary, and 3-4 peas of coriander.
4. Mix with ground paprika, powdered ginger, dried herbs. Add red pepper on the tip of a knife.
5. Sprinkle the pieces with salt and black pepper. Rub them thoroughly into the skin and meat.
6. Then sprinkle with a mixture of spices and rub in well too.
7. Squeeze the juice of half a lemon, rub everything well again, and leave for 30 minutes.
Prepare cream sauce
1. Cut the onion into small cubes, fry in oil until golden brown.
2. Add mushrooms, cut into small pieces. In summer I use fresh mushrooms, frozen in winter. For this recipe I used frozen porcini mushrooms. They give just a crazy aroma to the dish. But if there are no porcini mushrooms, then champignons will do.
3. Fry the mushrooms for 3 minutes, add flour, fry it for 1 minute. Pour in half a glass of cream, stirring constantly, the sauce should thicken.
4. Pour in a partial glass of milk, continuing to stir vigorously until the sauce is smooth.
5. Scrape the shavings off the nutmeg with a sharp knife just above the milk. Stir, the sauce will have a nutty smell in addition to the mushroom one.
6. Let it boil, stir and wait until the sauce thickens. The consistency should be like thick village sour cream. Switch off.
Preparation
1. Set the oven to heat up and bake at 220 degrees.
2. We will prepare our dish in glass containers. Therefore, we prepare dishes of the required size.
3. Peel the potatoes.
4. Cut small specimens in half and make deep cuts 0.3-0.5 mm thick, but not all the way, leave half a centimeter so that the potatoes do not fall apart. We should have it in the form of a closed accordion.
5. Lay it out with the sharp end facing up tightly to each other.
6. Place the chicken tightly on top and pour the remaining marinade on top.
7. Pour mushroom cream sauce on top. If desired, the sauce can be beaten with a mixer, then the mushrooms will not be visible, and everyone will only guess why the sauce turned out so tasty.
8. Cover very tightly with foil.
9. Place in a preheated oven for 40 minutes.
10. Grate the cheese.
11. After 40 minutes, take out the dish, sprinkle cheese on top and put it in the oven for another 10-15 minutes. During this time, the dish should be covered with a beautiful golden brown crust.
12. Take out the glass form. Chicken with potatoes is ready. Leave for 15 minutes to allow the dish to cool slightly, soak and rest.
13. During this time, chop fresh herbs. Make the salad at your discretion. You can come up with additional decoration for the dish. I just added coarsely chopped onions and pickled mushrooms.
14. Layer on plates as much as you like. They usually always ask us for more.
Don't worry that the photos didn't turn out very well. I'm still just learning this. But I promise you that the finished dish will be very beautiful and incredibly tasty.
Features of cooking
- If you are a fan of diet food, it is better to remove the skin from the chicken before marinating. The chicken is practically cooked without oil, but it itself provides a sufficient amount of it.
- I cut the potatoes in such a way that they are also completely saturated with the sauce. In this form, it simply melts into dust. And the most important thing is that everything remains intact and does not turn into puree.
- I also make this same recipe, but without the chicken. This is for my vegetarian son. How can we eat such a delicious dish, but nothing to him? Therefore, the recipe is for him, and for all other vegetarians too. Yes, and he doesn’t eat mushrooms either. Therefore, option 1 with mushrooms, option 2 without mushrooms.
Chicken fillet with mushrooms in white béchamel sauce
The following recipe differs in that you will need to prepare the bechamel sauce separately. But before that, you should proceed directly to cooking meat and mushrooms. Pour 2 tbsp into the frying pan. l. vegetable oil, heat it and start frying one onion, cut into small cubes. After a crust appears on it, add half a kilogram of sliced chicken fillet and fry it over medium heat. 7 minutes before readiness, you need to add 300 g of fresh champignons, finely chopped into slices, and keep on fire until the liquid has completely evaporated. At the end, add salt and ground pepper to taste. After the mass has cooled, add 200 g of finely grated cheese and herbs that, in your opinion, are most suitable for this dish (for example, basil).
The most important step is preparing the béchamel sauce.
It is done as follows:
- In a saucepan over low heat, melt 3 tbsp. l. butter, add 3 tbsp. l. wheat flour and heat this mixture, stirring it thoroughly.
- Next, gradually pour 300 ml of milk into the pan, constantly stirring the mass with a wooden spatula.
- Stir the sauce until smooth and add another 200 ml of milk while stirring constantly.
- Next, you can add salt and pepper to taste and add 30 g of butter. After this, cover the pan with a lid.
The sauce is ready, and now you can finish cooking. Place the mixture of cheese, meat and mushrooms in a mold, pour sauce on top and bake for up to 10 minutes. Chicken fillet in white béchamel sauce with mushrooms is ready. When serving, sprinkle the dish with grated cheese.
Chicken with cream and mushrooms
I have a small, gluttonous child at home and in the freezer there are porcini mushrooms from the last autumn catch. They don't match. I'm grieving. It is known that children under seven years old cannot eat mushrooms. And for adults, it’s very possible, please, especially white people! You can, of course, indulge in asceticism and let the mushrooms rot in the freezer. You can give them away. You can make a separate meal for yourself and a separate one for your child. Probably, in ordinary life I would take the latter route. But lately I've been stingy with my cooking, so I cheated nature. Why can't children eat mushrooms? There are two reasons: 1) mushrooms, like a sponge, absorb all the nastiness from the atmosphere and 2) they contain a difficult-to-digest substance that is poorly digested by the child’s body. The first point didn’t bother me: my harvest comes from the wild forests of Belarus, where the biggest environmental threat is if a hedgehog pees nearby. And the second point has a simple solution: do not give mushroom flesh to the child, give only aromatic sauce. This is the way. I made mushroom sauce for the chicken, chopped the mushrooms coarsely, didn’t give it to the child, but ate it all for him. My recipe is simple and quick. I wanted something nutritious (I was hungry like a wolf when I cooked it). And this is what happened. I took the classic combination of mushrooms, thyme and cream. I added chicken legs there, which are impossible to spoil. It worked for sure. Cooking time
: 1 hour 30 minutes
Difficulty
: too easy to be proud of the achievement
Ingredients:
- onion – 1 pc.
- chicken thigh – 8 pcs.
- garlic – 2 cloves
- thawed porcini mushrooms – 200 g
- thyme – 2 branches
- parsley – 1 bunch
- cream 10% – 250 ml
- vegetable oil for frying
- salt, pepper - to taste
For garnish:
- mashed potatoes (due to the fact that the sauce turned out to be very fatty, I made the mashed potatoes almost without milk, almost with water, with a small addition of melted chicken fat instead of butter).
Yield
: 8 servings.
I usually don't remove the skin from chicken; a little fat won't hurt, I think. But this time I regretted my decision. Miratorg chicken is terribly fatty. Excessively fatty. You need to remove everything from her, otherwise you will get what I got.
The chicken was washed and dried with a paper towel.
I took a cast iron pan. In cast iron, everything is stewed somehow more thoroughly and tastier. I have a gosling, such an oblong one, but that doesn’t matter.
I poured a little vegetable oil directly to the bottom, just a tablespoon, and sautéed the onion over medium heat. Please note that cast iron heats up much hotter than aluminum and cools down more slowly, so in cast iron over medium heat it is quite possible to irrevocably burn something that would only slightly brown in a frying pan over an equivalent heat. I do not know why. Don't ask. I'm not a physicist.
Added pepper, salt, garlic. In general, I added spices.
When the onion had relaxed, I added large mushrooms.
And thyme. The mushrooms will give juice for now, and then the juice will evaporate and the mushrooms will fry. While it lives its own life there in the cast iron, I quickly fried the chicken in a frying pan.
With salt and pepper. Fearlessly at maximum fire. Not until done, but until crusted. At both sides.
The chicken gave a lot of fat, and before it burned, I poured it into a jar. This fat is a wonderful seasoning. Then you can fry potatoes on it, for example, instead of vegetable oil, and in addition to the crust, I will get a meaty chicken flavor. However, it stays in the refrigerator for a maximum of a week. If storing longer, it is better to freeze.
I placed the finished chicken in a cast iron pot. Preheated the oven to 170 degrees.
Added cream and parsley.
Mixed, covered with a lid and put in the oven for 30 minutes. Then she took it out, stirred it - and for another 30 minutes.
I received this stewed golden brown chicken. But too oily for my taste. The fat had to be frozen and caught.
But when I got rid of excess fat, my life improved. And if mom is happy, then peace and quiet reigns at home.
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Chicken fillet stewed with mushrooms in cheese sauce
We are talking about chicken with mushrooms and cheese. This dish is prepared quite simply:
- Fry 300 g of chicken with one finely chopped onion, crushed clove of garlic and a sprig of thyme in butter.
- 10 minutes before readiness, add 200 g of chopped fresh champignons to the remaining ingredients and fry them until the liquid evaporates.
- Pour in 100 ml of wine and cover the pan with a lid for 10 minutes.
- Add 150 g of cheese and 3 tbsp. l. cream. Cook the dish for another 3-4 minutes.
Chicken fillet stewed with mushrooms in cheese sauce is ready. Salt and pepper the dish to taste.
Potatoes in cream sauce without chicken baked in pots
This recipe can be considered as a bonus to today's main topic. The recipe has one ingredient - potatoes, and no other - chicken. But suddenly someone will be interested in him too.
1. Fry the onion in oil, then add the mushrooms (or not). Fry for 3-4 minutes. Add 1 spoon of flour, mix, add half a glass of cream and just a little milk. Don't forget to add nutmeg and spices directly to the creamy mixture.
2. I used a pot to prepare one serving.
3. Cut the potatoes into rounds and place them loosely in the pot. Add a little salt.
4. Add 2-3 pieces of butter.
5. Pour creamy or mushroom cream sauce on top.
6. Close the lid and place in a preheated oven for 40 minutes.
7. Grate 30 grams of cheese, after 40 minutes take out the pot, sprinkle with cheese, and leave it uncovered for another 10-15 minutes until a golden brown crust forms.
8. Remove and let stand for 10-15 minutes.
9. Sprinkle with chopped herbs
10. Take a spoon or fork and eat everything immediately.
These are such interesting recipes! I highly recommend preparing it! One day, friends on business were planning to come to us, and the meeting was scheduled around lunchtime. I decided to cook this dish. I couldn’t just sit there, I wanted not only to sort things out, but also to treat my beloved friends deliciously.
When the business was finished and everyone gathered at the dinner table, at first all that could be heard was the sound of forks hitting plates. Then exclamations of admiration began to be heard. And at the end of lunch, after the traditional addition, they told me, “Well, you can’t cook so deliciously!” We almost ate it all with our forks.” And they asked for the recipe...
And then I realized that the lunch was a success. Just like the recipe for chicken with potatoes in the oven in a creamy mushroom sauce was a success.
Bon appetit!
Author of the publication
offline 42 minutes
Chicken fillet with mushrooms, stewed in tomato sauce
This recipe has an unusual combination of flavors. Fry 2 chopped onions in vegetable oil until transparent. Add 500 g of diced chicken to the pan and fry for 5 minutes. Chop 2 cloves of garlic and 100 g of fresh champignons and add these ingredients to the frying pan. Then you should add 1 tbsp. l. flour, 2 tbsp. l. tomato paste and 3 tomatoes, finely chopped into cubes. After mixing this whole mixture, you need to leave it to simmer under the lid for 15 minutes. At the end, add salt and herbs according to your own preference. Chicken fillet with mushrooms, stewed in tomato sauce, can be served.
