Chicken with mushrooms in sour cream sauce: cooking

Chicken is the most affordable product with which you can create many culinary works of art. One of these dishes is chicken fillet in sour cream sauce with mushrooms.

You can use any mushrooms - both fresh and dried, as well as canned: porcini, boletus, aspen, honey mushrooms, chanterelles, champignons. A little evening preparation will significantly save time preparing the main dish.

How to cook chicken with mushrooms

The exact way it works depends on the type of dish you decide on and the cuisine to which it belongs. Some recipes require separate frying of all components, the same separate creation of sour cream sauce, and their subsequent meeting only on a plate. It is also possible to cook them alternately: then the meat is thermally processed first, then comes the turn of the mushrooms, and the last is the gravy. Or you can bake these products, and again choose how to use sour cream sauce - separately or pour it over all the ingredients before putting it in the oven.

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There are only four main ways to cook chicken with mushrooms in sour cream. This can be done using:

ovens that use foil, sleeve, ceramic/glass molds, etc.;
microwave, which will have to be monitored;
multicookers - the most convenient appliance;
frying pans - a minimum of dirty dishes.

In a slow cooker

Working with this multifunctional device for housewives is a saving of their time and effort. Fried, stewed, baked - chicken with mushrooms with sour cream in a slow cooker can be anything, you just have to decide on the choice of mode. You can even make julienne here if your multicooker includes existing cocotte makers/pots. The only caveat is that you will have to cook one at a time if you don’t want to touch the stove at all.

In the oven

This option is suitable for housewives looking for the most dietary recipes with or without photos: baking can be done without frying, only by stewing in a mold or bag. The temperature is about 180 degrees. This way, chicken with mushrooms and sour cream will take longer to cook in the oven, but it definitely won’t show any changes in its shape. Or baking is possible as the last stage following stewing - then the temperature is set to high.

Option 6: Chicken with sour cream and mushrooms in the oven in pots

If you have special baking pots, cook delicious, tender and juicy chicken with mushrooms and sour cream in them.
Let's add some potatoes and we'll have full-fledged, hearty pots. The recipe is for two servings. Ingredients:

150 grams of fillet;
400 grams of potatoes;
100 grams of mushrooms;
1 small onion;
1 small carrot;
100 grams of fat sour cream;
salt and pepper.

How to cook

Step 1:

Take the pots and keep them in water for a quarter of an hour.

Then wipe the outside with a towel and place on a baking sheet.

Pour about one centimeter of hot water into each of them.

Step 2:

Dice the potatoes and place half in each pot.

Step 3:

Then comes the chicken fillet cut into small pieces. Salt and pepper.

Step 4:

Now place the mushrooms cut into small cubes, and potatoes again on top.

Add a little more salt and pepper.

Step 5:

Now we’ll make the sauce that will be poured into the pots. Grate the carrots, finely chop the onion, mix the vegetables with sour cream.

Add a glass of warm water, salt, pepper and mix well.

Step 6:

Pour sauce over each pot. Cover with lids. If you don’t have them, make them out of foil and wrap the edges.

Step 7:

Preheat the oven to 180 C and cook for about one and a half hours.

When you see the liquid in the pots boiling, reduce the temperature to 140 C.

Sprinkle the finished portions with chopped herbs. Serve directly in the pots. Be sure to place coasters on the table to avoid damaging the surface.

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Fillet

Time: 1 hour 10 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 2251 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

A simple chicken fillet in sour cream sauce with mushrooms is no longer capable of surprising anyone, so professionals advise diversifying this basic recipe with an unusual form of serving. Large tartlets made with puff pastry, which you can buy to save time, are a great choice. The addition of boiled rice will add satiety, thanks to which there will be no need to prepare a side dish.

Ingredients:

porcini mushrooms – 170 g;
bulb;
chicken fillet – 400 g;
puff pastry – 300 g;
sour cream – 170 ml;
round rice – 50 g;
soft cheese – 90 g;
salt.

Cooking method:

Pour water over the mushrooms and cook for 10 minutes.
Cut into cubes. Mix with chopped onion and fry.
Heat the rice in a frying pan, add half a glass of mushroom broth. When it has evaporated, add the same amount 3-4 times until the cereal is cooked.
Cut the fillet into pieces, fry separately until white (inside).
Combine mushroom mixture, chicken and rice. Cover with sour cream (add grated cheese there).
Roll out the puff pastry, cut into squares, place in molds, keeping the high sides. Bake for 12 minutes at 210 degrees.
The dish is baked for 20 minutes at 190 degrees.

Option 4: Chicken with sour cream and mushrooms in the oven “Monastic style”

The difference between this dish is that the chicken is baked in a sour cream sauce with mushrooms, bacon, onions and various spices.
It's very easy and quick to prepare. Follow the step-by-step instructions and you will succeed. Ingredients:

1500 grams of chicken carcass
500 grams of champignons;
300 grams of bacon;
2 chicken eggs;
2 onions;
400 grams of sour cream 15%;
4 table of lodges grows oils;
half a bunch of dill;
half a bunch of parsley;
4 cloves of garlic;
10 grams of paprika;
100 grams of thyme;
salt and pepper.

How to cook

Step 1:

Take a broiler chicken or a farm chicken. We'll need the whole carcass.

First we wash it with water. Cut into pieces: drumsticks, thighs, wings, cut the breast into portions, cut the back into two parts.

Step 2:

Heat the oil in a deep saucepan or cauldron and fry the chicken in portions. If you put all the parts at once, there will be a lot of excess liquid - you will end up stewing instead of frying.

We want a golden crust on every piece.

Step 3:

Now we put all the pieces in a cauldron and pour a glass of boiling water. Add all the spices, mix and bring to a boil.

Simmer for literally two minutes and turn off the heat.

Step 4:

In another deep frying pan we will fry other ingredients. Chop the bacon with a knife and pour into the cauldron.

Step 5:

Immediately add chopped onion and stir.

Step 6:

Wash the mushrooms, chop into quarters and add ten minutes after you start frying the onions.

Mix everything and cook for a quarter of an hour.

As soon as all the liquid from the mushrooms has evaporated, add chopped garlic, stir and turn off the heat.

Step 7:

Break the eggs into a deep container, pour in the sour cream and mix well.

Chop the greens as finely as possible and add to the sauce – stir again.

Step 8:

Now take a baking dish. It should be quite roomy. Or divide the ingredients onto two baking sheets if it doesn’t fit in one.

Step 9:

Do not grease the baking container with oil, otherwise the dish will turn out to be too greasy. First, lay out the chicken pieces.

Place fried mushrooms with bacon and onions in the free space.

Step 10:

Pour the sauce into the cauldron where we fried the chicken. Mix the frying liquid with the sauce and pour the resulting baking dish.

Step 11:

Preheat the oven to 200 C and bake for half an hour.

At the very end you will have an appetizing and tasty crust.

Tip: When everything is ready, remove the pan from the oven and let the dish sit for a while. Ten minutes will be enough.

As a side dish, boil rice or make mashed potatoes.

With champignons

Time: 1 hour 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 2158 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

A tender piece of chicken in sour cream sauce, hearty mushrooms, fresh herbs - an ideal lunch for connoisseurs of culinary simplicity. Cooking is a pleasure, especially if you have a multicooker at home that makes this process easier. In it, chicken with mushrooms in sour cream will turn out especially juicy and soft, and the sauce will be creamy. For better whipping, experts recommend adding egg white.

Ingredients:

chicken – 700 g;
fresh champignons – 300 g;
sour cream – 300 ml;
egg (white);
bulb;
a bunch of greenery;
vegetable oil – 40 ml;
seasonings

Cooking method:

Pour oil into the bottom of the bowl. Add onion half rings. Cook on “frying” until transparent.
Cut the mushrooms into thick slices. Add it there and fry until the moisture evaporates.
Wash the chicken parts and rub with seasonings. Place in the slow cooker, cover with a lid. Set the “baking” mode and cook for 50 minutes.
Beat sour cream with egg whites and herbs. Pour the resulting sauce over the chicken and mushrooms. Continue simmering for another 10 minutes.

Recipe with cheese

The chicken breast with mushrooms in sour cream sauce itself is very tasty, and the melted cheese, forming a golden crust on top, makes the dish truly incomparable and worthy of a festive feast.

Ingredients:

chicken fillet – 3 pcs.;
onion – 1 pc.;
champignons – 300 gr.;
sour cream 10% – 200 ml;
butter – 50 gr.;
vegetable oil – 2-3 tbsp. l.;
balsamic vinegar – 100 ml;
salt, ground black pepper - to taste;
sprig of rosemary.

Preparation:

Beat the fillet with a rolling pin so as to even out the thickness of the piece.

Salt and pepper the chicken and fry it on both sides on a well-heated grill pan until golden brown.

Cut the onion crosswise into 3-4 parts (to make onion “checkers”).

Melt butter in a regular frying pan. Place onion “checkers” and fry on one side. Turn over, fry on the other, and then, after salting the circles, pour balsamic vinegar over them.

The vinegar will start the caramelization process. Turn the rings over once and caramelize them on the other side under the lid.

Cut the champignons and fry in a frying pan with vegetable oil until golden brown.

Pour sour cream over them, salt and pepper. Simmer for 10 minutes.

Preheat the oven to 180°C.

Place the fillet in a baking tray. Cut into slices, place onion on top (you can gut it into rings), then mushroom sauce.

Take a few leaves from a sprig of rosemary and, crushing them in your hand, sprinkle the dish.

Place grated cheese on top of all layers and bake in the oven until golden brown.

Let beginners not be confused by the seeming incompatibility of products or the lengthy preliminary preparation. Experiments in cooking allow you to open new horizons in an already boring “kitchen”, and mastery comes with experience.

With potato

Time: 1 hour 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 2273 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

Baked potatoes with mushrooms and chicken with sour cream are similar to simple French potatoes, only much more filling. The basic principle of creating this delicious dish is to lay out the ingredients in layers. First the meat, followed by mushrooms and potato slices. If you use watery vegetables (zucchini, tomatoes, etc.), they will be at the very top. You can not mix the grated cheese with the sour cream mixture, but sprinkle it on the casserole separately.

Ingredients:

chicken – 490 g;
potatoes – 300 g;
dried mushrooms – 100 g;
sour cream – 220 g;
mozzarella – 210 g;
ground black pepper – 4 g;
egg higher cat.;
bunch of dill.

Cooking method:

Soak dried mushrooms in water for half an hour.
Wash the chicken meat and cut it lengthwise into thin layers. Beat it, pepper it.
Peel the potatoes, cut into slices. Thickness – 0.5 cm or less.
Rinse the mushrooms and bring to a boil in fresh water. Cook for 3 minutes.
Line the bottom of a baking dish with chicken and distribute the mushroom pieces on top.
Grate the mozzarella and mix with sour cream and egg. Beat. Cover the mushrooms with half of this sauce.
Make a layer of potatoes, pour the rest of the sour cream sauce over it. Sprinkle with herbs.
Cook at 180 degrees for about an hour - use the condition of the chicken as a guide.

Option 5: Chicken with sour cream and mushrooms in the oven with potatoes

This is a very tasty and easy to prepare dish that does not require a side dish.
A complete lunch or dinner that everyone is sure to enjoy. Ingredients:

600 grams of chicken legs;
1 large onion;
10 potato tubers;
300 grams of champignons;
50 ml water;
salt and pepper.

For the sauce:

10 cup sour cream 10%
2 tablespoons of mayonnaise;
3 cloves of garlic;
salt.

Step by step recipe

Step 1:

We will cook and place the ingredients directly into the pan. Therefore, it must be prepared immediately. No need to lubricate with oil.

Place the potatoes cut into slices as the first layer. Salt and pepper. If desired, you can sprinkle with oregano or paprika.

Step 2:

Cut the onion into thin quarters and place on top of the potatoes.

Step 3:

Wash the mushrooms, cut into slices and cover all the potatoes and onions with them.

Step 4:

Now we need chicken. Sprinkle each drumstick with salt, pepper, or any chicken seasoning and rub in with your hands.

Place the drumsticks on top of the mushrooms.

Step 5:

Mix mayonnaise, sour cream, crushed garlic. Coat all ingredients.

You can also add a little water or cream to the sauce and then you can simply pour it over the baking sheet.

Step 6:

Preheat the oven to 170 C and bake for about forty minutes.

Check the chicken for readiness. Take a fork with two long teeth or a thin knife. Pierce the meat. If the juice flows out without blood and a golden brown crust has already formed, everything is ready.

Each serving on a plate can be sprinkled with chopped herbs.

In pots

Time: 1 hour 15 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1737 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty of preparation: medium.

You cannot find a dish more attractive in terms of taste and visual qualities than chicken and mushrooms in sour cream sauce in pots. This is a free variation on the theme of julienne, a Russian dish with a French name. You need to prepare it in 2 stages: first fry all the ingredients, preferably in butter, and then bake them in portioned pots or cocotte makers, covering them with sour cream sauce. Hard cheese is recommended.

Ingredients:

chicken (breast) – 450 g;
champignons – 290 g;
onion – 140 g;
sour cream 10% – 260 g;
cheese – 140 g;
flour – 16 g;
butter – 15 g;
ground white pepper – 2 g.

Cooking method:

Rinse the chicken, remove the film. Boil until tender, lightly salting the water (it will take about half an hour).
Let cool, cut into strips.
Cut the onion into half rings and cut the champignons into thin slices.
Heat vegetable oil and pour onion half rings into it. Fry until transparent.
Add mushrooms, cook until liquid evaporates.
Salt and season with ground pepper.
Warm the flour in a small frying pan or saucepan.
Throw in a piece of butter and pour in the whipped sour cream. Stir the sauce.
Fill the pots with chicken and mushroom mixture with sour cream sauce.
Cover with a thick cheese cap (grate finely) and bake for 25 minutes. Approximate oven temperature is 200 degrees, no lids needed.

Fricassee of chicken and wild mushrooms with cream sauce in a frying pan

Fricassee is a stew of white meat in white sauce. Real French cuisine! Translated from the language of Paul Bocuse, the name of the dish means “all sorts of things.” Write down an easy recipe for fricassee of chicken breast and mushroom slices, drowning in cream sauce.

Ingredients:

chicken fillet – 500 g;
mushrooms (forest) – 200 g;
milk cream – 150 ml;
table salt – 1/2 tsp;
pepper, h.m., nutmeg;
refined oil - 2 tbsp. l.;
fresh garlic – 3 cloves;
parmesan (other hard cheese) – 100 g;
premium flour – 1 tbsp. l.

Recipe step by step:

Cut the chicken into strips and bread in flour. Fry until golden brown and reduce heat.
We cut the mushrooms, pass the garlic through a press. Add to chicken. Fry for 5-7 minutes over medium heat. Pepper, salt, add a pinch of your favorite spices.
When the liquid from the mushrooms has evaporated, pour the cream into the pan. Simmer the dish for 5 minutes. Lastly, add the finely grated cheese.

Leave the chicken covered to soak in the creamy sauce for 10-15 minutes. Serve directly in the pan or arrange on plates.

In mushroom sauce

Time: 1 hour.
Number of servings: 7 persons.
Calorie content of the dish: 1737 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty of preparation: medium.

You can also make many interesting and tasty dishes using canned mushrooms. This is a more affordable product than fresh and even frozen ones, and the same chicken in sour cream and mushroom sauce with it turns out to be similar in taste. The only thing that experts focus on is that a thorough rinsing may be required if the preservation has a very salty or pungent taste.

Ingredients:

canned (pickled) mushrooms – 350 g;
chicken breasts – 750 g;
flour – 15 g;
sour cream – 180 g;
onion – 200 g;
nutmeg – 2 g;
fresh greens – 30 g;
feta cheese – 120 g;
vegetable oil;
a mixture of ground peppers.

Cooking method:

Divide the chicken meat into large portions.
Heat a frying pan, pour oil. Fry them at maximum power on both sides until a clear and dark crust. Remove from heat.
In a separate pan, mix mushroom slices and grated onion. Fry, pepper.
Add sour cream, flour and nutmeg. Simmer for 4 minutes.
Place the chicken on a baking sheet, cover with mushroom mixture and sour cream sauce. Sprinkle with herbs and grated cheese. Bake for 25 minutes.

In the oven with sour cream sauce

The recipe in the oven will make the dish not only tasty, but also surprisingly aromatic.

Components:

1 kg chicken fillet;
0.3 l sour cream;
0.4 kg champignons;
2 onions;
0.2 kg of hard cheese;
2 cloves of garlic;
spices;
greenery;
sunflower oil.

Preparation:

We cut the meat into portions, beat it with a hammer, peel the mushrooms and chop them into slices.
Fry the onion cut into half rings together with the champignons for literally 10 minutes.
In a small container, mix sour cream with spices and grated garlic.
Preheat the oven to 180 0C. Place the meat on a greased baking sheet, then the mushrooms and onions, pour in the sauce, and bake for 45 minutes.
5 minutes before the end, sprinkle with cheese.

Chicken stew

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1053 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

Do you try to prepare as simple dishes as possible at home, but want them to look impressive and taste appropriate? Chicken stewed in sour cream with mushrooms is an excellent choice for a quick lunch or even a festive dinner for two. You can use not only the wings listed below for poultry - legs, breasts, etc. with sour cream sauce look no worse.

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Ingredients:

chicken wings – 8 pcs.;
sour cream – 220 ml;
mushrooms – 160 g;
water – 100 ml;
purple bulb;
frying oil;
salt, curry.

Cooking method:

Wash the wings and remove moisture with a paper towel.
Rub with salt and curry (you can use other seasoning).
Fry in batches in hot oil until crusty.
Separately, fry the chopped onion and add pieces of mushrooms to it. Cook until golden brown.
Mix the contents of both frying pans, pour in sour cream sauce (dilute with water). Simmer for 20 minutes.

Selection and preparation of ingredients

Tender chicken fillet baked with raw or fried mushrooms and crumbly potatoes is a simple, nutritious, and most importantly - a very dish suitable for both a regular family dinner and a festive event.

When choosing champignons, you should pay special attention to their color - freshly cut mushrooms are light, slightly pinkish in color, with a glossy surface.

Depending on the preferences of the household, each housewife adds her own twist to the recipe by adding all kinds of spices and vegetables. In addition, you can experiment with taste by using different types of cheese in the recipe, from budget processed cheese to delicious Dor Blue.

With porcini mushrooms

Time: 1 hour 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1836 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty of preparation: medium.

The best mushrooms, according to leading chefs, are white mushrooms. They mainly use caps, and frying is carried out only in vegetable oil due to the wateriness of butter. Tender, aromatic chicken with porcini mushrooms in sour cream, which has become an airy sauce - an idea worthy of a high-class restaurant menu. Learn how to make it yourself at home and you can wow your guests with your culinary talents.

Ingredients:

chicken (fillet) – 600 g;
walnuts – 40 g;
porcini mushrooms – 150 g;
mozzarella – 110 g;
sour cream – 250 ml;
cream – 70 ml;
garlic cloves – 3 pcs.;
vegetable oil;
dill.

Cooking method:

Cut the chicken fillet into layers. Beat it off.
Grate the garlic cloves and mix with the torn dill.
Finely chop the mushrooms and fry in vegetable oil.
Add dill, garlic, grated mozzarella, and crushed nuts to the mushroom mixture.
Place a tablespoon of this mixture on the edge of each layer of meat. Roll it up. Tie it up.
Place tightly in a refractory pan. Add sour cream sauce. Tighten with foil.
Bake for an hour at 190 degrees.

Rolls with mushroom filling

It's easy to make mushroom rolls from chicken fillet.

2 chicken fillets;
300 gr. champignons;
1 onion;
50 gr. breadcrumbs;
1 tablespoon sour cream;
1 tablespoon vegetable oil;
salt, ground black pepper to taste.

Wash the chicken fillet and cut it lengthwise into two equal pieces. We beat each piece well. Salt and sprinkle with black pepper.

Advice! Before beating the chicken fillet, cover it with cling film. This technique will reduce the amount of subsequent cleaning and reduce the likelihood of damaging the fillets.

Let's prepare the filling. To do this, fry finely chopped onions and equally finely chopped champignons. Fry the mushrooms until done. Salt and pepper the filling to taste. Let the filling cool a little.

Place a spoonful of filling on the edge of the beaten fillet and roll the fillet into a roll. You can tie the roll with culinary thread or pin it with a toothpick. Roll the rolls in breadcrumbs.

Then we fry our preparations in vegetable oil, after which we add a little water to the frying pan, add sour cream and add a little salt. Simmer the dish covered over low heat for about 15 minutes.

In a frying pan

Time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1879 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

If in your understanding chicken with mushrooms and sour cream in a frying pan can only be served in the format of stewed pieces with sauce, you are seriously mistaken. Try chopping poultry meat, combining it with chopped mushroom mixture and herbs, and frying it like cutlets. Then pour in sour cream sauce, pepper, let soak a little and serve with rice. The dish is simple, but incredibly tasty!

Ingredients:

various mushrooms (2-3 types) – 320 g;
chicken fillet – 610 g;
onion – 240 g;
white loaf – 110 g;
sour cream – 300 ml;
egg;
butter – 35 g;
greenery;
salt.

Cooking method:

Wash and cut the chicken meat. Grind in a blender and add salt.
Remove the crumb from the loaf and mix with a couple of spoons of sour cream. Add to minced meat.
Add chopped onion, mix with your hands, rubbing the ingredients well.
Chop the mushrooms and process the same way as the chicken - in a blender. Mix in with the egg.
Make small balls and fry in butter until brown.
Cover with sour cream sauce whipped with herbs. Simmer for a quarter of an hour.

Chicken fillet with mushrooms in sour cream in a frying pan, nuances:

In fact, it doesn’t matter that it is just breast; you can use thighs or legs without skin and bones. Just remember to cut off any remaining fat and cartilage from them.
I have the so-called royal champignons (or portobello), of course you can use regular champignons, but the royal ones are more fragrant.
Don't fry too long; none of these foods, except onions, require long cooking. This is especially true for chicken fillet, it’s so easy to overcook it and make it dry.

Try it, it's really very simple and very tasty!

4 - 1 vote

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With pasta

Time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2501 kcal.
Purpose: for lunch.
Cuisine: Italian.
Difficulty of preparation: medium.

For some it’s simple vermicelli with chicken and mushrooms, for others it’s almost pasta with Bechamel mushroom sauce and dietary meat. It all depends on the composition of the sour cream sauce and the selected pasta. Professionals recommend taking not spaghetti, but short, dense types: penne, farfalle, fusilli. Remember that they need to be cooked with a reduction in time from that specified by the manufacturer by 1-2 minutes. For mushrooms, the best choice for this dish would be fresh or frozen chanterelles.

Ingredients:

chicken fillet – 550 g;
chanterelles – 270 g;
vermicelli/pasta – 280 g;
sour cream – 360 ml;
red onion;
garlic cloves – 2 pcs.;
butter – 30 g + for frying;
flour – 17 g;
dry Provençal herbs – 4 g;
hard cheese – 40 g.

Cooking method:

Rinse the fillet, remove films and fat clots.
Cut into small cubes (about 1.5*1.5 cm or smaller) so that the aroma and flavor of the meat transfers to the pasta.
Chop the onion and fry with butter.
Add grated garlic and chicken pieces. Fry, reducing power to medium, until the meat turns white.
Add chopped chanterelles. After 4 minutes, add 30 g of butter and flour. Stir.
Bring the water for the pasta to boil.
Pour sour cream into the pan, reduce heat to low. Simmer for a quarter of an hour.
Boil the pasta and place on plates. Top with chicken and mushrooms in sour cream sauce, sprinkle with grated cheese and dry herbs.

Recipe for julienne in sour cream sauce

Julienne is quite common in France. Housewives are often afraid of this dish, mistakenly believing that it is difficult to prepare. In fact, it is truly exquisite, incredibly tasty, and preparing it is not at all difficult.

Components:

0.3 kg champignons;
0.4 kg chicken fillet;
1 onion;
0.1 l sour cream;
0.1 l cream;
1 tsp flour;
0.2 kg of hard cheese;
spices;
sunflower oil.

Preparation:

We cut the peeled champignons into slices, the onion into slices, and the boiled chicken into small cubes.
Fry the onion in a frying pan until it becomes transparent, throw in the champignons.
When the liquid has evaporated, add the chicken, season with spices, and fry in flour.
Pour the creamy sour cream mixture over everything and simmer for 15 minutes.
Sprinkle the still hot julienne with grated cheese.

If the food has cooled down, you can pour the julienne into portions, cover with cheese and place in a preheated oven for 5 minutes. When the cheese has melted, you can serve.

Beef Stroganoff

Time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1081 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Simple and tasty chicken beef stroganoff with mushrooms appeals to connoisseurs of light, but maximally satisfying dishes. If you are concerned about calories, you can use a low-fat base for sour cream sauce - 10% or slightly higher. It is recommended to serve this variation on the theme of chicken beef stroganoff in a sour cream frame with boiled potatoes, but for those watching their weight, it is better to make a vegetable salad or pasta with it.

Ingredients:

chicken breasts – 400 g;
chanterelles – 170 g;
sour cream – 250 g;
tomato paste – 35 g;
onion – 100 g;
vegetable oil;
salt.

Cooking method:

Beat the boneless chicken. Cut crosswise into small pieces.
Grease the frying pan with vegetable oil. Cover the bottom with onion half rings.
Add chicken pieces and fry over high heat until crisp.
Wash the chanterelles very carefully. Cut it up and add it there. Add salt.
After 8 minutes, make the sour cream sauce, adding its components to the rest of the products.
Stewed beef stroganoff in sour cream sauce will be ready in 25 minutes.

Chicken fillet stuffed with mushrooms

A dish such as chicken fillet stuffed with mushrooms can even be served at a festive banquet.

2 chicken fillets;
150 gr. champignons;
150 ml cream;
1 onion;
2 tablespoons vegetable oil;
salt, black pepper, spices to taste.

Peel the onion and chop finely. Fry the onion with a small amount of vegetable oil. When the onion begins to acquire a golden hue, add thinly sliced champignons to the frying pan. Fry the mushrooms until done. Add a spoonful of cream to the mushrooms, simmer for a couple of minutes, season with salt and pepper to taste. You can add any other spices, for example, dry basil.

We make a pocket-shaped slit in the chicken fillet. Salt the fillet, pepper and season with dry garlic. You can also use fresh garlic; chop it and brush the fillet on all sides.

Advice! To ensure that the toothpicks used to secure the edges of the fillet do not interfere with frying, they should be inserted into the meat at an angle.

We start the chicken fillet pocket with mushroom filling. We fasten the cut using wooden toothpicks.

Heat vegetable oil in a frying pan. Fry the prepared pieces on each side for 1.5 minutes. Then pour in the remaining cream, add some salt and simmer over very low heat for about 15 minutes under the lid. Don't forget to remove the toothpicks before serving.

Gravy

Time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1293 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty of preparation: medium.

Sour cream sauce with chicken is found in several European cuisines, among which Italian, French and Bulgarian stand out. The popularity of sour cream sauce as an analogue of Bechamel is understandable, because it perfectly complements any dish - from noodles to vegetables and cheeses. It also harmonizes perfectly with meat, but due to its high calorie content, it is added to dietary chicken breast more often than to fatty pork or veal. If you have been looking for a step-by-step recipe on how to make such a sauce for a long time, your search is over.

Ingredients:

sour cream – 250 g;
butter – 100 g;
mushrooms – 140 g;
chicken fillet – 120 g;
flour – 14 g;
bulb onions;
salt – 3 g.

Cooking method:

Wash mushrooms and small chicken pieces, add water (1.5-2 l), throw in the onion. Cook for 20-25 minutes until they are soft.
Strain about 70 ml of broth (this will go to the sour cream sauce), remove the mushrooms and meat with a slotted spoon. Grind.
Melt the butter using a frying pan. Add flour in a thin stream to avoid lumps in the future sour cream sauce.
While stirring the butter and flour mixture, pour in the broth. Add cold sour cream.
Season with salt and add mushrooms and chicken. Simmer in sour cream sauce for 3 minutes.

How to cook a dish in a slow cooker

Preparing a dish in a slow cooker is very simple. This kitchen machine is simply a godsend for housewives, making the cooking process easier.

Components:

0.4 kg chicken fillet;
0.3 kg of mushrooms;
1 onion;
0.2 l sour cream;
spices;
sunflower oil.

Preparation:

Cut the peeled champignons into slices, the onion into half rings, and the boiled meat into small cubes.
In a multicooker bowl, fry the onion until transparent, add the champignons, and then the chicken.
Pour in seasonings, pour in sour cream and simmer in a slow cooker on the “Stew” mode for 45 minutes. The dish will be tender and appetizing.

How to cook chicken hearts with champignons in sour cream

How to cook chicken hearts with champignons in sour cream
You can cook chicken stomachs with champignons in sour cream either in the oven or in a frying pan. The cooking principle is the same as with regular chicken meat. It’s just important to prepare the hearts correctly. In the step-by-step recipe below we will look at the cooking process in the oven. And for variety, we will introduce several new ingredients, the taste of which will add variety to the dish. Let's look at a step-by-step recipe for chicken hearts with champignons under sour cream in the oven.

Ingredients

chicken hearts – 3 pcs;
fresh champignons – 200 g;
onions – 1 piece;
flour – 2 spoons;
garlic – 3 cloves;
sour cream – 150 g;
hard cheese – 100 g;
water – 50-75 ml;
greens - to taste;
vegetable oil - a couple of large spoons;
ground black pepper - to taste;
salt - to taste;
coriander - to taste.

Description of cooking chicken hearts with champignons in sour cream

Description of preparation

Peel the onion and chop into small pieces with a knife.
Pour vegetable oil into the bottom of the frying pan and put on fire.
As soon as the container is hot, place chopped onions inside.
Fry the onion for 5-8 minutes until translucent, stir occasionally.
Remove the meat from the chicken thighs; we don’t need the bones.
Wash the champignons, peel, dry and cut into portions.
Add chopped chicken and mushrooms to the pan and mix thoroughly.
Fry the ingredients in a frying pan over medium heat for several minutes, stir.
Mix water with sour cream in a separate container and adjust the thickness using flour.
Pour sour cream sauce into the pan, stir and fry for another minute.
Preheat the oven to 180 degrees Celsius and place the workpiece there.
Bake champignons with chicken under sour cream for 15 minutes.
Grate the cheese on a coarse or medium grater and sprinkle it on the dish 5-8 minutes before the end.
The tasty and appetizing dish is ready in the oven and can be served along with a side dish.
Bon appetit!

champignons with chicken in sour cream