Chicken breasts with mushrooms in creamy sauce: top 3 best ppt recipes

Reviews (7)

6

Prepared by: Jess

11/16/2012 Cooking time: 30 min

Chicken dishes are the most common dishes among modern housewives. Firstly, they are very quick and easy to prepare. Secondly, they always turn out delicious. And with creamy sauce the meat becomes juicy.

Description of preparation:

I am sharing the simplest recipe for a popular holiday dish - chicken with mushrooms in cream.
In principle, there is no shame in serving such a dish even on the New Year’s table - it is really very tasty, tender and interesting. As for me, it’s much more interesting than a corny oven-baked chicken. And the fact that the dish takes less than half an hour to prepare is an extra advantage of this dish, because you can start preparing it when the guests are already on the doorstep. Purpose: For lunch / For dinner / For a holiday table Main ingredient: Poultry / Chicken / Chicken breast Dish: Hot dishes

Chicken and mushroom sauce

Let us immediately note that we are talking specifically about gravy with chicken and mushrooms in sour cream or cream. We think this is a great combination, plus this option is juicier than the usual mushroom and chicken breast gravy.

Ingredients

• champignons (you can take any favorite mushrooms) – 400 g;
• chicken breast – 400 g;
• sour cream – 3 tbsp. l.;
• white wheat flour – 1 tbsp. l.;
• onions – 2 pcs.;
• garlic – 3-4 cloves;
• water – optional;
• salt, pepper, other spices - to taste.

How to cook “Chicken with mushrooms in creamy sauce”

Wash the champignons and cut into large slices.

Heat a little butter in a frying pan, add our mushrooms there and fry over medium heat for about 5 minutes.

While the mushrooms are frying, cut the chicken into small pieces, approximately 2 by 3 cm in size.

When the mushrooms soften and release their juice, add the chicken to the pan. If necessary, add a little oil.

When the chicken pieces turn white, pour the entire contents of the pan with cream, add salt and spices, reduce the heat and simmer for about 5 minutes. When the sauce reaches the desired thickness, then remove it from the heat, since the mushrooms and chicken are essentially ready.

You can serve the dish with any side dish - rice, pasta (like mine in the photo) or potatoes. Bon appetit!

Creamy sauce with mushrooms and chicken

Mushroom champignon sauce with cream is a liquid version of julienne. Let's try to make creamy sauce with chicken and mushrooms ourselves. And about the sauce for julienne with mushrooms, we will give the recipe below. And so, creamy sauce with mushrooms and chicken recipe.

We will need:

• Chicken breast fillet – 200 gr.
• Champignons – 250 gr.
• Cream (20%) – 200 ml
• Vegetable oil – 1-2 tbsp. l.
• Butter – 20 gr.
• Onion – 1 head
• Garlic – 2-3 cloves
• Salt, pepper - to taste
• Dill – 1/2 bunch

Royal champignons
Preparation process:

1. Cut the fillet into cubes across the grain, slightly less than 1 cm thick and not very long.
2. Wash the champignons and cut them as you like, I like to cut along the mushroom.
3. Chop the onion, garlic and dill as finely as possible.
4. To prevent the butter from burning, add sunflower oil (odorless) and add the onion, fry until transparent.
5. Then add the mushrooms and cook with the onions for 5 minutes.
6. Pour in the cream and wait for it to boil, but do not leave and stir constantly, reduce the heat after boiling.
7. Now you can taste it for salt, add salt and pepper if necessary.
8. Bring to a boil and add the chopped fillet, simmer for about 3-5 minutes, no longer, then the fillet will not be dry.
9. Add dill and garlic, close and let steep for a couple of minutes.

As you can see, the chicken gravy with mushrooms in a creamy sauce is not difficult to prepare, but has its own nuances. If you want a more satisfying dish, you can prepare a sauce with mushrooms and chicken and potatoes. Potatoes can be boiled in their jackets, allowed to cool and grated on a coarse grater, added to the sauce.

Or simply pour chicken and mushroom sauce over mashed potatoes. Chicken and mushroom sauce will add juiciness and make ordinary boiled potatoes very tasty. It can also be served as country-style potato sauce .

Julienne sauce

The base for almost any julienne is Bechamel sauce, but we have a separate recipe . We will prepare a sauce with mushrooms, sour cream, chicken, mushrooms and cream. This is a simplified version, but no less tasty.

We will need:

• Chicken breast fillet – 200 gr.
• Champignons – 200 gr.
• Sour cream 30% – 2 tbsp. l.
• Cream 30% – 150 ml.
• Hard cheese – 100 gr.
• Onions – 1 pc.
• Wheat flour – 1 tbsp. l.
• Vegetable oil – 2 tbsp. l.
• Butter – 1 tbsp. l. no slide
• Salt - a pinch
• Ground black pepper and nutmeg to taste

How to cook:

1. Let's start by chopping the onions and mushrooms into small cubes.
2. Then add both oils to the saucepan and begin to sauté the onions over low heat.
3. Now you can add the mushrooms and turn up the heat, fry everything until golden brown.
4. At this time, cut the fillet across the dies into small pieces (cubes are possible), no more than 1 cm thick.
5. It's time for cream and sour cream, pour them in and stir.
6. Throw in our chicken fillet and turn down the heat.
7. Three cheeses on a coarse grater and slowly stir half into the sauce until completely melted.
8. Salt, pepper, add nutmeg (be careful with salt, because the cheese is already salted and there will be a cheese “cap”).
9. Slowly add flour and watch how much the sauce thickens, bringing to the desired consistency.
10. White sauce with mushrooms, chicken and cheese, ready!
11. All that remains is to pour it into the desired container, sprinkle the remaining cheese on top and put it in the oven for 30 minutes, at 180 degrees.

This julienne sauce is a simplified version of this dish. In fact, you don’t even have to bake it in the oven, just let the chicken fillet simmer in the sauce for about 5-7 minutes. No more, it might dry out.

And then sprinkle with cheese and put in the microwave to melt the cheese. But then of course there won’t be such a crust. And there is another option, which is to use the top grill.

Julienne with chicken and mushrooms in French

No one knows exactly why this hearty and delicious mushroom dish is called Julienne. French Julienne is made from roasted vegetables served on a piece of bread.

Ingredients:

• Chopped mushrooms – 400 g
• Shallots – 4 pcs.
• Oil – 45 g
• Milk – 500 ml
• Regular flour
• Hard cheese - 200 g

Preparation:

Finely chop the shallots (if you don't have them, use 2 large onions instead) and sauté briefly in a deep saucepan for 5 minutes.

Cut the mushrooms into approximately 1/2 inch pieces and add to the pan.

While the mushrooms are cooking, make the sauce. In a low temperature saucepan, melt the rest of the butter, gradually add flour, mix well. Then start adding milk all the time. You want a completely smooth, lump-free sauce.

Turn on the grill. Now divide the mushroom julienne among the cups or simply place in a baking dish. Sprinkle with cheese and place evenly on the mushroom julienne. Place the baking dish under the grill for 10-15 minutes. The mushroom julienne will be ready when the cheese on top has melted and become golden and crispy. Serve mushroom julienne immediately.

Garlic julienne with potatoes, chicken and mushrooms

A nutritious and satisfying lunch in the form of a festive dish with garlic aroma and delicate sauce.

Ingredients:

• 300 g potatoes
• 2 tablespoons oil
• 200 ml cream
• 300 g mushrooms
• 300 g chicken
• 2 cloves garlic
• 2 cups Parmesan cheese

Preparation:

Preheat the oven.

Grease the dish with oil.

Place a layer of potatoes on a plate. Grease with oil. Then pour in half the cream.

Sprinkle one serving of Cheddar cheese over the layer and season with salt and pepper. Repeat layers of potatoes, butter, garlic, cream and Cheddar cheese, then top with pieces of Parmesan cheese.

Fry the mushrooms. Slice the chicken and fry it as well. Place potatoes on top. Pour over the sauce.

Cover with foil.

Bake for 1 hour in the preheated oven, then sprinkle Parmesan or Romano cheese on top.

This will create a semi-hard cheese crust. Continue baking for another 30 minutes or until the potatoes are tender.

Mushroom Julienne old recipe with chicken

An old Russian recipe for a tasty and festive dish.

Ingredients:

• 600 g fresh wild mushrooms
• 1/2 cup dried mushrooms
• 1 large Spanish onion
• 500 g chicken fillet
• 1 cup sour cream
• 1 cup whole milk
• Pinch of nutmeg
• 1 cup flour
• A pinch of fennel seeds
• 200 g Gruyère cheese
• 4 tablespoons vegetable oil

Preparation:

Chop all the mushrooms and mix with spices and leave for 3 hours.

Fry chopped chicken fillets in oil and spices. Mix with mushrooms.

Fry everything again.

Fry the flour, add sour cream and milk. Add cheese.

Place everything in a baking dish and on top. Pour sauce on top. Bake for 25 minutes.

Royal julienne with chicken and mushrooms

This is an incredibly delicious Russian dish with a sophisticated touch.

Ingredients:

• 4 tablespoons oil
• 2 small onions
• 2 pounds porcini mushrooms, chopped
• 2 tablespoons dry vermouth
• 3 cups sour cream
• 3/4 cup white sauce
• 1/3 cup chopped green onions
• 300 g smoked chicken
• 1 pinch fresh grated nutmeg
• 1/2 teaspoon dill seeds
• 3/4 cup grated Gruyère cheese

Preparation:

Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and sauté until they release their liquid, about 18 minutes. Stir in vermouth and cook for 3 minutes.

Preheat the oven.

Stir in sour cream, 1/2 cup white sauce, onion, nutmeg, fennel seeds, and salt and pepper. Mix well. Cook for 3 minutes.

Chop the chicken. Mix with mushrooms.

Place the mixture in a dish and pour over the cream. Spoon a tablespoon of the remaining white sauce onto each serving and sprinkle generously with Gruyère. Bake for 15 minutes or until surface is crispy.

How to cook delicious mushrooms and chicken fillet in cream

In general, chicken fillet or chicken breast (and some of my friends call this meat even more erotic - kurosishya))) is the basis of the menu of any fitness professional, bodybuilder, losing weight, etc. This is a lifesaver in any case - a quick dinner (just bake in spices in foil), a dish for outdoor gatherings (kebabs, pita bread), an appetizing first course (broth with noodles) and much more.

Chicken fillet with mushrooms in creamy sauce is the best way to prepare juicy, tender white poultry meat with a breathtaking mushroom aroma and flavor.

That’s why I always have a supply of fillets in my freezer, although, of course, fresh ones taste better.

It is correct to defrost chicken breast on the refrigerator shelf or just on the kitchen table, but not in warm water, microwave, etc.

Any mushrooms are suitable - fresh forest mushrooms or dried, frozen, as well as store-bought champignons or oyster mushrooms.

Pre-fill the dried ones with boiling water or hot milk for 3-4 hours, leave the frozen ones to thaw on the refrigerator shelf, and boil and wash the fresh forest ones.

Oyster mushrooms and champignons are simply washed.

Cream is another constant ingredient. The main condition is fresh, and check the fat content for yourself. If you are losing weight, then be more careful with KBZHU. Or simply replace the heavy cream with regular low-fat milk; chicken with mushrooms is delicious in milk sauce.

Chicken breast with mushrooms in creamy sauce in a slow cooker

Chicken fillet in cream with mushrooms is the easiest to prepare in a slow cooker, so this recipe with photos will be the first.

Calorie content 100 g - 83 kcal, bju - 13 g protein, 3.6 g fat, 0.4 g carbohydrates.

We will need:

• chicken breast - 500 g
• champignons – 500 g
• cream - 100 ml
• olive oil - 1 tbsp.
• any greens - a small bunch
• salt, spices - to taste

How to cook:

Pour oil into the multicooker bowl and turn on the “Stew” mode.

Chop the chicken breast into small pieces, after trimming off excess fat.

Place the meat in the mixture, cover with a lid, and simmer for 7-10 minutes.

Wash the champignons and cut into slices. By the way, decide for yourself whether to peel these mushrooms or not, I just wash them, I don’t remove any film. I can only cut off the cut point.

Add the mushrooms to the meat, mix and simmer for another 10 minutes.

Pour cream over everything, salt, add spices and simmer for another 15 minutes.

Serve chicken breasts with champignons in cream sauce, sprinkled with herbs. Goes great with a side dish of boiled brown rice.

Frying pan gravy recipe

You can also prepare a delicious sauce from mushrooms and chicken in a frying pan.

But for adherents of PP it is important to cook correctly, that is, not to fry, but to simmer and simmer.

Therefore, pay more attention to the nuances of the process.

Calorie content 100 g - 70 kcal, bju - 11 g protein, 2.2 g fat, 1.4 g carbohydrates.

Products:

• chicken breast – 500 g
• Lisicki – 500 g
• cream 10-15% fat or regular milk - 200 ml
• onion - 1 large
• carrots - 1 medium
• salt, spices - to taste.

Cooking process:

1. Pour boiling water over fresh chanterelles, rinse after half an hour, cut as desired and place in a frying pan.
2. We immediately send chopped meat, diced onions and grated carrots there.
3. Cover with a lid and simmer over medium heat for 10-15 minutes. You can stir occasionally. Attention! We don’t fry in oil, but rather simmer – we don’t add fat at all, the juice from the mushrooms and vegetables is enough .
4. Salt, pepper, add 100 ml of boiling water and continue to simmer without a lid until all the liquid has evaporated.
5. Add cream, stir and cover the pan with a lid and simmer for 10 minutes. Turn off, sprinkle with herbs. Serve with any side dish or just lavash.

Chicken fillet with champignons in cream in the oven

This chicken fillet in cream with champignons in the oven turns out simply magical!

We will also add cheese to the standard set.

Parmesan, suluguni, tofu or any other is quite suitable.

Calorie content 100 g - 85 kcal, bju - 13 g protein, 3.5 g fat, 0.8 g carbohydrates.

Ingredients:

• chicken fillet - 500 g
• champignons – 500 g
• cream - 200 ml
• cheese - 50 g
• salt, spices, herbs - to taste.

Preparation step by step:

1. We chop all the ingredients, put them in a convenient baking dish, add salt and pepper, and put them in the oven for 15 minutes at 200 degrees.
2. Then pour in the cream, stir and set to bake again, lowering the temperature to 180 degrees.
3. After 20 minutes, sprinkle with grated cheese, put in the oven for another 7 minutes and the yummy is ready!