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Ingredients for cooking chicken with mushrooms in a creamy sauce.
- Chicken fillet 400 g
- Mushrooms 300 g
- Cream 33-40% 200 ml
- Hard cheese 90 g
- Onion 1 pc
- 2 cloves of garlic
- Fresh thyme 1 teaspoon
- Ground black pepper to taste
- Salt to taste
- Vegetable oil for frying
- Main Ingredients Chicken, Mushrooms, Cream
Knife, Measuring cup, Frying pan, Cutting board, Kitchen stove, Kitchen spatula, Plates, Teaspoon, Grater
Cooking chicken with mushrooms in a creamy sauce:
Step 1: Grind mushrooms, cheese, onions and garlic.
Remove the husks from the cloves of garlic, put them on a cutting board and chop them into small pieces of any shape or use a special garlic box. Remove the prepared garlic in a clean cup or plate.
We clear the onion from the husk, rinse under running water, transfer to a cutting board and, using a sharp knife, cut into either a cube or thin rings or half rings. After shifting to a clean plate.
For the sauce, you can use not only champignons, but also edible forest mushrooms, though you will have to sort them in advance, clean and boil for at least 30 - 40 minutes. In our case, fresh shiitake mushrooms were used. 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 with small holes in any bowl or plate.
Step 2: Prepare the chicken.
We wash the chicken meat under cold running water, put it on a cutting board and, if necessary (if the fillet is too large), cut into 2 - 3 parts. Then sprinkle with black pepper and salt.
We turn on the medium heat on the stove, pour a little vegetable oil in a pan about 2 tablespoons, wait until it is warmed up and then spread the garlic. We fry it a little, only so that it can 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.
And in a hot pan we place the chicken fillet and fry on both sides to a beautiful golden crust. Then we get the chicken on a cutting board. We wait when it cools down a little and cut it with a medium cube or medium pieces of arbitrary shape (about 3-5 cm).
Step 3: Cook the creamy sauce.
In the pan after the chicken, put the onions. We cook it for about 3 minutes, at the same time periodically mix with a kitchen spatula so as not to burn.
Then add mushrooms, mix with onions, fry for another 5 minutes.
Sprinkle with fresh thyme and return the garlic.
Fry the whole mixture for 3 to 4 minutes, then pour cream, mix and wait for the liquid to boil.
Step 4: Stew the chicken with mushrooms in the sauce.
Now spread the chicken pieces, mix everything thoroughly with a kitchen spatula until smooth. Reduce the heat to a minimum and cook the dish for about 3 minutes.
Then sprinkle with grated cheese, mix again, try on salt and, if necessary, add, turn off the heat, cover the pan with a lid and leave for 1 - 2 minutes.
Step 5: Serve the chicken with mushrooms in a creamy sauce.
Chicken with mushrooms and cream sauce is served hot on the second along with pasta, mashed potatoes, boiled cereals or any other side dish. After all, it turns out so tasty that it complements any of them.
Enjoy your meal!
- If 5 minutes before adding cream, pour a little white dry wine - the sauce will turn out much tastier. For this amount of ingredients, 3 tablespoons is enough.
- If you could not find fat cream, then replace them with either sour cream with meat broth or milk with flour.
- Fresh thyme can be replaced with dried thyme or you can use other aromatic spices and spices to taste, for example, nutmeg, parsley or dill.
- It is not necessary to use chicken fillet, both chicken legs and breast are suitable for such a dish.