One of the most fragrant second-course combinations is chicken with mushrooms and cream sauce. You can eat as a separate dish or, for example, with a side dish: rice, buckwheat, spaghetti or pasta. None of the households will not resist this dish. In the recipe, you can remove or add any ingredients, making it a traditionally homemade.

Chicken with mushrooms in a creamy sauce is a very aromatic and tender dish, thanks to a combination of mushrooms and cream. It can be prepared not only on ordinary days, but also on holidays, served on a bright dish, it will transform any table.

It all depends on personal preference.

Baked chicken with mushrooms in a creamy sauce

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

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

1. Rinse the mushrooms, cut them into plates;
2. Wash the green onions and chop;
3. Fry mushrooms with onions in a frying pan until golden. Fry until all moisture has evaporated;
4. If the hips were chosen, then it is necessary to separate the meat from the bones. Chicken meat cut into medium slices. If fillet - season with spices, add chopped garlic and leave for time for marinating;
5. Put chicken pieces into the dish form, top with onions and mushrooms. Sprinkle with cheese;
6. Dilute sour cream with a small amount of water and pour over the chicken.

Heat the oven to 190 degrees and put the form in it. In half an hour the chicken in the cream with mushrooms will be ready. It will remain sprinkled with all chopped greens. Fans of a tight meal can prepare potatoes for this recipe as a side dish.

Chicken stew with porcini mushrooms in cream sauce

• 700 gr. Chicken thighs;
• Sour cream or mayonnaise;
• Onion;
• 300 ml chicken broth or water;
• 15 ml of soy sauce;
• White mushrooms - 300 gr;
• Spices for chicken;
• Melted cheese - 200 gr.

1. Wash chicken thighs, divide each into parts, salt. Add spices, as well as a few tablespoons of mayonnaise and soy sauce. Mix everything well, leaving it for an hour;

The chicken will be very tender due to the creamy mushroom sauce.

Recipe for making chicken fillet with mushrooms in a creamy sauce

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

• Chicken fillet - about 1 kg;
• Fatty cream - 200 ml;
• Sour cream;
• Water;
• Mushrooms (oyster mushrooms) - 300 gr;
• Spice;
• Creamy (non-spread) butter.

1. Rinse the chicken fillet, then divide into portions. Notch the fillet along, making pockets. Season with spices, add salt and pepper. Carefully grate the chicken fillet both outside and inside. Leave in this form for 1 hour;
2. Rinse oyster mushrooms, chop finely. Fry in butter until golden. Add 20 ml of sour cream, mix and let stand;
3. Pickled pockets filled with mushrooms, put in a deep frying pan. Pour in the cream, a little salt, pour a glass of water.

Stew chicken fillet should be 20 minutes, by this time it is soaked with mushroom flavor, it will become very soft. Optionally, the finished dish can be boiled as a side dish of rice. Place a pile of rice in the plate, and next to put the chicken and mushrooms, pour the sauce on top of the dish.

Chicken with mushrooms in a creamy garlic sauce

• 2 pcs. chicken breasts;
• 0.4 kg of champignons;
• 0.3 l cream 22% fat;
• Seasonings;
• Creamy (non-spread) butter.

1. Wash champignons, cut into large pieces. Preheat the pan, melt the butter, lay out the mushroom slices, fry until cooked;
2. While mushrooms are being cooked, chicken breasts need to be cut into medium 2-3 cm slices;
3. Add chicken to the mushrooms, mix everything. Simmer for as long as the chicken meat does not turn pale. Pour in the cream, season, add salt at the end;
4. Peel the garlic, cut it with a knife or pass it through a press. Add to the pan, mix.

After the sauce thickens, the chicken with mushrooms can be removed from the stove. The finished dish turns out very delicate due to the combination of garlic and cream. Serve with your favorite side dish or just on lettuce leaves.

Chicken & Mushroom Pasta With Cream Sauce

A fragrant and hearty dish, to taste like the male half.

• Pasta or regular spaghetti - 0.5 kg;
• 1 onion;
• Garlic;
• Creamy (non-spread) butter;
• Chicken fillet - about 700 gr;
• 300 grams of any mushrooms;
• Some greens;
• 100 ml - 20% cream;
• Sunflower oil (vegetable);
• Seasoning.

1. Rinse the fillet, chop into medium cube, fry in oil;
2. Peel the onion, finely chop;
3. In a skillet, where meat was fried before, lay out the onion and pass it through. Add a little butter, stew;
4. Peel the garlic, pass through the garlic press and add to the onion;
5. If the choice fell on champignons, then they need to be cut into slices, a smaller variety of coffins can not be cut. Add to the onion, then stew for 10 minutes. It is necessary that almost all the liquid evaporates;
6. While stewing mushroom slices, you need to cook pasta or spaghetti. To spaghetti not limp in the sauce they need not a little Dovar, add a little butter and stir until it melts;
7. At this time, the mushrooms will be ready, add chicken fillet to them, then pour the cream. Give then 7 minutes, salt and pepper.

The dish is ready! Serve portions on a plate, decorated with a sprig of greens.

Learn how to properly prepare the dough for profiteroles, as well as various fillings for this exquisite treat.

Choux dough for dumplings with cherries - do not miss this delicious dessert dish, without which it is simply impossible to imagine the summer season. Be sure to try to cook this dish according to our recipe.

Chicken with potatoes and mushrooms in a creamy sauce

Very hearty and tasty dish, which is usually served for lunch.

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

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1. Wash the mushrooms well and cut them into flat slices;
2. In a skillet in butter, fry the sliced ​​mushrooms, add chopped onion, mix and give a little sweat;
3. Peel the potatoes and rinse well, cut into flat rounds, salt and pepper;
4. At the bottom of the cauldron pour a little vegetable oil and now you need to lay out layers: first half of the mushrooms, then half of the potatoes, brush ½ part with sour cream, repeat the layers. Pour the rest of the sour cream on top, distribute it. Sprinkle with dried dill. Pour water so that it covers the top layer of potatoes. Simmer for 20-30 minutes, depending on the potato variety.

The dish is ready! Arrange portions on plates and you can start the meal. Enjoy your meal!

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

Onions can be replaced with purple, taste will not change, but a colorful note of color will be added.

Mushrooms should be cut before hot, otherwise they will darken.

So that the cream does not curl during cooking, salt is only at the end of cooking.

To garlic does not interrupt the taste of mushrooms and chicken, it should be added in the middle of cooking.

Fans of unusual combinations can try to add 100 ml of white wine and some honey to any recipe. This will give the dish an interesting flavor.

Cream in the recipe can be replaced with milk.

When baking, you can lay out a layer of thinly sliced ​​lemon.

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

Boneless chicken meat is an excellent ingredient for preparing a variety of delicious and nutritious meals rich in vitamins and minerals.

Especially tasty is the stewed chicken fillet with mushrooms and cream sauce - it turns out soft, nourishing and very appetizing! Braised chicken with a fragrant mushroom spirit is well served both for family lunches and dinners, as well as for special occasions.

Step-by-step recipe for chicken fillet with mushrooms

Ingredients

•   - 4 things + -
•   - 300 g + -
•   - 2 pcs + -
•   - 200 ml + -
•   - 1/2 pcs + -
•   - 1 tbsp. + -
•   - 100 g + -
• Provencal herbs   - taste + -
•   - taste + -
•   - taste + -
•   - 1 PC + -
•   - for serving + -

How to stew chicken with mushrooms

We use for the preparation of this dish only fillets, avoiding the ingress of pits and cartilage. Instead of a mixture of Provencal herbs, you can take hops-suneli or other spices at your discretion.

We prepare chicken

1. We wash chicken fillet, dry it with a paper towel, cover with polyethylene and gently repel. When beating, strike it with a hammer five times on both sides.
2. Sprinkle the slices with salt and pepper, rub them into the fillet.
3. Sprinkle with olive herbs. You can sprinkle the meat, mixing thyme, rosemary, paprika, crushed coriander and cumin. Set aside for half an hour - let marinate.

Making sauce

1. At this time, prepare a creamy sauce with mushrooms. Let's start with onions: peel and cut into half rings, then fry in a skillet with vegetable oil for 5 minutes.
2. Cut mushrooms into small pieces. When buying frozen champignons, oyster mushrooms, chanterelles or other fungi already cut, keep them in a colander under a stream of ice-cold water. They will depart in 1-3 minutes, after which we let all the water flow.
3. Put the mushroom slicing in a skillet with fried onion and cook for 7 minutes.
4. Add a little pepper and salt (to taste), butter (half of the prescription rate) and flour, fry for a minute.
5. Pour the cream (milk) and, when it boils, stirring all the time, boil for 3 minutes. After that, turn off the stove and close the pan with a lid. Creamy mushroom sauce is ready!

The final stage of cooking chicken with mushrooms

1. To begin with, we cut the meat in the form of an "accordion" - one edge remains solid, and the other makes 5 cuts - for rapid roasting.
2. We heat the remnants of butter in a clean skillet and fry the meat on both sides on high heat for about 4 minutes each - a golden crust should form.
3. After removing the fried meat from the pan, immediately sprinkle it with lemon juice, using a quarter of the fruit for each batch.
4. Put the creamy sauce with mushrooms in a deep dish. In the pan, where he was, add chicken fillet, pour sauce over it.
5. Make a slow fire and simmer chicken fillet with sauce for 30 minutes. If half an hour later there is an extra broth left in the pan, simmer the dish for as long as it is evaporated to the desired consistency.
6. Remove the dish from the stove, keep it closed for 10 minutes and proceed to serve.

Braised chicken fillet with mushrooms is served with a variety of side dishes such as mashed potatoes, pasta, buckwheat porridge, or boiled rice. But it is especially well combined with baked potatoes. And for a more beautiful look, decorate the meat when serving with tomato circles and chopped dill or green onions.

This recipe can be considered the "winter" interpretation of this dish: Chicken fillet with tomatoes   . Tomatoes are replaced with tomato (tomato paste) and mushrooms are added. The recipe is pretty simple, quick and without excess fat. Fillets and mushrooms are very tasty, dietary and, importantly, tasty even after warming up. That is, this recipe is quite suitable for cooking in large portions, "for a week."

It will take:

Chicken breasts - 3 pcs., Mushrooms (by volume as fillets), parsley, tomato paste - 70 gr., Curry seasoning, salt, garlic clove, vegetable oil - 1-2 tbsp. spoons.

Preparing:

Chop the chicken fillet into small pieces, season the curry carefully and season with salt. Just look do not overdo it if you got the seasoning with salt. Mix well and let it stand and soak in this kind of marinade, and in the meantime prepare the other ingredients.

Take 70 grams of tomato paste (this is a third of a glass) and stir it in some water, to the consistency of tomato juice. More tomato paste than a third of a glass is unnecessary to knead, with a larger amount of gravy and mushrooms will have a pronounced sour flavor.

Prepare the mushrooms: rinse, dry and chop into your favorite size. Peel one clove of garlic and with the preparation over.

Cooking Chicken Fillet

Warm up the pan (but do not heat it) with a small amount of vegetable oil. If a ceramic pan   or with another non-stick coating - a tablespoon is enough. In any case, use the oil in a minimum amount.

Put the chicken meat in a frying pan and let it roast for about 10 minutes, over medium heat. Stir occasionally, as it is cooked with an extremely small amount of fat.

When the chicken fillet is slightly browned, fill it with prepared tomato and stir. If the tomato is too small, add simple boiled water to the pan, to the level shown in the photo.

Wait until the sauce boils and add pre-prepared champignons. As you can see, mushrooms are not poured with tomato. This is because they themselves contain a lot of moisture and after you add them, they will begin to give it away.

Salt the mushrooms, mix the contents of the pan, reduce the heat to small and cover with a lid. In this form, the dish will stew for 10-15 minutes.

After this period of time, the tomato will thicken and the last thing to do is add the parsley greens, squeeze a clove of garlic and mix.

If it so happened that the gravy thickened too much (as I did this time), just add boiled water, until the desired coconut gravy. And so the meat will not be overdried.

Let the fillet stew for a couple more minutes and that's all. Chicken fillet with mushrooms in tomato sauce, done!

That's what happens with me. :) You will get the same: tasty, inexpensive and very low-calorie. To health!