Chicken with mushrooms in a creamy sauce is not quite a julien. Cooking chicken with mushrooms in a creamy sauce in a pan, pots and on a pan

Chicken with mushrooms in a creamy sauce is not quite a julien. Cooking chicken with mushrooms in a creamy sauce in a pan, pots and on a pan

At first glance, this dish seems complicated. But this is not at all the case. It is simple and versatile, elegant and sophisticated. One has only to fry chicken meat with mushrooms and stew them in cream.

You can add completely different vegetables, cereals, pasta, spices and seasonings. It is only necessary to remember that the products in one dish should harmonize well with each other. Serve this dish can be with a variety of pasta and sauces.

Chicken with mushrooms in a creamy sauce - general principles of cooking

For such a dish it is better to use fresh chicken fillet, but other parts are also suitable for a change. Meat must first be rinsed under running water and then dried thoroughly with kitchen paper towels. You can chop the chicken arbitrarily, as long as the pieces are small.

Mushrooms for any dish. You can use both fresh and dried, canned or frozen. Dried mushrooms, you must first pour boiled water and let them soften. Frozen mushrooms should be thawed at room temperature, and then lightly squeezed.

Cream sauce is mainly made from heavy cream. But in their absence, you can use sour cream, mayonnaise or milk. For the sauce to take a thick consistency, you need to add a small amount of flour.

Mandatory components in the dish are also: onion, garlic, herbs and vegetable, butter or olive oil. These ingredients can be added to the cooking process one at a time, or together.

The dish is served both independently and with your favorite side dish. For a delicate taste a few minutes before cooking, you can sprinkle chicken in a creamy sauce with grated cheese. Before serving, it is advisable to sprinkle the dish with dill, cilantro or parsley.

Chicken with porcini mushrooms in cream sauce


• 310 g chicken fillet; • 210 ml of heavy cream;

• 130 g dry porcini mushrooms;

• 60 ml of sunflower oil;

• 15 g of wheat flour;

• one bulb onion;

• 4 g dry fragrant herbs or seasoning herbs.


1. Soak mushrooms in cold water for several hours and cook in a pressure cooker with salt. Then wash the mushrooms and cut into strips.

2. Wash chicken meat, cut into cubes.

3. Cut the neck and bottom of the onion, wash the onion in cold water and remove the dry scales. So they will be removed easier. Then chop the onion.

4. Place chicken pieces on a hot pan with oil and fry until crispy.

5. Put the chicken in a separate plate for a while, and put the onion in the pan. Fry until half ready. Add to it pieces of chicken and fry together.

6. Put the mushrooms in the pan to the products. Fry until the moisture has evaporated.

7. Flour must be thoroughly rubbed with cold cream to a smooth consistency. Pour the mixture into the pan and mix well.

8. Season the dish with salt and dry herbs.

9. Simmer the dish until thickened over moderate heat.

10. Serve as a separate dish or with mashed potatoes.

Chicken with mushrooms in cream sauce with white wine


• 300 g chicken fillet;

• 150 g of champignons;

• 160 ml of heavy cream;

• A mustard spoon (sauce, not powder);

• 40 ml of dry wine (white);

• a pair of garlic cloves;

• 50 ml of olive oil;

• salt to taste;

• on a pinch of black and white ground pepper.


1. Wash chicken meat and cut it in any way you like.

2. Rinse the champignons, clean them if necessary. Slice. The way of cutting products in one dish should be uniform, so that the mushrooms are cut as well as chicken.

3. Peel and chop the garlic.

4. Pour olive oil into a frying pan or sauté pan and heat it. Put the pieces of chicken there and fry. Add the mushrooms and simmer until evaporation of moisture, then lightly fry. Add dry white wine and simmer until evaporation of alcohol. 5. For the sauce, mix the cream, garlic and mustard.

6. Pour the sauce in a saucepan to the chicken and mushrooms. Season with pepper and salt.

7. Simmer another approximately 15-20 minutes.

8. Serve with any side dish.

Chicken with mushrooms in a creamy sauce with pasta


• 300 g chicken legs;

• a pair of garlic cloves;

• 150 ml of heavy cream;

• any fresh greens;

• 200 g of any dry mushrooms;

• salt to taste;

• 1 tsp. any seasoning for chicken;

• olive oil;

• 200 g of pasta.


1. Wash chicken legs, dry a little.

2. Peel and chop the garlic.

3. Dried mushrooms grind into powder using a coffee grinder.

4. Fry chicken legs in a pan with olive oil.

5. For the sauce, mix the cream, mushroom powder, seasonings and salt.

6. Pour the sauce in the pan to the chicken legs and simmer with moderate heat and the lid closed.

7. Pour water into a 2 liter saucepan and add salt. Put the pan on the heat and boil water. Pour pasta into the water and cook until soft. Then rinse and leave for a few minutes to glass all the water.

8. Add the pasta in the pan to the chicken legs, stir and simmer for 3-4 minutes.

9. Spread the finished dish on a pre-heated plate. Sprinkle with washed, dried and chopped fresh herbs.

Chicken with mushrooms and peas in a cream sauce in pots


• 300 g chicken breast fillet;

• half a can of canned green peas;

• jar of canned pitted olives;

• 250 g of champignons;

• 250 ml cream 10% fat;

• to taste black pepper;

• any vegetable oil.


1. Chicken meat cut into strips and laid out on a hot frying pan. Quickly fry with vegetable oil. Put the pieces of chicken on the bottom of the cooked portioned pots (3 pieces).

2. Wash the champignons, cut into strips and fry in the same pan. The moisture should evaporate, and the mushrooms get golden color.

3. Put the mushrooms in the second layer in the pots.

4. Put green peas and olives out of the cans in bowls and drain the brine. 5. Slice olives into rings.

6. The third layer in the pots put the peas, then the olives.

7. Cream mix with salt and pepper, add 50 ml of water. Pour this mixture of products in pots, but not to the top. Otherwise, when boiling sauce will pour out.

8. Put the pots in a preheated oven and bake at 200 ° C for about half an hour.

9. Dish served in a pot in which it was prepared. For convenience, they can be put on separate flat plates.

Chicken with mushrooms in a creamy sauce with rice


• 350 g chicken breast fillet;

• 200 g of canned champignons;

• one bulb onion;

• salt to taste;

• to taste black pepper;

• 210 ml of cream of any fat content;

• 160 g of hard cheese;

• 100 g rice cereal;

• a pair of garlic cloves;

• vegetable oil;

• 5 g mixture of Provencal herbs.


1. Rice crumbs sort, wash and put to boil in salty water until ready. Then wash the rice a little and leave for now.

2. Cut chicken breast fillet and fry in a pan with butter, add chopped onion and chopped garlic in gruel. Fry until cooked chicken.

3. Add to the chicken mushrooms, exempt from brine (if the mushrooms are large, then they need to be slightly chopped). Stir and simmer until the moisture evaporates.

4. Pour the cream into the pan, simmer for a few minutes.

5. Put the rice into the pan, mix and heat.

6. Hard cheese grate.

7. Put the mixture from the pan into a small baking sheet and sprinkle with a mixture of Provencal herbs. Top with a layer of cheese lay out.

8. Send a baking tray at a temperature not exceeding 200 ° C for about 15-20 minutes.

9. Serve, cut into portions, along with a slice of any bread.

Chicken with mushrooms in a creamy sauce with soft cheese


• 360 g minced chicken;

• 220 g of champignons;

• one bow;

• 170 ml of cream;

• 1.5 Art. l wheat flour;

• a quarter pack of butter;

• 30 ml of sunflower oil;

• pinch of nutmeg;

• pinch of turmeric; • 60 g soft curd cheese;

• salt to taste;

• sprig of parsley curly.


1. Mushrooms wash, dry and cut into small cubes.

2. Put the butter in a saucepan and pour the sunflower oil. Put on the fire and stir with a spatula until the butter dissolves.

3. Peel the onions, wash and chop finely.

4. Wash the parsley in cold water and air dry.

5. Put the minced chicken portions in a hot frying pan and leave for a few minutes. Then mix and add the mushrooms and onions. Stew until fluid is removed. Then fry a little.

6. Stir the cream with flour and put in a saucepan. Mix well and simmer with the lid closed and moderate heat for about 15-17 minutes.

7. Fill the dish with salt, turmeric and nutmeg, add curd cheese. Stir and continue cooking for about 10 minutes. Leave the lid closed for a while.

8. Dish spread out on a la carte plates and arrange parsley.

Chicken with mushrooms in a creamy sauce - tricks and useful tips

• Add lightly warmed cream to the dish.

• The dish will be tastier if you use canned mushrooms.

• For a richer flavor, add the dish a couple of tablespoons of wine.

• Instead of water for the sauce, you can use broth, it will make the taste of the dish much more interesting.

• Add any flavorful spices to the dish.

• For spice, add red or black pepper to the dish.

• Instead of flour, you can add corn starch or potato starch.

• The dish can be served both hot and cold.

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