Chicken with mushrooms - general principles and methods of cooking
Chicken with mushrooms is a classic of cooking. There are many edible mushrooms, which is why it is simply impossible to count the dishes that can be made from these two products. Chicken is a dietary product, mushrooms are somewhat heavy for the stomach, but together they create the perfect combination when the eater feels pleasantly saturated, but does not feel heaviness in the stomach. Depending on which season has come, you can use mushrooms, dips, chanterelles, boletus or other mushrooms.
Chicken with mushrooms - food preparation
In order that the cooking time of mushrooms and chicken is not too different, and these two products could be cooked at the same time, it is necessary to give preference to chicken fillets. Actually, it doesn’t matter if it’s breasts or other chicken meat, the main thing is that it should be the flesh of the necessary weight. Before cooking, chicken and mushrooms should be washed and dried with a napkin.
Chicken with mushrooms - preparation of dishes
If the process of cooking chicken and mushrooms is supposed to be braised, it is better to use thick-walled dishes in which the dish will slowly heat up, but it will not burn and properly knead. It can be a latka, brazier, duck, cauldron, stewpan or large frying pan with a lid. You can use the microwave or oven.
Chicken with mushrooms - the best recipes
Recipe 1: Chicken in a creamy sauce with mushrooms (champignons)
This is a dish with a very delicate flavor. The cream gives the chicken fillet the necessary juiciness and softness, and the mushrooms add spice and flavor.
300 grams of chicken fillet, 8 mushrooms, 1 onion, vegetable oil, pepper and salt.
For the sauce: 200 ml of cream, one article. spoon flour, dill, parsley, 20 grams of butter.
Method of preparation
Chicken meat cut into portions, mushrooms and onion chopped. Pour vegetable oil into a frying pan and heat it, fry onion for 2 minutes. Onion take out. In the same oil for 3 minutes on high heat, fry the chicken. Take out the chicken. In the same oil, fry the mushrooms. Oil can be added if necessary. Return the chicken and onion to the skillet, salt and pepper, add the flour. Mix everything well. Pour the heated cream, stirring. Ensure that there are no lumps. Add chopped greens. Stew for 4 minutes. Add the butter and let the cooked dish stand under the lid for 7 minutes.
Recipe 2: Stew chicken with mushrooms (oyster mushrooms) in the microwave
Very juicy and tender dish. An interesting method of cooking. Despite the great description, make it easy and short. It leaves a pleasant impression of satiety and does not burden the stomach.
300 grams of chicken breasts, 200 grams of oyster mushrooms, 1 onion, 1 tbsp. a spoon of butter, two tablespoons of sour cream, vegetable oil, salt and black pepper.
Method of preparation
Cut the chicken into small pieces. Put them and butter in a shallow plate (not flat!). Close this plate with a lid or a special film for the microwave. Bake 5 minutes at the highest power. The resulting juice is poured into a bowl. Oyster mushrooms cut, put in the same plate, cover and bake at a power of 900 W for three minutes. Juice, too, drain into the same bowl, where the meat juice is, add sour cream and mix everything thoroughly.
In the third plate put chopped onion, pour 1 tbsp. spoon of vegetable oil. In a microwave bake at maximum power for a minute.
In a special dish for the microwave put chicken, mushrooms and onions, pepper and salt, pour a mixture of juice and sour cream.
Cover the dish with a lid and stew at maximum power for 5 minutes. Then at a low power, then the dish is another five minutes.
Recipe 3: Chicken Liver with Mushrooms (Chanterelles)
Actually, this is not a hot dish, but a snack, although it is served warm. This is a very simple salad, the preparation of which does not require much time.
600 grams of chicken liver, 500 grams of fresh chanterelles, 2 tablespoons of sour cream, 10 large white grapes, peeled pine nuts to taste to decorate and add additional flavor to the salad, salt and vegetable oil.
Method of preparation
Slightly fry the chicken liver, cut into pieces, in vegetable (vegetable) oil to pink. Add clean chopped chanterelles and sour cream to the pan. Simmer for 20 minutes on low heat. Cut the grapes along and remove the bones. Put them in a dish that has already been removed from the fire. Stir and let stand a salad for 10 minutes. Spread on creamer and sprinkle with pine nuts.