Healthy food, unfortunately, is not always tasty. But, having prepared a breast with mushrooms, everyone will be convinced that it is possible to combine a pleasant taste and health benefits.
General principles of cooking breasts with mushrooms
Breast, of course, very useful, because it contains a minimum of cholesterol. But her meat seems dryish and rude to many. To fix this, there are a number of ways.
First, you can beat the breast, cut into slices across the fibers. More precisely, it will not, but it will certainly become softer.
Secondly, you can marinate it.
Thirdly, it can be cooked in a sauce.
And, finally, if you quickly fry the breast pieces in a hot frying pan without oil and salt, the juice will remain inside and the finished dish will be more juicy.
As for mushrooms, the combination of chicken with champignons is considered classic, which, however, does not mean at all that it will not taste good with other mushrooms. You can cook breasts with oyster mushrooms, and with fresh forest mushrooms, and even with dry mushrooms, although this is not the best option.
Fresh onions do not fit well with the delicate taste of chicken breast. But it can be sprinkled with mushrooms or marinated in mayonnaise or just in water with vinegar and sugar. You can cut the onion and pour it with hot marinade, so it will get even softer taste. However, if you are not a fan of onions, you can even do without it, limiting yourself with garlic.
From spices chicken loves curry, dill and parsley, many like the taste of chicken with rosemary, thyme or cilantro (but not all at the same time). An interesting option is obtained with oregano. But still curry is a classic.
Another classic addition to the breast with mushrooms is cheese. Cheese can take any. But if you want to give your dish an Italian flavor, then Parmesan is what you need. If you want to get a beautiful crust, decorate the dish with mozzarella.
Recipe number 1. Breast with mushrooms in sour cream “Forest Fairy Tale”
Ingredients
Chicken breast - 1 piece
Mushrooms (champignons) - 300 g fresh or frozen packaging
Cranberries - handful
Sour cream - 250 g
Flour - 1-2 tablespoons
Dill - a small bunch
Dutch type cheese - 200 g
Garlic - a pair of cloves, as desired
Method of preparation
To cook the breast with mushrooms and cranberries, you must remove the skin from the bird (it can treat a stray cat or dog), cut the fillets. From the skeleton boil broth in a very small amount of water.
Breast cut across the fibers into slices. Chop cranberries with a blender and smear the fillet pieces with it. Leave for at least an hour, better for two.
Cool the broth. Heat the flour in a dry frying pan and pour into the broth, stirring continuously. Put sour cream and rub half of the cheese as small as possible. If you decide to add garlic, then squeeze it into the sauce through a press.
Put the fillet pieces in a baking dish, on them - mushrooms cut into quarters. All pour the sauce and put in the oven at 170-180 degrees for about half an hour. Meanwhile, chop the dill and rub the cheese.
Check the readiness of the chicken and, if it is soft enough, sprinkle the top with dill and the remaining grated cheese. Return to the oven, increasing the temperature to 200 degrees, about five minutes.
Recipe number 2. Old Russian mushroom breast
Of course, this breast with mushrooms is better to cook with chanterelles, but you can take oyster mushrooms, and even mushrooms, but the taste will change somewhat.
Ingredients
Chicken Breast - 1 piece
Mushrooms (chanterelles, oyster mushrooms, champignons) - 300-400 g
Egg - 1 piece
Flour - 5-6 tablespoons
Beer or milk - 70-100 ml
Vegetable oil
Cheese (optional) - 100 g
Method of preparation
Boil the chanterelles in a small amount of water, wash the other mushrooms well. Cut quite finely and fry until cooked with vegetable oil. Salt
Cut the fillet, make a deep cut from the side and open it like a book on the board, and then carefully beat off, covered with cling film. Should make two such cakes from two fillets. From the remaining meat and bones, boil very little broth and set it aside for the time being.
Put the mushroom stuffing on the fillet cakes (if desired, also grated cheese) and roll them up.
Prepare a batter for which to mix beer or milk with an egg and add flour until the batter gets the consistency of pancake dough. Salted, some like to add to curry.
Wrap chicken rolls in batter and fry quickly in a hot frying pan so that they “grab”. Put in a baking dish, add a couple of spoons of broth and put in the oven at 180 degrees.
Willingness to check usually: pierce with a knife. If the juice is clear, the dish is ready, it remains only to brown it for a few minutes, increasing the temperature to 220 degrees. If you are not ready yet, you can pour a couple more spoons of broth and cover with foil.
Recipe number 3. Breast with mushrooms and tomatoes
This breast with mushrooms is quite possible to serve for a festive, and for an ordinary lunch. She is inexpensive but beautiful.
Ingredients
Chicken breast
Gouda type cheese - 200 g
Tomatoes - 4-6 pieces
Sweet pepper - 1 pod
Champignons - 300 g
Sour cream - 200 g
Garlic - 2-3 cloves
Bow - 1 head
Method of preparation
Cut the fillet, cut it into medallions, slightly beat and put in a greased baking dish. Salt
Finely chop the onion, stir in the oil. Wash the champignons, peel them (if you do not like the skin), add to the onions and, stirring slowly, cook for 5-7 minutes. Put on top of chicken.
Tomatoes free from the skin, cut into slices. Pepper cut into pieces. Vegetables placed on top of the same shape.
From the remaining breast elements boil broth. Pour sour cream in half glass of broth, squeeze garlic, salt and mix thoroughly. Pour breast sauce with mushrooms and vegetables.
Cook in the oven for about half an hour until cooked. Get it, fill it with grated cheese and return to the oven for a couple of minutes.
Recipe №4. Breast with mushrooms in a pan
To cook such a breast with mushrooms does not require an oven, and very little time is needed. Ingredients
Chicken Breast - 1 large
Champignons - 300 g or pack frozen
Sour cream - 200 g
Garlic - 3-4 cloves
Flour - 2 tablespoons
Salt, curry or other spices to taste
Frying oil
Method of preparation
Cut off meat, boil bones in a small amount of water.
Chicken cut into pieces, beat off, then cut into strips.
Wash the champignons, peel them, then cut into small slices.
Chicken in a deep frying pan or saucepan with butter and fry for 7-10 minutes. Add mushrooms to the meat, salt, cover and cook about 7 more minutes.
In the broth (depending on whether you like the sauce, you can take half a glass and a glass; the amount of flour should also be adjusted to taste, and you can do without it) add flour dried in a pan and then sour cream and garlic passed through a press. You can add curry. All is well mixed with a whisk and pour the contents into a saucepan. Cook together for another 7-10 minutes.
Crumbly rice is very good with this mushroom breast as a side dish.
Recipe number 5. Breast with mushrooms for the holiday “Super Layer”
In order to cook the breast with mushrooms “Super Layer” you will need portioned molds. It is better to use glass, but ceramic and even foil will do.
Ingredients
Breast - 1 piece
Whole champignons - 300 g
Cooked smoked ham - 4 slices (you can take a neck or a carbonate, to your taste)
Gouda type cheese - 300 g
Mayonnaise
Onion - 1 onion
Canned pineapple - 4 washers
Puff pastry ready - 1 sheet
Salt, pepper, oil for frying.
Method of preparation
First, cook everything in a pan.
Cut out four beautiful pieces of fillet and repel them through the plastic film. Fry until half ready and spread on molds.
Wash and clean the mushrooms. Select four small beautiful fungus and put them on the grid in the oven for 15 minutes to bake. Cut the rest of the mushrooms and fry with chopped onion in the same pan. Share on chicken. Slices of ham slightly fry on both sides, put on top of mushrooms.
Put the pineapple washers on the ham.
Pour a little juice from pineapple or broth (from half a cup) into the pan, add mayonnaise, finely grated cheese, curry, mix everything well and pour it into molds. Put in the oven for 10 minutes.
Thaw the dough, roll it out a little, put it on the molds like lids. In the middle of the stick previously baked mushrooms. Make punctures with a fork and put in the oven before browning.
Recipe number 6. Breast with mushrooms “Nourishing”
You can feed the whole family with this breast with mushrooms.
Ingredients
Chicken Breast - 1 piece
Champignons - 400 g
Potatoes - about 6-8 tubers
Sour cream - 200 g
Onions - 2 onions
Carrots - 1-2 pieces
Cheese - 150 g
Frying oil
Salt, pepper, spices - to taste
Rosemary goes very well with mushrooms with mushrooms.
Method of preparation
Boil the potatoes in the uniform. Peel, cut into fairly thin rounds and fry them slightly.
Onion cut into half rings, coarsely carrots rub. Fry in a pan.
Chop the breast fillet, add chopped mushrooms and stew in a little water for about ten minutes.
Put a layer of potato roundels in a baking dish, then chicken and mushrooms, again potatoes, onions with carrots, potatoes. Mix sour cream with the remnants of the broth in which the chicken was stewed, add salt and spices and pour sauce over the dish. Sprinkle the top with grated cheese and bake in the oven for 10 minutes at 180 degrees.
Recipe number 7. Breast with mushrooms “To health!”
This mushroom breast is a hot salad and can be used as a festive appetizer or light dinner.
Ingredients
Chicken Breast - 1 piece
Oyster mushrooms - 400 g
Arugula - bundle or 1 pack
Pine nuts - handful
A few olives and cherry for decoration.
Some cooking oil
Balsamic vinegar
Method of preparation
Chicken breast fillet cut across the fibers, beat off, and then cut into strips. Oyster mushroom disassemble, large cut. Stew under the lid until cooked with a small amount of oil. Pine nuts lightly browned in a dry frying pan.
Put the rucola on the plates. Decorate with olives and cherry. In the center of the wreaths put mushrooms and chicken. Sprinkle with balsamic vinegar. Sprinkle with pine nuts.
Recipe number 8. Breast with mushrooms “Hidden reserve”
This mushroom breast is something like a zraz. The vegetables are good as a side dish.
Ingredients
Chicken Breast - 1 piece
Champignons - 300 g
Wheat bread
Soft cheese - 200 g
Garlic - 3-4 cloves
Fresh dill and parsley - bunch
Tomato paste - 2 tablespoons
Milk
Salt, pepper - to taste
Butter - 100 g
Egg
Frying oil
Breadcrumbs
Method of preparation
Breast free from bones and divided into two parts. From one half, make the stuffing, adding there egg, soaked in milk loaf, half garlic, tomato paste and chopped greens. Do not forget to salt.
Chop the other half rather finely and, together with the mushrooms, stew in a small amount of water until cooked. Cool it down. Mix with grated cheese and the remaining garlic. Frozen grated butter and mix in the filling. It is better to stir in with a spoon, and the oil quickly becomes sticky at the hands.
From the minced meat to make cakes, put the stuffing on them and stash in the form of zraz.
Zrazy wrapped in breading and fry like regular meatballs.
Recipe number 9. Breast of mushrooms with mushrooms
Ingredients
Chicken breast
Champignons whole, medium or large size
Bulb
Marinade for chicken
Method of preparation
Wooden skewers put in the evening in the water so that they are well soaked.
Chop small breasts and marinate. For example, lemon juice with water and a drop of balsamic vinegar or just mayonnaise.
Mushrooms wash. Only caps can be used.
Onion cut into pieces suitable for stringing.
String the pieces on skewers, interspersed with chicken, mushrooms and onions. Bake in the oven or microwave using grill mode. If there is no such mode, then first cook the skewers, covering them from drying with foil or putting them in a roasting sleeve, and then open and bake at high temperature (about 250 degrees).
Chicken breast with mushrooms - the subtleties and useful tips
- Chicken breast is the most healthy chicken meat. However, many do not like its dryish taste. To avoid this, you can lightly stuff the breast with frozen butter, and bake it in a special sleeve.
- It is better to buy a whole breast. Although the fillet should not have been frozen in the store, but could do it, and then the meat will be dry and tough.
- To quickly chop the garlic, first crush the clove by pushing it flat with a knife.
- Now it is customary not to clean the champignons, but only to rinse them with cold water and wipe them with a napkin. But this is an amateur: the peeled skin is a bit noticeable in the dish.
- Forest mushrooms should be put in cold water, bring to a boil and drain this water. Boil them necessarily.
- But mushrooms and oyster mushrooms just can not cook, and immediately fry. If you are 100% sure of the origin of champignons, then they can be put in the dish completely raw.
