The combination of meat with mushrooms is always a good solution for any type of dish, and already frying it or stewing can be decided based on personal preferences. A good option for a casual or even festive table would be chicken fillet with champignons cooked in a creamy sauce, though these are by no means the only ingredients for creating a culinary masterpiece. What other products will be needed and what should be remembered when creating a dish - read further in the article.
Selection and preparation of ingredients
The main ingredients for any recipe for this type of dish will be mushrooms (usually champignons) and chicken breast seasoned with a cream based on fatty or moderately fatty cream. Of course, that you can get a tasty and healthy dish only if each of these ingredients is fresh, so before buying, you should check all the expiration dates of the selected products, inspect the meat and make sure there is no unpleasant odor.
This also applies to dairy products - cream or hard cheese, as well as dried fruits or vegetables, which are often used for a brighter taste of the finished dish. Before cutting, fresh vegetables need to be peeled and the meat washed under running water and dried with paper towels. The method of grinding each ingredient and its further culinary processing depend on the requirements of the selected recipe.
Important! It is advisable to wash the mushrooms immediately before cooking, since after soaking them, you will no longer be able to preserve the freshness of the products for a long time.
Recipes for fillet chicken with mushrooms in a creamy sauce
In the traditional way of creating this dish, only these products, cream and various spices are used, but if this is not enough, then you can expand the taste palette with cheese, garlic or even turmeric. In any case, to get a worthy result of culinary efforts you can only clearly following the selected recipe.
Classic recipe
480 min
Nutritional value per 100 g:
Wash the meat, and then grate with crushed garlic, salt and sunflower oil, while sprinkling oregano on both sides.
Leave the pickled meat on the table for an hour, covering the container with the chicken lid. Remove the peel from the mushrooms, rinse and cut into thin plates.
Heat the pan, pour the vegetable oil to the bottom and put the chopped champignons.
Salt them and simmer at moderate temperature until the liquid from them completely evaporates.
Transfer the mushrooms into a separate deep bowl, and in their place place the pickled chicken breast, frying it on each side for 2 minutes.
Add the champignons and, having covered with a lid, leave everything stewed for 8-10 minutes, sometimes remembering to mix, so that the mixture does not burn.
While the breast and mushrooms are stewed, mix the cream with starch and pour on the breast, continuing to simmer everything “under the lid” for 6-8 minutes.
Pour salt and pepper the future dish to taste by tasting the sauce in advance.
Transfer the cooked breast in a creamy sauce still hot on a plate, cut it into several layers in width and put the mushrooms on top, season with the sauce.
Wash the meat, and then grate with crushed garlic, salt and sunflower oil, while sprinkling oregano on both sides.
Leave the pickled meat on the table for an hour, covering the container with the chicken lid. Remove the peel from the mushrooms, rinse and cut into thin plates.
Heat the pan, pour the vegetable oil to the bottom and put the chopped champignons.
Salt them and simmer at moderate temperature until the liquid from them completely evaporates.
Transfer the mushrooms into a separate deep bowl, and in their place place the pickled chicken breast, frying it on each side for 2 minutes.
Add the champignons and, having covered with a lid, leave everything stewed for 8-10 minutes, sometimes remembering to mix, so that the mixture does not burn.
While the breast and mushrooms are stewed, mix the cream with starch and pour on the breast, continuing to simmer everything “under the lid” for 6-8 minutes.
Pour salt and pepper the future dish to taste by tasting the sauce in advance.
Transfer the cooked breast in a creamy sauce still hot on a plate, cut it into several layers in width and put the mushrooms on top, season with the sauce.Video recipe
Did you know? Champignons are very useful for people suffering from high blood cholesterol. Chemical components of fungi destroy the formed cholesterol plaques and remove toxins from the body.
With cheese
445-50 min
salt and black pepper
taste
Nutritional value per 100 g:
- Wash the mushrooms, dry each copy with a towel and cut into 4 parts (small ones can be in two).
- Wash and chop the chicken breast into large cubes.
- Rub the cheese on a grater.
- Heat the vegetable oil in a deep frying pan and fry all available mushrooms in several passes, only so that they do not produce a lot of juice and turn into a shapeless gruel.
- Put the fried champignons in a separate bowl, and pour a little more oil in the pan and transfer the meat, leaving it to be fried at high temperature for at least five minutes, so that the chicken pieces are well browned, but not burnt (be sure to regularly turn the chicken over).
- Pour the previously cooked mushrooms to the meat and pour the cream.
- Having mixed everything well, reduce the gas supply and let the mixture simmer until the sauce becomes thicker.
- Pour all the spices into the dish (along with salt), and as soon as the mixture begins to boil, pour the cheese semi-finished product into the pan, re-mixing everything.
- Once the cheese is completely melted, and the sauce has a uniform consistency, remove the food from the stove and you can serve it to the table with any side dish at your discretion (pasta and potatoes are a good option).
Important! It is not worth salting and pepper chicken or mushrooms in the initial stages of stewing, otherwise they will not retain their integrity and attractiveness.
Champignon stew
2-335 min
Nutritional value per 100 g:
- Wash, dry and chop the meat with a thick straw.
- Cut the peeled onions into thin half rings, and the washed and peeled champignons into thin slices.
- Fry chopped onion in pre-melted butter.
- As soon as the half rings become softer, add the sliced parts of the fillet and fry everything together, constantly stirring (in 8-10 minutes the meat should be cooked almost completely).
- Transfer the mushrooms to the rest of the ingredients and simmer another 8-10 minutes.
- Pour cream to the meat with mushrooms, pour salt, spices and pepper, and, if necessary, also a little water (it will allow you to get a little gravy and make the dish more juicy).
- Combine the products used and simmer for another 5 minutes, so that all the ingredients are well saturated with the sauce and reach full readiness.
- Remove the dish from the heat and, decorating with herbs, serve to the table with the selected side dish.
Baked with porcini mushrooms in the oven
345-50 min
sunflower oil
4 tbsp. l
Nutritional value per 100 g:
- Rinse and boil the breast in slightly salted water, then cool the meat and cut into thick layers.
- Wash, clean and dry the mushrooms with a paper towel, cutting them into oblong slices.
- Peel the onions, rinse with clean water and chop into thin rings.
- Fry the prepared chicken in melted butter, pouring the crafty-mushroom mixture in the same place.
- Mix sour cream with ketchup in a separate container, salt and pepper the mixture, and then pour into the contents of the pan, evenly distributing throughout the volume of the mixture.
- Fill the dish with coarsely grated cheese and transfer the pan to the oven for about 20 minutes (you must first preheat it to + 190 ° C).
Did you know? Chicken meat contains a large amount of beta-carotene, which, getting into our body, is transformed into the vitamin A necessary for vision. Thanks to it, visual acuity improves not only in the daytime, but also at night.
With champignons in a creamy garlic sauce
3-440–50 min
chicken (preferably fillet)
2 pcs.
olive or sunflower oil
50 ml
chicken seasoning mix
8-10 g
Nutritional value per 100 g:
- Cut the prepared onion into small cubes and sauté it in oil.
- Grind the chicken a little in large cubes.
- Transfer the meat to the already fried onion, salt, season it with herbs, while thoroughly mixing the components of the future dish.
- Leave the meat to fry (for about ten minutes), then pour the peeled and chopped mushrooms into the pan.
- Leave the mixture on the stove for another 5 minutes, pour the cream and, covering everything with a lid, let the future dish boil.
- Grind the garlic, add it to the rest of the ingredients, cover the dish with a lid and reduce heat, simmer the mixture for another 10 minutes.
With turmeric and nutmeg
345-50 min
chicken (fillet)
500 g
turmeric and chopped nutmeg
5 g
cream (20% fat)
200 ml
Nutritional value per 100 g:
- Rinse the fillet, dry slightly and immediately cut into large portions (finely chop is not worth it).
- Wash the mushrooms and cut into large pieces, chop the onion in half rings.
- In hot oil, fry the meat slices until a beautiful crust appears.
- Dissolve the butter in a separate frying pan and “throw” onions in it, and as soon as it becomes golden in color, add flour and mix everything, sautéing for about one minute.
- Pour the chopped nut and turmeric into the prepared mixture, and after another 2 minutes pour the cream into the pan.
- After boiling the mixture, pour the grated cheese into it, and if the mixture comes out too thick, pour a little boiled water.
- Combine the creamy sauce and the pan-fried meat with mushrooms, after which you can eat the dish with the selected side dish.
Whatever your choice of chicken fillet recipe with mushrooms in a creamy sauce, always strictly follow its requirements. The only exception is the use of spices, because in this matter everyone is guided by their own taste preferences.
A properly cooked dish will be an excellent addition to both a casual and a festive table, so the time spent on cooking will be fully rewarded.
