Rationalization of the recipe for chicken stew with mushrooms. Chicken stew with mushrooms

Slightly dry white chicken meat is perfectly complemented by white and red sauce. Similar recipes compete with each other, but one of the delicious dishes is considered to be chicken fillet with mushrooms in a creamy sauce.
Recipe content:

Chicken breast is considered the most valuable dietary product. It contains the most easily digestible protein and the least amount of fat. Therefore, it is low-calorie, but very capricious in cooking. It requires delicate handling, tk. overdosing it on fire, you can forget about juiciness. The meat will become tough, dry and tasteless. Therefore, experienced chefs advise cooking the breast in a creamy sauce, in which it is almost impossible to spoil it. It will be especially good in the company with mushrooms. Such a dish will satisfy the tastes of guests and hungry households.

• Use chilled chicken, not frozen. Then the fillet will be more tender and juicy.
• Before cooking, free the breast from the skin, bones, veins and cartilage.
• Ready-made chicken fillet can be cooked whole, cut into pieces or twisted into minced meat.
• The meat is cut only across the fibers, then the fillet will be softer and fry faster.
• If you cook the fillet in one large piece with stuffing, then be sure to beat it first. To do this, cover it with cling film, then the meat will not stick to the hammer and its fibers will not be damaged.
• White sauce can be made with cream, milk, or a combination of the two.
• Take cream of any fat content. But remember that the fatter they are, the thicker the sauce will be.
• To give the dish an additional taste and aroma, you can add spices and spices.
• The meat is fried and stewed in sauce in a pan or in the oven.
• To prevent the cream from curdling and exfoliating, pouring it into an acidic hot environment, constantly stir until smooth.
• Mushrooms use forest fresh, frozen, dried. Soak dried mushrooms in water and leave to swell. Boil fresh for 10 minutes. Frozen ones are usually already boiled before freezing. Therefore, they can be immediately sent to the pan. Mushrooms or oyster mushrooms are also suitable for dishes.

Juicy chicken fillet with mushrooms in cream goes well with any side dish. Although in an independent form it is quite edible.

• Calorie content per 100 g - 113 kcal.
• Servings - 5
• Cooking time - 45 minutes

Ingredients:

• Chicken fillet - 600 g
• Onion - 2 pcs.
• Salt - 1 tsp or to taste
• Champignons - 400 g
• Flour - 1 tbsp
• Cream 15% fat - 450 ml

Step-by-step cooking stewed chicken fillet with mushrooms in a creamy sauce in a pan:

1. Wash the fillet and be sure to dry it with a paper towel. Cut it into medium pieces.
2. Wash the champignons, dry them and chop the large ones, leave the small ones whole.
3. Peel the onion and chop finely.
4. Pour vegetable oil into a frying pan, heat and put the fillet in one layer. Fry it lightly on the bottom and turn it over to the other side. Remove the finished portion and lay out the next one. Do not lay out all the meat at once, otherwise it will begin to stew and lose juiciness.
5. Sauté the onion in another pan until translucent. Then add mushrooms and continue frying for another 5 minutes.
6. Pour flour into the pan in which you will cook the dish, mix and fry, stirring for 2 minutes. Pour in the cream, mix everything again and heat well.
7. Put chicken fillet, mushrooms and onions in a pan with cream. Stir, season with salt and pepper and let simmer for 3-5 minutes.

This dish will perfectly decorate any holiday table. Chicken roll turns out juicy, tender and soft. The habitually dry fillet combined with mushrooms and creamy sauce will pleasantly surprise you with rich taste and delicate aroma.

Ingredients:

• Chicken breast - 2 pcs.
• Fresh champignons - 400 g
• Onion - 1 pc.
• Cream 22% fat - 300 ml
• Vegetable oil - for frying
• Butter - 40 g
• Mustard - 1 tbsp
• Spices - to taste
• Salt - 1 tsp
• Black ground pepper - to taste

Step by step cooking chicken fillet roll with mushrooms in the oven:

1. Cut the chicken breasts lengthwise without cutting the knife all the way through. Open the fillet so that it turns out in one layer. Cover with foil and beat with a kitchen mallet.
2. Wash the mushrooms, cut into small cubes and send to the pan to fry in vegetable oil.
3. Peel the onions, chop them into thin half rings and put them in the pan with the mushrooms after all the moisture has evaporated. Salt, pepper and continue to fry, stirring for about 10 minutes.
4. Spread the chicken fillet on the countertop and lay the pieces overlapping each other. Lubricate them with mustard, salt and pepper.
5. Put the fried mushrooms on the chicken meat and carefully roll it up.
6. Put the roll in a small baking dish and top with cream so that it completely covers it.
7. Send the dish to bake in the oven for 40 minutes.
8. After cooking, cool the roll completely, cut into rings, put them on a serving dish and pour over the remaining sauce.

Chicken meatballs stuffed with champignons in a creamy sauce are a real festive dish. It will decorate the festive table and delight loved ones at a family dinner.

Ingredients:

• Chicken fillet - 300 g
• Champignons - 10 pcs.
• Onion - 1 pc.
• Vegetable oil - for frying
• Salt - 0.5 tsp
• Black ground pepper - a pinch
• Milk - 200 ml
• Eggs - 1 pc.
• Flour - 1 tbsp
• Butter - 20 g

Step-by-step preparation of chicken breast meatballs with mushrooms in cream:

1. Wash the chicken fillet, dry and twist in a meat grinder. Salt, pepper, pour in the egg and mix.
2. Peel the onion, finely chop and fry for about 2 minutes in a preheated pan with vegetable oil.
3. Remove the fried onion from the pan and fry the washed and dried champignons cut into small cubes in the same oil.
4. Combine fried onions with mushrooms, salt and mix.
5. Pinch off a small piece from minced chicken, which is flattened into a cake shape. Put the mushroom filling in the middle and form a round meatball. Lay them out in a row on the pan.
6. In another clean, dry skillet, toast the flour until golden. Add butter, melt and stir. Pour in milk, salt, pepper and boil.
7. Pour the meatballs with milk sauce, close the lid and put in the oven to languish for half an hour.

Chicken is a win-win product. Inexpensive, quick and easy to prepare, always delicious. The only drawback is that chicken can become boring. Mushrooms and onions will help to diversify the chicken dish a little. Here is an easy chicken stew recipe with these ingredients.

Compound:

800 g chicken fillet
400 g jar of canned champignons
2 onions
3 art. tablespoons of vegetable oil
2 tbsp. spoons of flour
1 1/2 cups water
Salt pepper to taste.

Cooking:

Trim the meat from a whole chicken. From a one and a half kilogram carcass, approximately 800 grams of fillet is obtained. It takes about 15-20 minutes to cut. If there is no time or reluctance to mess around, you can chop the chicken into pieces along with the bones or take a ready-made fillet.

In a frying pan (preferably non-stick), pour 1 tbsp. a spoonful of vegetable oil and fry the pieces of chicken in parts. Arrange the pieces so that they do not touch each other. After frying on one side, turn each piece over to the other, also fry and put in a saucepan.

I got three passes. It is a little long, but worth it, the chicken fillet is juicy and tasty. A tablespoon of vegetable oil and rendered chicken fat is enough to fry not only the entire fillet, but also the onion, which we chop and put in the pan after the chicken.

Combine the fried onion with the fillet

There we also dump the mushrooms from the jar along with the liquid, salt, pepper and put on low heat.

Pour two tablespoons of vegetable oil into the pan, heat it up, pour in the flour and immediately stir well so that there are no lumps.

Pass the flour for about a minute, then add one and a half cups of hot water, stir again intensively and cook the sauce over low heat for about five minutes.

We combine the sauce with the main dish, stir and simmer over low heat for 30-40 minutes.

Friends, in the cookbook of every housewife there should be recipes for real "men's food". Simple and quick to prepare, bright and appetizing in appearance, with an incredible flavor bouquet, and most importantly, satisfying! Today presents a unique opportunity to learn how to cook such a dish. One of the most popular such dishes is a dish with mushrooms in sour cream.

The taste qualities of chicken and champignons are absolutely not inferior to complex culinary delights. In addition, this dish is incredibly healthy, because, according to doctors, it is more necessary for our health to use chicken meat more often than animal meat.

To stew the food, use fat sour cream or cream. You can take mushrooms not only champignons, but also oyster mushrooms, any dried or canned. Also, to make the dish more satisfying, you can add beans or vegetables to it.

It is important to choose good quality chicken. When buying it, pay attention to the expiration date, which should be no more than 5 days and the inscription on the package “without chlorine”. The color of the chicken should be pink, the internal fat should be yellow, the smell should be pleasant, the skin without bruising and damage.

It’s good when your culinary arsenal has exquisite and unusual dishes that you can surprise guests with and treat yourself to on a festive day. But given the modern rhythm of life, every housewife simply needs to have several express recipes for delicious and satisfying dishes that do not require a lot of time and money.

One of these dishes is stewed chicken with mushrooms. For all its simplicity, the dish leaves enough space for imagination: you can take mushrooms both fresh and dried or canned, you can stew chicken legs, or you can cook tender pieces of chicken fillet, etc. Plus, you don’t need to pick up a special side dish for chicken with mushrooms. You can choose rice, potatoes in different types, buckwheat porridge, etc. And all this is quite fast, simple, and most importantly - very tasty! And now, living in such a frantic rhythm, sometimes there is not enough time even for such a simple dish. A weekly food delivery service comes to the rescue. The menu changes every week, choose what you like.

Ingredients:

• Chicken fillet - 1 kg;
• Onion - 1 large or 2 medium-sized onions;
• Mushrooms - 0.5 kg (the most popular and affordable option is champignons);
• Cream (10%) - 500 ml;
• Flour - 2 tbsp. spoons;
• Salt and spices to taste.

Designed for 6 servings.

Cooking time - 40-50 minutes.

Tafelspitz a la Viennese

Cooking method:

1. We wash the chicken fillet and cut into squares (about 3x3 cm).
2. Heat the sunflower oil in a deep frying pan and fry the fillet pieces for 10 minutes. During frying, salt the meat and, if desired, add black ground pepper. In order for the meat to be browned and better fried, before cutting the fillets, blot with a kitchen paper towel to remove excess moisture.
3. Separately, in another pan, fry the mushrooms, cut into plates (10-15 minutes).
4. Transfer the fried mushrooms to a plate and fry the onion, cut into half rings. When the onion acquires a light golden hue, add the already fried mushrooms and 2 tablespoons of flour to the pan and fry them together for 5 minutes.
5. Now add a mixture of mushrooms, onions and flour to a deep frying pan with fried fillet pieces, mix and add cream.
6. Put the pan on the fire and bring the cream to a boil.
7. After the cream has boiled, make a slow fire, cover the pan with a lid and leave to simmer for another 10-15 minutes. While the chicken is stewing, take a sample and add, if necessary, salt and spices to taste.

Chicken stewed in cream with mushrooms and onions is ready! If desired, after you have removed the chicken from the heat, finely chopped fresh herbs can be added to the dish.

Chicken fillet - so in everyday life they call the white meat of chicken, in other words - chicken breast. The most famous dish prepared from chicken fillet is, of course,. However, many may argue. Chicken fillet with mushrooms, stewed or baked - a very tasty main course, loved by many.

In the old days, the word fillet, most often, simply meant a piece of meat, peeled from films, fat, bones. Usually, when buying at a butcher's shop, a piece of meat was wrapped in wrapping paper and tied with a thread. From here, apparently, the name appeared - fillet, because. thread (thread) in French is written as filet. Gradually, the term fillet took root and spread to all meat and fish.

Chicken fillet is a special meat. It is called white because of the low content of bird blood in it; when cooked, the meat becomes very light. At the same time, other parts of the chicken meat, saturated with blood vessels, have a clear red tint, and remain dark when cooked.

In North America, white meat chicken is preferred. Selling chicken fillet is quite expensive. But, they say, the low price of exported red meat compensates for the domestic price of chicken fillet. Quite often in catering establishments in the USA you can find chicken kiev on the menu - the very famous Kiev cutlet - beaten chicken fillet, in which a piece of cold butter is wrapped, sprinkled with breadcrumbs and deep-fried. The highest class, when the chicken bone remains in the cutlet and the cutlet itself is served on a slice of toasted white bread.

Chicken fillet is an ideal poultry meat for cooking all kinds of stews. This is a whole class of dishes, the essence of which is fried ingredients (meat, vegetables, mushrooms) stewed in a thick sauce. White stew, or blanket, is made from young veal or chicken fillet. All kinds of goulash - fried pieces of meat stewed in tomato sauce.

Chicken fillet dishes, given the availability of meat and relatively low price, are very popular and, importantly, can be prepared quickly and in hundreds of ways. Often, it is enough to fry chicken fillet pieces, add available vegetables and mushrooms, stew in sauce and you get an excellent breakfast - chicken fillet with mushrooms. What to cook from chicken fillet? I recommend the recipe for chicken fillet with mushrooms.

Chicken fillet with mushrooms. Step by step recipe

Ingredients (2 servings)

• Chicken fillet 2 pcs
• Champignons 200 gr
• Olive oil 4-5 tbsp. l.
• Onion 2-3 pcs
• Sweet pepper 1 pc
• Tomato to taste
• Dill greens 1-2 sprigs
• Salt, black pepper, sugar, nutmeg Taste

1. Chicken fillet, if it is frozen, must first be thawed. It is better to transfer two fillets from the freezer to the refrigerator in the evening. During the night, the fillet will defrost and will not flow. However, now in any store you can buy chicken fillet that has not been frozen. Clean the fillet from films and fat residues, carefully remove all the bones.

   Chicken fillet

2. Wash the fillet pieces and cut into pieces weighing 25-30 grams.

   Prepare vegetables and mushrooms

3. Salt and pepper the chicken pieces. Prepare vegetables and mushrooms. If the champignons are not large, it is enough to wash them and clean them from the remnants of the substrate. Larger mushrooms should be cut in half. Peel the sweet fleshy pepper from the seeds and cut into medium-sized slices. Peel the onion and cut into rings.
4. In a frying pan, heat 2 tbsp. l. olive oil. Wait for the appearance of light white smoke and a characteristic smell. Fry chicken pieces in olive oil for 5-6 minutes. Fillet pieces should be fried on all sides. There is no need to achieve, as they usually write, a beautiful ruddy crust.

   Fry chicken pieces in olive oil for 5-6 minutes

5. Add chopped mushrooms and sweet pepper to the fillet. You can salt and pepper to taste. Stirring, continue to fry everything over high heat for another 8-10 minutes. As a result, mushrooms and peppers should become soft. Transfer the fried chicken with mushrooms and peppers to a baking dish.

   Add chopped mushrooms and sweet pepper to the fillet

6. Pour the remaining olive oil into the pan and fry the chopped onion on it. Fry the onion until golden brown. Next, salt the onion, pepper, add grated nutmeg - at the tip of the knife, as well as 0.5 tsp. Sahara.

   Fry the onion until golden brown

7. Depending on the season, add any tomato. It can be tomato paste diluted in water (1 full tablespoon), or half a can of canned tomato pulp, or home-made fresh tomato puree. Experience shows that the easiest way is to add a glass of good tomato juice. Add water so that the consistency of the onion with the tomato becomes approximately like thick sour cream. Bring the tomato to a boil and cover the pan with a lid. Let the tomato and onion sauce simmer over low heat for 10 minutes.

   Depending on the season, add any tomato

8. Pour the prepared sauce over the chicken fillet with mushrooms and pepper laid out in a mold. Smooth the surface so that the sauce covers the entire area of ​​\u200b\u200bthe dish. Put the mold in an oven preheated to 220 degrees. Heat treatment time - 20 minutes from the moment of boiling liquid in the form.