Chicken with mushrooms - general principles and methods of preparation
Mushroom Chicken - This is a classic of cooking. There are a lot of edible mushrooms, therefore, you simply can’t count the dishes that can be prepared 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 a pleasant satiety, but does not feel heaviness in the stomach. Depending on what season has come, you can use champignons, hanging, chanterelles, chives, or other mushrooms.
Chicken with mushrooms - preparation of products
In order for the cooking time of mushrooms and chicken not to differ too much, and these two products could be cooked at the same time, chicken fillet should be preferred. In fact, it doesn’t matter if it is breasts or other chicken meat, the main thing is that it is the flesh of the chicken of the required weight. Before cooking, chicken and mushrooms should be washed and dried with a napkin.
Chicken with mushrooms - cooking utensils
If stewing is supposed to be done while cooking chicken and mushrooms, it is better to use thick-walled dishes in which the dish will slowly heat up, but it will not burn out and stew properly. This can be a lettuce, roasting pan, ducklings, cauldron, stewpan or a large frying pan with a lid. A microwave or oven is also available.
Chicken with mushrooms - the best recipes
Recipe 1: Chicken in a creamy sauce with mushrooms (champignons)
This is a very delicate dish. Cream gives the chicken fillet the necessary juiciness and softness, and champignons add piquancy and aroma.
Ingredients
300 grams of chicken, 8 mushrooms, 1 head of onion, vegetable oil, pepper and salt.
For the sauce: 200 ml cream, one tbsp. flour, dill, parsley, 20 grams of butter.
Cooking method
Cut chicken into portions, cut mushrooms and onions. Add vegetable oil to the pan and heat it, fry the onions for 2 minutes. Take out the onion. Fry chicken for 3 minutes in the same oil over high heat. Take out the chicken. Fry the mushrooms in the same oil. Oil can be added if necessary. Return the chicken and onions to the pan, salt, pepper, add flour. Mix everything well. Pour in warmed cream, stirring occasionally. Make sure that there are no lumps. Add chopped greens. Stew for 4 minutes. Add oil and let the finished dish stand under the lid for 7 minutes.
Recipe 2: Microwave Stewed Chicken with Oyster Mushrooms
Very juicy and tender dish. An interesting cooking method. Despite the great description, doing it is easy and short-lived. It leaves a pleasant impression of satiety and does not burden the stomach.
Ingredients
300 grams of chicken breasts, 200 grams of oyster mushroom, 1 onion, 1 tbsp. a tablespoon of butter, two tablespoons of sour cream, vegetable oil, salt and black pepper.
Cooking method
Cut chicken into small pieces. Put them and butter in a shallow plate (not flat!). Cover this plate with a lid or a special microwave film. Bake 5 minutes at the highest power. Drain the resulting juice into a bowl. Cut oyster mushrooms, put in the same plate, cover and bake at 900 W for three minutes. Pour juice into the same bowl where the meat juice is, add sour cream and mix everything thoroughly.
In a third plate put finely chopped onions, pour 1 tbsp. a spoonful of vegetable oil. In the microwave, bake at maximum power for a minute.
In a special dish for the microwave, put the chicken, mushrooms and onions, pepper and salt, add a mixture of juice and sour cream.
Cover the dish with a lid and simmer at maximum power for 5 minutes. Then, at low power, darken the dish for another five minutes.
Recipe 3: Chicken Liver with Mushrooms (Chanterelles)
Actually, this is not a hot dish, but an appetizer, although it is served warm. This is a very simple salad, the preparation of which does not require much time.
Ingredients
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 give the salad additional taste, salt and vegetable oil.
Cooking method
Slightly fry the chicken liver, cut into slices, in vegetable (lean) oil until pink. Add clean chopped chanterelles and sour cream to the pan. Simmer for 20 minutes over low heat. Cut the grapes along and take out the seeds. Put them in a dish already taken from the fire. Stir and let the salad stand for 10 minutes. Arrange in a bowl and sprinkle with pine nuts.
