Want to make a tasty addition to the side dish and do not know what? We advise you to cook chicken with mushrooms in cream. Cooking this dish is not at all difficult and you will spend a little time, but in the end you will get a real delicacy fragrant, very tender and extremely tasty. Your family will love it, and you'll cook chicken with mushrooms in cream, not only for a festive, but also for a regular homemade dinner.

Chicken with mushrooms in a creamy sauce

Take for cooking:

  • 400 grams of chicken fillet;
  • 300 grams of fresh mushrooms;
  • 200 milliliters of cream with fat content of 33-40%;
  • 100 grams of hard cheese;
  • One medium bulb;
  • A couple of garlic cloves;
  • A teaspoon of fresh thyme;
  • Add ground black pepper and salt to taste;
  • Vegetable oil will need for frying.

From kitchen utensils you will need:

  • Kitchen knife;
  • Frying pan;
  • Cutting board;
  • Measuring glass;
  • Grater;
  • Scapula;
  • Teaspoon;
  • Plates.

Kitchen equipment prepared, the products purchased, proceed to the preparation of dishes.

1. Peel the garlic, take two cloves and chop them into small pieces with a kitchen knife. Put the garlic in a clean plate.

2. Peel the onion, rinse it under running water and chop it. You can cut the onion at your discretion, in small cubes, or thin rings or half rings. Chopped onions, put in a separate plate.

3. We proceed to the preparation of mushrooms. Mushrooms can be used any. Often use mushrooms, but you can and any forest. Using wild mushrooms  Carefully sort them, peel, cut into small pieces and boil for 30-40 minutes. If you use mushrooms, you can not boil them. Rinse well under running water. To make the dish gentle, it is better to use only the caps, remove the champignon legs. Cut the mushrooms into pieces of arbitrary shape the size of 2-3 centimeters.

4. On a separate plate, grate one hundred grams of hard cheese.

5. Wash chicken fillet well. Large fillet divided into several parts. Sprinkle with pepper and salt.

6. Take a griddle, pour into it a couple of spoons of vegetable oil. Put on the fire. When the frying pan with oil is warm enough, put chopped garlic on it. Fry it a little. Strong fry unnecessary, literally until the appearance of a light golden. Garlic should saturate the oil with its aroma. Put the garlic on the plate again.

7. Put the chicken fillet in the pan. Fry it on both sides until a beautiful appetizing ruddy crust. Put the poultry meat on a cutting board and after cooling down, cut into medium-sized pieces, about 3-4 centimeters.

8. Prepare the sauce. Put in a frying pan, in which the chicken was fried, chopped onion. Lightly fry it for 3 minutes, stirring occasionally with a wooden spatula. Add mushrooms to the onion, mix. Fry for another five minutes. Add fresh thyme and freshly roasted garlic. Fry for three to four minutes.

9. Pour the cream into the pan, stir. When the liquid boils, add the chicken fillet, mix well again. Reduce heat and simmer chicken with mushrooms in sauce for about three minutes.

10. Sprinkle grated cheese over the contents of the pan, sprinkle with salt if necessary. Turn off the heat, cover the pan and, after two or three minutes, the chicken and mushrooms in cream sauce  is ready.

To prepare, take: chicken fillet, mushrooms (champignons), cream, nutmeg, turmeric, black pepper, starch, vegetable oil, salt and flour.

400-500 grams of poultry meat washed and cut into small pieces. Peel and chop 200 grams of fresh champignons.

Put the chicken on a heated frying pan with vegetable oil and fry for ten minutes.

Add the mushrooms to the chicken, stir and fry until the water evaporates, which will give off champignons when frying.

When the liquid has evaporated, add black pepper, nutmeg, turmeric, and one tablespoonful of flour and starch to taste. Stir.

Fill the contents of the pan with cream (400 milliliters). After the liquid boils, reduce the heat to minimum and simmer for 15 minutes. Delicate chicken in cream with mushrooms is ready.

This recipe is world-famous thanks to the French chef Georges Blanc. Once the French president asked him to cook a chicken in a creamy sauce for the reception of the heads of state of the Big Seven. The dish had a fantastic effect and since then it has been served more than once in the Elysee Palace.

Prepare a truly presidential dish for your loved ones and appreciate its aroma and delicate taste.


To prepare this dish you need:

  • One kilogram of chicken thighs;
  • One bulb is medium sized;
  • 600-700 grams of champignons;
  • A couple of garlic cloves;
  • Three or four bay leaves;
  • Pepper - 5-6 pieces;
  • 3-4 sprigs of thyme;
  • Two celery stalks;
  • 200 milliliters of dry white wine;
  • One liter of cream;
  • Lemon juice;
  • Butter;
  • Salt and ground pepper.

Rinse the mushrooms and dry. Separate the legs, cut the caps into quarters into large pieces. Do not throw away the legs of mushrooms, but boil them in cream and then grind them in a blender, also with a small amount of cream.

Take a large and rather deep frying pan, place a tablespoon of butter in it, put it on a fire and melt it.

Salt and pepper the chicken pieces, then place them in a heated frying pan and fry in butter. First, fry the pieces on the side of the skin, and then turn over to the other side.

Next, add mushrooms and quarter onions in a frying pan. Pour in a glass of dry white wine. Increase the heat to maximum so that the wine will evaporate quickly. Using the flat side of the knife, crush the garlic cloves and throw them into the pan. Also, place thyme sprigs, coarsely chopped celery stalks, bay leaves, and a few peas of pepper in the pan. All contents pour a liter of cream. Salt and pepper.

After the cream boils, reduce the heat to the smallest and let the chicken roast for 30 minutes. Cover is not necessary, the sauce should evaporate and thicken.

After time, place the finished chicken in a clean plate. Strain the sauce through a colander and return to the pan. Put on the stove. Add a couple of spoons of mushroom leg puree to thicken the sauce slightly. The sauce should get the consistency is not very thick cream. You can use the rest of mashed potatoes, for example, for cooking mushroom soup  mashed potatoes.

Next, add a tablespoon of lemon juice to the sauce, mix. Return the chicken and mushrooms to the pan. Boil for 3-4 minutes. The most fragrant and tender chicken in cream with mushrooms is ready. You can still pamper your loved ones by cooking. Have a nice day and bon appetit!

For this dish you will need: 5-6 chicken fillet weighing about one kilogram, half a pound of fresh champignons. You also need 500 ml of cream, a couple of garlic cloves, a tablespoon of flour. Also, we can not do without salt, black pepper and a small amount of butter.

Chicken fillet  rinse, dry and cut into random pieces. The size in this recipe is not a matter of principle. Lightly brown the chicken pieces in a skillet. It is not necessary to bring to full readiness, since we will still be cooking it in the oven. Put the chicken in a separate plate.

Wash and dry the mushrooms. Cut them into plates.

Peel and chop the garlic in any convenient way. Lightly fry it in a skillet with butter. Add the champignons to the pan and fry them. Mushrooms should make a liquid, cook until it is completely evaporated.

Next, add a spoonful of flour, stir and fry for one minute. Then pour the cream, salt and pepper to your taste. You can add your favorite spices. Reduce heat to low and, while stirring, fry until the creamy mushroom mass thickens.

Put the chicken in the form, pour the creamy mushroom sauce, put in the oven, heated to 200 degrees. Cook for 30 minutes.

Can be served on a pillow of boiled rice or with any other side dish. You can still cook, find the recipe by clicking on the link.

Have a nice day and enjoy your appetite!

White meat for chicken with mushrooms in a creamy sauce, as for me, is the best option, but, of course, you can take chicken legs and thighs. But still breast - dietary meat, and with a creamy sauce goes well.

Rinse the breast, dry a little (you can blot with paper towels, napkins) and cut into small pieces.


Mushrooms thoroughly washed, removing all contaminants. I have them small, I cut the mushrooms into two or four parts.
  Salt a little chicken and season with pepper. You can replace black pepper with white.

Fry the pieces, adding a spoonful of oil (vegetable) to a red-hot frying pan. Fry quickly over high heat, about a minute and a half, no more, a couple of times mixed.

Put the half-cooked chicken on a plate, and pour another spoonful of butter into the pan. And throws the sliced ​​mushrooms. They are also quickly roasted and also over high heat until light, beautiful golden-gold.




While mushrooms are fried, peel and chop (or chop through garlic press) garlic. I took 2 large cloves.
Add garlic to the mushrooms and, after about 30 seconds, wine (take what you drink, I mean good). We evaporate it for about a minute (or even less). There will be practically no wine left, only smell.

Report the chicken to the pan and mix everything again.




Cream and milk are poured in to the chicken and mushrooms (almost all the time is cooking at the maximum) and add our seasonings: nutmeg (of course, ground), salt, a little pepper and thyme. In my case - fresh, and you have already how it goes, you can and dry. Bring everything to a boil.




It remains to slightly evaporate the cream to the sauce has become a little more thick. Here it is better to reduce the fire a little. The lid can not close, but only to cover from accidental splashes.
  Of course, try and, if you want, add more seasonings, and, perhaps, grind an extra clove of garlic, if you like it.

Five minutes and - chicken with mushrooms in a creamy sauce is ready. For tender white chicken meat  It does not need a long heat treatment. And especially for champignons - they can be eaten raw.

Serve with a neutral side dish. For me, this dish is best with the same gentle mashed potatoes.



April 27, 2017 365 views

Most likely, among our readers there is not a person who would not like chicken meat. After all, it is incredibly gentle, light, somewhere even delicate. If everything is done correctly, the meat will be juicy and incredibly tasty.

Chicken is the type of meat that is most often bought. Why? This is influenced by the price (chicken is today cheaper than pork and beef) and also by the fact that chicken meat is less fatty. You can experiment with it in every possible way, applying to it various sauces, spices and herbs. It takes everything and gives it away at its best.

Today we will share with you not one, not two, but five different recipes  chicken in cream sauce. It will be classic recipewith mushrooms, zucchini, creamy garlic sauce, and chicken balls in cheese sauce. All recipes are easy and easy to use even for a beginner.

Also we will share with you useful tips  in the preparation of meat dishes and the choice of products for them. These are very important points. After all, if you do not comply with them, you can not only spoil the dish, but also harm your body (for example, if you buy spoiled meat).

We will tell you what is best to add to make it even tastier and that is strictly prohibited. It will be juicy, tasty and incredibly tender!

What you need to know for cooking

In the first place for cooking you need to buy groceries. Having written the necessary list of ingredients, we go to a proven supermarket, to the market or to a specialized meat store.

For our hot meat dish it is best to take chicken fillet, so as not to overpay on the bones, skin and so on. We only need meat, and the fillet is just that. How to choose it correctly?

  1. Take the breast of the optimal size. It should not be tiny, but it should not look like a brisket of a turkey. In the second case, it is nothing more than the addition of antibiotics or growth hormones to the winged ration in order to grow a large carcass, and accordingly, get more money for it;
  2. Press down on the meat. It should be elastic, tight and the dent from the finger should return to its original position;
  3. There should be no blood on the meat, it should be clean and smooth. Its color should be pale pink;
  4. When buying fillets, make sure that the temperature of its storage is from zero to two degrees of heat;
  5. If you take packaged breasts, do not forget to check the expiration date. Chicken fillet is five days. If a longer period is indicated, unfortunately, they used the help of preservatives.



Chicken in cream sauce

Time for preparing

calorie per 100 grams


  Chicken is the main component of our dish. Further, the components for the sauce, which we will talk about later.

How to cook:



Advice: to make the meat taste even spicier, savory or just special, add more varied spices (rosemary, garlic, basil, chili, etc.) to the sauce.

Tender chicken with mushrooms in a creamy sauce

Everyone knows that chicken with mushrooms is the most classic combination of those that can be found in cooking. That is why today we share with you the recipe of this divine meat sauce with the addition of fragrant mushrooms.

Going to cooking - 30 minutes.

How many calories - 215 calories.

How to cook:

  1. Peel the onion head from its thin peel, remove the roots with a sharp knife and wash it;
  2. Next, chop the onion in small cubes;
  3. Heat olive oil in a pan and add chopped onion;
  4. Onion head fry until ruddy in butter;
  5. Rinse chicken breasts, cut off the fat, film and dry the meat with napkins;
  6. Next, cut it into small pieces and send to the onion, do not forget to sprinkle the meat with spice;
  7. Fry meat with onions for about ten minutes, not forgetting to stir at least once every three minutes;
  8. Mushrooms clean the caps and legs, cut them into plates and add to the pan;
  9. Simmer the mixture with mushrooms for about four minutes;
  10. Pour the cream and simmer all together for five minutes;
  11. After five minutes, close the sauce with the lid, reduce the heat and simmer for another five minutes;
  12. After five minutes, turn off the fire;
  13. Slice garlic peel and cut off the spine;
  14. Chop a slice in a convenient way and add to the sauce;
  15. Mix a lot by adding salt and black pepper;
  16. Let it brew for another five minutes and set the table.

Tip: olive oil can easily be replaced by any vegetable, including oils such as walnut, flaxseed, sesame, and so on.

Zucchini Recipe


Zucchini and chicken - something quite unusual. But why not try a new dish? The reason is the same! Completely simple and easy recipe, so we advise you to start right away.

Going to cooking - 45 minutes.

How many calories - 135 calories.

How to cook:

  1. Wash the tomato, make an incision in the form of a cross on the back side of the spine using a sharp knife;
  2. Boil the skillet with water;
  3. Put the tomato in boiling water for two minutes;
  4. Two minutes later, put the tomato in cool water. This will help rid it of the skin in a moment;
  5. Cut the tomato in half, cut the spine and chop the tomato with a grater or blender;
  6. Wash chicken fillet, peel off films and cut it into cubes;
  7. Rinse the squash, dry it and cut it into small cubes approximately the size of meat;
  8. Rinse the sweet pepper, cut the membranes and seeds, chop the pulp;
  9. Peel the onions, finely chop;
  10. Melt in a pan butter  and add onions with chicken;
  11. When the meat has been grabbed and steeped for at least five minutes, and the onions have become soft, add pepper and zucchini;
  12. Pour the resulting mass of tomatoes, mix;
  13. Immediately pour a little water (you can broth) and simmer for ten minutes under the lid;
  14. Rinse green onions, finely chop it and add ten minutes with salt and pepper;
  15. Add flour, mix well and pour cream;
  16. Bring the sauce to a boil and it will begin to thicken. Once started, turn off and serve.

Tip: Tomato in this recipe can be replaced by tomato juice, tomato paste  shop or homemade.

Fragrant chicken in creamy garlic sauce

Going to cooking - 40 minutes.

How many calories - 173 calories.

How to cook:

  1. Wash meat, peel off films and cut into small pieces;
  2. Onions clean, wash and cut into half rings. Fry it a bit in a pan with butter;
  3. Wash and chop the dill and parsley;
  4. Remove garlic from the peel and chop it finely;
  5. Add parsley, dill and garlic to cream, mix and season them to taste;
  6. Pour sauce over onion, add slices of meat, mix;
  7. Close the dish with a lid and stew until meat is fully cooked and cream thick.
  8. The prepared dish brew for five minutes and serve with a side dish.

Tip: If desired, the dish can be sprinkled with grated cheese and cover with a lid as soon as it is cooked. For five minutes, which are just needed dish for tincture, the cheese will melt and get even more delicious!

Chicken balls in a creamy sauce with cheese

Delicate balls of delicious chicken, filled with spicy creamy sauce. All this is baked in the oven to ruddy, the state of the cheese and its softness is crazy. And such pleasure is served with a beloved side dish.

Going to cooking - 1 hour.

How many calories - 297 calories.

How to cook:

  1. Wash meat, dry with napkins and repel;
  2. Next, using a very sharp knife, chop the fillet into the stuffing;
  3. Peel the onion and chop it very finely or even mash with an immersion blender;
  4. Add the onion to the chicken, there is the same egg and spices to taste;
  5. Mix mass until smooth;
  6. Grease the form and put meat balls there;
  7. Remove the form with balls for fifteen minutes in the oven;
  8. During this time, peel and chop the garlic, combine it with cream;
  9. Chop the cheese with a grater and add to the garlic cream;
  10. Mix everything well and after the time has elapsed, open the oven, pour the cream over each ball, using all the creamy mass;
  11. Remove the form for another twenty minutes in the oven;
  12. Serve meat dish  with a side dish.

Tip: if you really like cheese, then after baking, you can sprinkle a little more on hot meat balls, it will immediately melt due to the high temperature.

To make your meat dish tasty, cut the meat along the fibers. Meat of such cutting turns out even more tender, after all, juiciness remains in itself.

Cream does not languish for a very long time, because after they begin to thicken, they will begin to curl up into lumps.

Be sure to add more of your favorite spices, because only so your dish will be unique, spicy and incredibly tasty!

Cooking chicken in a creamy sauce, you will master another stage in cooking. You can be proud of yourself, because such a dish is served in Michelin-starred restaurants and is incredibly popular. After all simple dishes  sometimes they are many times tastier than those that make up a dozen of their components over several hours. Enjoy your meal!


   Calorie:   Not specified
   Time for preparing:   Not specified


Chicken fillet will turn out tender and juicy, if you do not just fry it in the pan, but cook it in thick sauce, heavy cream. For taste, it is desirable to add mushrooms, mushrooms are best suited. They quickly fry and do not require any preparation - just cut into slices and send to the pan, where the fillet pieces and onions have already browned.
  Creamy sauce can be made from cream of any fat content. It is not necessary to take 20-25%, from low-fat ones it will also turn out tasty, only the sauce will not be very thick. If necessary, flour will help to thicken the sauce - one teaspoon is enough to make the consistency more viscous, thick. As a side dish to chicken fillet with mushrooms in a creamy sauce, rice is served, loose buckwheat, macaroni, boiled potatoes or - the choice is yours.

Ingredients:

- Chicken fillet - 400 gr;
- cream of 15% - 250 ml;
- champignons - 150 gr;
- vegetable oil - 3 tbsp. l;
- wheat flour - 1 tsp;
- salt - to taste;
- bulb onion - 1 large head;
- black pepper, paprika - to taste;
- Provence herbs - 2-3 pinches (at your discretion).


Cooking




  Chicken fillet cut into strips, then cut into small bites the size of one bite.




  Immediately prepare the mushrooms and onions. From the caps of champignons we clean a thin film, the legs are slightly trimmed if the cut is darkened. Cut the mushrooms into plates or in small pieces. Onion cut in half, chop into small cube.




  Heat the pan with butter. Putting slices of chicken fillet. Fry over high heat for a few minutes until all the meat juice is evaporated.






  The fire is reduced, stirring, browning fillet pieces from all sides, not much frying.




  Shift the chicken pieces to the side, pour the onion into the butter. Fry for about three minutes, until the onion becomes transparent. Mix with chicken, continue to fry until golden brown.




  Add to champignon chicken. Making the fire stronger to quickly evaporate the mushroom juice and slightly brown the mushrooms.






  Pour flour in a bowl, pour in some cream. Rub with a spoon to viscous homogeneous mass. Gradually add cream, stirring. If the sauce is needed is not very thick, skip this step.




  Pour the sauce into the pan to the chicken with mushrooms. Season with salt, spices. Stir.




  Cook constantly stirring for three minutes, until the cream sauce begins to thicken. Make the minimum fire, leave the chicken fillet to simmer in a creamy sauce for five minutes.




At the same time prepare a side dish - boil potatoes or rice, buckwheat, pasta. Serve chicken fillet in a creamy sauce with a side dish, adding greens or slicing fresh vegetables. Enjoy your meal!





  See more interesting

At first glance, this dish seems complicated. But this is not at all the case. It is simple and versatile, elegant and sophisticated. One has only to fry the chicken meat with mushrooms and stew them in the cream.

You can add completely different vegetables, cereals, pasta, spices and seasonings. It is only necessary to remember that the products in one dish should harmonize well with each other. Serve this dish can be a variety of pasta and sauces.

Chicken with mushrooms in a creamy sauce - the general principles of cooking

For such a dish it is better to use fresh chicken fillet, but other parts are also suitable for a change. Meat must first be rinsed under running water and then dried thoroughly with kitchen paper towels. You can chop the chicken arbitrarily, as long as the pieces are small.

Mushrooms for any dish. You can use both fresh and dried, canned or frozen. Dried mushrooms  you must first pour boiled water and let them soften. Frozen mushrooms should be thawed at room temperature, and then lightly squeezed.

Cream sauce is mainly made from heavy cream. But in their absence, you can use sour cream, mayonnaise or milk. For the sauce to take a thick consistency, you need to add a small amount of flour.

Mandatory ingredients in the dish are also: onion, garlic, herbs and vegetable, cream or olive oil. These ingredients can be added to the cooking process one at a time, or together.

The dish is served both independently and with your favorite side dish. For delicate taste  a few minutes before cooking, you can sprinkle chicken in a creamy grated cheese sauce. Before serving, it is desirable to sprinkle the dish with dill, cilantro or parsley.

Chicken with porcini mushrooms in cream sauce

Ingredients:

310 g chicken fillet;

210 ml of heavy cream;

130 g dry porcini mushrooms;

60 ml of sunflower oil;

15 grams of wheat flour;

One onion;

4 grams of dry herbs or seasoning herbs.

Cooking method:

1. Mushrooms soak in cold water  for several hours and cook in a pressure cooker with salt. Then wash the mushrooms and cut into strips.

2. Wash chicken meat, cut into cubes.

3. At the onion, cut the neck and bottom, wash cold water onion and remove dry scales. So they will be removed easier. Then chop the onion.

4. Place chicken pieces on a hot pan with oil and fry until crispy.

5. Put the chicken in a separate plate for a while, and put the onion in the pan. Fry until half ready. Add to it pieces of chicken and fry together.

6. Put the mushrooms in the pan to the products. Fry until the moisture has evaporated.

7. Flour must be thoroughly grind with cold cream to a smooth consistency. Pour the mixture into the pan and mix well.

8. Fill the dish with salt and dry herbs.

9. Simmer the dish until thickened over moderate heat.

10. Serve as a separate dish or with mashed potatoes.

Chicken with mushrooms in cream sauce with white wine

Ingredients:

300 g chicken fillet;

150 g of champignons;

160 ml of heavy cream;

A mustard spoon (sauce, not powder);

40 ml of dry wine (white);

A pair of garlic cloves;

50 ml of olive oil;

Salt to taste;

On a pinch of black and white ground pepper.

Cooking method:

1. Wash chicken meat and cut it in any way you like.

2. Rinse the mushrooms, clean them if necessary. Slice. The way of cutting products in one dish should be uniform, so that the mushrooms should be cut just like chicken.

3. Peel and chop the garlic.

4. Pour olive oil into a frying pan or sauté pan and heat it. Put the pieces of chicken there and fry. Add the mushrooms and simmer until evaporation of moisture, then lightly fry. Add dry white wine and simmer until evaporation of alcohol.

5. For the sauce, mix the cream, garlic and mustard.

6. Pour the sauce in a saucepan to the chicken and mushrooms. Season with pepper and salt.

7. Simmer another approximately 15-20 minutes.

8. Serve with any side dish.

Chicken with mushrooms in a creamy sauce with pasta

Ingredients:

300 g chicken legs;

A couple of garlic cloves;

150 ml of heavy cream;

Any fresh greens;

200 g of any dry mushrooms;

Salt to taste;

1 tsp any seasoning for chicken;

Olive oil;

200 grams of pasta.

Cooking method:

1. Wash chicken legs, dry a little.

2. Peel and chop the garlic.

3. Grind dry mushrooms into a powder using a coffee grinder.

4. Fry chicken legs in a pan with olive oil.

5. For the sauce, mix the cream, mushroom powder, seasonings and salt.

6. Pour the sauce in the pan to the chicken legs and simmer with moderate heat and the lid closed.

7. Pour water into a 2 liter saucepan and add salt. Put the pot on the heat and boil water. Pour pasta into the water and cook until soft. Then rinse and leave for a few minutes to glass all the water.

8. Add the pasta in the pan to the chicken legs, stir and simmer for 3-4 minutes.

9. Spread the finished dish on a pre-heated plate. Sprinkle with washed, dried and chopped fresh herbs.

Chicken with mushrooms and peas in a cream sauce in pots

Ingredients:

300 g fillet chicken breast;

Half a can of canned green peas;

A jar of canned pitted olives;

250 g of champignons;

250 ml of cream 10% fat;

Any vegetable oil.

Cooking method:

1. Chicken meat cut into strips and laid out on a hot frying pan. Quickly fry with vegetable oil. Put the pieces of chicken on the bottom of the cooked portion pots (3 pieces).

2. Wash the champignons, cut into strips and fry in the same pan. The moisture should evaporate, and the mushrooms get golden color.

3. Put the mushrooms in the second layer in the pots.

4. Green pea  and olives put out of cans in bowls and drain the pickle.

5. Cut olives into rings.

6. The third layer in the pots put peas, then olives.

7. Cream mix with salt and pepper, add 50 ml of water. Pour this mixture of products in pots, but not to the top. Otherwise, when boiling sauce will pour out.

8. Put the pots in a preheated oven and bake at 200 ° C for about half an hour.

9. Serve in a pot in which it was cooked. For convenience, they can be put on separate flat plates.

Chicken with mushrooms in a creamy sauce with rice

Ingredients:

350 g chicken breast fillet;

200 g canned champignons;

One onion;

Salt to taste;

Black pepper to taste;

210 ml of cream of any fat content;

160 grams of hard cheese;

100 g rice cereal;

A couple of garlic cloves;

Vegetable oil;

5 g mixture of Provencal herbs.

Cooking method:

1. Rice croup, sort and wash and stew in salt water  until ready. Then rice a little wash and leave.

2. Cut chicken breast fillet and fry in a pan with butter, add chopped onion and chopped garlic in gruel. Fry until cooked chicken.

3. Add to the chicken mushrooms, exempt from brine (if the mushrooms are large, then they need to be slightly crushed). Stir and simmer until the moisture evaporates.

4. Pour the cream into the pan, simmer for a few minutes.

5. Put the rice into the pan, mix and heat.

6. Hard cheese grate.

7. Put the mixture from the pan into a small baking sheet and sprinkle with a mixture of Provencal herbs. Top with a layer of cheese lay out.

8. Send a baking tray at a temperature not exceeding 200 ° C for about 15-20 minutes.

9. Serve, cut into portions, along with a slice of any bread.

Chicken with mushrooms in a creamy sauce with soft cheese

Ingredients:

360 g minced chicken;

220 g of champignons;

One bow;

170 ml of cream;

1.5 Art. l wheat flour;

Quarter packs of butter;

30 ml of sunflower oil;

Pinch of nutmeg;

Pinch of turmeric;

60 g soft curd cheese;

Salt to taste;

Sprig of parsley curly.

Cooking method:

1. Mushrooms wash, dry and cut into small cubes.

2. Put the butter in a saucepan and pour the sunflower oil. Put on the fire and stir with a spatula until the butter is dissolved.

3. Peel the onion, wash and chop finely.

4. Wash the parsley in cold water and air dry.

5. Put it in the hot pan in portions minced chicken  and leave for a few minutes. Then mix and add the mushrooms and onions. Stew until fluid is removed. Then fry a little.

6. Stir the cream with flour and put in a saucepan. Mix everything well and simmer with the lid closed and moderate heat for about 15-17 minutes.

7. Fill the dish with salt, turmeric and nutmeg, add cottage cheese. Stir and continue cooking for about 10 minutes. Leave the lid closed for a while.

8. Dish spread out on a la carte plates and arrange parsley.

Chicken with mushrooms in a creamy sauce - tricks and tips

Add lightly warmed cream to the dish.

The dish will be tastier if you use canned mushrooms.

For a richer flavor, add a dish of a couple of tablespoons of wine.

Instead of water for the sauce, you can use broth, it will make the taste of the dish much more interesting.

Add any fragrant spices and spices to the dish.

For spice, add red pepper or ground black pepper to the dish.

Instead of flour, you can add corn or potato starch.

The dish can be served both hot and cold.