Recipe for chicken breast with mushrooms in cream. Chicken fillet with mushrooms in creamy sauce

Delicious chicken breast is highly prized by athletes and weight watchers. This healthy product contains virtually no fat and is rich in valuable protein. However, it also has one serious drawback - quite often it turns out a little dry. To avoid such trouble, we recommend that you read this article and find out interesting recipes. You can make amazing dishes from chicken breast.

with mushrooms in the oven

Poultry prepared according to this recipe always turns out juicy and flavorful. Follow our instructions and prepare a wonderful dinner for the whole family. prepared as follows:

• Rinse champignons (300 grams) under running water, chop randomly with a knife and fry until half cooked in vegetable oil.
• Take two chicken breasts, remove the skin from them and separate the fillets from the bones.
• Season the meat with salt and pepper and place in a non-stick baking dish.
• Pour a glass of low-fat cream into a bowl and mix with lemon juice (two tablespoons will be enough).
• Pass two cloves of garlic through a press or grate on a fine grater, and then add to the creamy mixture.
• Place the mushrooms in an even layer on the chicken and pour the sauce over everything.
• Grate 100 grams of hard cheese and add to the mold. Using a spoon, “drown” the topping into the sauce. Sprinkle the dish with ground nutmeg to taste.

Should cook in the oven for about an hour. When you see that the crust has acquired a golden color, you will need to remove the mold. Cut the fillet into pieces and serve with a side dish of fresh or stewed vegetables.

Chicken breast with champignons in cream sauce

The chicken-mushroom combination has long become a classic and is widely used in home cooking. In this case, we will use champignons, but you can also use wild mushrooms. Chicken breast with mushrooms in creamy sauce is prepared as follows:

• Lightly pound four chicken breasts with a hammer, and then rub with a mixture of salt and ground pepper.
• Heat a frying pan and fry the fillet on both sides until crispy.
• Place the fried meat in a baking dish and place it in the preheated oven for a few minutes.
• Take 500 grams of champignons, process them and cut into small slices.
• Peel two onions and chop as desired.
• Fry the onion in a preheated frying pan and then add the mushrooms to it. After a few minutes, pour in 100 ml of cream and bring it to a boil.
• The mushroom sauce should be salted, peppered and thickened with flour.
• Place the chicken in the pan with the sauce, sprinkle it with herbs and simmer over low heat for several minutes.

The result is a juicy chicken breast with a flavorful mushroom sauce. Serve it with rice or potatoes.

This wonderful dish will decorate any holiday table and is perfect for an ordinary family dinner. Using our simple recipes, you can make a surprisingly delicious dish from chicken breast, cream and mushrooms.

Preparation:

• Wash the chicken fillet, dry it and cut it into small pieces.
• Cut the champignons (300 grams) into thin slices.
• Peel the onion and cut into rings.
• In a preheated frying pan, fry the onions separately, then the chicken and finally the mushrooms.
• When all the ingredients are ready, combine them together, pour in the cream (200 ml), add a little flour, chopped herbs, salt and ground pepper.
• Cook the dish for a few minutes and then serve with any side dish.

Recipe for Beginners

Even the most inexperienced cook can cope with preparing this dish. Chicken breast with mushrooms in creamy sauce is easy and very quick to prepare:

• Take several chicken breasts, cut them into small cubes and fry in vegetable oil until golden brown.
• While the meat is cooking, chop a few cloves of garlic. Cut the champignons (the bigger the tastier) into cubes the same size as the fillet.
• When the chicken pieces are ready, add the garlic first and then the mushrooms.
• After a few minutes, pour 200 ml of cream and a little soy sauce into the pan. Reduce heat and cook until the sauce thickens.

This dish can be served with pasta, rice or potatoes.

Chicken fillet with thyme and garlic

Your loved ones will highly appreciate this aromatic dish and will certainly ask you to repeat the successful experience. Here's how to prepare herbed chicken breast:

• Chop 400 grams of mushrooms, two cloves of garlic and one onion with a knife.
• Grate 100 grams of hard cheese on a fine grater.
• Cut several chicken breasts lengthwise, rub with salt and pepper, and then fry in a frying pan on both sides. At the very end, add the garlic and make sure it doesn't burn.
• Place the chicken on a plate and start preparing the sauce. First, fry the onion, then add the mushrooms, garlic and fresh thyme (one spoon).
• Pour cream (200 ml) over the mushroom mixture, stir and bring to a boil.
• Place the chicken in the pan and simmer it in the sauce over low heat for several minutes.
• At the very end, sprinkle the dish with cheese, cover it with a lid and leave for a couple of minutes.

Chicken breast with mushrooms in creamy sauce goes great with pasta or rice. You can also serve it with a salad of fresh or stewed vegetables.

Chicken breast with mushrooms

The combination of cream and mustard is considered classic and widely used. We invite you to repeat this experience in your own kitchen:

• Season four chicken breasts with salt and ground pepper, then fry in a frying pan until cooked through.
• Chop 400 grams of champignons randomly and fry until tender.
• Pour a quarter glass of dry white wine into a separate bowl and evaporate it by half over the fire. Add two tablespoons of Dijon mustard, half a cup of heavy cream and a teaspoon of tarragon. Cook the sauce for a few minutes.
• Add meat and mushrooms to the sauce and simmer everything together for a few minutes.

We will be glad if our recipes help you diversify your usual menu and please your loved ones with new tastes.

Just imagine this: golden herbed chicken, drowning in a creamy mushroom sauce and mashed potatoes. The creamy mushroom sauce goes well with the puree, and there’s also incredibly tender chicken that literally falls off the bone!

How to cook delicious chicken

Many people are looking on the Internet for an answer to the question: “How to cook chicken deliciously?” In fact, it is very, very simple. Chicken, unlike meat or fish, is not at all capricious. It goes with a variety of different seasonings, from everyone's favorite red or yellow curry to simple basil with garlic or sun-dried tomatoes.

You can cook deliciously boiled, stewed or fried chicken, the main thing is to properly maintain the cooking time and temperature. Undercooked or undercooked chicken is always terrible, honestly! There is also nothing pleasant or healthy in overcooked food. Therefore, be guided by the fact that if the meat begins to easily separate from the bones, that’s it, the dish was a success (well, unless, of course, you over-salted it).

Undoubtedly, the quality of the meat and its freshness play an important role, but I believe that you already know this without my prompting, and choose the best.

Chicken recipe in creamy sauce with mushrooms

I just love this recipe. The first time I tried it, I was so delighted! I especially like to cook this dish in a slow cooker, so for fans of this indispensable kitchen assistant, I will write an explanation and which mode to choose. If you don’t have a multicooker, it doesn’t matter, you can safely use a saucepan or a deep frying pan with a thick bottom.

The recipe for chicken in a creamy sauce with mushrooms can be used both for preparing a whole carcass (just better cut it into pieces first), or just for the thighs (which is what I did), or even just take the breast fillet. It will turn out delicious in any case, because chicken really “loves” cream and at the same time goes well with mushrooms. In order to get a nice golden color, we will take a little turmeric, it is a natural yellow color and just an excellent spice, ideal for chicken meat.

Since the recipe uses mushrooms, it was necessary to choose a herb that would go well with them and with chicken. I chose thyme for its bright herbaceous aroma, which became the main flavor accent in the dish. If you don’t have thyme (which is a pity), then you can replace it with oregano or rosemary, although I would advise preparing it as in the recipe for the first time, and only then experimenting, believe me, it’s worth it.

As a side dish, I highly recommend mashed potatoes or any other potato side dish of your choice. I tried other options, such as stewed vegetables, pasta, white rice or buckwheat. Each one was missing something or the taste of the dish was not fully revealed. But the potatoes were perfect, perhaps because he also really loves cream. But enough talk, it's time to cook!

• Preparation: 20 minutes
• Cooking time: 1h 20 min
• Portions:

Nutritional value (per 100g)

• Calories: 140.26 kcal
• Carbohydrate content: 2,4
• Fat content: 9,24
• Protein content: 11,92
• Serving Size: 100 gr

By 06/11/2018

Juicy golden chicken in a delicate mushroom creamy sauce - already sounds delicious! And then there’s the bright aroma of thyme...

Chicken with mushrooms in creamy sauce: Ingredients

• - 6 pcs
• - 1 PC
• - 200 gr
• - 150 ml
• - 10 ml

• To prepare this dish, you can use either a saucepan or a slow cooker. I just cook it in a Panasonic multicooker, so I’ll give the modes and times for this brand.

  1. Rinse chicken drumsticks and dry with damp towels.
  2. In a small bowl, mix flour, turmeric, thyme, salt, red and black pepper and dried garlic (you can use fresh, but the flavor is brighter with dried). Coat the chicken in 2/3 of the mixture.
  3. Place the saucepan on the fire, pour in half the oil. When the pan is hot, reduce the temperature to halfway and add the chicken coated with the mixture. Fry for a couple of minutes, then pour in 50 ml of hot water, cover with a lid and simmer over low heat for 40 minutes, turning the pieces occasionally. For a Panasonic multicooker, select the Baking mode for 1 hour, place the chicken, add 50 ml of water, close the lid and cook until the signal indicates that the chicken is ready. If you have another multicooker, then focus on a high temperature as for baking and a period of 1 hour.
  4. Peel the onion and cut into half rings. Wash and cut the champignons.
  5. Add oil to a small frying pan and fry the onion until golden brown.
  6. Add champignons to the onion and fry for 2 minutes. When liquid is released from the mushrooms, add the remaining 1/3 of the seasonings to them and stir.
  7. Add cream for sauces and cook for another 5 minutes, stirring.
  8. Transfer the prepared mushroom sauce to the chicken, stir and cook for another 15 minutes over low heat. In the multicooker, select the simmer mode for 20 minutes.

  Mashed potatoes or boiled potatoes are perfect as a side dish.

White meat for chicken with mushrooms in a creamy sauce, in my opinion, is the best option, but, of course, you can use chicken legs and thighs. But still, breast is a dietary meat, and it goes well with cream sauce.

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

Wash the champignons thoroughly, removing all contaminants. I have them small, I cut the mushrooms into two to four parts.
Season the chicken with a little salt and pepper. You can replace black pepper with white.

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

Place the half-cooked chicken on a plate and add another tablespoon of oil to the pan. And throw in the chopped champignons. We also quickly fry them and also over high heat until light, beautiful golden brown.

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

Add the chicken to the pan and mix everything again.

Pour cream and milk into the chicken and mushrooms (the heat is at maximum almost the entire cooking time) and add our seasonings: nutmeg (ground, of course), salt, a little pepper and thyme. In my case, it’s fresh, but you can use it dry, depending on your situation. Let's bring everything to a boil.

It remains to evaporate the cream a little so that the sauce becomes a little thicker. Here it is better to reduce the fire a little. You don’t have to close the lid, but only protect it from accidental splashes.
Of course, taste it and, if you like, add more seasonings, and maybe mince an extra clove of garlic if you like it.

Five minutes and the chicken with mushrooms in creamy sauce is ready. Tender white chicken meat does not require long-term heat treatment at all. And even more so for champignons - they can be eaten raw.

Serve with a neutral side dish. For me, this dish is best served with equally smooth mashed potatoes.

Step 1: Prepare the fillet.

Rinse the fillets and be sure to dry them well with disposable paper towels. Thanks to this, the pieces will turn out crispier on the outside and juicier on the inside, and will also absorb spices better. Cut the washed and dried chicken fillet into small pieces, so to speak, one bite at a time.

Step 2: Prepare other ingredients.

Place the mushrooms in a colander, sorting them along the way and cutting off the roots and dark spots. Rinse the champignons with warm running water and hang them for a while to allow excess moisture to drain. Then cut the mushrooms into thick slices or large pieces.
Peel the onion thoroughly, cut off the ends and chop it into small cubes.
Also remove the garlic cloves and finely chop them. You can use a grater or a special press.
Rinse the parsley thoroughly under running warm, almost hot, water and shake. Cut off thick stems as they are too tough to eat. And cut the remaining leaves into small pieces.

Step 3: Fry the onion.

Heat a frying pan, along with vegetable oil, and pour onion pieces onto it. Fry the ingredient until golden-transparent, stirring all the time to avoid burning. This usually takes 3-4 minutes.

Step 4: Fry the fillet.

In the same frying pan in which you fried the onions, without draining the oil, you can fry the chicken pieces, or you can take a new dish. Also stirring and turning the meat all the time, cook it for 3-4 minutes until a delicious crust appears on all sides.

Step 5: Fry the mushrooms.

And the last ingredient is to fry the champignon mushrooms. Just like the others, they need to be cooked for approximately 3 minutes, that is, until half-ready.

Step 6: Prepare chicken fillet with mushrooms in cream.

Now combine the mushrooms, chicken and onions together in one frying pan, add salt and ground black pepper to taste, stir. In between, lightly warm the cream in a saucepan before adding it to the dish. Place the frying pan over medium heat and pour in the warm cream and flour in a thin stream. Stir, add more salt and pepper if necessary, add finely chopped herbs and garlic and cook for 3-4 minutes. After the specified time has passed, put butter in the dish, remove the frying pan from the heat and, cover with a lid, let it sit for some time. 5-7 minutes. That's it! You can start serving.

Step 7: Serve chicken fillet with mushrooms in cream.

Chicken fillet with mushrooms in cream is served hot, immediately after cooking. Of course, if necessary, you can reheat it, but this may cause the dish to lose a little taste. So it’s better to enjoy the taste of tender dietary meat with aromatic mushrooms right away, adding perhaps a side dish of boiled pasta or rice. Of course, no sauce is needed, just pour over everything before serving with the liquid that has accumulated at the bottom of the pan.
Bon appetit!

Instead of cream, you can use milk or sour cream. But if you choose sour cream, then you do not need to add flour.

If you wish, you can use not fresh mushrooms, but frozen and even canned ones.

It also turns out very tasty if you add to this dish, in addition to dill or parsley, onion and garlic.

A little allspice will add flavor to the dish, but be sure to remove it after cooking.

Chicken with mushrooms in creamy sauce is a bit like julienne. The combination of mushrooms, chicken and creamy sauce is just perfect. These products give the dish tenderness, satiety and a unique aroma.

Cooking chicken with mushrooms in creamy sauce cannot be called a complicated process. You can use any part of the chicken for cooking. If you take the fillet, then the dish will turn out to be exquisite and tender, the legs are hearty and melt in your mouth, and the brisket is ideal for those who do not want to consume extra calories.

Chicken with mushrooms can be cooked in a slow cooker, baked in the oven and simmered in a frying pan. Everything will depend on your wishes. The whole secret of taste will lie in the properly prepared sauce. And in order for the dish not to be dry, you should not neglect the marinade. Don't forget to use spices and vegetables. It is this combination that will allow you to create a unique masterpiece.

Probably everyone knows such a dish as julienne. Its creators are French, but for some reason our people see it differently. In France, a lot of vegetables, cut into strips, are added to the dish. We cook it with a lot of hard cheese, chicken, mushrooms or seafood. Delicate creamy sauce adds sophistication and delicate taste.

Chicken julienne with mushrooms in cream sauce

Cooking time

calorie content per 100 grams

Let's start the cooking process:

Advice! If you don’t have special molds, you can make them yourself from foil or bake the dish in cupcakes.

Pasta with mushrooms and chicken is loved by many due to the satiety, delicate taste and aroma of mushrooms. Preparation will not take much time and effort, and the products you will need are in every refrigerator.

What you will need:

Cooking time: 40 minutes.

The calorie content of this dish will be about 157 kcal per 100 g.

Let's start cooking:

1. Cook the pasta according to the instructions on the package. This will take you about 10-15 minutes;
2. During this time, peel the onion and chop it into cubes;
3. Poultry and mushrooms mode for medium pieces;
4. Pour vegetable oil into a hot frying pan and fry the onion and chicken. As soon as the onion becomes transparent, add the mushrooms. Fry until the liquid has completely evaporated and the food is ready;
5. Salt, pepper and add cream (or milk). Add cream cheese, mix and simmer for 5-7 minutes;
6. The sauce is ready. Place the pasta on a plate and pour the aromatic creamy sauce on top.

Mushrooms are suitable, both fresh and dried or pickled. If there are wild mushrooms, they will add an extraordinary aroma to the dish.

Delicious chicken with mushrooms in creamy sauce in the oven with potatoes

If you are thinking about how to deliciously and satisfyingly feed your family or pleasantly surprise your guests with a fragrant and tender dish, then this recipe is for you. You can prepare a lot of dishes from chicken pulp, but combining it with mushrooms and potatoes will please even the most demanding gourmet.

Cream will play its main role in this dish - it will add tenderness and extraordinary taste. Every housewife probably loves baking in the oven. After all, you practically won’t have to watch the dish. You have prepared all the ingredients and are waiting for them to cook. This is a great option for young mothers or busy ladies.

What products will you need:

Cooking time will take 60-80 minutes.

The calorie content of the dish will be 235 kcal per 100 g.

Let's start the preparation process:

1. Let's start with potatoes. It needs to be peeled, washed and cut into large slices. Fry until half cooked in vegetable oil with onions;
2. We also cut the chicken (preferably fillet) into medium cubes;
3. Mushrooms mode in strips. If you use wild mushrooms, you must first boil them in salted water;
4. Grease the baking dish with butter. Place chicken pieces on the bottom, place potatoes mixed with mushrooms on top;
5. Mix cream with salt and seasoning. Pour over the casserole. The sauce should completely cover the food;
6. Place the mold in a preheated oven at 180 degrees for 50 minutes;
7. 10-15 minutes before the end of the process, you need to slightly open the lid of the mold and grate the cheese on a coarse grater.

Serve as a separate dish or with a vegetable salad.

Multicooker recipe

Chicken meat stewed in a creamy sauce, and even with the aroma of mushrooms, is one of the best dishes that can be served at the dinner table and feed the whole family. Even someone who doesn't really like chicken fillet, due to its dryness and high amount of fiber, will have to appreciate your treat. Cooking it is not at all difficult, it will take no more than 1 hour, but the smart multicooker assistant will finish everything started on its own.

What you will need:

Preparation time will take 1 hour.

The calorie content of this dish will be no more than 187 kcal per 100 g.

Let's start the cooking process:

1. Wash and peel vegetables (mushrooms and onions). Cut the mushrooms into strips and the onion into cubes;
2. Turn on the multicooker to the “Baking” mode. We set the time to 35 minutes;
3. Fry mushrooms and onions in vegetable oil;
4. Cut the fillet into medium cubes, add to the slow cooker with the mushrooms and simmer without covering with a lid. You need to simmer until the set mode turns off;
5. Now there is a final point. Pour cream into a container, season and salt. Mix everything well;
6. We set it to “Quenching” mode for 1 hour.

After the multicooker signals that it is ready, your family or guests will be treated to aromatic, juicy and tender chicken meat with mushrooms, stewed in cream. You can serve with rice, buckwheat, pasta and, of course, potatoes.

Cooking chicken with mushrooms is not at all difficult, but in order for the dish to turn out juicy, aromatic and extremely tasty, you need to know some of the subtleties of the cooking processes.

1. Sometimes recipes say that the chicken flesh needs to be beaten with a kitchen hammer. This is done only if the meat was frozen. This process makes the product soft and pliable, but only if the chicken was frozen;
2. To ensure that the fillet or other part of the chicken remains juicy and tender during the cooking process, it is recommended to use a fresh and not frozen product;
3. If you want a smooth paste, add a little cow's milk to the water while cooking it. This way you can not only improve the quality of pasta, but also add a pleasant aroma;
4. You can use any mushrooms in combination with chicken or pasta. These can be champignons, porcini mushrooms, chanterelles, honey mushrooms;
5. In order to prepare real Italian pasta, you need to choose long strips of flour made from durum wheat;
6. Pay special attention to serving and decorating the dish. Pasta can be decorated with vegetables (for example, cherry tomatoes), herbs. Can be served with various sauces or seasonings.