Chicken with mushrooms in sour cream sauce

What can be more delicious and aromatic than chicken, and even extinguished with mushrooms in sour cream sauce ? This incredibly tender and rich dish is worthy of the highest praise. Preparing it is not difficult at all and it does not take much time. And taking this dish as a basis, and making some adjustments to the preparation, we get a delightful julien, originality and sophistication of which is beyond competition.

Stewed chicken with mushrooms in sour cream sauce - recipe

Ingredients:

Preparation

To extinguish the chicken with mushrooms in sour cream sauce it will suit both the chicken breast fillet and the pulp from other parts of the carcass. We wash the meat thoroughly, dry it, cut it into small slices, season with soy sauce, ground black pepper, peeled and squeezed through the press with garlic, Dijon mustard and left aside for a few minutes.

Meanwhile, we clean and shinky onion, put it in a warmed with vegetable oil saucepan or frying pan and give a little brown. Then we spread the pickled chicken slices and brown them together with onions, stirring. Next, lay in advance washed and cut into plates mushrooms and let it sit for a few minutes, stirring. We add sour cream, we savor the dish with salt, a mixture of ground peppers and dried Italian herbs and we blow it out for another fifteen minutes. If the sauce was thin for you, then add a little pre-fried flour in the pan and cook for another minute.

Such a stewed chicken with mushrooms in sour cream sauce perfectly complement any garnish. When serving, you can add a little fresh greens to the dish, this will make the dish even more fresh and fragrant.

Julienne with chicken and mushrooms with sour cream

Ingredients:

Preparation

Chicken thighs and shins are washed, poured into a pan, filled with water and cooked after boiling for fifty minutes. For twenty minutes before the end of cooking, add the peeled whole bulb, throw the laurel leaf, salt and ground pepper.

When ready, we take the meat out of the broth, we get rid of the bones and shinkoo with small strips.

If you use forest mushrooms for julienne, they must be washed and boiled for ten minutes in slightly salted water, then discarded in a colander, allowed to cool and then chopped. Champignons do not need to be boiled, just rinse them thoroughly and chop them well.

Spread the boiled mushrooms or washed champignons in a warmed-up pan with a small portion of butter and fry over medium heat for ten minutes, stirring.

Next, we clean and shred the semicircles onions and put them in pan with a mixture of vegetable and remaining butter. Season onion mass with salt, pepper and tomm, stirring, on low heat until golden and soft. When the onion is ready, transfer to it the chopped chicken and fried mushrooms, pour in the flour, add sour cream, mix well, heat the mass to a boil and stand on a small fire for fifteen minutes, stirring. We season the mass with salt and ground black pepper if necessary, mix, unfold over refractory molds or coconut bottles, grate the cheese through a grater and place it in a heated to 200 degree oven for seven to ten minutes.