Chicken breast with mushrooms and milk. Recipe Chicken with mushrooms in milk sauce

17.07.2020

Hearty, thick, aromatic and delicious sauce with chicken and mushrooms will do a great job independent dish, not just as a side dish. It doesn't take long to prepare a treat, which means you can feed your family a great dinner any day of the week.

Chicken meat stewed in cream, sour cream or milk will taste tender and soft. Any mushrooms are used, even pickled and dried, but cream or sour cream should be taken only of high quality, so that the chicken-mushroom sauce is juicy and aromatic.

If you say that white sauce with the addition of mushrooms and chicken delicious, that's to say nothing. You can only try it yourself and appreciate its quality, especially since it takes quite a bit of time to prepare a dish.

500 g of chicken meat;
300 g of mushrooms;
300 ml cream;
150 ml sour cream;
2 onions;
100 ml olive oil;
Salt, ground black pepper - to taste;
2 tsp wheat flour.

The chicken and mushroom sauce recipe is for 6-7 servings.

Remove the skin from the meat, rinse in cold water and cut into 2.5x2.5 cm cubes or strips no more than 1 cm thick.

Wash the forest mushrooms, peel and boil for at least 15 minutes. up to 30 min. in salted water. Only peel the champignons, rinse under the tap and cut into slices.

Chop the onions with a knife as small as possible.

Pour oil into a hot frying pan, let it warm up well and put the meat.

Fry over high heat until browning, add onion, stir and fry for 5 minutes.

Put the fruit bodies and, without covering, continue frying for another 10 minutes.

Salt to taste, pepper, stir, add flour, stir everything well again so that there are no lumps.

Pour in the cream and sour cream, beat with a fork and cover, simmer over low heat.

As soon as the contents of the pan have thickened, remove and serve.

Sour cream sauce made with mushrooms and chicken

Sour cream sauce made with mushrooms and chicken - great option a light family dinner. It can also be prepared for a romantic evening with your loved one.

1 chicken breast;
2 onions;
300 g champignons;
400 ml sour cream;
Salt and ground black pepper;
2 tbsp. l. butter;
3 tbsp. l. vegetable oil;
1 clove of garlic;
2 tbsp. l. chopped parsley.

The sauce made with mushrooms, chicken and sour cream will conquer your taste buds with tenderness and juiciness.

Remove the meat from the breast, cut into small cubes and salt to taste.
Fry in vegetable oil until golden brown and add finely chopped onion.
Fry over medium heat for 5-7 minutes, stirring constantly with a wooden spatula.
Melt in a separate skillet butter, add the chopped fruit bodies, pepper and fry over medium heat until the liquid evaporates.
Combine all fried ingredients in one skillet, salt if required.
Stir the sour cream with the crushed clove of garlic, pour into the meat with mushrooms and simmer over low heat for 10 minutes.
When serving, add parsley and serve.

Sauce with chicken, mushrooms, sour cream, and cheese

A delicious sauce with mushrooms, chicken and sour cream can feed the whole family as an independent dish and even decorate a festive feast. If you have all the offered products at hand - act immediately.

500 g of chicken and mushrooms each;
4 onions;
2 tbsp. sour cream;
300 g of cheese;
Salt;
5 black peppercorns;
3 laurel leaves;
Vegetable oil.

Making a sauce with mushrooms and chicken is a snap if you follow the step-by-step description.

The fillet is cut into cubes, laid out in a hot saucepan, where the oil has already been poured and fried until browned.
The onion is peeled, finely chopped and added to the meat.
Roast over medium heat for no more than 10 minutes.
If forest fruit bodies are taken, after preliminary cleaning, they should be boiled in salted water for 15 to 30 minutes. (depending on the type).
If it is champignons, then they are washed, cut into cubes and added to the meat.
The whole mass is mixed, added to taste and fried for 10 minutes.
Sour cream is poured in, laurel and pepper are added, everything is mixed again.
The cheese is rubbed on a coarse grater, added to the other ingredients and mixed thoroughly until completely melted. The dish is served as an addition to boiled rice.

Recipe for an exquisite Bechamel sauce with mushrooms and chicken

The Bechamel sauce, cooked with mushrooms and chicken, cannot be called anything other than exquisite. It can be put on the table as a main course for the whole family dinner. Believe me, no one will refuse such a delicious treat!

500 g chicken fillet;
400 g champignons;
2 tbsp. l. butter;
2-3 st. l. vegetable oil;
1.5 tbsp. l. flour;
500 ml of milk;
Salt to taste;
1/3 tsp nutmeg.

The recipe for Bechamel sauce with mushrooms and chicken is described in steps.

Heat the sunflower oil in a saucepan, lay out the diced chicken fillet and sauté over medium heat until it turns white.
Add the fruit bodies cut into pieces, salt, stir, cover and leave to simmer over minimal heat.
Heat the milk in a separate skillet, but do not let it boil.
Melt the butter in another container, add flour, stir well (you get a thick mass).
For several st. l. add hot milk and rub to avoid lumps.
Pour in all the milk and cook over low heat for 15 minutes.
Season with salt to taste, add nutmeg, stir with a wooden spoon and boil for 2 minutes.
Pour the sauce into the meat with mushrooms, mix well and simmer over low heat under closed lid 5-7 minutes

Julienne with chicken and mushrooms with cheese sauce

If you want to pamper your family with a delicious meal, prepare a chicken and mushroom julienne and a sauce for it. Such an appetizing delicacy will not leave anyone indifferent.

50 g butter;
300 ml sour cream;
250 ml of milk;
1.5 tbsp. l. flour;
400 g chicken fillet;
300 g champignons;
2 onions;
100 g of hard cheese;
Salt and vegetable oil.

Put the meat in boiling water and boil for 20-25 minutes, cool and cut into small pieces.
Peel the onion, chop with a knife and fry in oil until light golden brown.
Cut the peeled fruit bodies, add to the onion and sauté over medium heat until the liquid evaporates completely, add salt to taste, stir.
In a dry frying pan, fry flour until creamy, add butter and fry for 2-3 minutes, remove from heat.
Heat milk in a saucepan without letting it boil, add butter with flour, stir quickly.
Bring to a boil and immediately remove from heat.
Mix mushrooms with meat, salt to taste, place in baking pots or large refractory dish.
Pour over the sauce, cover with shavings on top grated cheese and put in a cold oven.
Turn on at 180-190 ° C and bake for 20-25 minutes.

Sauce with chicken, mushrooms, potatoes and carrots

The sauce made with chicken, mushrooms and potatoes is a stew. Such a treat will be appreciated by your household.

1 kg of chicken drumsticks;
6 potato tubers;
400 g champignons;
2 onions;
1 carrot;
500 ml chicken broth;
Sunflower oil;
Salt, ground black pepper and herbs.

Potato sauce can be made with chicken and mushrooms according to the suggested recipe.

Peel the potatoes, wash, cut into medium-sized cubes and cook in chicken broth for 15 minutes.
Peel the onion, cut into thin rings, make shavings from the peeled carrots.
Pour a little oil into a hot saucepan, heat and fry the vegetables until soft.
In a separate frying pan, fry the drumsticks on all sides, and pour the chopped fruit bodies into the onions and carrots.
Fry for 15 minutes. over medium heat with constant stirring.
Combine all ingredients in a saucepan with potatoes, salt and pepper to taste and cook for 15 minutes.
When serving, garnish with chopped fresh herbs.

Chicken with mushrooms cooked in soy sauce

Chicken with mushrooms cooked in soy sauce is a delicious dish that is served only hot.

4 things. chicken fillet;
5 tbsp. l. soy sauce;
500 g of champignons;
2 onions;
Sunflower oil;
1 tbsp. hot water;
Spices to taste.

Chop the meat, add soy sauce and leave for 15 minutes.
Peel the mushrooms, cut into strips, cut the onion into half rings after peeling.
Heat a frying pan, add a little oil and fry the fillets for 15 minutes.
Add fruit bodies, simmer for 10 minutes.
Add onion, fry for 5 minutes, add water, add spices to your liking, mix.
Simmer over low heat for 10 minutes, serve with boiled potatoes or rice.

Sauce with mushrooms, chicken and cream for mashed potatoes

This sauce with mushrooms, chicken and cream will surely please all members of your family for its unique taste.

500 g of chicken meat;
300 g champignons;
100 ml of dry white wine;
300 ml of homemade cream;
Salt, black pepper, nutmeg and garlic cloves to taste;
100 ml of milk;
Sunflower oil.

Cut the meat into small pieces, salt and sprinkle with pepper, cut the fruit bodies into 3-4 pieces.
First, fry the chicken in vegetable oil for 10 minutes, transfer to a separate plate.
Pour more oil into the pan, add the mushroom pieces and fry until light blush.
Chop the garlic using a press, add to the mushrooms and after 2 minutes. pour in the wine.
Evaporate it and return the meat to the pan, stir.
Pour in milk, cream, add remaining seasonings and bring to a boil.
Simmer for 10 minutes over low heat. and serve with a gentle mashed potatoes.

Canneloni with chicken and mushrooms with pasta sauce

Cannelloni with chicken and mushrooms, cooked with sauce - crazy tasty dish for the whole family and not only. Such pasta refers to the type of paste in the form of large empty tubes. Most often it is used for stuffing with various fillings.

15 pcs. cannelloni;
1 chicken fillet;
2 onions;
200 g champignons;
Butter;
200 g of cheese;
Breadcrumbs;
Salt and ground black pepper;
500 ml of milk;
3 tbsp. l. flour.

Preparing a sauce for pasta with chicken and mushrooms according to the following recipe:

Chop the onion, cut the champignons into cubes, the meat into small pieces, make shavings from the cheese.
Fry the onion in a small amount of oil, add the chicken and fry until tender.
Introduce the fruit bodies, salt to taste, pepper, add cheese, mix.
Prepare the Bechamel sauce separately, let it cool slightly.
Grease a baking sheet and sprinkle with breadcrumbs.
Fill the pasta with the filling, distribute over the shape, pour the sauce on top and tighten with foil.
Bake in an oven preheated to 180-190 ° C for 40 minutes.

Chicken with mushrooms in oyster sauce with sake

Oyster sauce goes well with chicken and mushrooms, so we suggest preparing this particular dish to surprise your family.

1 onion;
2 cloves of garlic;
2 tbsp. chicken broth;
2 sweet peppers;
2 tbsp. l. oyster sauce;
1 tbsp. l. soy sauce;
1 tbsp. l. sake;
1 tsp brown sugar;
2 tbsp. l. olive oil;
5 pieces. chicken thighs;
10 pieces. champignons;
Salt and black pepper.

Rinse the thighs, dry with a paper towel, cut into 2 parts, rub with salt and ground pepper.
Peel the onion and garlic from the top layer: cut the onion into cubes, chop the garlic with a knife.
Pepper to remove seeds and stalks, cut into thin strips.
Mix in a saucepan chicken bouillon, soy sauce and oyster, sugar, sake, heat well.
Heat a frying pan and pour in olive oil, lay out the thighs and fry until golden brown.
Place in a plate and pat dry with a paper towel.
Put the onion and garlic in the pan where the meat was fried and fry for 5-7 minutes.
Pour in diced fruit bodies and fry for 10 minutes.
Add a straw of sweet pepper and after 2-3 minutes. pour in the sauce, let it boil.
Add meat, reduce heat to low and simmer for 15 minutes. Can be served with rice, bulgur or mashed potatoes. If desired, garnish with fresh herbs to taste and cherry tomato slices.

Chicken with mushrooms in milk sauce rich in vitamins and minerals such as: vitamin E - 19.8%, vitamin PP - 13.6%, phosphorus - 11.3%, chlorine - 27.8%, cobalt - 29.7%, chromium - 11.1% %

Why is chicken with mushrooms in milk sauce useful?

Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folate metabolism.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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I like traveling very much. To discover different countries, different cultures, customs, and, of course, different cuisine. Unfortunately, it is not always possible to travel as much as you want (and finances, and time, and other circumstances are to blame). Therefore, I found the opportunity to travel in a different - relatively affordable - way: with the help of dishes from different cuisines of the world. And spices help me with this.

I love spices and carry them from all trips. I can neglect souvenirs, but I purposefully look for spices and buy up as much as will fit in a suitcase. At home, my shelves are literally already bursting! Cinnamon sticks, vanilla pods, nutmeg (whole), curry and mango powders, peppers of every imaginable and unthinkable variety, a variety of seeds and herbs - just to name a few.

Today I have prepared for you a chicken recipe, but not a simple one, but stewed in coconut milk. It is not so much itself that gives this dish a very unusual taste. coconut milk how many leaves are kaffir lime. Kaffir lime Is a type of lime that grows in Hawaii and Southeast Asia (Thailand, Indonesia), a relative of the lime we are used to, sold in Russian stores. The fruits are similar to regular limes, but lumpy and wrinkled. There is almost no pulp and juice in them, in addition, they are very bitter, therefore their zest and leaves, which have a bright fresh citrus aroma, are usually used in food. With these leaves, the chicken turns out to be very interesting in taste and aromatic.

I bought dried kaffir lime leaves in a regular supermarket in Moscow, in the Asian food section. If you still do not find this spice, do not despair: you can add the zest of ordinary lime and do without it altogether, the taste will be different, but this will not make the dish worse.

4-6 servings / prepare 15 min / cook 45 min

Ingredients:

3 chicken breasts and several skinless and boneless chicken thighs, weighing about 600 g
200 g of champignons (I have royal ones, but you can also use ordinary ones)
2 small onions
1 medium courgette
½ tsp cinnamon powder
4-6 kaffir lime leaves
¼ h. L. nutmeg
¼ h. L. cayenne (hot) pepper
¼ h. L. coriander (it is better to grind in a mortar first)
¼ h. L. cumin (it is better to grind in a mortar first)
1 can (400 ml) coconut milk
2 tbsp. l. olive oil
1.5 tsp amaranth flour or starch
Salt and black pepper to taste

Preparation:

Rinse chicken breasts (or thighs), dry and cut into small pieces. Peel the onion, cut in half and cut into half rings. Cut the mushrooms into large pieces, cut the courgettes into semicircles 0.5 cm thick.
Fry the chicken until golden brown in a large saucepan in olive oil in small batches over high heat - 3 minutes each, stirring occasionally. Transfer the finished batches to a separate plate.
Fry the onion in the same saucepan for about 5 minutes, return the chicken back, add all the spices except salt, mix, add mushrooms, fry for about 5 minutes more. Add zucchini, fry for another 3 minutes.
Pour in coconut milk, stir, salt, bring to a boil over medium heat, cover and simmer for 20 minutes on the lowest heat.
Sift flour into a saucepan with chicken and stir to thicken the sauce, leave under the lid for a couple of minutes. If you are using starch, then dilute it in 2 tbsp. l. water.
Serve on a pad of rice, which can be boiled with coconut oil (approx. 1 tsp) to add extra flavor.

Do you like the recipe? Share with your friends in social. networks- let them be tasty too!

I like traveling very much. Discover different countries, different cultures, customs, and, of course, different cuisines. Unfortunately, it is not always possible to travel as much as you want (and finances, and time, and other circumstances are to blame). Therefore, I found the opportunity to travel in a different - relatively affordable - way: with the help of dishes from different cuisines of the world. And spices help me with this.

Today I have prepared for you a chicken recipe, but not a simple one, but stewed in coconut milk. A very unusual taste to this dish is given not so much by the coconut milk itself as by the leaves of the kaffir lime. Kaffir lime Is a type of lime that grows in Hawaii and Southeast Asia (Thailand, Indonesia), a relative of the lime we are used to, sold in Russian stores. The fruits are similar to regular limes, but lumpy and wrinkled. There is almost no pulp and juice in them, in addition, they are very bitter, therefore their zest and leaves, which have a bright fresh citrus aroma, are usually used in food. With these leaves, the chicken turns out to be very interesting in taste and aromatic.

4-6 servings / prepare 15 min / cook 45 min

Ingredients:

3 chicken breasts and several skinless and boneless chicken thighs, weighing about 600 g
200 g of champignons (I have royal ones, but you can also use ordinary ones)
2 small onions
1 medium courgette
½ tsp cinnamon powder
4-6 kaffir lime leaves
¼ h. L. nutmeg
¼ h. L. cayenne (hot) pepper
¼ h. L. coriander (it is better to grind in a mortar first)
¼ h. L. cumin (it is better to grind in a mortar first)
1 can (400 ml) coconut milk
2 tbsp. l. olive oil
1.5 tsp amaranth flour or starch
Salt and black pepper to taste

Preparation:

Rinse chicken breasts (or thighs), dry and cut into small pieces. Peel the onion, cut in half and cut into half rings. Cut the mushrooms into large pieces, cut the courgettes into semicircles 0.5 cm thick.
Fry the chicken until golden brown in a large saucepan in olive oil in small batches over high heat - 3 minutes each, stirring occasionally. Transfer the finished batches to a separate plate.
Fry the onion in the same saucepan for about 5 minutes, return the chicken back, add all the spices except salt, mix, add mushrooms, fry for about 5 minutes more. Add zucchini, fry for another 3 minutes.
Pour in coconut milk, stir, salt, bring to a boil over medium heat, cover and simmer for 20 minutes on the lowest heat.
Sift flour into a saucepan with chicken and stir to thicken the sauce, leave under the lid for a couple of minutes. If you are using starch, then dilute it in 2 tbsp. l. water.
Serve on a pad of rice, which can be boiled with coconut oil (approx. 1 tsp) to add extra flavor.

Do you like the recipe? Share with your friends in social. networks- let them be tasty too!

Chicken breast with mushrooms in milk rich in vitamins and minerals such as: vitamin PP - 43%, magnesium - 13.6%, phosphorus - 14.3%, cobalt - 74.6%, molybdenum - 13.8%, chromium - 39.6%

Why is chicken breast with mushrooms in milk useful?

Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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