Chicken with mushroom sauce
4 servings
90 minutes
Chicken with mushroom sauce is a classic dish of European cuisine that captivates with its delicate taste and the aroma of forest mushrooms. The origins of this recipe trace back to ancient European traditions where the combination of juicy meat and rich mushroom sauce symbolized home comfort and exquisite dining. Golden-browned chicken breast soaked in creamy sauce with fresh mushrooms, onions, and dill reveals a rich flavor bouquet. The sour cream-based sauce adds softness and harmony to the dish, perfectly complementing the meat. The dish pairs wonderfully with mashed potatoes or pasta, creating a hearty and elegant lunch or dinner. Its versatility allows it to be served both at everyday meals and festive tables, delighting guests with warmth and rich flavor.
1
Wash the chicken, mushrooms, and dill in cold water. Clean and wash the champignons, cut the meat into strips.
- Chicken breast fillet: 1.5 kg
- Mushrooms: 400 g
- Dill: 1 bunch
2
Cut the breast fillet into strips. Fry the meat.
- Chicken breast fillet: 1.5 kg
3
Heat a deep skillet over high heat, add oil. Place the chicken meat in the skillet and fry.
- Sunflower oil: to taste
- Chicken breast fillet: 1.5 kg
4
Fry each portion of chicken meat, stirring occasionally for about 5-10 minutes. Transfer the chicken to a pot and salt it.
- Chicken breast fillet: 1.5 kg
- Salt: to taste
5
Chop the onion.
- Onion: 1 head
6
Add oil to the pan and sauté the onion over medium heat until golden, remembering to stir so it doesn't burn (about 10-15 minutes). Chop the mushrooms and add them to the onion. Sauté for 5 minutes.
- Sunflower oil: to taste
- Onion: 1 head
- Mushrooms: 400 g
7
Add chopped dill to the pan, season with salt, and mix. Add sour cream and mix. Simmer for 3 minutes.
- Dill: 1 bunch
- Salt: to taste
- Sour cream: 200 g
8
Next, pour the sauce over the chicken in the pot. Simmer for 15-20 minutes.
- Chicken breast fillet: 1.5 kg
9
Serve hot with a side of mashed potatoes or pasta.