Chicken in milk and sour cream sauce with mushrooms
6 servings
60 minutes
Chicken in creamy sour cream sauce with mushrooms is a tender and aromatic dish of European cuisine that combines the softness of chicken meat, the rich flavor of mushrooms, and the creamy texture of the sauce. The origins of such a recipe can be found in traditional home-cooked meals where sour cream sauce was used to add juiciness and depth of flavor. Chicken stewed with carrots gains a slight sweetness, while mushrooms complement the composition with earthy notes. The milk-sour cream sauce with flour makes the dish velvety and thick, allowing it to pair wonderfully with sides like mashed potatoes, rice, or fresh bread. It is an ideal option for both family dinners and festive gatherings as it is easy to prepare yet has a restaurant-quality taste.
1
Cut the chicken into pieces, removing the skin and excess fat. You can simply take the fillet and cut it into small pieces.
- Chicken: 1 piece
2
Clean the raw carrot and cut it into thin strips or small cubes.
- Carrot: 1 piece
3
Pour a little oil into a heated pan or pot and add pieces of chicken, sprinkling chopped carrots on top. Pour in a little boiling water (50-100 ml).
- Chicken: 1 piece
- Carrot: 1 piece
- Water: 100 ml
4
Cover with a lid and simmer the chicken until it whitens for about 10 minutes.
5
Wash and finely chop the mushrooms (if you are cooking with them). Place on top of the chicken and continue to simmer covered for about 20 minutes until the chicken is cooked. You can salt the chicken on top right away.
- Oyster mushrooms: 200 g
- Salt: to taste
6
Mix the milk with 2 tablespoons of flour. Stir well with a fork to avoid lumps. Add sour cream and mix.
- Milk: 0.5 glass
- Wheat flour: 2 tablespoons
- Sour cream: 5 tablespoon
7
Pour the sauce over the entire surface of the cooked chicken.
- Milk: 0.5 glass
8
Stir and cover for 5-10 minutes. If the sauce is too thick, add a little milk on top and shake the pan.