Chicken Breast and Buckwheat Lunch
2 servings
25 minutes
Lunch made from chicken breast and buckwheat is a cozy dish of Russian cuisine that combines simplicity of preparation and rich flavor. Tender chicken fillet baked with aromatic spices and a sauce of sour cream and mustard acquires a soft texture and intense taste. It is complemented by buckwheat porridge, rich in vitamins and minerals, which absorbs the sweet-spicy aroma of caramelized onions. The history of the dish is rooted in traditional Russian cuisine, where buckwheat has long been considered a source of strength and energy, while baked meat symbolizes home comfort. This dish is perfect for a family lunch, combining healthiness, heartiness, and harmonious flavor combinations. It can be served as a standalone hot dish or with vegetables or fresh herbs for a more vibrant flavor accent.
1
Turn on the oven to preheat it
2
Wash the chicken fillet and cut it into 2x2 cm cubes. In a small glass dish, sprinkle with salt and curry and mix the chicken by hand. Pour in a little water (enough to cover the bottom of the dish) and place the chicken in the oven for 10 minutes.
- Chicken breast: 1 piece
- Salt: to taste
- Yellow curry powder: 1 tablespoon
3
For the sauce, melt the butter in the oven, add sour cream and mustard, and mix everything (can be made without butter for fewer calories).
- Butter: 1 teaspoon
- Sour cream 15%: 2 tablespoons
- Mustard: 1 teaspoon
4
Slice 2 small onions into half rings, place them in a heated pan, drizzle with soy sauce and vegetable oil, sprinkle with sugar, and fry.
- Onion: 2 pieces
- Soy sauce: to taste
- Refined oil: to taste
- Sugar: 1 teaspoon
5
Take the chicken and pour sour cream sauce over it, let it sit for another 15 minutes.
- Sour cream 15%: 2 tablespoons
6
Boil the buckwheat. When serving, place the onion on top of the buckwheat.
- Buckwheat groats: 200 g