Buckwheat with chicken and mushrooms
4 servings
40 minutes
The recipe is very simple, very suitable if you don't want to mess around with cooking for a long time and want to eat quickly.
1
Rinse the buckwheat, add water in a 2:1 ratio (2 parts water for 1 part buckwheat), add salt, and a couple of bay leaves. Cook for 20 minutes.
- Buckwheat groats: 200 g
- Salt: to taste
- Bay leaf: 2 pieces
2
While the buckwheat is cooking, we cut the fillet into pieces, wash the mushrooms, and slice them not too thin.
- Chicken breast fillet: 1 piece
- Fresh button mushrooms: 5 piece
3
Heat sunflower oil in a pan. Add meat and mushrooms, season with salt and pepper. You can also add spices you like. Fry on medium heat for 10-12 minutes with the lid closed, stirring occasionally.
- Vegetable oil: 1 tablespoon
- Chicken breast fillet: 1 piece
- Fresh button mushrooms: 5 piece
- Salt: to taste
- Ground black pepper: pinch
4
If by this time the buckwheat is not yet cooked and not all the water has evaporated, pour everything into the pan and evaporate. This will make it juicier.
- Buckwheat groats: 200 g
5
When there is almost no water left – the dish is ready. Turn it off and you can eat.
