Chicken breast with champignons in sour cream sauce
4 servings
40 minutes
Chicken breast with mushrooms in sour cream sauce is an exquisite and tender dish of European cuisine that combines simplicity of preparation with rich flavor. The origins of this recipe trace back to home cooking traditions where sour cream is often used to create a velvety sauce that enhances the taste of meat and mushrooms. Tender chicken fillet fried to a golden crust, combined with juicy mushrooms and aromatic onions creates a rich texture. The sour cream sauce adds softness and a slight tanginess to the dish, making it particularly cozy and appetizing. It is perfect for both everyday dinners and festive tables. Serve it with herbs or a side of potatoes, rice, or fresh vegetables to highlight the richness of flavor nuances.
1
Wash the chicken breast and cut it into strips. Place in a bowl, season with salt and pepper, and add 2 tablespoons of flour.
- Chicken breast: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 2 tablespoons
2
Wash, clean, and cut the mushrooms into 4 pieces.
- Button mushrooms: 400 g
3
Place the chicken breast in a heated skillet and fry until golden brown. Return the fried chicken breast to the bowl.
4
In the pan where the chicken breast was fried, add finely chopped onion and sauté until soft. Also add the mushrooms. Fry for 5-7 minutes.
- Onion: 1 head
- Button mushrooms: 400 g
5
Place the chicken on the mushrooms and add sour cream. Simmer for 10-15 minutes until thickened. You can add greens 5 minutes before it's done.
- Chicken breast: 500 g
- Sour cream 15%: 250 g
- Onion: 1 head
