Chicken breasts with oyster mushrooms
4 servings
60 minutes
Chicken breasts with oyster mushrooms are a tender and aromatic dish of Russian cuisine that combines simplicity and richness of flavors. The combination of juicy chicken meat and the rich mushroom aroma of oyster mushrooms gives this dish a special depth. Sautéed vegetables create the flavor base, while a milk sauce thickened with flour adds creamy softness and harmony. This dish is perfect for both everyday dinners and festive tables. It can be served with a side of potatoes or fresh vegetables, while parsley and dill add a refreshing final touch. The variability of ingredients allows for recipe adaptation: replacing milk with cream and oyster mushrooms with champignons opens new dimensions of taste perception.
1
Chop the carrot and onion, and fry in a pan until golden brown. Transfer to a pot.
- Carrot: 1 piece
- Onion: 1 piece
2
Where the carrots and onions were fried, sauté the chopped oyster mushrooms (not finely). Then transfer them to the pot as well.
- Oyster mushrooms: 200 g
3
Where the oyster mushrooms were fried, fry the cut chicken breasts (better cut into small strips), when the breasts turn white, add finely chopped garlic, mix, and fry for 1 minute. Then transfer to a pot with the other ingredients.
- Chicken breast: 500 g
- Garlic: 2 cloves
4
Pour boiling water to about a quarter of the contents in the pot and simmer, stirring until almost all the water is gone.
5
Pour milk into the pan and heat it, gradually adding flour while stirring to avoid lumps. Once the sauce thickens, pour it into a pot and simmer for 20 minutes. If the sauce is too thick, dilute it with milk or water. Add chopped parsley and dill.
- Milk: 0.5 glass
- Wheat flour: 1 teaspoon
- Parsley: to taste
- Dill: to taste
6
Instead of milk, you can use cream, and instead of oyster mushrooms, champignons will do.
