Chicken fillet with mushrooms in sour cream
2 servings
30 minutes
Chicken fillet with mushrooms in sour cream is a cozy dish of Russian cuisine that embodies the traditions of home cooking. Tender chicken meat infused with the creamy aroma of sour cream pairs perfectly with soft, slightly nutty champignons. The light acidity of the sour cream enhances the flavor of the ingredients, while golden onions add depth and richness. Buckwheat accompanying this dish makes it hearty and nutritious, harmoniously complementing the main composition. This dish is perfect for a family lunch or a cozy dinner, reminiscent of traditional Russian feasts. It is best served with Borodinsky bread and juice to experience the full flavor and enjoy the rich heritage of Russian cuisine.
1
Put the buckwheat to boil. Finely chop the onion, fry it until golden brown, and set aside.
- Onion: 1 piece
2
At this time, cut the chicken fillet into cubes and fry in a pan with a little sunflower oil, salt, and pepper until evenly white. Separately, fry the mushrooms for about 10-15 minutes until cooked.
- Chicken breast fillet: 300 g
- Sunflower oil: to taste
3
Add onions and chicken to the mushrooms, pour in sour cream, and let it simmer on medium heat for 10 minutes. Add greens to taste.
- Button mushrooms: 150 g
- Sour cream 15%: 100 g
- Onion: 1 piece
- Chicken breast fillet: 300 g
- Sunflower oil: to taste
4
Mix the resulting dish with buckwheat and serve it with Borodinsky bread and juice.
- Buckwheat groats: 160 g
