Chicken fillet with sauce and buckwheat
4 servings
40 minutes
Chicken fillet with sauce and buckwheat is a comforting dish of Russian cuisine that combines simplicity and rich flavor. Tender meat soaked in creamy soy sauce reveals hints of fresh parsley and golden onion. Buckwheat, a traditional Russian side dish, adds nutrition and a slightly nutty taste that harmonizes with the juicy chicken. This recipe is easy to prepare and perfect for family dinners, providing the warmth of home cooking. The sauce makes the dish especially tender, while the combination of ingredients is balanced and rich. Due to its simplicity and versatility, it can become a favorite option for everyday meals.
1
Boil buckwheat.
- Buckwheat groats: 200 g
2
To prepare the sauce, mix milk, soy sauce, and sour cream in a pot, heat for about three minutes, then remove and add finely chopped parsley.
- Milk: 100 ml
- Soy sauce: 2 teaspoons
- Sour cream: 150 g
- Parsley: to taste
3
Fry the chicken fillet in a pan. When it's ready, add the onion rings and fry until golden brown.
- Chicken breast fillet: 4 pieces
- Onion: 1 head
- Vegetable oil: 1 tablespoon
4
Add sauce and half a glass of water to the pan.
- Soy sauce: 2 teaspoons
5
Simmer for about 15 minutes.
- Soy sauce: 2 teaspoons
6
Serve the fillet with buckwheat.
- Buckwheat groats: 200 g
