Chicken rolls with mushrooms in a frying pan
4 servings
60 minutes
Chicken rolls with mushrooms are an exquisite yet simple dish of Russian cuisine. Tender chicken fillet wraps around a fragrant filling of champignons and golden onions, creating a harmonious blend of flavors. The crispy crust from breadcrumbs gives the rolls an appetizing texture, while stewing in sour cream sauce makes them surprisingly juicy. This dish is perfect for both family dinners and festive gatherings. The ease of preparation combines with restaurant-level taste, and their versatility allows them to be served with a side of potatoes, vegetables, or rice. Chicken rolls are a true delight for lovers of homemade dishes with rich flavor and tender consistency.
1
Rinse the chicken fillet under running water.
2
Cut each fillet into 2 pieces, sprinkle with salt and black pepper, and pound (can be wrapped in plastic wrap).
- Salt: to taste
- Ground black pepper: to taste
3
Wash the mushrooms and cut them into medium pieces.
- Button mushrooms: 300 g
4
Peel the onion and cut it into small cubes.
- Onion: 1 piece
5
Pour vegetable oil into a hot skillet and sauté chopped onion and mushrooms for 10 minutes.
- Vegetable oil: 1 tablespoon
- Onion: 1 piece
- Button mushrooms: 300 g
6
Wrap the filling in the fillet. One tablespoon for each piece of beaten fillet.
- Sour cream: 1 tablespoon
7
Wrap the meat with filling into a roll. Secure (with toothpicks, skewers, or tie with string).
8
Coat the rolls in breadcrumbs.
- Breadcrumbs: 50 g
9
Fry the rolls in vegetable oil until golden brown on both sides.
- Vegetable oil: 1 tablespoon
10
Pour a spoon of sour cream and a little water into the pan, cover with a lid, and simmer for 30 minutes until cooked.
- Sour cream: 1 tablespoon
