Chicken Stroganoff with Chanterelles
8 servings
45 minutes
Chicken Stroganoff with chanterelles is an exquisite dish inspired by classic beef Stroganoff but with a light forest touch. Tender pieces of chicken fillet, fried to a golden crust, pair wonderfully with aromatic chanterelles that add a nutty and creamy nuance. Bell pepper adds fresh sweet notes, while the sour cream sauce makes the flavor delicate and harmonious. This dish is suitable for a cozy family dinner or festive table, served with a side of mashed potatoes or pasta. Due to its simplicity in preparation and rich taste, it easily becomes a favorite in the kitchen.
1
Cut the chicken fillet into strips of 1x4 cm.
- Chicken breast fillet: 1 kg
2
Peel and slice the onion into half rings.
- Onion: 3 pieces
3
Wash the mushrooms, let excess water drain, cut large specimens.
- Chanterelles: 0.5 kg
4
Clean the pepper and cut it into strips.
- Bell pepper: 4 pieces
5
In one pan, fry the chicken in vegetable oil. In another, sauté the onion and mushrooms. After about 10 minutes, add the mushrooms and onion to the chicken and fry everything together for 5 minutes. Then add bell pepper, salt, and pepper. Fry for another 3 minutes.
- Chicken breast fillet: 1 kg
- Onion: 3 pieces
- Chanterelles: 0.5 kg
- Bell pepper: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Pour sour cream into the pan, mix well, heat almost to boiling but do not boil. Add dill, cover with a lid, and let it sit for 10 minutes.
- Sour cream 15%: 500 g
- Dill: 1 bunch
7
Serve with your favorite side dish.
