Chicken with pumpkin and mushrooms in sour cream
6 servings
35 minutes
Chicken with pumpkin and mushrooms in sour cream is a tender, aromatic dish that perfectly combines the rich flavor of chicken, the sweetness of pumpkin, and the earthy notes of mushrooms. This dish originates from Russian cuisine, where special attention is paid to simplicity in preparation and harmony of flavors. The pumpkin adds a light sweetness and velvety texture to the dish, while the sour cream makes it even softer and richer. Adding lemon juice refreshes the taste, making it balanced. This dish is perfect for a cozy family dinner or a warming lunch on a cool day. It is served with herbs that add freshness and completeness to it. Chicken with pumpkin and mushrooms pairs excellently with mashed potatoes, buckwheat or fresh bread, creating a wholesome and hearty meal.
1
Cut the pumpkin into cubes about 1–1.5 cm on each side.
- Pumpkin: 400 g
2
Cut the mushrooms into quarters.
- Button mushrooms: 300 g
3
Chop the onion finely.
- Onion: 1 head
4
Cut the fillet into medium pieces.
- Chicken breast fillet: 1 kg
5
Fry the chicken in several batches over high heat in vegetable oil for 3 minutes per batch. Transfer to a plate.
- Chicken breast fillet: 1 kg
6
In the same pan, sauté the onion for about 2-3 minutes.
- Onion: 1 head
7
Add mushrooms and pumpkin, fry, stirring, for 10 minutes.
- Button mushrooms: 300 g
- Pumpkin: 400 g
8
Add lemon juice, chicken, and sour cream. Salt and pepper to taste.
- Lemon juice: 1 tablespoon
- Chicken breast fillet: 1 kg
- Sour cream: 200 g
- Salt: to taste
- Ground black pepper: to taste
9
Bring to a boil, reduce heat and simmer until the pumpkin is soft, about 10-15 minutes. Before serving, sprinkle the dish with finely chopped dill.
