Chicken filling for pancakes
4 servings
40 minutes
Chicken filling for pancakes is a tender and hearty dish of Russian cuisine that combines the juiciness of chicken fillet, the aroma of mushrooms, and a slight spiciness of onions. This filling is perfect for breakfast or a cozy family dinner. Historically, pancakes with fillings became popular in Russia due to their versatility – they can be served both on weekdays and at festive tables. Frying in a pan gives the pancakes an appetizing golden crust while keeping the filling soft and juicy. It pairs perfectly with sour cream or fresh herbs, highlighting the traditional flavor notes of Russian cuisine.
1
Wash and dry the chicken fillet, clean the mushrooms and onion.
- Chicken fillet: 300 g
- Champignons: 200 g
- Onion: 1 head
2
Fry the chopped chicken fillet in sunflower oil for 3-5 minutes.
- Chicken fillet: 300 g
- Sunflower oil: 2 tablespoons
3
Add finely chopped onion and cook for another 2-3 minutes.
- Onion: 1 head
4
Add the sliced mushrooms and sauté for 2-3 minutes. Season with salt and pepper to taste.
- Champignons: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
Place a couple of spoons of the mixture on the pancake. Fold the pancake into an envelope.
6
Fry the obtained envelope in a pan on both sides.