Sauté with chicken and mushrooms
4 servings
60 minutes
Sauté with chicken and mushrooms is a refined dish of European cuisine, harmoniously combining tender poultry meat, the aroma of forest mushrooms, and the rich taste of vegetables. Historically, sauté originated from the French technique 'sauté' — quickly frying ingredients over high heat. In this version, tender chicken breast is browned in canola oil and complemented by the sweetness of carrots, the juiciness of zucchini, and the acidity of tomatoes. Mushrooms add depth to the dish's flavor while the spicy notes of garlic and basil enhance its aroma. Its light texture and rich taste make it versatile: sauté can be served as a standalone dish or accompanied by a side. It's an ideal choice for those who appreciate simplicity in preparation and richness in flavor nuances.
1
Pour canola oil into a heated skillet, add sliced chicken breast. Fry for 5 minutes.
- Rapeseed (canola) oil: 40 ml
- Chicken breast: 1 piece
2
Add carrot cut into large sticks and mix.
- Carrot: 1 piece
3
After 5 minutes, add sliced mushrooms and stir.
- Fresh mushrooms: 240 g
4
Next, add the zucchini, peeled and cut into large sticks, and mix.
- Baby courgettes: 2 pieces
5
Add grated or blended tomato.
- Tomatoes: 2 pieces
6
Add the pepper, cut into strips, and mix. Then immediately add the onion, sliced into half rings, and mix.
- Red chili pepper: 1 piece
- Orange sweet pepper: 1 piece
- Onion: 1 piece
7
Add salt, spices, basil, and garlic. For those who like it spicier, you can add ground red and black pepper.
- Adyghe salt (garlic-herb salt): 1 teaspoon
- Khmeli-suneli: 1 teaspoon
- Green basil: 1 bunch
- Garlic: 3 cloves
8
Simmer covered for 10 minutes.