The latest recipes

Chicken breast with mushrooms and sour cream sauce

Chicken breast with mushrooms and sour cream sauce

  • 1 chicken breast
  • 1 kg of mushrooms
  • 300 g sour cream
  • olive oil
  • 1 clove of garlic
  • oregano
  • salt
  • hot pepper sauce

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken breast with mushrooms and sour cream sauce:

I washed and cut the chicken breast into strips. I washed the mushrooms, leaving them to drain, then chopped them coarsely. I crushed the peeled garlic with a knife. In a frying pan, I heated a little olive oil, then the garlic cloves and I added the chicken breast. I let it brown well and I added the chopped mushrooms. I sprinkled salt and let it boil in the mushroom juice. In a bowl, I put olive oil, oregano and sour cream that I mixed and then I poured the whole composition over the mushrooms, and half a teaspoon of hot pepper sauce. I let it boil until the juice dropped and a thicker sauce formed.

Tips sites

1

served with pickles and polenta


CHICKEN BREAST WITH MUSHROOMS SAUCE AND CREAM

Chicken breast with mushroom sauce and sour cream is a tasty recipe, very simple, quick and easy to prepare. The meat is tender, soft and tasty, bathed in the most creamy sauce with mushrooms and sour cream.

The preparation does not take more than 20 minutes and can be done by any beginner in cooking. It is one of the best recipes for the moments when you have to prepare something fast and tasty.

I dare to believe that this simple and tasty recipe will be to the liking of many of you, considering the fact that the most appreciated meat recipes on the blog are the ones with chicken, but also the quick ones.

I didn't choose to do it by chance chicken breast with mushroom sauce and sour cream. The other day I was away from home for a few hours, so I was late for dinner.

In such situations, when mealtime is approaching and I am in a time crunch, I always resort to fast food prepared in a pan. Absolutely by chance on the way home I stopped at Pepco to buy some plates (you can see them in the picture above).

Well, I couldn't resist buying a few pans, spatulas, a pot for boiling milk, a few glass bowls for video recipes. Most of all, I was delighted to discover the & # 8220Peter Cook & # 8221 brand pans.

I took three different pans, but they all have in common that they have a three-layer non-stick coating, which makes them durable and does not risk deterioration during use, while ensuring very easy cleaning at the end. They have a thick bottom and can be used on all types of burners (with flame, glass ceramic, induction, etc.), and the handles are ergonomic and do not heat up, so you can easily handle them. All the types of pans I saw were in various sizes, so you can choose a whole set.

Peter Cook pans and pots to modern design. The collections currently present in stores are Marble, Stainless Steel and Pro Line.

You will also find pots with glass lids that allow steam to be released during cooking. The fact that these vessels have a warranty period of 3 years for the Marble and Pro Line ranges, respectively 5 years for the stainless steel range, seems to me to be a benefit that you will not find in other similar products.

I invite you to discover the quality of these products and enjoy the special prices.

I chose to make this recipe in a new pan, and the first one I chose to test was the one with a handle that mimics wood. It was the first one I put in the shopping cart.

I'll leave you with a picture of the Peter Cook pans I bought. Starting today, Peter Cook is my new help in the kitchen.

While I was frying the chicken, as a garnish I prepared green beans, which I boiled for a few minutes (it was frozen), then I sautéed it in oil flavored with garlic. Of course, if you have more time, you can make a mashed potato, rice, baked potatoes or you can choose to accompany the chicken with mushroom sauce and cream only with polenta.

Here are other recipes with chicken that you can prepare quickly, in a maximum of 20 minutes, in Peter Cook pans:

The recipe for chicken breast with mushroom sauce and sour cream is very simple, with ingredients that you probably already have at home or you can buy from any supermarket.

Here is the list of ingredients and how to prepare it chicken breast with mushroom sauce and sour cream:

INGREDIENT:

1 piece chicken breast & # 8211 approx. 350 g

350 g mushroom mushrooms

400 ml sour cream for cooking

1/4 teaspoon dried thyme

1 teaspoon chopped green parsley

In a bowl I put flour and mixed it with a little salt, freshly ground pepper and dried thyme.

I cut the two pieces of chicken breast in half, cutting along their length in half. There is no need to beat the meat with a hammer, even if thick pieces come out. You can put them between 2 food foils and use a rolling pin to thin the meat, but do not thin it too much to keep it tender.

I sprinkled on each piece of meat, on both sides, a little salt and freshly ground pepper. I rolled the slices of meat through flour, then shook them lightly to remove excess flour. I fried the chicken breast pieces over medium to high heat until they were browned on all sides, then I took them out on a plate and kept them in a warm place. In the oil in which I fried the meat I added the garlic and I fried it for about 30 seconds.

I added the sliced ​​mushrooms, stirred and continued to fry until lightly browned.

I poured the wine and continued to cook them until it evaporated.

At this point I put the chicken breast back in the pan. I poured the cream for cooking and let it boil for about 5 minutes on low heat, from the moment it boils. The sour cream sauce will thicken a little, but I wanted it creamier and tastier, so I added a little grated Parmesan cheese. You can use any cheese you like that melts.

I mixed until the composition was homogenous and I left it on the fire for another 1 minute. Given the fact that I used Parmesan cheese, I didn't feel the need to add salt to the sauce, so if you change the type of cheese you have to sprinkle salt to taste.

This chicken breast with creamy mushroom sauce and sour cream is enjoyed hot.

The taste is very good and will be highlighted by the chosen garnish, depending on your taste.

If you are preparing the recipe, don't forget to send me a picture. I will gladly publish it.

I invite you to follow me on the YouTube channel.


What to serve chicken legs in white cream sauce with mushrooms:

  • Rice
  • mashed potatoes
  • Easter
  • Buckwheat
  • Polenta and other gluten-free options (quinoa, amaranth, etc.)

Here's how I prepared the recipe for chicken legs in white mushroom sauce!

Chicken legs in sour cream sauce with mushrooms

Ingredient:

5 chicken legs (I used legs / hammers from the Nivalli range)
300 gr sliced ​​mushrooms
500 gr whipped cream (20-50% fat) or liquid homemade cream *
1 teaspoon cornstarch + 3 tablespoons water
3 tablespoons oil
2 green onion threads
salt and pepper

Note: Depending on the whipped cream or cream used, you will get a denser or thinner sauce. Of course, you can dilute it with a little water or thicken it with a little more starch.

Tips: If you want an even lighter version, you can opt for a beschamel sauce from the Chef (Parmalat) range mixed with 250 ml of water. You will get an equally delicious sauce.

Chicken legs in white sauce with mushrooms

Preparation of chicken legs recipe in whipped cream sauce / cream with mushrooms:

1. Wash your thighs and then wipe with a napkin to absorb excess fluid. Season with salt and pepper.
2. Heat the oil in the pan and brown the meat on both sides. Transfer the thighs to a plate.
3. In the same pan, brown the mushrooms over medium heat, WITHOUT salt to obtain a golden color.
4. When the water has evaporated, add the cream and the starch dissolved in the water. Season with salt and pepper to taste.
5. Add the pieces of meat to the pan, bring the sauce to a boil then reduce the heat and simmer under the lid on low heat for about 45 minutes or until the meat comes off the bone slightly.

3 tricks to prepare the recipe for chicken legs in sour cream sauce with mushrooms:
  1. Choose young and tender chicken legs.
  2. Use liquid homemade cream or whipped cream.
  3. Prepare in a deep pan so that the thighs are well covered with white sauce.

See other meat recipes here, including the Crispy Chicken with Lemon or Chicken Legs in Beer recipe.

I hope you love this recipe for chicken legs in white mushroom sauce. Show me the result of the recipe on my Facebook or Instagram page, where I promote a balanced lifestyle. I'm curious to see your appetizing pictures.

Print

Chicken legs in white sauce with mushrooms

The recipe for chicken legs in white sauce with mushrooms is a dish as simple as it is tasty. It is suitable for the whole family on cold evenings, when all we want for dinner is a tender meat in creamy cream sauce and mushrooms. My recipe does not contain wine, so it can be consumed by younger children without care. Try this comfortable dish, especially since it is prepared in the pan, in a record time of max 1h, without soiling too many dishes.

Ingredient:

5 chicken legs (I used legs / hammers from the Nivalli range)
300 gr sliced ​​mushrooms
500 gr whipped cream (20-50% fat) or liquid homemade cream *
1 teaspoon cornstarch + 3 tablespoons water
3 tablespoons oil
2 green onion threads
salt and pepper

Note: Depending on the whipped cream or cream used, you will get a denser or thinner sauce. Of course, you can dilute it with a little water or thicken it with a little more starch.

Tips: If you want an even lighter version, you can opt for a beschamel sauce from the Chef (Parmalat) range mixed with 250 ml of water. You will get an equally delicious sauce.

1. Wash your thighs and then wipe with a napkin to absorb excess fluid. Season with salt and pepper.
2. Heat the oil in the pan and brown the meat on both sides. Transfer the thighs to a plate.
3. In the same pan, brown the mushrooms over medium heat, WITHOUT salt to obtain a golden color.
4. When the water has evaporated, add the cream and the starch dissolved in the water. Season with salt and pepper to taste.
5. Add the pieces of meat to the pan, bring the sauce to a boil then reduce the heat and simmer under the lid on low heat for about 45 minutes or until the meat comes off the bone slightly.

I hope you love this recipe for chicken legs in white mushroom sauce. Show me the result of the recipe on my Facebook or Instagram page, where I promote a balanced lifestyle. I'm curious to see your appetizing pictures.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Method of preparation

Chicken breast with mushrooms and sour cream

1. Cut the julliene chicken, mix it with salt and pepper and fry it in oil over high heat.

Chicken breast with sour cream sauce and mushrooms by copilou

Cut the chicken breast into smaller pieces, season and fry in a pan well.


Video: Κοτόπουλο αλά Κρέμ στη Νοηματική. Άκης Πετρετζίκης (September 2021).