Boiled chicken with champignons in sour cream sauce. Chicken breast with champignons in sour cream sauce. How to cook a delicious dish with sour cream sauce

To prepare a delicious chicken and mushroom dish, you need the following products: chicken fillet or breast, fresh champignons, juicy onion, sunflower oil odorless, sour cream 20% fat content, butter, salt. Butter will give the dish delicate taste and a pleasant aroma.

Divide the chicken breast into fillets and cut into medium-sized pieces. You can buy the fillet right away, then we just cut it into pieces, which is even faster.

Let's prepare the mushrooms and onions. We sort out the champignons and clean them. Remove black spots. Mode for thin strips or just pieces.

Peel the onion and cut into small pieces. I try to chop finely. Instead of onions, you can take leeks. It is softer, more gentle. It takes less time to simmer.

Place the onion in a frying pan and pour vegetable oil. Place the frying pan on the heat and simmer the onion a little until soft.

When the onion has become soft, add chicken pieces meat. Mix all the contents of the frying pan and simmer for a couple of minutes. The chicken pieces will become lighter in color.

The meat has become softer, add champignons to it. Mix again.

Cover the pan and simmer under the lid.

After 5-10 minutes, the liquid released by the mushrooms will appear. Remove the lid and evaporate some of the juice.

Mix sour cream with flour, add to mushrooms and meat, salt to taste. Stir, reduce heat and simmer covered for about twenty minutes.

Chicken with mushrooms sour cream sauce: The recipe with the photo is very similar. But the recipes will differ according to the method heat treatment, which the hostess prefers. For some, it’s easier to cook in a frying pan, while others like to throw all the ingredients into a slow cooker and do household chores.

Therefore, in this article we tried to collect three universal recipes, how to cook chicken with mushrooms in sour cream sauce, recipes with photos in the oven, in a frying pan and, of course, using the assistant of many modern housewives, a multicooker.

Recipes for chicken with mushrooms in sour cream sauce

So, chicken goes well with any type of mushroom, and sour cream sauce gives the dish a special piquancy and allows you to organize a restaurant serving. Of course it's best to use fresh mushrooms. Fortunately, fresh champignons are sold in stores not only in summer, but also in winter.

• Four chicken legs;
• 300 grams of fresh mushrooms;
• 400 ml sour cream;
• Onions and carrots;
• A tablespoon of flour;
• Any seasonings, salt;

Cut the chicken and fry in a frying pan on both sides in vegetable oil for several minutes. After such preliminary frying, excess water will be removed from the meat, which will have a positive effect on the taste. ready-made dish. Place the chicken on the bottom deep frying pan. Now you can start preparing the gravy and mushrooms.

Mushrooms must be cut into medium cubes. Take a frying pan without oil and fry the mushrooms in it to evaporate some of the water. You can add a little oil during the evaporation process. Then add finely chopped onions and carrots, grated on a coarse grater, to the mushrooms. Fry the vegetables until golden brown and almost done.

Push the mushrooms and vegetables to one side of the frying pan, pour flour into an empty area, fry separately, and then mix with the mushroom mixture. It's time to add your favorite seasonings and salt. Now pour in the sour cream (dilute with 200 ml of water). Leave on fire for another 2 minutes, check for salt and spices.

Now all that remains is to pour the gravy into the chicken, which is already in a deep frying pan waiting in the wings. To put on slow fire and simmer the dish for forty minutes. The chicken will be tender and very flavorful.

Many people cook chicken with mushrooms in sour cream sauce, according to the recipe with the photo in the oven. It's simple, although you will still have to spend some of your time preparing all the products for stewing in the oven.

• A kilogram of chicken fillet;
• 400 grams of fresh mushrooms;
• 300 ml sour cream;
• 100 ml cream;
• One chicken egg;
• Onion, several cloves of garlic;
• 100 grams of hard cheese;
• Herbs, vegetable oil, spices and salt;

Wash the chicken and cut into small cubes. Marinate in your favorite seasonings for a quarter of an hour. Finely chop the mushrooms. Fry the marinated chicken for 20 minutes in vegetable oil. Then transfer the chicken to a plate, fry the mushrooms and onions in the same oil.

To prepare the sauce, sour cream and cream are mixed. Add finely chopped garlic and herbs to the sauce, pour in one egg and beat everything well. Place the chicken in a dish for the oven, and add the mushrooms and onions there. Pour the sauce over everything and cook at 180 degrees for a quarter of an hour. After this time, take out the dish and sprinkle with grated cheese, cook for another 10 minutes.

It’s even easier to prepare chicken with mushrooms in sour cream sauce (recipe with photo) in a slow cooker. After all, this household appliance helps every housewife save a lot of time.

• 350 grams of poultry fillet;
• 300 grams of fresh mushrooms;
• Two onions;
• 200 ml sour cream;
• A tablespoon of flour;
• Seasonings, herbs, salt;

The meat needs to be cleaned and washed, cut into small pieces. Peel the onion and cut into rings. Pour a couple of tablespoons of vegetable oil into the multicooker bowl and fry the onion until transparent, then add chicken and cook for 10 minutes in the “Baking” mode. Now mix sour cream and flour, add spices and salt, stir until smooth.

Cut the mushrooms into slices and add to the chicken and onions. Cook for another ten minutes, then pour in the sour cream sauce, mix everything and simmer the dish for four minutes. All that remains is to add the greens at the end of cooking. You can also make a salad with smoked chicken and prunes.

Chicken with mushrooms in sour cream sauce: we offer recipes with photos for you at different options preparations. Regardless additional ingredients, this dish always requires chicken, mushrooms and, of course, sour cream.

The proverb “everything ingenious is simple” can be successfully applied to many culinary dishes. One of these “masterpieces” is chicken with mushrooms in sour cream sauce. If you happen to have chicken (any parts), champignons and a little sour cream in your refrigerator at the same time, feel free to cook this dish, you won’t regret it. The meat turns out soft and aromatic, the mushrooms are juicy, and a large amount sour cream sauce will make any side dish incredibly tasty.

To prepare chicken with mushrooms in sour cream, you need to take chicken, mushrooms, sour cream, onions, salt, spices and herbs, vegetable oil.

The chilled chicken needs to be washed and all unnecessary parts such as bones, cartilage and films trimmed off. The easiest way is to use fillet, but other parts of the chicken will work. You can chop them into very small pieces, choose bones or use whole legs or thighs.

Peel the onion and cut into strips or halves of rings.

Rinse the champignons thoroughly under running water, clean them of debris and soil. Cut into thin slices.

Pour vegetable oil into a hot frying pan for frying. Place the chicken pieces and add salt, stirring, and fry until slightly golden brown. Then pour the meat into the pan.

Now place the mushrooms and onions in the pan, add some salt and fry them over low heat for 5-7 minutes. Mushrooms and onions should become soft.

Now remove the mushrooms from the pan into a saucepan and add sour cream. You can add any spices to your taste. Stir and simmer with the lid closed for 25 minutes over very low heat.

After the specified time, we see that the meat and mushrooms are ready, and in addition there is a lot of delicious sour cream gravy.

Serve chicken with mushrooms in sour cream sauce with any side dish. Serve the dish hot; before serving, you can garnish with fresh chopped herbs.

Bon appetit!

Step-by-step recipes for cooking chicken with champignons in sour cream sauce in a frying pan, in the oven and in a slow cooker: options delicious dishes from fried and stewed chicken with champignons in sour cream

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

5 gr.

Carbohydrates

94 kcal.

Option 1: Classic recipe for chicken with champignons in sour cream

To simplify the mushrooms, we used already semi-cooked ones; if you don’t like such products, peel, chop and cook about four hundred grams for about seven minutes fresh champignons. The amount of sour cream can be increased slightly, and lovers rich flavors Feel free to add a little more garlic.

Ingredients:

• 250 grams of pasteurized champignons;
• large salad onion;
• chicken fillet - a quarter of a kilogram;
• garlic;
• pepper, fine salt and half a glass of herbs;
• 230 milliliters of sour cream.

Step-by-step recipe for chicken with champignons in sour cream

Sterilized (pasteurized) champignons, as a rule, are already chopped and the most that needs to be done with them is to reduce the size of large parts. Garlic, 3-4 cloves, peel and finely chop with a knife, dissolve the peeled onion into small cubes.

Turn on moderate heat under a massive frying pan until the oil in it is warm enough to wash and chop the greens. On hot frying pan add the onion and stir until the slices become translucent, then add the champignons to them. Heat them for about five minutes, then add salt and lightly pepper, add garlic, turn off the stove and cover the pan.

You can cook in one frying pan, then temporarily transfer the sauté to a bowl or use a second, smaller frying pan. Heat a little oil, wash and dry the chicken, cut it into small pieces and fry until amber in color.

Mix the meat with onions and mushrooms, reheat and add sour cream. Stir the products so that the sour cream is completely distributed throughout them, cover with a lid, and simmer the chicken and champignons in sour cream on very low heat for up to ten minutes. Sprinkle with herbs, mix and let the sauce absorb the aroma of young dill.

Option 2: Quick recipe for stewed chicken with champignons in sour cream sauce in a slow cooker

Having bought a small tray of mushrooms and meat, we literally cook from it on the fly aromatic dish. If you plan to have pasta as a side dish, place the pan of water to boil it at the same time as you begin the third step.

Ingredients:

• a third of a kilogram of chicken (white fillet);
• a glass of sour cream;
• medium sized bulb;
• champignons, fresh - 300 grams;
• a handful of flour;
• two tablespoons of pure oil and some spices.

How to quickly cook chicken with champignons in sour cream sauce in a slow cooker

Having removed the films from the chicken, we wash the fillet and cut it into cubes, adding a little salt, until we leave it covered with a plate. Pour in the oil and turn on the frying mode on the multicooker, finely crumble the peeled onion into the bowl. Sauté the onion until lightly browned.

Clean the champignons, rinse and cut into narrow slices. Together with the chicken, add it to the sautéed onion, add some salt, and lower the lid. Warm up to a quarter of an hour.

After mixing sour cream with flour, carefully break up all the lumps, after the time allotted for stewing has expired, pour the sauce over the chicken and champignons. We add another quarter of an hour, but switch the device to extinguishing. Add the finished dish to taste and sprinkle generously with herbs.

Option 3: Chicken with champignons in sour cream sauce in the oven in pots

If many guests are invited to the table, and the number of portioned pots is limited to a standard set of six pieces, we prepare the side dish separately. Plus, you won't be limited to slices. stewed potatoes, it can be cooked fried, pureed or fried.

Ingredients:

• one and a half kilograms of small chicken parts - drumsticks or wings;
• one onion and one medium carrot each;
• half a kilo of champignons;
• salt, bay leaf and fine pepper;
• vegetable oil.

In sour cream sauce:

• 1/3 stick of butter;
• two full glasses of thick sour cream;
• a couple of spoons of flour.

How to cook

Cut the chicken parts, if they are large, this is not so much for the sake of beauty as for convenience - the dish is prepared in pots. In addition to those indicated, you can use other parts, if you cut them into pieces of appropriate sizes; a finely chopped carcass will also do.

After heating the oil in a frying pan, fry the chicken at moderate temperature until golden brown, but without allowing too much to form. thick crust. Immediately divide the meat between the pots and cover them. Wash the mushrooms and remove the skin from the caps if desired. Dissolve into slices and fry in the same frying pan, adding a little oil.

The champignons go to the chicken, and add the rest of the oil to the frying pan and crumble the onion into it, and after a few minutes we put it in grated carrots. We bring the sauté until golden brown and divide evenly among the pots, add spices and 1/3 of a bay leaf.

Wash the pan and dry over low heat. Melt a stick of butter and sprinkle with flour. Stirring, heat for less than a minute and add sour cream. Simmer the sauce for a couple more minutes and, while hot, place it on top of the food in the pots. Pour a third of a glass of water or broth into each serving, cover with lids, and place in a spacious roasting pan.

At 180 degrees, soak the pots for up to one and a half hours, and at two hundred for half an hour less.

Option 4: Chicken Julienne with champignons in sour cream

The dish, by definition, is tender; the oil used is olive oil or very well-refined sunflower oil. The taste of julienne depends no less on the freshness of the chicken, as well as on the mushrooms. It is better to grind the pepper into small particles with your own hands; if you don’t have a special grinder, you can use a porcelain mortar.

Ingredients:

• selected champignons - four hundred grams;
• a slice of steamed chicken fillet - about 350 grams;
• a glass of thick, high-fat sour cream;
• large onion;
• a quarter kilogram of cheese;
• freshly ground pepper and fine salt;
• sunflower oil;
• flour - one and a half spoons.

Step by step recipe

Without cutting, rinse the chicken and place the whole piece in a saucepan with cold water. After boiling, add salt and count a quarter of an hour, lay out the cooked meat and cover.

Cut the washed champignons into slices about half a centimeter thick. Peel the onion and chop it into small pieces. Heat the frying pan high enough, pour in the oil, wait until it warms up. Saute the onion until the first signs of frying, immediately add and stir the mushrooms. Add a little salt, fry for about ten minutes, and cut the cooled chicken into cubes.

Place the fillet pieces in the sauté pan, do not fry, but just stir and warm up slightly. After transferring the food into a bowl, rinse and wipe the frying pan dry and heat it over low heat. For up to three minutes, watching the color and stirring, sauté the flour in a dry frying pan. Add sour cream, stir quickly and add salt, bring to a boil. If the sour cream is too thick, add a little chicken broth.

Add previously fried foods and chicken to the sauce. After stirring, heat for a couple of minutes and place tightly in a baking dish. There is no need to compact it specially, just press the mass a little with a spoon. If the pan has a lid, cover with it, otherwise cover with a layer of foil.

Having raised the temperature in the oven to two hundred degrees, we put the mold into it for a quarter of an hour. Then remove the foil and sprinkle the dish evenly with grated cheese. If you like spicy dishes, apply a mesh of pepper sauce under the cheese. Warm up the julienne for about ten minutes and, after cooling slightly, serve.

Option 5: Chicken with champignons in sour cream sauce with spaghetti

Use sour cream of medium density and calorie content, the sauce should be thick. For the same purpose, do not skimp on the quality of the cheese; let it melt well. Of course, we also use only natural oil with a high fat content.

Ingredients:

• cheese, “Dutch” - up to three hundred grams;
• two halves of medium broiler chicken fillet;
• three hundred milliliters of sour cream;
• a quarter kilograms of fresh champignons;
• salt, mushroom seasoning and fine pepper;
• small onion;
• spoon of semolina;
• half a stick of high-fat butter.

How to cook

Cut the dried, washed fillet finely, the pieces should be easily pricked with a fork. Add some salt, lightly pepper, you can also add a spoonful of aromatic herbs. Cover the bowl and put it in the refrigerator.

Break the mushrooms into pieces, rinse and dry, blotting with a thin cloth. We open the hats into plates, and the legs into cubes, connect them and add finely chopped onions. After heating a frying pan with oil, put the mushrooms in it and sauté.

Sprinkle the roast with semolina and send the chicken to it. Adjust the heat to moderate, stir with a spatula, avoiding sticking and burning. Mix the mushroom seasoning with sour cream and pour it over the browned chicken. Simmer for no longer than a quarter of an hour, sprinkle with cheese and stir.

Boil the spaghetti over low heat, rinse and mix with chicken and mushrooms. It is important that the sauce is hot enough and that the pasta is not overcooked. In any case, the dish should be served hot, mixing only the required number of servings. It is better to reheat frozen foods separately.

Step-by-step recipes for cooking chicken with sour cream and mushrooms in the oven in a traditional manner, a quick recipe, monastic style, with potatoes, in pots

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

15 gr.

10 gr.

Carbohydrates

161 kcal.

Option 1: Classic recipe for chicken with sour cream and mushrooms in the oven

Prepare tender chicken with mushrooms and sour cream sauce it’s not at all difficult. You can use any parts of the chicken you want: thighs, drumsticks, breasts, wings. Fresh forest mushrooms, frozen mushrooms, and champignons are suitable. We will prepare according to traditional recipe with chicken breasts and champignons.

Ingredients:

• 600 grams of chicken breasts;
• 200 grams of fresh champignons;
• 200 grams of sour cream 25%;
• 150 grams of “Russian” cheese;
• 40 grams drained oil 67%;
• 1 onion;
• 2 cloves of garlic;
• 10 grams of salt;
• 5 grams of ground black pepper.

Step-by-step recipe for chicken with sour cream and mushrooms in the oven

We take out the mushrooms, wash them thoroughly, and remove any particles of soil. Cut as you like. For example, you can chop into thin slices, chop into small pieces, or simply into halves or quarters.

Place the mushrooms in a heated frying pan. First, all the liquid is evaporated, then add butter and fry the champignons until golden brown. At the very end, add pepper and salt.

Chicken fillet is washed under running water and cut into plates.

Preheat the oven to 180 C.

Grease the bottom of the pan with oil, add chicken slices, sprinkle with salt, pepper and any chicken seasoning you wish.

Now we distribute fried champignons. Drain excess oil from them first.

Peel the onion and cut into thin half rings or quarters. Place on top of the mushrooms.

Pass the garlic through a press and mix with sour cream. Brush the ingredients in the baking dish with this sauce.

Now all that’s left is to sprinkle with grated cheese and bake for half an hour. It may take forty minutes, rely on the softness of the chicken.

You can check the readiness with a thin knife, carefully, without mixing the layers.

Option 2: Quick recipe for chicken with sour cream and mushrooms in the oven

Let's take canned champignons, chicken fillet, a little sour cream, cheese and we’ll cook delicious chicken for a quick fix. We don’t need to fry the mushrooms, they are already ready, we’ll cut the chicken into small pieces - this way everything will cook much faster.

Ingredients:

• 500 grams of fillet;
• 300 grams of canned champignons;
• 100 grams of cheese;
• 1 onion;
• 3 cloves of garlic;
• 100 grams of sour cream;
• 50 grams grow refiner oil;
• salt and pepper.

How to quickly cook chicken with sour cream and mushrooms in the oven

Rinse the chicken and cut into cubes.

Heat a frying pan, add oil and start frying the chicken until golden brown.

Chop the onion, add to the chicken and sauté.

Remove the champignons from the jar, draining the liquid. Squeeze it with your hands and place it in the frying pan.

Fry for three minutes, stirring constantly. Don't forget to add salt and pepper.

Mix sour cream, chopped garlic and cheese. If desired, add a little water to keep the sauce thin. It will be more convenient for you to pour it over the chicken.

Grease a baking sheet with oil and place the chicken and mushrooms. Pour in sour cream sauce.

Preheat the oven to 180 C and bake for half an hour.

Tip: If you have some greens, chop them into the sauce, it will be even tastier.

Option 3: Chicken with sour cream and mushrooms in the oven “Monastic style”

The difference between this dish is that the chicken is baked in a sour cream sauce with mushrooms, bacon, onions and various spices. It's very easy and quick to prepare. Follow step by step instructions and you will succeed.

Ingredients:

• 1500 grams of chicken carcass
• 500 grams of champignons;
• 300 grams of bacon;
• 2 chicken eggs;
• 2 onions;
• 400 grams of sour cream 15%;
• 4 table of lodges grows oils;
• half a bunch of dill;
• half a bunch of parsley;
• 4 cloves of garlic;
• 10 grams of paprika;
• 100 grams of thyme;
• salt and pepper.

How to cook

Take a broiler chicken or a farm chicken. We'll need the whole carcass.

First we wash it with water. Cut into pieces: drumsticks, thighs, wings, cut the breast into portioned pieces, back into two parts.

Heat the oil in a deep saucepan or cauldron and fry the chicken in portions. If you put all the parts at once, there will be a lot of excess liquid - you will end up stewing instead of frying.

We want a golden crust on every piece.

Now we put all the pieces in a cauldron and pour a glass of boiling water. Add all the spices, mix and bring to a boil.

Simmer for literally two minutes and turn off the heat.

In another deep frying pan we will fry other ingredients. Chop the bacon with a knife and pour into the cauldron.

Immediately add chopped onion and stir.

Wash the mushrooms, chop into quarters and add ten minutes after you start frying the onions.

Mix everything and cook for a quarter of an hour.

As soon as all the liquid from the mushrooms has evaporated, add chopped garlic, stir and turn off the heat.

Break the eggs into a deep container, pour in the sour cream and mix well.

Chop the greens as finely as possible and add to the sauce - stir again.

Now take a baking dish. It should be quite roomy. Or divide the ingredients onto two baking sheets if it doesn’t fit in one.

Do not grease the baking container with oil, otherwise the dish will turn out to be too greasy. First, lay out the chicken pieces.

Place the fried mushrooms with bacon and onions in the free space.

Pour the sauce into the cauldron where we fried the chicken. Mix the frying liquid with the sauce and pour the resulting baking dish.

Preheat the oven to 200 C and bake for half an hour.

At the very end you will have a delicious and delicious crust.

Tip: When everything is ready, remove the pan from the oven and let the dish sit for a while. Ten minutes will be enough.

As a side dish, boil rice or make mashed potatoes.

Option 4: Chicken with sour cream and mushrooms in the oven with potatoes

This is a very tasty and easy to prepare dish that does not require a side dish. A complete lunch or dinner that everyone is sure to enjoy.

Ingredients:

• 600 grams of chicken legs;
• 1 large onion;
• 10 potato tubers;
• 300 grams of champignons;
• 50 ml water;
• salt and pepper.

For the sauce:

• 10 cup sour cream 10%
• 2 tablespoons of mayonnaise;
• 3 cloves of garlic;
• salt.

Step by step recipe

We will cook and place the ingredients directly into the pan. Therefore, it must be prepared immediately. No need to lubricate with oil.

Place the potatoes cut into slices as the first layer. Salt and pepper. If desired, you can sprinkle with oregano or paprika.

Cut the onion into thin quarters and place on top of the potatoes.

Wash the mushrooms, cut into slices and cover all the potatoes and onions with them.

Now we need chicken. Sprinkle each drumstick with salt, pepper, or any chicken seasoning and rub in with your hands.

Place the drumsticks on top of the mushrooms.

Mix mayonnaise, sour cream, crushed garlic. Coat all ingredients.

You can also add a little water or cream to the sauce and then you can simply pour it over the baking sheet.

Preheat the oven to 170 C and bake for about forty minutes.

Check the chicken for readiness. Take a fork with two long teeth or a thin knife. Pierce the meat. If juice flows out without blood and has already formed golden brown crust- all is ready.

Each serving on a plate can be sprinkled with chopped herbs.

Option 5: Chicken with sour cream and mushrooms in the oven in pots

If you have special baking pots, cook tasty, tender and juicy chicken with mushrooms and sour cream. Let's add some potatoes and we'll have full-fledged, hearty pots. The recipe is for two servings.

Ingredients:

• 150 grams of fillet;
• 400 grams of potatoes;
• 100 grams of mushrooms;
• 1 small onion;
• 1 small carrot;
• 100 grams of fat sour cream;
• salt and pepper.

How to cook

Take the pots and keep them in water for a quarter of an hour.

Then wipe the outside with a towel and place on a baking sheet.

Pour about one centimeter of hot water into each of them.

Dice the potatoes and place half in each pot.

Then comes the chicken fillet cut into small pieces. Salt and pepper.

Now place the mushrooms cut into small cubes, and potatoes again on top.

Add a little more salt and pepper.

Now we’ll make the sauce that will be poured into the pots. Grate the carrots, finely chop the onion, mix the vegetables with sour cream.

Add a glass of warm water, salt, pepper and mix well.

Pour sauce over each pot. Cover with lids. If you don’t have them, make them out of foil and wrap the edges.

Preheat the oven to 180 C and cook for about one and a half hours.

When you see the liquid in the pots boiling, reduce the temperature to 140 C.

Sprinkle the finished portions with chopped herbs. Serve directly in the pots. Be sure to place coasters on the table to avoid damaging the surface.