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Chicken with mushrooms in sour cream sauce in a pan

Cooking recipes / Top Picks / Chicken with mushrooms

6 servings
40 min

Chicken fillet - 600 gr, Champignons - 350 gr, Wheat flour - 65 gr, Butter - 50 gr, Olive oil - 2 tbsp, Garlic powder - 0.5 tsp, Black ground pepper - 0.5 tea liters, Salt - 0.5 tea liters, Chicken broth - 400 ml, Sour cream - 200 gr, Milk - 50 ml, Thyme, thyme - 6 gr, Corn starch - 2 tea liters, Dizhon mustard - 1 tea liters, Ground black pepper - to taste, Salt - to taste

How to make chicken with mushrooms in sour cream sauce in a pan? Prepare the necessary ingredients. Champignons can use regular white or royal with a brownish hat. You can use any chicken fillet, thigh fillet, breast fillet, shin fillet. If you wish, you can add 1-2 onions of shallots, which you need to chop into small cubes.

Cut the chicken breasts diagonally. If the breasts are small, it is enough to simply cut them in half, if large, then into 3 parts.

Press each part with the flat side of the knife or hands.

Wash the mushrooms and cut into large slices.

Finely chop the garlic.

In a bowl, mix the flour, dry garlic, salt, pepper.

Plan the chicken in flour on all sides and shake off the excess flour so it doesn't burn in the pan.

Now prepare the necessary ingredients for the sauce. Instead of chicken stock, you can take a vegetable or replace it with regular water. Take sour cream fatter, from 20% fat and higher, or even better homemade.

So that the sour cream does not curl up during extinguishing and does not go cereal, dilute it with cold milk and mix thoroughly.

Separately dilute the starch in 3-4 tbsp. l chicken broth.

In a large deep frying pan over a medium heat, heat 25g butter and 1 tbsp. l olive oil.

Lay out the chicken and fry for about 5 minutes on each side until ruddy. I roasted chicken in 2 runs. Remove the finished chicken from the pan.

Melt the remaining butter in the pan. Add the mushrooms and fry until dark brown. At the same time, do not mix mushrooms. And just flip to the other side and also fry until darkened.

Add the garlic to the mushrooms and fry for about 30 seconds. If you are going to cook a dish with onions, it must be added at this stage along with garlic.

Pour the chicken stock into the pan, add the milk-diluted sour cream, mustard and thyme.

Mix everything thoroughly until homogeneous. Bring the sauce to the boil and simmer with a low simmer for 5 minutes.

Pour the broth-diluted starch into the pan and stir.

Bring the sauce to the boil, return the chicken to the pan and simmer everything together for about 5 minutes until the sauce thickens and the chicken warms up.

Remove thyme sprigs at the end. Season the chicken with salt and pepper and stir to combine.

Immediately serve the mushroom chicken fillet in the sour cream sauce to the table. Enjoy your meal!