Chicken with mushrooms in creamy sauce - 38 cooking recipes

Cooking chicken with mushrooms in a creamy sauce is quite quick in itself. But if you use some tricks, you can speed it up even more. For example, use chicken fillet and champignons, which do not need to be boiled before frying or stewing. The meat is fried in oil until cooked. Onions are added to it, then mushrooms (you can start by frying the onions, then meat and mushrooms

The good thing about this dish is that it has different cooking methods. And it’s suitable for any table, whether festive or ordinary. It can be served on its own or as an addition to a more complex dish. You can cook in a frying pan, in a saucepan, on a baking sheet, in pots. On the stove and in the slow cooker. The sauce can be added directly to the chicken and mushrooms or poured over them in a bowl. It turns out equally tasty and beautiful.

You can take not only champignons. Any mushrooms are suitable, as long as they are edible. True, some will still have to be boiled before stewing for greater safety. This operation is avoided only when the mushrooms are grown at home. The fact is that this product absorbs toxins and, in general, any rubbish from the soil and air very well. And given the current environmental situation around the world, this can be life-threatening. Therefore, it is better to play it safe and spend a little more time cooking.

In most cases, 20 minutes is enough. In some others - about an hour. Usually this procedure will be mentioned in the recipe itself. The main thing is not to overcook the mushrooms, otherwise they will lose both their shape and beneficial properties.

Frozen, pickled and dried mushrooms are also suitable for this dish. The first ones need to be defrosted (preferably at room temperature). The latter should be soaked in water for several hours, preferably overnight, and the next morning boiled a little in boiling water.