Chicken fillet in cream with mushrooms, garlic, onions

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Rinse the chicken fillet in running water and dry with paper towels. Then cut the meat into medium-sized pieces. Try to keep the pieces all approximately the same size.

2. STEP 2

   

   Heat the frying pan until hot and pour in a little vegetable oil. Add the chopped chicken and fry over high heat for 3-5 minutes. Fry until golden brown.

3. STEP 3

   

   Peel the onion and rinse in cold water. Cut the onion into large pieces, such as half rings.

4. STEP 4

   

   Add chopped onion to the pan with the meat. Stir and fry everything together for 2-3 minutes until the onions lightly fry and become translucent.

5. STEP 5

   

   I use frozen mushrooms. But first, they need to be defrosted and all the liquid drained from them. These are forest mushrooms. During the mushroom season they were collected from the forest, peeled, boiled and frozen.

6. STEP 6

   

   Place all the mushrooms in the pan with the meat. Stir and fry everything together until all the liquid from the mushrooms evaporates. This will take about 5 minutes.

7. STEP 7

   

   Then add some cream to the pan. If the cream is thick, you can dilute it with water. Cover the pan with a lid, reduce the heat and simmer everything in the cream for 10-15 minutes.

8. STEP 8

   

   While the dish is stewing, peel a few cloves of garlic and chop them. At the end of cooking, salt the dish a little and add a little spice. Sprinkle with chopped garlic and mix everything. Turn off the heat and let stand covered for about 10 minutes. During this time, the dish will acquire an appetizing garlic aroma. You can serve it as a separate dish or add any side dish. Bon appetit! Enjoy cooking!

Comments on the recipe

Nika

17.08.2023

4.6

I want to warn you right away, I didn’t have frozen mushrooms, so I prepared the dish with fresh champignons. Overall, I liked the recipe, except that there seemed to be very little cream for this amount of chicken fillet. I added more, but this amount was not enough for me. After 15 minutes of cooking the chicken under a closed lid, my cream thickened greatly, which is very clearly visible in the photo. There was no creamy sauce at all, but the chicken with champignons acquired a creamy taste. Also be careful with the garlic, I overdid it.