Of the many types of meat, chicken is the most dietary. It is a source of protein, easily digestible, as well as a source of minerals and vitamins. The cholesterol content in white meat of chicken breasts is minimal - less only in fish. Cooking chicken is quick and easy. It can be cooked, stewed, fried, breaded, baked ... One of the common dishes is chicken fillet with mushrooms.
However, during the cooking process, one problem may appear - chicken breasts may become dry. In order to prevent this from happening, do not digest the fillet.
Chicken meat goes well with herbs and seasonings - cardamom, ginger, turmeric. You can use all kinds of sauces in the preparation of fillets - with garlic, with almond paste and ginger, with cream. We offer some simple recipes for making chicken.
Chicken fillet with mushrooms and cheese
We take 600 grams of fillet, 200 grams of cheese, 400 grams of mushrooms, onion, mayonnaise, vegetable oil, spices, marinade. As a marinade can be both soy sauce and mustard, and wine - white or red, that is, for your taste.
We wash the fillet, cut the veins, if necessary, cut into pieces. Then grease each piece with marinade. While the fillet is pickled - cook the mushrooms. Wash, clean and set to boil in salted water. You need to cook on medium heat for about fifteen minutes. Then we change the water, reduce the heat and boil again, but for about ten minutes already. When cooking mushrooms, you can add soya mustard marinade instead of salt.
Fry the onion sliced in half rings until golden brown, then add the mushrooms cut into two parts and fry for ten minutes, stirring all the time.
We spread the pickled chicken fillet on a baking sheet, grease it with mayonnaise and cover it with fried mushrooms. Sprinkle the dish with grated cheese and put in the oven preheated to one hundred eighty degrees. You need to bake for about thirty minutes, sometimes glancing over whether the dish has burned.
Chicken fillet with mushrooms in sour cream
This delicious dish also cooks fast. To prepare it, take a kilogram of chicken and 500 grams of fresh mushrooms (champignons), as well as one onion, a spoonful of starch, sour cream 100 grams, 50 grams of water, pepper, vegetable oil, salt.
Cut the fillet into cubes, mushrooms - in half, onions - thin half rings.
First, fry the onions in a pan, then add the fillet and fry too. After that, add the mushrooms, cover and simmer a little. After some time, remove the lid and fry until the water evaporates. After that add salt and sprinkle with pepper. We dilute sour cream with water, add starch - stir, pour into a pan with mushrooms and meat and cook for two minutes to thicken our sauce. Chicken fillet with mushrooms ready!
Merchant Buckwheat Chicken Fillet
We take 200 grams of fillet, 200 grams of buckwheat, bell pepper, onions, carrots, soy sauce, 100 milliliters of tomato juice, a mixture of peppers.
Before baking meat, it must be marinated in sauce for an hour. Defrost chicken fillet, cut into pieces, season with pepper and fry for three minutes in olive oil. Then put in a frying pan finely chopped onion, grated carrots, diced pepper and stew for five minutes.
In a glass, mix tomato juice and soy sauce (2 tablespoons), salt and seasoning and add to the meat. Pour well-washed buckwheat into the pan, cover and simmer for about ten minutes. Then turn off the fire and allow the dish to sweat so that the buckwheat comes.
Broccoli Chicken Fillet
We take 500 grams of fillet, 400 grams of broccoli, 150 grams of onions, 200 grams of cream, 100 grams of cheese. Salt and pepper to your liking.
Boil the fillet for about twenty minutes until tender and cut into cubes. Cook broccoli for eight minutes after boiling and divide into small pieces. Grate the cheese and mix it with cream, cut the onions in half rings. We spread in the form of broccoli, then chicken and onions, sprinkle with pepper and pour cream-cheese sauce. Bake in the oven for twenty-five minutes until golden brown at one hundred and eighty degrees. Enjoy your meal!