Each cook seeks to prepare not just a delicious dish that can feed himself and his loved ones, but also create a real culinary masterpiece. Very often for this you have to use products that were previously considered, at best, not very compatible. It is not known for certain who invented the first to cook meat with mushrooms, but this happened many centuries ago. Since then, on our menu you can find such delicious dishes as beef with porcini mushrooms, pork with mushroom sauce or chicken with mushrooms. The preparation of the latter will be discussed in this article.
How to cook chicken with mushrooms, every self-respecting housewife and any more or less educated cook knows - there is nothing complicated in this product. But at the same time, there are a lot of recipes for this dish, and sometimes they differ very much. For example, someone uses a whole bird for cooking, while someone prefers a simpler and more appetizing chicken fillet. With mushrooms, everything is much simpler - both large mushrooms and small or small ones will do.
If you use a whole bird for cooking, it is best to choose a young chicken. You can soak it in a marinade or simply lubricate it well with mayonnaise mixed with spices. Of the spices, red and black ground pepper are ideal for this, to which you can add a little chopped garlic. Instead of mayonnaise, cream or sour cream will be appropriate in such a marinade.
After the chicken or chicken has been cooked, you can leave them for a short time so that the marinade better soaks the meat, and do the stuffing for the bird. To do this, take fresh mushrooms, thoroughly rinse them with water and cut into small slices. Then lightly fry the mushrooms in a hot pan (butter for this can be chosen at your discretion - both vegetable and creamy will do) together with finely chopped onions. After the appearance of a golden crust on the mushrooms, let them cool slightly, add a little lemon juice and one apple, sliced, to the contents of the pan. Prunes, nuts or canned pineapple cubes can also be used if desired. We stuff the chicken with the resulting mixture and leave it in the oven until cooked.
If you decide to cook not a whole bird, but only chicken fillet with mushrooms, the process will be slightly different. Despite the fact that the result is more likely a salad of chicken meat with mushrooms, rather than chicken with mushrooms, this dish can be served as the main one, adding a side dish to it. As a side dish, you can use rice, peas or flour products, as well as mashed potatoes.
From the fillet “chicken with mushrooms” is prepared as follows: cut two chicken breasts into small cubes and begin to fry in a small amount of butter or olive oil. Then we add champignons to the meat, which are previously thoroughly washed and cut into slices slightly larger than the meat cubes. After the water from the pan (this “juice” appears after adding mushrooms) is almost completely evaporated, add spices to the meat and mushrooms, and then season the chicken with cream. As spices, it is best to use a mixture of peppers, salt and herbs, to which you can add a little paprika. You should not add too much cream - four hundred grams (two glasses) will be enough for such an amount of meat. After the cream has thickened, the chicken with mushrooms is ready, and it can be served.
This dish is best served to the table almost immediately after being removed from the stove, but cold chicken with mushrooms prepared from chicken fillet will not lose its taste.