Chicken with champignons. Best cooking options
Each cook tends to cook not justa delicious dish that you can feed yourself and your loved ones, but also create a real culinary masterpiece. Very often it is necessary to use products that were previously considered, at best, not very compatible. Who invented the first to cook meat with mushrooms, is not known for certain, but it happened many centuries ago. Since then, in our menu you can meet such delicious dishes as beef with porcini mushrooms, pork with mushroom sauce or chicken with champignons. About the preparation of the latter and will be discussed in this article.
How to cook a chicken with champignons, knowsevery self-respecting hostess and any more or less educated chef - because in this product there is nothing difficult. But at the same time, there are a lot of recipes for this dish, and sometimes they are very different. For example, someone uses a whole bird for cooking, and someone prefers a simpler and more appetizing chicken fillet. With champignons everything is much simpler - they will fit like large mushrooms, either small or small.
If you use a whole bird for cooking,then it is best to choose a young chicken. It can be soaked in marinade or just a good lubrication with mayonnaise, mixed with spices. From the spices for this ideally fit red and black ground pepper, to which you can add a little chopped garlic. Instead of mayonnaise, cream or sour cream will be appropriate in this marinade.
After the chicken or chicken will beprepared, you can leave them for a short time, so that the marinade is better saturated with meat, and do 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 frying pan (the butter for this can be chosen at your discretion - suitable as a vegetable or creamy), along with finely chopped onions. After the appearance of golden crust on the mushrooms, let them cool slightly, add a little lemon juice to the contents of the frying pan and one apple, sliced. If desired, prunes, nuts or cubes of canned pineapple can also be used. Stuff the chicken with the resulting mixture and leave it in the oven until it is ready.
If you decide to cook not a whole bird, butOnly chicken fillet with champignons, the process will be slightly different. In spite of the fact that as a result it will be more likely a salad of chicken meat with mushrooms, and not chicken with champignons, 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 champignons" is preparedas follows: two chicken breasts cut into small cubes and begin to fry on a small amount of cream or olive oil. Then we add to the meat mushrooms, which are pre-washed thoroughly and cut into slices slightly larger than cubes of meat. After the water from the frying pan (this "juice" appears after the addition of mushrooms) is almost completely evaporated, add to the meat and mushrooms spices, and then season the chicken with cream. As a spice is best to use a mixture of peppers, salt and herbs, to which you can add a little paprika. Do not add too much cream - this amount of meat will be enough four hundred grams (two cups). After the cream thickens, the chicken with champignons is ready, and it can be served to the table.
This dish is best served to the table almost immediately after removing from the plate, but a cold chicken with champignons, prepared from chicken fillet, will not lose its flavor.
