Chicken with mushrooms - an exquisite duet of flavors, suitable for the first and second courses, for salad and other snacks. A successful combination is equally demanded in high cooking and in the daily home menu.

Baked Chicken with Mushrooms

To prepare portioned chicken slices with mushroom "hat", it is better to use fillet. The slices will be smooth and baked quickly.

In addition to chicken, you will need:

  • fresh champignons;
  • sour cream and mayonnaise in any proportion;
  • onion;
  • hard cheese;
  • a mixture of Provencal or Italian herbs;
  • salt and pepper.

With mayonnaise, the taste of the dish will be more intense and vibrant, with sour cream - tender, creamy.

A mixture of herbs can be picked up on your own or you can buy any ready-made mixture for chicken.

  1. Rinse and dry the chicken. Mushrooms to clear.
  2. Fry the onion until transparent.
  3. Finely chop the mushrooms. Fry with onion until all the liquid has evaporated.
  4. Pour in sour cream and mayonnaise.
  5. Mix with grated cheese so that it immediately melts a little.
  6. Season with salt, pepper, and set aside. It is better if the mixture cools well.
  7. Cut the fillet lengthwise to make thin wide slices.
  8. Season with salt and grate seasonings. Place on a baking sheet. If there is concern that the chicken will not be baked, the chunks can be slightly beaten off or fried in a pan for several minutes.
  9. For each fillet slice put 1 - 2 tablespoons of mushrooms. Sprinkle grated cheese on top.
  10. Place the pan in a hot oven. Roasting temperature - 180 ºС.
  11. The top layer of cheese should melt, but should not darken.
  12. Bake for a quarter hour or a little longer.

In a pan in a creamy sauce

Chicken with mushrooms in a creamy sauce is a very quick recipe from the category "chop, mix, and - done."

Products:

  • chicken fillet;
  • champignons;
  • onion;
  • parsley and basil;
  • drinking cream;
  • pepper;
  • salt.

Champignons can be used both fresh and canned. It is important to dry them before pouring them into the pan. Hot oil “shoots” if liquid enters it.

  1. Cut the fillet into strips, like beef stroganoff.
  2. Fry in vegetable oil to seal each piece and keep the juice in it.
  3. Add finely chopped champignons and onions.
  4. Fry for a quarter of an hour, stirring constantly so that more liquid evaporates.
  5. Pour in the cream and simmer for 5 to 10 minutes. If the sauce turned out to be liquid, add a spoonful of flour or starch and boil again.
  6. Season with fresh herbs and set aside.
  7. The dish should be a little infused under the lid.

Stewed bird with mushrooms in a slow cooker

The question of what to cook from champignons and chicken for a dietary table is always relevant. The most delicate and delicate processing of products is stewing, without excess fat and toasted crusts. A multicooker is best suited for this task.

Products:

  • chicken;
  • champignons;
  • onion;
  • garlic;
  • sour cream;
  • a mixture of peppers;
  • thyme;
  • salt.

In large portions it is better to stew red meat (thighs or lower legs), the breast in this dish will have to be cooked in small pieces.

  1. Chop mushrooms into quarters, onions and garlic - very finely.
  2. Set the mode “Frying”, type of products “Vegetables”. Pour a spoonful of vegetable oil or a little water into the multicooker bowl. Heat the oil for three minutes, fry mushrooms and vegetables for another ten minutes. Stir constantly, avoiding the formation of crusts.
  3. Turn off the heat. Season with salt, pepper and sour cream. You can add a spoonful of mustard for pungency.
  4. Pour a glass of hot water.
  5. Submerge the chicken completely in the liquid. It is better to remove the skin from it, it will still fall off during the preparation process and it will turn out just boiled.
  6. Season with thyme.
  7. Set the "Extinguishing" mode for 45 minutes.
  8. If you need a thick sauce, dilute a spoonful of flour in boiling water, pour into a bowl and simmer for another 5 minutes.

Tasty recipe:Oven chicken with apples

In sour cream sauce

In sour cream sauce, you can stew any parts of the chicken, but you need to cut it into small pieces. Remove skin and sharp bones.

In addition to chicken, you will need:

  • champignons;
  • onion;
  • sour cream;
  • soy sauce;
  • Provencal herbs;
  • paprika;
  • salt and pepper.

It will take a lot of sour cream to cover the chicken almost completely. To make the sauce saturated, it is better not to add water, and use sour cream with liquid, 10%.

  1. Sliced ​​chicken and finely chopped onions, pour soy sauce and marinate for at least half an hour.
  2. Cut champignons into quarters if the chicken pieces are large. If preparing small slices of fillet, mushrooms are cut into thin slices.
  3. Fry the chicken in hot oil until golden brown.
  4. Pour mushrooms and simmer without a lid until the liquid has completely evaporated. It will take a quarter of an hour.
  5. Pour with sour cream, season with salt, pepper, paprika and herbs.
  6. Reduce the heat to a minimum.
  7. Bring the meat to a prepared state under the lid.

French cooked

According to an exquisite French recipe, chicken is baked with mushrooms, vegetables and a lot of sauce.

Ingredients:

  • chicken fillet;
  • champignons;
  • onion;
  • Tomatoes
  • yogurt without additives;
  • Provencal herbs;
  • hard cheese;
  • salt pepper.

Most often, the French use mayonnaise or Bechamel sauce. But with yogurt, the dish will turn out more delicate and dietary.

  1. Cut the onion into half rings, fillet into thin slices, mushrooms into slices, and tomatoes into slices.
  2. In the same order, lay in layers on a baking sheet. Layers should be dense, without gaps. Since the dish will give a lot of juice, at the edges you need to leave free space 3-4 cm wide. From here, the liquid will evaporate faster.
  3. A layer of chicken salt, pepper and sprinkle with a mixture of provencal herbs.
  4. Pour a spoonful of yogurt on each circle of tomato and add a little more salt. You can cover each layer with a thin mesh of mayonnaise.It is important that a thick layer of sauce or yogurt does not fall in the middle, otherwise the upper layers will necessarily “float”.
  5. Cover everything with a thick cheese coat.
  6. Bake at 180 - 190 ºС for 30 - 40 minutes.

Hearty dish with spaghetti

Tagliatelli pasta is ideally combined with chicken and mushrooms in a creamy sauce, but you can cook any other spaghetti.

Products:

  • chicken fillet;
  • champignons;
  • hard cheese;
  • garlic;
  • cream 20%;
  • vegetable and butter;
  • salt and pepper;
  • spaghetti.

Spaghetti and chicken are cooked at the same time, but in different dishes and combined only before serving.

  1. Spaghetti are loaded into boiling salted water. While they are boiling, the chicken will also have time to cook. We must not forget about spaghetti, they need to be mixed often so that they do not stick together, and in time to remove from the heat, until they become wet.
  2. Cut the fillet into small cubes, add salt and pepper. Roll in flour and fry in hot vegetable oil.
  3. Cut the mushrooms into thin slices and fry along with the chicken.
  4. While the liquid is evaporating from them, grate the cheese.
  5. Add crushed garlic to it.
  6. Add a couple of tablespoons of butter to the chicken. Once it melts, pour in the cream. Add gas and bring to a boil.
  7. In a boiling sauce, put the cheese and garlic. Actively stir the contents of the pan so that the cheese does not clump together and melt well.
  8. Drain the spaghetti and put in the chicken. Stir and immediately arrange on plates.

Light Chicken Broth Mushroom Soup

The soup is cooked in chicken broth, but the meat is removed from it and used for another dish.

Ingredients:

  • bouillon;
  • champignons;
  • potatoes;
  • carrot;
  • onion;
  • salt;
  • peppercorns;
  • parsley greens.

Optionally, before reaching readiness, you can add bay leaf to the dish.

  1. Dip chopped potatoes in boiling broth.
  2. Fry onions in vegetable oil until transparent.
  3. Add chopped carrots to it. Passer until soft.
  4. Cut the champignons into large pieces. Put in a pan to vegetables.
  5. Add heat and evaporate all liquid.
  6. Salt mushrooms, but not much, since the broth is already salty.
  7. Put the passer in the broth. Turn down the fire.
  8. Add black pepper peas.
  9. Cook potatoes until cooked and remove from heat.
  10. Pour greens and hold for another five minutes under the lid.

Cheese soup with champignons and chicken

Soup is prepared with a large amount of processed cheese, which is completely dissolved in a hot dish. The broth should be liquid, but opaque, saturated white.

Ingredients:

  • chicken;
  • chicken bouillon;
  • champignons;
  • onion;
  • carrot;
  • potatoes;
  • creamy cream cheese without additives;
  • salt and pepper.

The soup has a rich creamy taste, in addition, it is quite oily. Do not overload it with seasonings. A pinch of Provence herbs is best.

  1. Prepare the broth from the fat part of the chicken. Salt and strain.
  2. Cut the fillet into small cubes. Put in boiling broth.
  3. Grind potatoes with slices of the same size. After a quarter of an hour add it to the soup. The root crop should cook for another quarter hour.
  4. Strain onions and carrots.
  5. Cut champignons into thin slices. Add to the sauté and evaporate all the liquid.
  6. Put the frying in the soup. Put the cheese in small portions so that it quickly melts. Season the soup with salt and pepper.

Salad with canned mushrooms and chicken

Puff salad "Mushroom basket" with lots of fresh herbs diversifies the table with its carefree summer decoration and, especially, in the winter season.

Ingredients:

  • canned champignons;
  • fresh greens;
  • eggs
  • corn or peas;
  • chicken fillet;
  • pickled or fresh cucumbers;
  • potatoes;
  • mayonnaise.

Lettuce spread in layers in a deep bowl, before serving, turn it over to the dish. Therefore, the first layer is especially carefully distributed.

  1. Whole mushrooms are stacked hats down.
  2. Finely chopped greens are tightly packed between them. Chives will greatly reduce the shelf life of the salad. It is better to use dill and parsley.
  3. The next layer is boiled eggs with mayonnaise.
  4. Next, take turns: corn, finely chopped boiled chicken, pickles, boiled potatoes.
  5. A fine mesh of mayonnaise is applied to each layer. Impregnation time - 4 hours.
  6. Cover the bowl with a serving platter. Turn over and remove the bowl. Mushrooms will be on top.

Smoked Chicken Salad with Mushrooms

Smoked chicken gives the taste a spicy note, and cucumber - freshness and lightness.

Ingredients:

  • smoked chicken breast;
  • fresh champignons;
  • fresh cucumber;
  • eggs
  • onion;
  • mayonnaise.

Usually a layered salad with champignons and chicken is made in portions in serving rings or bowls. So the appetizer will look very impressive on the table.

  1. Free chicken from skin and bones. Cut in small pieces.
  2. Grate the cucumber on a coarse grater or cut into the smallest cubes.
  3. Chop mushrooms, add salt and pepper. Fry with onions and cool completely.
  4. Hard-boiled eggs, cool, chop with a knife.
  5. Press each layer lightly and coat with mayonnaise.
  6. Salt at will.
  7. After an hour, the salad is soaked and the rings can be easily removed.

When working with mushrooms, it is important to remember three things:

  • Mushrooms are a perishable product. You should not buy them in advance and store them in the refrigerator for a long time. Peeled mushrooms must be immediately recycled.
  • The hats contain most of the protein, and the legs contain sugar and acid, which are responsible for the taste and aroma of the product. Therefore, in no case should you neglect the legs and remove them during the cleaning of mushrooms.
  • Champignons absorb water very quickly, so it’s better not to wash them, but simply clean the peel from the hat and the cut. If there is any contamination, you should cut this place.

So, from the two companion components comes a wide variety of dishes - from hearty, rich soups to light, elegant snacks.