Chicken in cream sauce with white mushrooms on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/kuritsa-v-slivochnom-souse-s-belymi-gribami/Notes on ingredients:

      Chicken. You can make this dish from any parts of the chicken – both thighs and breast fillets. In the latter case, the cooking time will be shorter, but the dish will be juicier with dark meat. My choice is boneless leg fillet.

      Mushrooms. You can use fresh or frozen white mushrooms – in the latter case, they need to be thawed beforehand. In season, you can prepare this dish with chanterelles, which will give it their unique slightly fruity flavor.

      The simplest substitute option is champignons. Yes, their flavor intensity is much weaker than that of white mushrooms, but the dish will still be tasty with them.

      Cream. Since the liquid base of the sauce is broth, for good flavor richness and a more proper consistency, you need fatty cream – from 30% and above.

      Broth. Chicken or vegetable. I recommend using broth and not replacing it with water; otherwise, you will get a dish with a less rich flavor, even with the addition of cream.

      Onion. Regular onion works well here. Shallots and other sweet types of onion do not make sense here.

      Mustard. Adds a slightly spicy flavor accent. Use Dijon mustard, mustard, or their analogs. If you want a very light mustard flavor and a bit of additional texture, you can add grainy mustard to the sauce.

      Worcestershire. A source of umami flavor that makes the overall taste of the dish more complete and rich. If you don't have Worcestershire, you can add a little soy sauce (not dark!) to the dish. Yes, it is not a flavor equivalent to Worcestershire, but it will help finish the sauce's flavor.

      Let's move on to cooking.

      Cut the chicken into small pieces. Finely chop the onion and garlic. If you have fresh white mushrooms, cut them into cubes; if frozen, thaw them and gently squeeze out the water. For champignons, slicing them into plates is better.

      In a deep skillet with a thick bottom, heat a couple of tablespoons of vegetable oil over high heat. Fry the chicken in batches until golden brown on all sides.

      Transfer to a plate.

      In the same skillet, over high heat, fry the mushrooms until caramelized. Transfer to the chicken.

      Reduce the heat to medium, drain the fat from the skillet, and add butter. Melt it and add the onion. Fry, stirring, for 3-4 minutes until translucent and golden. During this process, scrape off all the caramelized bits of meat juice from the bottom of the skillet from frying the chicken.

      Add the garlic and fry for another half a minute. Then add the flour and fry, stirring, for about another minute.

      With constant vigorous stirring, pour in the slightly warmed broth. Stir until homogeneous. Slightly salt, add mustard and Worcestershire, and mix.

      Add the fried chicken and mushrooms.

      Stir, bring to a boil, and simmer on low heat under a lid for about 15 minutes.

      Remove the lid, add the cream.

      Stir, adjust salt to taste if necessary. Bring to a boil and turn off the heat.

      Serve.

      Enjoy your meal!



       This recipe for chicken in creamy sauce with white mushrooms has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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