Creamy Chicken with Saffron Milk Cap Mushrooms

A tasty, aromatic, juicy and tender dish! Ryzhiki with chicken in cream is one of the dishes that, despite its simplicity and speed of preparation, can be called exquisite; it will not only serve as a tasty and satisfying lunch or dinner, but will also take its rightful place on the holiday table.
cook time: 1h 20 min
Ava Prescott
Creamy Chicken with Saffron Milk Cap Mushrooms

Nutrition Facts (per serving)

162
Calories
9g
Fat
2g
Carbs
11g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground black pepper to taste
Vegetable oil 1 tbsp
Chicken fillet 300 g
Cream 1 cup
Saffron milk caps 200 g

Recipe instructions

Step 1

Step 1
How to make saffron milk caps with chicken in cream? Letʼs prepare the ingredients according to the list. You can use any mushrooms for this dish, but with forest mushrooms, in my opinion, the dish turns out more aromatic and tasty. I used saffron milk caps for cooking; in principle, they are similar in taste and composition to chicken. Wash and clean the mushrooms if they are fresh.

Step 2

Step 2
Boil the mushrooms in salted water for half an hour. You can also use frozen pre-boiled ones. If you use champignons, then, of course, the cooking time will be significantly reduced; they do not need to be boiled, you can fry them immediately.

Step 3

Step 3
Wash the chicken fillet thoroughly, dry it with paper towels and cut into small cubes. Peel the onions and cut them into cubes or halves of rings.

Step 4

Step 4
Pour vegetable oil into a frying pan and heat it. Place boiled mushrooms on the heated oil (if the mushrooms are small, you can leave them whole; cut large caps into cubes) and onions, fry them over medium heat for about 10 minutes. Then we add chicken fillet to the pan.

Step 5

Step 5
Stir and continue to fry them together, stirring with a spatula, until the chicken meat turns white. Frying takes about 10 minutes.

Step 6

Step 6
Pour liquid cream into a separate bowl, add salt and ground black pepper to taste, mix well. If desired, you can add any other spices. Instead of cream, you can use sour cream, but it must be diluted with clean cold water.

Step 7

Step 7
Pour the cream sauce into the pan, stir, reduce the heat to low. Cover the pan with a lid and simmer for about 15 minutes, the sauce should thicken a little. Turn off the fire. The dish is ready. If you want the dish to be more aromatic, thick and satisfying, at the end of cooking you can put a handful of grated hard cheese in the pan, stir immediately, turn off the heat.

Step 8

Step 8
Ryzhiki with chicken in cream can be served with any side dish to taste or without it; pasta, mashed potatoes and cereals are perfect. Bon appetit!

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