Creamy Chicken & Mushroom Skillet

Stewed in a frying pan, quick, easy and delicious! Tender juicy chicken fillet with mushrooms in sour cream sauce is suitable for both a festive table and an ordinary weekday lunch, because this is a quick dish. Even though it has a lot of ingredients, it is very easy to prepare.
cook time: 40 min
Ava Prescott
Creamy Chicken & Mushroom Skillet

Nutrition Facts (per serving)

128
Calories
8g
Fat
4g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Chicken fillet 600 g
Champignon 350 g
Wheat flour 65 g
Butter 50 g
Olive oil 2 tbsp
Garlic powder 0.5 tsp
Ground black pepper 0.5 tsp
Salt 0.5 tsp

Sauce:

Chicken bouillon 400 ml
Sour cream 200 g
Milk 50 ml
Thyme, thyme 6 g
Corn starch 2 tsp
Dijon mustard 1 tsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make chicken with mushrooms in sour cream sauce in a frying pan? Prepare the necessary ingredients. You can use regular white or royal champignons with a brownish cap. You can use any chicken fillet, thigh fillet, breast fillet, drumstick fillet. If you wish, you can add 1-2 shallots, which need to be chopped into small cubes.

Step 2

Step 2
Cut the chicken breasts diagonally. If the breasts are small, just cut them in half, if large, then into 3 parts.

Step 3

Step 3
Press down each piece with the flat side of a knife or your hands.

Step 4

Step 4
Wash the mushrooms and cut into large slices.

Step 5

Step 5
Finely chop the garlic.

Step 6

Step 6
In a bowl, mix flour, dry garlic, salt, pepper.

Step 7

Step 7
Bread the chicken in flour on all sides and shake off any excess flour to prevent it from burning in the pan.

Step 8

Step 8
Now prepare the necessary ingredients for the sauce. Instead of chicken broth, you can use vegetable broth or replace it with plain water. Take thicker sour cream, from 20% fat content and higher, or even better, homemade.

Step 9

Step 9
To prevent the sour cream from curdling during stewing and forming flakes, dilute it with cold milk and mix thoroughly.

Step 10

Step 10
Separately, dilute starch in 3-4 tbsp. l. chicken broth.

Step 11

Step 11
In a large deep frying pan over medium heat, heat 25 g butter and 1 tbsp. l. olive oil.

Step 12

Step 12
Add chicken and fry for about 5 minutes on each side until golden brown. I fried the chicken in 2 batches. Remove the cooked chicken from the pan.

Step 13

Step 13
Melt the remaining butter in a frying pan. Add mushrooms and cook until dark brown. Do not stir the mushrooms. Just turn it over to the other side and fry until darkened.

Step 14

Step 14
Add the garlic to the mushrooms and sauté for about 30 seconds. If you are going to cook a dish with onions, you need to add it at this stage along with garlic.

Step 15

Step 15
Pour chicken broth into the pan, add sour cream, mustard and thyme diluted with milk.

Step 16

Step 16
Mix everything thoroughly until smooth. Bring the sauce to a boil and simmer over low heat for 5 minutes.

Step 17

Step 17
Pour the starch diluted with broth into the pan and stir.

Step 18

Step 18
Bring the sauce to a boil, return the chicken to the pan and simmer everything together over low heat for about 5 minutes until the sauce thickens and the chicken is heated through.

Step 19

Step 19
Finally, remove the thyme sprigs. Season the chicken with salt and pepper and stir to coat.

Step 20

Step 20
Immediately serve the chicken fillet with mushrooms in sour cream sauce. Bon appetit!

Additional rubrics

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