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Chicken with canned mushrooms stewed

Stewed Chicken with Canned Mushrooms

Savory, delicious, and perfect for a family dinner! Chicken stewed with canned mushrooms is a simple dish that doesn't take much time. Thanks to a splash of sour cream, the chicken and mushrooms come together in a rich, flavorful gravy.

Anna

Recipe author

Composition / ingredients

Servings:

Chicken breasts

600

Canned mushrooms

300

Onion

Carrot

Sour cream

150

Butter

Vegetable oil

Bay leaf

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 60 % 12 g

Fats 30 % 6 g

Carbohydrates 10 % 2 g

111 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you stew chicken with canned mushrooms? Prep your ingredients. Use boneless chicken breast, preferably fresh rather than previously frozen. If the fillet is frozen, don't thaw it all the way — it's easier to slice while still partly firm. The mushrooms can be whole or sliced. Peel the onion and carrot and cut them into large pieces. My sour cream is 20% fat, but a lower fat content works too.
Step 2:

Rinse the chicken fillet under cold running water and pat dry with paper towels. Cut the chicken into small pieces. Melt the butter in a skillet and add the chicken. Fry over medium heat, uncovered, until it changes color. Stir now and then.
Step 3:

In a separate pot — a heavy-bottomed saucepan or a deep sauté pan — heat the vegetable oil and cook the chopped onion until translucent. Add the drained canned mushrooms and warm everything together for a few minutes over medium heat. It's best to drain the mushrooms in a sieve first.
Step 4:

Add the chopped carrot to the chicken, season with a little salt, and stir. Cover and simmer the chicken and carrot over medium heat for 10–15 minutes. If there isn't much juice for stewing, add a little hot water (1/4 cup is plenty).
Step 5:

Add the sour cream, salt, ground black pepper to taste, and the bay leaf to the pan with the mushrooms. Cover and simmer over low heat for about 10 minutes. If the sauce gets too thick, loosen it with a little of the mushroom liquid or some water.
Step 6:

Add the chicken and carrot to the pan with the mushrooms and stir. Keep simmering everything together for another 10 minutes, covered, over low heat. Taste for salt and add more if needed.
Step 7:

Serve the stewed chicken and mushrooms hot. Pair it with boiled pasta, mashed potatoes, buckwheat, or rice — it also goes well with a vegetable salad. Enjoy!

For tips, tricks, and all the most useful advice, see the article: "Cream and sour cream in a sauce: how to keep them from curdling."
Keep in mind that canned mushrooms in stores are often kept above the recommended temperature (over 77°F / 25°C, especially in summer). This can allow bacteria to grow that cause serious food poisoning and botulism. Warning signs include a swollen can, cloudy brine, air bubbles rising from the bottom, mold, or an off smell. If you notice even one of these, don't use the mushrooms at all. If you're confident they were stored properly, you can use them without frying. When you're not sure but see no obvious signs, it's safer to fry the mushrooms in a little oil until golden.