Composition / ingredients
Step-by-step cooking
Step 1:
How to put out chicken with canned champignons? Prepare the products. From the chicken, take the breast fillet, preferably chilled, not previously frozen. If the fillet is frozen, then do not defrost it completely (it will be easier to cut). Mushrooms can be taken whole or chopped. Peel and chop the onion and carrot coarsely. Sour cream I have 20% fat content, but a smaller percentage will do.
Step 2:
Wash the chicken fillet under running cold water and dry with paper towels. Cut the chicken into small pieces. In a frying pan, heat the butter and put the chicken. Fry it over medium heat without a lid until the color changes. Do not forget to stir.
Step 3:
In another bowl — a saucepan with a thick bottom or a saucepan with high sides — heat the vegetable oil and fry the chopped onion until transparent. Then add the canned champignons without liquid and heat them together for a few minutes over medium heat. It is better to throw the mushrooms on a sieve beforehand.
Step 4:
Add chopped carrots to the chicken, add a little salt and mix. Simmer chicken and carrots on medium heat under a lid for 10-15 minutes. If the juice from the chicken is not enough for stewing, then you can add hot water (1/4 cup is enough).
Step 5:
Add sour cream, salt, ground black pepper to taste and bay leaf to a saucepan with mushrooms. Close the saucepan with a lid and simmer the mushrooms on low heat for 10 minutes. If there is a very thick sauce, then pour a little liquid from mushrooms or water.
Step 6:
Add chicken fillet with carrots to a saucepan with mushrooms, mix. Continue to simmer all together for another 10 minutes under the lid on low heat. Try the dish with salt, add salt to it if necessary.
Step 7:
Serve stewed chicken with mushrooms hot. As a side dish, you can offer boiled pasta, mashed potatoes, buckwheat, rice. This dish is also suitable for vegetable salads. Bon appetit!
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what to do so that they don't collapse?"
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Note that canned mushrooms are often stored in stores with a violation of the temperature regime (above 25 degrees, especially in summer). This can lead to the development of bacteria that cause severe poisoning and botulism.
Signs of improper storage are: a swollen jar, cloudy marinade, air bubbles rising from the bottom of the jar, the presence of mold and an unpleasant smell. If at least one of the listed signs is detected, it is better not to use such mushrooms at all. If you are sure that the canned mushrooms were stored correctly, then you can use them without frying. In the case when there seem to be no signs, but you doubt it, it is better to fry the mushrooms in vegetable oil until golden brown.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast - 113 kcal/100g
- Canned champignons - 12 kcal/100g
