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Chicken breasts with mushrooms in sour cream

Chicken Breast with Mushrooms in Sour Cream

A dish in the easy, fast, cheap, and delicious category. I really love chicken breast made this way. With minimal effort, it turns out wonderfully tasty. If you like, you can add a chopped onion.

Milada

Recipe author

Chicken breasts with mushrooms in sour cream

Composition / ingredients

Servings:

Chicken breasts

400

Button mushrooms

200

Onion

Sour cream

100

Sunflower oil

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 52 % 12 g

Fats 39 % 9 g

Carbohydrates 9 % 2 g

140 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make chicken breast with mushrooms in sour cream? Gather your ingredients.
Step 2:

Pound the chicken breasts (white meat works better here than dark leg meat) and cut them into small pieces.
Step 3:

Cut the onion into rings or dice it.
Step 4:

Pour vegetable oil into a saucepan or deep skillet, heat it, and sauté the onion until translucent, adding a little dried basil.
Step 5:

Add the sliced mushrooms to the onion and fry for 5-7 minutes.
Step 6:

Meanwhile, in another skillet, fry the chicken, then season with salt and seasoning. You can use a store-bought chicken seasoning blend or whatever spices you like.
Step 7:

Now transfer the fried mushrooms with onion and basil into the skillet with the chicken, pour fresh sour cream over everything, and simmer until done, about half an hour.
Step 8:

Sprinkle with fresh herbs to serve.

Enjoy!
One thing to keep in mind: the wrong pan can ruin even the best recipe, so choose one that suits what you're cooking.
Buy fresh, medium-size mushrooms that are snowy white, with no spots, damage, or off smell. They shouldn't feel slimy. Rinse them well under warm or cold running water to wash off any dirt, and trim away any bad spots. Tiny mushrooms up to about 3/4 inch (2 cm) don't need peeling — just a good rinse. Larger ones are best peeled of their thin outer skin.
Every cooking oil is only good up to a certain point — its smoke point, where it starts to burn and form harmful compounds, including carcinogens. Keep an eye on your frying temperature and pick an oil suited to high heat.