Chicken Fillet with Saffron Milk Caps in Cream
Delicious, fragrant, juicy, and tender! Saffron milk caps with chicken in cream is one of those dishes that, for all its simplicity and speed, comes out genuinely elegant. It makes a tasty, filling lunch or dinner — and it can hold its own on a holiday table, too.
Cooking method
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Step 1:
How do you make chicken with saffron milk caps in cream? Start by gathering the ingredients. Any mushrooms will work here, but wild ones give the dish a deeper, more fragrant flavor. I used saffron milk caps (Lactarius deliciosus) — a meaty wild mushroom that's a lot like chicken in taste and texture. Rinse and trim them if they're fresh.
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Step 2:
Boil the mushrooms in salted water for about 30 minutes. You can also use pre-boiled frozen ones. If you go with cremini or white button mushrooms, the cooking time drops sharply — they don't need boiling and can go straight into the pan.
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Step 3:
Rinse the chicken fillet well, pat it dry with paper towels, and cut it into small cubes. Peel an onion and cut it into cubes or half-rings.
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Step 4:
Heat the vegetable oil in a skillet. Add the boiled mushrooms (leave small ones whole; cut large caps into cubes) along with the onion, and fry over medium heat for about 10 minutes. Then add the chicken to the pan.
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Step 5:
Stir and keep cooking everything together, turning with a spatula, until the chicken turns white — about 10 minutes.
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Step 6:
In a separate bowl, stir the cream together with salt and ground black pepper to taste. Add any other spices you like. You can use sour cream in place of cream — just thin it with a little cold water first.
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Step 7:
Pour the cream sauce into the pan, stir, and turn the heat down to low. Cover and simmer for about 15 minutes, until the sauce thickens slightly, then turn off the heat. That's it. For an even richer, thicker dish, stir in a handful of grated hard cheese at the very end and turn off the heat right away.
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Step 8:
Serve the chicken and saffron milk caps in cream with any side you like, or on its own — pasta, mashed potatoes, or grains all pair well. Enjoy!
- The right pan matters — a poorly chosen skillet can undo even the best recipe. Pick one suited to what you're cooking.
- Every oil is good only up to its smoke point — the temperature where it starts to burn and form harmful compounds. For frying, choose an oil with a high smoke point, like refined vegetable, canola, or avocado oil.
- You can swap the chicken for turkey or another meat you prefer — just note the cooking time and calorie count will change.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream, 20% fat - 300 kcal/100g
- Cream, 10% fat - 120 kcal/100g
- Cream - 300 kcal/100g
- Fresh saffron milk caps - 17 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
