Chicken breasts with mushrooms - recipe. Kurka with pecheritsy: homemade recipes

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Cooking chicken breast with pecheritsy in sour cream sauce.

Perfect for a family evening. It’s not just adults who are happy, but also children. A soft top sauce with a mushroom aroma adds piquancy and juiciness to the chicken breast. The ingredients combine harmoniously with each other.
Instead of chicken breast, you can substitute turkey.
Pecheritsa can be replaced with glivi.

warehouses

Chicken breast-500g.
Pecheritsi-350-400g.
Sour cream 15-20% -500ml.
Tsibulya-2 pcs. (medium size).
Boroshno-2st.
Roslinna oliya.
Sumish from 5 peppers.
Green crop.
Sil.

STAGE 1

We wash the pecheritsa and cut them into halves and quarters.

STAGE 2

Clean the cybul, wash it and cut it into cubes.

STAGE 3

Clean the chicken breasts, dry them and cut them into cubes.

STAGE 4

Transfer the breast to a bowl. Add salt and pepper for relish.

STAGE 5

Add it well and bake it.

STAGE 6

Heat the pan well with olive oil, add the breaded chicken breast and fry over high heat until lightly browned. Lubricable with constant stirring. Then, using a slotted spoon, transfer the greased chicken breast back to the bowl. The oil on which the meat has been smeared may end up in the pan.

STAGE 7

Add the tsibul to the frying pan with olive oil. Salt the giblets and spread until soft.

STAGE 8

Now add the cookies, mix and grease 5-7 pieces of bread.

STAGE 9

After this, I will coat the chicken breast and then add sour cream.

10 STAGE

Stir and simmer over medium heat for 10-15 pieces until lightly thickened. Add salt and pepper for relish. 5 minutes before the end of cooking, crushed crepe will be added.
Served with boiled potatoes or lightly boiled rice.
Delicious!

Chicken meat has always been a gift from the house, so it's ready to be tasty and will come out delicious. When it comes to chicken fillet, it’s important to know how to cook it correctly so that it doesn’t end up dry and tough. Don't worry, I have this recipe. To ensure that the chicken fillet is juicy, you need to add tops. This sauce makes the chicken meat incredibly juicy and savory. To complete the composition, add pecheritsa to the trigger. Once upon a time, mushrooms and chicken were eaten in perfect order, you won’t have mercy if you cook chicken breast with pecheritsy in vershkoy sauce in a frying pan with me. We'll really enjoy going out.

Necessary products:

- 350 grams of chicken breast,
- 250 grams of pecheritsa,
- 180-200 grams,
- 1 large cibulin,
- 1 tbsp. flour,
- a few drops of rose oil for brushing,
- salt and black pepper for relish.

Recipe with photo pokrokovo:

Rinse the chicken breasts and place them on a paper plate until all the water drains out. Then cut the breast with the late fibers to create thin layers.

Mushrooms, crush them with plates.

Detail the fish: cut it into thin slices. Tsibulya add juice to the herb.

Coat the mushrooms and tsibule with olive oil, add salt and pepper until relished.

When the mushrooms begin to brown, add chicken breast to the pan. The breast will soften thoroughly and will be ready in literally 5-10 minutes.

After the mushrooms and chicken fillet are ready, add the tops and change the heat. Extinguish everything at once for 5-7 hvilins.

Then add generously to thicken the herb. Stew a dish of beard sprouts. Taste with salt and add salt if necessary. I want to increase your respect for this.

Serve the prepared straw to the table. Chicken breast with pecheritsy and top sauce is ready! Boiled spaghetti goes well with this sauce. Bon Appetite!

Chicken breast, greased with cookies- the shvidka is ready, that fragrant herb is so tasty! Try Raja immediately! Everything is prepared using premium ingredients, and the taste is superb. Strava can be served with a side dish or served on its own.

warehouses

To prepare chicken breast, brushed with cookies, you will need:

cybul ripchasta - 1 pc.;

chicken breast – 150 g;

fresh pecheritsa – 150 g;

salt, spices, red pepper - for relish;

hour of drying - 0.5 tsp;

Oliya Roslinna - 3-4 tbsp. l.

Stage of preparation

Chicken breasts do not need to be cut into thin plates or slices. Add spices and place in a heated pan.

Coat the meat over medium heat until the sides are golden brown. Then add the chicken, cut into rounds or quarters, and continue cooking over medium heat for 3-4 minutes, stirring.

Cut the pecheritsa into 4-6 pieces.

Add pecheritsa to the chicken breast and tsibula, salt, sprinkle with ground red pepper and dried chasnik. Grease everything at once in the same way on medium heat, stirring for about 10 minutes.

Make sure there is enough liquid on the top of the mushrooms, fry until the liquid boils.

A very tasty dish is ready - a chicken breast, smeared with pecheritsy, serve to the table in front of a hot pan, sizzling with greens.

Bon appetit!

You can cook chicken breast in a variety of ways. Mushrooms can ideally complement this dietary meat. With the help of these two products - chicken breast and mushrooms, you can regularly treat your loved ones and guests with tasty and brown herbs, which look beautiful on the Christmas table. A number of simple recipes will show you how to prepare fillet with mushrooms.

How to cook chicken with mushrooms?

Chicken fillet is a dietary meat that contains practically no fat, is easy to prepare and becomes a wonderful favorite. You can prepare savory herbs from breasts, without any great regret in cooking. The head part of the breast is the one that often comes out dry, but you can enjoy it if you know a number of secrets of preparing this baby meat:

Chicken breast with mushrooms in the oven will come out juicy if you first marinate it in the marinade for a couple of years.
The fillet can be cut into pieces of any size at your discretion.
The breast is baked in the oven at a temperature of 180 ° for 30 minutes, a little more than fresh meat is prepared in a roasting pan or a stew pan.
The taste of chicken breast and mushrooms will be more intense than served with finely chopped fresh herbs.

Recipe for chicken breast with mushrooms

In order to prepare delicious chicken grass, it is important to choose fresh fillet or whole breast. Take mushrooms of any kind: like forest mushrooms or pecheritsa, which are easy and quick to prepare. As additives, you can use spices or seasonings, which are at hand, or use them for their purposes: for herbs with vershkoy sauce, Provencal herbs are more suitable, and the curry axis is ready for chicken to eat better. Chem stew.

In top sauce

Serving size: 4 individuals.
Purpose: for supper.
Cuisine: international.
Folding is easy.

This tasty herb is prepared in a number of stages that will take a little over an hour, so just put out the trigger on the steamy juice. This kind of top-shelf goulash goes wonderfully with spaghetti, rice or mashed potatoes. For cooking, you can choose either mushrooms, or simply cook them in the oven, since they do not need to be cleaned and cooked, like forest mushrooms.

Ingredients:

chicken breast – 500 g;
pecheritsi – 300 g;
cybul ripchasta - 1 pc.;
chicken broth – 100 ml;
tops – 100 ml;
top oil - for lubrication;
salt, pepper, herbs - to taste.

Cooking method:

Cut the fillet crosswise into a layer and lightly beat with a hammer.
Fry the crust with or without oil until it is set, so that the middle is gone.
Mash the pecheritsa and slice thinly.
Cut the cabbage into slices, and then fry until tender.
Add to the new pecheritsi and viparuvat vologa.
Place the frying pan in the fillet, pour in the broth, tops, salt, pepper and spices. Chicken breast with mushrooms and top sauce will be ready for 15 hvilins.

In sour cream sauce

Cooking hour: 50 hvilin.
Serving size: 4 individuals.
Calorie content of the herb: 140 kcal/100 g.
Purpose: for supper.
Cuisine: international.
Folding is easy.

In this recipe, sour cream is added to the chicken. Vaughn infuses the taste with a delicious top-heavy taste. Chicken breasts can be cut into large or small pieces, depending on the finished dressing. You can serve it as a main dish (cut the fillet larger) or as a gravy before the side dish. Provencal herbs can be replaced with fresh basil, rosemary, celery (10 g each).

Ingredients:

chicken fillet – 500 g;
mushrooms – 500 g;
sour cream – 150 ml;
tsibulya – 1 pc.;
chasnik – 2 cloves;
Provencal herbs - to taste;
salt, pepper - to taste.

Cooking method:

Cut the chicken into medium pieces.
Dice the tsibul into cubes, like a pancake for soup.
Cut the mushrooms into middle pieces.
In a frying pan with high sides, grease the tsibul.
Pull the trigger until the next day. Lubricate 10 hwilin.
Add mushrooms, put out 15 hvilins under the lid.
Once more than half of the radish has been steamed, add sour cream (if thick you can dilute it with milk), salt, pepper, herbs.
Trim the cloves in a bowl, and then add them to other products. Serve another 5 quills under a closed lid.

In the spirit with sire

Serving size: 4 individuals.
Calorie content of the herb: 125 kcal/100 g.
Purpose: for supper.
Cuisine: international.
Folding is easy.

The simplest way to cook chicken is to bake it in the oven. Chop all the ingredients, and then mix together and bake, which will leave you with an hour to prepare the table for guests. The chicken with mushrooms and cheese comes out even more tender, because during the cooking process the pecherti releases its juice, which allows the meat to leak out. You can choose any kind of cheese, but preferably give preference to top or mozzarella cheese. Chicken breast with mushrooms and cheese will be ready, just like the shortbread will become golden.

Ingredients:

chicken breast – 400 g;
pecheritsi – 400 g;
tsibulya – 1 pc.;
chasnik – 2 cloves;
seasoning for curki – 1.5 tsp;
syre – 200 g;
fresh herbs for serving.

Cooking method:

Sprinkle the middle cubes of chicken fillet with spices and leave to marinate for a year.
Wash the pecheritsa and cut into slices no larger than 0.5 cm.
Cut the tsibul into pieces, trim the chasnik.
Cut 2/3 of the syre into small cubes, grate into large thirds.
After the chicken has been marinated, mix all the ingredients, including grated cheese.
Grease the deco, coat the workpiece and place in the oven.
Gotuvati 40 minutes|minutes| in the oven at 180 °C.
Before finishing cooking, sizzle the prepared mushroom herb with any remaining cheese and wait until the wine has melted.
Once the browning has finished, you can turn on the grill (this is the mode) and bake another 3-5 quillins.

Stuffed breast

Cooking hour: 60 hvilin.
Serving size: 4 individuals.
Calorie content of the herb: 150 kcal/100 g.
Purpose: for supper.
Cuisine: international.
Foldability: medium.

If you want to entertain your guests at uninvited chastuvannyas, then prepare the chicken recipe immediately. To go, juice the meat with the most delicious mushrooms in the middle. A great advantage is that the meat is cooked quickly: simply place the filling at the opening of the breast, and then simmer in the top sauce. During the day, add rosemary, basil, and other herbs to your taste to enhance the herbal aroma.

Ingredients:

chicken fillet – 3 breast halves;
pecheritsi – 300 g;
tsibulya – 1 pc.;
syre – 50 g;
tops – 300 ml;
spices - to taste;
salt, pepper - for relish;
tops of oil - for lubrication.

Cooking method:

Coat the finely cut cibul until it becomes clear.
Cut the pecheritsi into slices and place until the tsibula. It is necessary to lubricate until all the liquid is evaporated, stirring with a wooden spatula. At this time, add salt, pepper and spices for relish.
Grate the cheese and mix with the prepared pecheritsy and tsibule in a bowl.
Shred the chicken, cut into small fillets and make an incision into the big one.
Carefully add the filling and cover the animal with the small fillet.
Place butter in a heated frying pan and then stuff the breasts. Grease the skin side so that the filling does not ooze out.
After the shortening is finished, turn it up to the top and extinguish 15-20 hvilins.
Then turn on the stove, cover with a lid and cook for another 10 minutes.

Stuffed mushrooms

Cooking hour: 50 hvilin.
Portion quantity: 6 persons.
Calorie content of the herb: 100 kcal/100 g.
Purpose: for a snack.
Cuisine: international.
Foldability is foldable.

Another recipe for a savory appetizer that your guests will enjoy. In order for everything to turn out perfect, you will have to look for large pecheritsa, in which you will be able to put the filling manually, you can take it at your discretion. The filling can be diluted with seasonings and fresh herbs. For the eggplants, you can replace the sour cream with mayonnaise, otherwise the taste will not be visible on the top.

Ingredients:

chicken fillet - 200 g;
syre – 200 g;
Great pecheritsa – 600 g;
sour cream - 4 tsp;
Oliya – 2 tbsp. l.;
salt and pepper - for relish.

Cooking method:

Chop the chicken into small pieces, like minced meat, and then brush on oil until white.
Carefully cut the legs from the oven, cut finely and pass to the chicken. Lubricate 5-7 hvilins.
Add sour cream, stir and cook 5 more khvilins.
Place the mixture in a bowl, add the grated cheese, or not all of it: add some for sizzle.
Place the droplets on top of the mold and spread out the filling on them.
Add the filling and grate it with sire.
Bake in the oven for 15 minutes|minutes| at 180 °C.

Julien

Cooking hour: 50 hvilin.
Serving size: 4 individuals.
Calorie content of the herb: 120 kcal/100 g.
Purpose: for supper.
Cuisine: international.
Foldability: medium.

The classic recipe for julienne contains mushrooms, cheese, tops and chicken meat. Strava is very easy to prepare, and the result surpasses the whole experience – it tastes rich and has a pleasant aroma. Mushrooms can be taken either way, but most often, gentlemen, vikorista pecheritsa, because they are much easier to prepare.

Ingredients:

pecheritsi – 400 g;
Varena chicken fillet – 300 g;
tops – 150 ml;
syre – 150 g;
tsibulya – 2 pcs.;
vershkova butter – 2 tbsp. l.;
salt, spices - to taste.

Cooking method:

Spread the zucchini with squash, and then coat it in vershkom oil until tender.
Tear the chicken fillet into small pieces of fiber.
Cut the pecheritsa into small pieces.
Coat the pecheritsa with the chicken and the tsibule.
Sprinkle a little vogon and pour in the tops. Stop getting ready for 5-7 minutes.
Then rub it yourself.
Place half of the syrup before the mushrooms and chicken. Stir with a spatula and bring the mixture to a boil.
Add salt to your liking and add your favorite spices.
As you prepare the sauce for the gourd, whisk in the fire immediately.
Fill the cocotte tins with the preparation, sprinkle with cheese and bake at a temperature of 180 ° C for 5 minutes or until the cheese crust is set.

Video

Pokrov's recipes for cooking chicken breast with pecheritsy in a frying pan in sour cream or tops, skewers and stuffed meat

2018-05-07 Oleg Mikhailov

Evaluation
recipe

4904

Hour
(min)

portion
(chol)

100 grams of finished herb

11 gr.

In carbohydrates

4 gr.

158 kcal.

Option 1: Classic recipe for chicken breast with pecheritsy in a frying pan with tops

Chicken is easy and quick to prepare. Tender meat, aromatic mushrooms and tops create a classic savory composition, the dish is light and low in calories.

warehouses:

half of a steamed chicken fillet – approximately 350 grams;
a bottle of thick tops;
a quarter kilo of pecheritsa;
small lettuce cibulin;
salt and pepper;
a little bit of olive oil;
spoon of wheat boroshn.

Pork recipe for stewed chicken breast with pecheritsy in a frying pan

Dry the breast and press across the grain with long skewers. The sorted mushrooms are cut into slices, preserving the contours of the whole mushroom. It is best to cut the cibulin rings into halves.

Do not bring the cibul to a rich blush, sauté it on olive oil for a long time, and after softening, place it on a plate. Add another spoonful of olive oil and smear the cookies until the liquid has evaporated and the mushrooms begin to turn red.

Turn the fillet into the frying pan, add salt and pepper, and immediately add the chicken. On low heat, cook up to ten khvilins, after which add tops. The fire is immediately changed and mixed with all the ingredients, after which it is sprinkled with flour and stirred.

It’s not enough, seven hvilins are enough. Try the salty sauce and meat, if the chicken is under-salted, and the sauce, for example, is salty, then everything is prepared correctly, you can serve the herb, for example, with boiled spaghetti.

Option 2: Chicken breast with pecheritsy in a frying pan with sour cream: a quick recipe

The list of products does not have any obligatory for white sour cream sauces. This is absolutely correct, the shards are not very large and the quantity overpowers the aroma of the cookies. For all over-cooked herbs that are indicated, choose sour cream as thick as possible, regardless of calorie content.

warehouses:

half a large broiler fillet - up to half a kilogram;
pecheritsi – three hundred grams;
three cibulins;
half a bottle of medium-fat sour cream;
a hundred-gram bottle of good siru;
oil, peeled - two spoons;
pepper and dry salt.

How to cook a chicken breast with pecheritsy in a frying pan

Whiter fillets of great chickens, as a rule, are much tougher, which is exactly what we need. Wash it down, dry it, cut it into three-centimeter cubes, and cut the pecheritsa into two smaller cubes. The least amount of trouble is with the tsibule, it’s easy to let go of it in thin little sprouts.

Heat the frying pan, throw it on it and dry a little bit of salt. Pour in the oil and let it warm up at full heat until it turns white. During this hour, make sure that the little bits of it come out on the edge of the bottle and put the whole mass into the jar. The fire is changed by half, the mixture is sautéed for three times, stirred several times.

Place the pecheritsa until the tsibula and stir for eight lengths, then add the chicken and seasoning with salt and pepper. Cover the frying pan and change the heat to low, stirring occasionally, preparing twenty chickens. If after this hour the chicken has not begun to brown, add heat and bring it to an appetizing appearance without overheating the pan.

Salt the sour cream and pour into the frying pan, scatter the shavings evenly throughout the whole herb and heat until five quills with a gentle boiling sauce. Stewed chicken with good greased potatoes is so tasty.

Option 3: Stuffed chicken breast with pecheritsy in a frying pan

The complexity of this recipe is reduced by the preparation of the intestines for the filling. It’s easy to do this if you don’t work too hard and just carefully read our recommendations. Handle with a knife with a sharp edge and a narrow blade, it’s much more handy.

warehouses:

three scoops of chicken breast - approximately 900 grams;
two cibulins;
Pecheritsa of any size – 330 gr.;
two flasks of 20% vershoks;
Sir, hard – 50 grams;
salt, spices for mushroom herbs and pepper;
Oliya, Vershkova and Roslinne.

Prepare yak

Depending on the size of the frying pan, all three pieces of chicken will fit on it without sticking together, otherwise it is not necessary. In a dry frying pan, pour in the oil and add a bowl of vershkovy, heat it to high heat, and warm it up.

Place the zucchini, cut into small squares, and distribute in the pan into an even ball. Sauté until golden brown and add the mushrooms until they are cut into thin slices. At the beginning of the stench you can see a lot of juice, let it evaporate thoroughly without covering the pan. Stir until all products are coated until golden brown.

Season with salt and lightly pepper, divide with a spoon, pouring into one part as much as possible, selecting other mixtures. Grate the cheese and salt - this will be the filling.

When done, rinse the meat and dry the pieces with cutlets, cut the so-called fillet from the lower part. Large pieces of meat are spread approximately to the middle along the surface, using one late cut. Then we fold the bottom and carefully make a slot in the middle of the main one, straight from the wide edges. Come on, let's put the filling in the yak.

Mushroom sautéing with cheese is distributed equally among all the breasts and the intestines are generously filled. Using the previously cut fillet, close the slit, carefully turning it in the middle. On a strongly warmed oil, lubricate the intestines, lowering their slits down about this side, gently turn them over, if necessary, add a little more oil and grease them from the back side until the same appetizing speed Incas.

Turn the frying pan to add the mushrooms and add the tops. Having seasoned with spices and added salt, simmer twenty khvilins over very low heat. Cover the frying pan with a lid.

Option 4: Chicken breast with pecheritsy in a frying pan with top sauce

A side dish of steamed rice is the best you can taste. This option is not suitable - be vikorist, Strava is absolutely democratic in this regard.

warehouses:

a bowl of chicken fillet - about 400 grams;
repeat the bottle of low-fat tops;
250 grams of pecherits;
soy sauce – one spoon;
a sum of peppers, three pinches of nutmeg, salt;
a third of a bottle of pure oil;
great cibulina;
a spoonful of boroshna.

Pokrovy recipe

Cut the fillet from the chilled poultry carcass and extract the required amount of pulp. Mash and cut into cubes up to three centimeters on the other side. Place in a compact container and pour with soybean concentrate, leave for a quarter of an hour and wipe with serving cloths.

Mushrooms are cut into small, thick slices, if they are frozen, let the first ones swell in the wind. Cut the cibulin into four pieces and then cut the ring into quarters.

Heat the frying pan at maximum heat, immediately pouring in the oil. Without lowering the temperature, baste the chicken until bright golden brown. Add the cibul, stir and change the heating twice. We don’t cover it with a lid, just extinguish it quickly, and then we put in the cookies.

Stir until steamed, until the juice comes out of the mushrooms, only after which you can add salt and pepper. Sift well, distribute it gradually over all products, add nutmeg and mix. Pour in the heated tops.

Cover with a lid and cook until steam comes out intensely, which means the tops have boiled. Reduce heat immediately to a minimum and simmer for exactly three minutes. Re-drink until the gravy has simmered and turn on the stove.

Option 5: Chicken breast chops with pecheritsy in a frying pan

For dessert, we were probably deprived of the most popular recipe for white chicken meat. Lower and juicy stew with mushrooms is a simple, affordable and incredibly tasty herb.

warehouses:

half a kilogram of white chicken (fillet);
three hundred grams of good cookies;
firm, salted cheese;
salt and pepper;
cibulin;
three spoons of boroshn;
Oliya;
five great fresh eggs.

Prepare yak

Fried mushrooms are garnished with herbs, as it is possible to remove them entirely. We'll go as fresh as possible. Sort them out and mix them together, cut into slices and stew ten chickens with a spoon of olive oil, set to low heat.

During this hour, cut the fillet into pieces and place it in the frying pan. After mixing, let the mixture lubricate a little, add salt and pour in a bottle of water. Simmer, covered, for up to twenty pieces, then turn off the heat and let cool completely right on the stove.

The chicken is released in portioned bowls, beaten with a sponge and vicor with a fine-toothed mallet. When cutting and beating, try to ensure that the layers come out slightly stretched, salt and pepper them. Place the filling in the middle of the skinny piece of meat, trim the empty edges, and bake it on high. Do not add too many mushrooms; the rolls will trim on their own; in extreme cases, help them with a toothpick.

The tussocks are thickly rolled in a molding bowl and placed on a plate. Drop the eggs into a bowl, rub a spoonful of cheese over them and taste with the tines of a fork. Salt the batter a little, you can rub in a spoonful of beard. Heat the frying pan thoroughly. oil|basil|, lightly bread the chops again and, dipping in the egg, place in the frying pan. Smear from the sides until brightly colored, as if squeezing with a toothpick, gently grasp with a spongy and careful hand.