Put in mushroom sauce and capers
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Wash the chicken breasts and wipe them with a dry napkin.
Put 2 tablespoons of oil in a pan and brown the cups, just enough to give them a nice color. Take them out on a plate.
In the remaining oil we put the cleaned onion, the cleaned pepper and cut into cubes.
We also add chicken ham.
Cover with water and put the cups back in the pan.
Sprinkle with salt, pepper and simmer until the chicken is edible :)
Towards the end, add the drained mushrooms and pancakes and the finely chopped capers.
Add the sour cream and let it cook for another 5 minutes.
Sprinkle with chopped parsley and serve.
Chicken with sour cream and mushrooms
Chicken with sour cream and mushrooms & # 8211 a classic food recipe with fine sauce and flavored with garlic. Pieces of chicken and red mushrooms wrapped in a velvety sour cream sauce. Is not ciulama (it is prepared differently, with white flour sauce).
Preparing this chicken with sour cream and mushrooms he fixed it for me 40 minutes (from the first picture with the ingredients to the final pictures on the plate). What matters is the technique and the order in which the ingredients are prepared to obtain a really tasty food. You will see that both the meat and the mushrooms are well browned (they are not just cooked in their own juice until they turn white). The Maillard caramelization reaction is the one that gives a special flavor to the food and makes the difference between those with taste and appearance & # 8222de hospital & # 8221 and those that are really tasty and good-looking.
This chicken with sour cream and mushrooms it can be prepared from pieces of chicken with skin and bone (thighs, chest, wings) or boneless. I had some boned upper thighs in the house and I used them. I always prefer the consistency of the thighs to that of the chicken breast. You can make a chicken breast escalope with mushrooms & # 8211 recipe here.
The cream I used is fermented, sour but fatty, with min. 20% fat (mine had 25%). This aspect is essential for its uniform homogenization in food. If it is weaker, it will form unsightly lumps.
Here is the recipe chicken with sour cream without mushrooms (classic).
I chose a simple garnish made of boiled and drained pasta, but a polenta or rice works well. You can do that too flour dumplings next to this chicken with sour cream or even some potatoes (puree or fried).
From the ingredients below result 4 servings.
- 4 boneless chicken legs (or approx. 600 g chicken)
- 1 chopped onion
- 3 cloves chopped garlic
- 2 tablespoons oil
- salt and freshly ground pepper
- 500 g fresh mushrooms (white or brown mushrooms)
- optional: 50 ml sweet liqueur wine (Marsala, Porto, Malaga, Lacrima lui Ovidiu) or brandy
- 400 ml fermented sour cream (sour) with min 20% fat
- greenery: chopped parsley and dill leaves
Pui Tikka Masala
The Tikka Masala chicken recipe has a fabulous explosion of spices, much more than they are used in Romanian cuisine, but which intertwine so wonderfully that you can't help but fall in love with the final taste! If you don't have much time, but you want to impress your guests, then prepare the Tikka Masala chicken recipe. Here's what to do:
How to make chicken Tikka Masala:
In a large bowl, combine yogurt with cumin, 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon paprika, coriander, lemon juice and pepper.
Sprinkle the chicken pieces through this mixture, making sure you cover them all with marinade. Put a plastic wrap on top and refrigerate for at least an hour (you can leave it overnight, weather permitting.).
Fry the chicken pieces in a pan, about 5 minutes on each side.
In another pan, lightly fry the onion and pepper in butter. Season with the rest of the spices. Add the tomato sauce and cream, mix gently. Simmer the sauce for about 20 minutes.
Then add the chicken pieces. Leave for another 10 minutes, semi-covered, over low heat. Sprinkle a little fresh parsley on top and serve with a portion of plain rice.
Cut the chicken breast into 2, crosswise and lightly beat each piece as for the schnitzels. If you do this, it will stay brighter and, at the same time, it will cook faster. Season with salt and pepper. Gently pass the chicken through the flour and shake off the excess & # 8211 the flour will later help the sauce to thicken.
Heat a large skillet. Pour the olive oil, melt the butter. When it starts to sizzle, add the chicken pieces. Saute the chicken over medium heat, 3 minutes on each side, until slightly browned. Take them out into a bowl and keep them warm.
In the same bowl in which you made the chicken, add the wine, mixing with what is left after removing the meat, to homogenize the fabulous flavors. Then slowly add, stirring constantly, the chicken broth, the lemon juice, the capers & # 8211 drained before & # 8211 and the dried tomatoes. Bring the sauce to the boil - stirring gently and continuously. Let it drop and get about half of what you have in the pan.
Add the cream and 2 more tablespoons of butter. Season to taste. Let the flavors sit for 1-2 minutes. Bring to a boil then reduce heat to medium. Stir gently again, then add the chicken. You can sprinkle parsley on top and decorate with thin slices of lemon.
BRIDGE: Because the recipe comes from our brothers in Italy, Piccata chicken is served with pasta.
Chicken rolls with mushrooms and cheese in cream sauce & # 8211 soft and juicy, only good for a tasty lunch!
We offer you a recipe for tasty and very appetizing chicken rolls. The chicken breast rolls are filled with mushrooms and cheese and are stewed in cream-flavored sauce. They combine perfectly with a garnish of boiled potatoes. Chicken rolls will surely please everyone.
-200 g of mushrooms (fresh or frozen)
-4 tablespoons hard grated cheese
-2 tablespoons dill (finely chopped)
-salt and ground black pepper to taste
METHOD OF PREPARATION
1. Beat the chicken fillets and season with salt and pepper.
2. Finely chop the mushrooms and onions and fry them in a pan, seasoning them with a little salt and pepper. Allow to cool.
3. Mix in a bowl: sour cream, dill and crushed garlic to get a sauce.
4. Place the fried onions with onion on the chicken fillets, sprinkle the grated cheese on top, roll into rolls, fix with toothpicks and fry them in a pan with oil on both sides until golden brown.
5. Then put the rolls in a deep saucepan or pan, pour the cream sauce on top and simmer for 15-20 minutes.
Ingredients for the recipe for chicken with mushrooms and garlic, in the pan
- 1 kg of boneless chicken legs
- 500 g of mushrooms
- 4-5 cloves of garlic
- optional: a few slices of hot pepper
Chicken with mushrooms and sour cream sauce with garlic
It is a dish a bit similar to the monastery chicken, but adapted to be prepared at Slow Cooker Crock Pot.
I love this appliance, even if the preparation of a recipe takes a little longer than the stove, it is much healthier, tastier and in addition I do not have to sweat next to the flame of the stove, on this heat.
[ingredients title = & # 8221Ingrediente & # 8221]
- the chest, thighs and wings of a chicken
- 2 onions
- 400 gr canned mushrooms
- 1 clove of garlic
- 50 gr butter
- 750 ml water
- 200 ml of semi-sweet white wine
- 200 gr sour cream
- 2 eggs
- 1/2 bunch of parsley
- 2-3 celery leaves
Preparation time: 3 hours and 30 minutes
[preparation title = & # 8221Preparation & # 8221]
Add a teaspoon of salt, cover the bowl with the lid provided, connect the appliance to the power supply and set the HIGH cooking mode for one hour.
Drain the mushrooms well, possibly rinse them a little more, chop the onion scales, and cut the butter into smaller pieces.
After draining the cooking time of the chicken, transfer the meat to a sieve to drain the liquid well, and put the soup in another bowl.
Rinse the ceramic bowl with a little water, place the pieces of butter in it, then the onion and the mushrooms and mix them well.
Over them we place the drained and seasoned chicken with pepper, thyme, paprika and salt.
Place the lid on the bowl and set the HIGH program for 2 hours and 30 minutes.
Let the ingredients cook in the butter, as well as in the steam that forms in the bowl, without lifting the lid, for at least an hour, then add the wine and the juice from the soup, just enough to cover the meat.
Peel a squash, grate it and squeeze the juice.
Add a little salt over it, then mix it with sour cream.
Mix the eggs well and add them over the sour cream and garlic, then homogenize the mixture and add the finely chopped parsley and celery leaves.
30 minutes before the time expires, try the meat, taste the food and season it with spices: pepper, paprika, nutmeg, then add a little soup over the composition of garlic, sour cream and eggs, until slightly diluted and add gradually into the bowl, mixing well.
Depending on how well the ingredients are prepared, especially the meat, the cooking time can be extended before adding the cream composition.
Nutmeg is optional, I added it because I really like its aroma.
It is a very good food, especially served with polenta.
Spatzle with mushroom sauce and parmesan
It is the first time I prepare Spatzle with mushroom and parmesan sauce and this is due to a chef dear to me, who posted such a recipe on the site and made me very hungry.
I changed the ingredients and the quantities here and there, but we really liked the final result.
Thank you, dear Rux, for the inspiration and for making me want your recipe! : - *
[ingredients title = & # 8221Ingrediente & # 8221]
- 500 g spatzle with egg
- 500 g mushrooms
- 1 onion
- 150 g butter
- 100 g parmesan
- 5 tablespoons top with sour cream
- 250 g bacon
[preparation title = & # 8221Preparation & # 8221]
Here's how to make a Spatzle recipe with mushroom sauce and parmesan!
The salt should not be added over the onion in the pan, from the beginning, but over time, to allow time for the onion to leave its sweet taste, possibly you can add a teaspoon of sugar and so we get a pleasant taste of caramelized onions.
I hope you like and find useful my spatzle recipe with mushroom sauce and parmesan!
Ingredients Chicken breast in lemon sauce and capers
1 boneless chicken breast or turkey (approx. 400 gr)
3 tablespoons capers (in vinegar or brine)
1/2 cup chicken soup
1 clove garlic
1/3 bunch of parsley
1/4 cana faina
1/4 can of parmesan
1 teaspoon sweet paprika
3 tablespoons butter
3 tablespoons olive oil
Preparation Chicken breast in lemon sauce and capers
- Cut the chicken breast into thin slices and then beat them thin as for the slices (almost transparent). Make small incisions on the edges of the slices with a knife so that the meat does not bend when fried.
- Mix in a box flour, Parmesan cheese, 1/2 teaspoon pepper, paprika and a little salt.
- Heat 1 tablespoon butter and oil in a large skillet. When it sizzles, put the chicken slices in the box with the flour mixture and shake well (to cover on both sides, and when you remove them, shake off the excess flour) and fry them in the pan. Do not crowd them, if they do not fit, it is better to fry them in turns. Fry for about 3-4 minutes on each side until nicely browned. Take them out on a plate and cover them to keep them warm.
- In the pan add the crushed garlic clove, mix quickly and quench with chicken soup, capers (well drained of the juice in which they were) and lemon juice. Season with salt. Boil the sauce for about 2-3 minutes until it is reduced by half, then add the remaining 2 tablespoons of butter. Stir to melt then let it boil for another 2-3 minutes. Add the finely chopped parsley and turn off the heat immediately.
- Place the meat on plates and pour caper sauce on top. It can be served with risotto or pasta.