Chicken breast stuffed with mushrooms
Part of the mushrooms is used for stuffing chicken breasts, and the rest - for a creamy mushroom sauce, buckwheat porridge for a side dish. Do not add wine to this dish, and then it can be prepared for children. Rosemary can be used instead of thyme.
Ingredients
Servings 4- chicken breast - 4 pcs.
- champignons - 300 g
- onion - 1 pc.
- butter - 1 tbsp.
- lemon - 4 slices
- buckwheat - 1 tbsp.
- cream - 200 ml
- thyme - 2 sprigs
- dry white wine - 50 ml
- salt pepper
- olive oil
Cooking
Step 1
Melt the butter in a large saucepan and add the thinly sliced mushrooms. Fry until the liquid evaporates.
Step 2
Mushrooms salt, pepper, add finely chopped onion. Simmer for 10 minutes.
Step 3
Make an incision in the chicken fillet and open with a pocket. Stuff with mushrooms and stab with toothpicks or skewers.
Step 4
Heat the olive oil in a frying pan and fry the breasts on both sides.
Step 5
Put the saucepan with the remaining mushrooms on the fire, pour in the cream and cook, stirring, until thickened.
Step 6
Put thyme and lemon slices on top of the chicken, pour in the wine, close the lid and simmer until tender. Boil buckwheat.
Step 7
Serve chicken with buckwheat and mushroom sauce. Enjoy your meal!