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.
Melt the butter in a large saucepan and add the thinly sliced mushrooms. Fry until the liquid evaporates.
Mushrooms salt, pepper, add finely chopped onion. Simmer for 10 minutes.
Make an incision in the chicken fillet and open with a pocket. Stuff with mushrooms and stab with toothpicks or skewers.
Heat the olive oil in a frying pan and fry the breasts on both sides.
Put the saucepan with the remaining mushrooms on the fire, pour in the cream and cook, stirring, until thickened.
Put thyme and lemon slices on top of the chicken, pour in the wine, close the lid and simmer until tender. Boil buckwheat.
Serve chicken with buckwheat and mushroom sauce. Enjoy your meal!