I came up with the recipe for this chicken dish myself. It turned out very well in my opinion. So chicken with mushrooms in milk cheese sauce. Ingredients: chicken 700-1000 gr., wild mushrooms (boletus, white, gray) 300 gr., onion-1 pc. large, milk 1 glass, flour 1 teaspoon, garlic 3 cloves, salt, herbs as desired, vegetable oil for frying, hard cheese 50 gr.

Chicken recipe with milk

Defrost the chicken, wash it and salt it. You can use any part of the chicken. I cut it into small pieces. You can remove the peel if you don’t like very fatty foods and are keen on the principles of proper nutrition, but you don’t have to do this. Fry the chicken on all sides in vegetable oil and high heat until golden brown.
Next, we clean the onion and cut it into thin half rings. Place on top of the chicken. Sauté for 5 minutes.
The next stage is mushrooms. I used frozen ones cut into small pieces. simmer with mushrooms until almost done. If little juice has been rendered from the mushrooms, you need to add a little water so that the chicken does not burn.
When the chicken is ready, take a glass of milk, add flour, garlic, dried herbs, and add salt if necessary. mix everything well and pour into the pan with the chicken, stir. The chicken will acquire a delicate creamy taste. Bring to a boil.
Three cheeses on a coarse grater and pour into the boiling sauce. In 2-3 minutes, our chicken with mushrooms with milk and cheese sauce is ready.

Clean the breast from possible films, wash and dry with a kitchen towel. Cut the chicken meat into small pieces.

Pour the required amount of vegetable oil into the frying pan, add 2 tablespoons of butter and heat. When the oil mixture begins to sizzle, add the brisket. Stirring, fry the meat over medium heat until browned, about 5-7 minutes. Then cover the pan with a lid and continue frying for 5 minutes, reducing the heat.

Place the fried chicken in a cup and cover with a lid.

Wash the champignons, dry and cut into slices about 3 mm thick. Wash the onions, rinse with cold water and cut into half rings.

If you don't have fresh mushrooms, you can use fresh frozen ones.

In a frying pan with the remaining oil in which the chicken was fried, add the remaining butter, melt it and add mushrooms cut into slices and onion half rings, stir and fry for about 5 minutes, they should become soft.


Add flour to a glass with cold cream, stir well so that there are no lumps, and pour in portions into the frying pan where the champignons and onions are fried, simmer the contents for about 5 minutes. The mushroom sauce is ready.

If you cannot avoid lumps, then you need to pour the cream and flour into the pan through a small strainer.

Add the previously fried fillet pieces together with the resulting juice to the frying pan with the mushroom sauce, add salt and pepper to taste, stir and simmer under the lid for 3-4 minutes.

Chicken with champignons in creamy sauce is ready. Before serving, you can sprinkle with any herbs. Bon appetit!

I like traveling very much. Discover different countries, different cultures, customs, and, of course, different cuisine. Unfortunately, it is not always possible to travel as much as you want (finances, time, and other circumstances are to blame). Therefore, I found an opportunity to travel in another - relatively affordable - way: through dishes from different cuisines of the world. And spices help me with this.

I love spices and bring them with me on all my trips. I can neglect souvenirs, but I purposefully look for spices and buy as much as will fit in my suitcase. My shelves are literally bursting at home! Cinnamon sticks, vanilla pods, nutmeg (whole), curry and mango powders, peppers of all imaginable and inconceivable varieties, various seeds and herbs - you can’t list everything.

Today I have prepared for you a chicken recipe, not a simple one, but stewed in coconut milk. What gives this dish a very unusual taste is not so much the coconut milk itself, but rather the leaves of the kaffir lime. Kaffir lime is a type of lime growing in Hawaii and Southeast Asia (Thailand, Indonesia), a relative of the familiar lime sold in Russian stores. The fruits are similar to regular limes, but lumpy and wrinkled. There is almost no pulp or juice in them, in addition, they are very bitter, so their zest and leaves, which have a bright, fresh citrus aroma, are usually used for food. With these leaves, the chicken turns out to be very interesting in taste and aromatic.

I bought dried kaffir lime leaves in a regular supermarket in Moscow, in the Asian products section. If you still don’t come across this spice, don’t despair: you can add the zest of a regular lime and do without it altogether, the taste will be different, but it won’t make the dish any worse.

4 – 6 servings / prep 15 min / ready 45 min

Ingredients:

• 3 chicken breasts and several chicken thighs, skinless and boneless, weighing about 600 g
• 200 g champignons (I used royal ones, but you can also use regular ones)
• 2 small onions
• 1 medium zucchini
• ½ tsp. cinnamon powder
• 4-6 kaffir lime leaves
• ¼ tsp. nutmeg
• ¼ tsp. cayenne (hot) pepper
• ¼ tsp. coriander (it is better to grind it in a mortar first)
• ¼ tsp. cumin (it is better to grind it in a mortar first)
• 1 can (400 ml) coconut milk
• 2 tbsp. l. olive oil
• 1.5 tsp. amaranth flour or starch
• Salt and ground black pepper to taste

Preparation:

1. Wash chicken breasts (or thighs), dry and cut into small pieces. Peel the onion, cut in half and cut into half rings. Cut the mushrooms into large pieces, cut the zucchini into semicircles 0.5 cm thick.
2. Fry the chicken in a large sauté pan in olive oil until golden brown in small batches over high heat, 3 minutes at a time, stirring occasionally. Transfer the finished batches to a separate plate.
3. Fry the onion in the same saucepan for about 5 minutes, return the chicken, add all the spices except salt, stir, add mushrooms, fry for about 5 more minutes. Add zucchini, fry for another 3 minutes.
4. Pour in coconut milk, stir, add salt, bring to a boil over medium heat, cover with a lid and leave to simmer on the lowest heat for 20 minutes.
5. Sift the flour into the saucepan with the chicken and stir until the sauce thickens, leave covered for a couple more minutes. If you use starch, then dilute it first in 2 tbsp. l. water.
6. Serve on a bed of rice, which can be boiled with coconut oil (approx. 1 tsp) for extra flavor.

Did you like the recipe? Share with friends on social media. networks- let it be delicious for them too!