Creamy Chicken with Mushrooms
Chicken with Mushrooms:
1 lb chicken
1 lb mushrooms (any kind, sliced)
1 onion, cut into thin half-rings
1 cup sour cream
1/2 teaspoon salt
¼ teaspoon black pepper
2 cloves garlic, crushed
1 tablespoon butter or olive oil
1 tablespoon barbeque sauce
2 tablespoons balsamic or apple cider vinegar
1 tablespoon vegetable or olive oil
1 clove of garlic, crushed
½ teaspoon sugar
• First, prepare the chicken. Any type of chicken meat will work for this dish. If using pre-cut breasts or tenders, cut the meat into nugget-sized chunks and marinade it for 30-60 minutes. The marinade can be either store bought or homemade. A marinade recipe that I like to use is included in the list of Ingredients (scaled for 1 lb of chicken).
• Sauté the chicken in 1-2 tablespoons of oil until the pink color can no longer be seen upon cutting the chunks. Scoop the chunks with a slotted spoon or a fork onto a plate and set aside.
• Next, prepare the onions and mushrooms. We’ll use the same frying pan as we used for the chicken in order to make use of the leftover chicken juices. Set the pan on medium heat, add a bit more oil, and scrape the brown bits of glaze that were stuck to the pan surface into the oil. Add the onions and sauté until translucent (about 5 minutes).
• Add the mushrooms and sauté until they begin to release their juices (5-10 minutes).
• Add the sour cream, salt, pepper, garlic, and chicken and cook on low heat for another 10 minutes.
• Add chopped dill, either fresh or dry, as a garnish before serving.
Side dishes that go well with this recipe are those that don’t have a strong flavor and can absorb the sauce well, such as pasta, rice, mashed potatoes, couscous, and of course, the Russian favorite, kasha (i. e. toasted buckwheat groats). In the photo, the Creamy Chicken is shown with mashed potatoes.
Pairs Well With
Unlike previous recipes in this book, where mushrooms are nothing more than supporting actors, in this recipe they are the stars. This dish may be made without the chicken as a mushroom appetizer. With the addition of chicken, it becomes sufficiently filling to make a great entrée. This recipe has been adapted from The Art of Russian Cuisine by Ann Volokh.