Mushrooms and cream are like brother and sister. And if you add chicken to them, the recipe is to die for! Let’s prepare a creamy sauce with mushrooms and chicken, the recipe for which is quite simple. And most importantly, it’s very tasty!
If you cook gravy with wild mushrooms, it will be twice as tasty, their aroma is indescribable. But champignons are great! Especially if you buy royal ones, they are more fragrant.
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Creamy sauce with mushrooms and chicken
Mushroom champignon sauce with cream is a liquid version of julienne. Let’s try to make creamy sauce with chicken and mushrooms ourselves. And about the sauce for julienne with mushrooms, we will give a recipe below. And so, creamy sauce with mushrooms and chicken recipe.
We will need:
- Chicken breast fillet – 200 gr.
- Champignons – 250 gr.
- Cream (20%) – 200 ml
- Vegetable oil – 1-2 tbsp. l.
- Butter – 20 gr.
- Onion – 1 head
- Garlic – 2-3 cloves
- Salt, pepper – to taste
- Dill – 1/2 bunch
Cooking process:
- Cut the fillet into cubes across the grain, slightly less than 1 cm thick and not very long.
- Wash the champignons and cut them as you like, I like to cut along the mushroom.
- Chop the onion, garlic and dill as finely as possible.
- To prevent the butter from burning, add sunflower oil (odorless) and add the onion, fry until transparent.
- Then add the mushrooms and cook with the onions for 5 minutes.
- Pour in the cream and wait for it to boil, but do not leave and stir constantly, reduce the heat after boiling.
- Now you can taste it for salt, add salt and pepper if necessary.
- Bring to a boil and add the chopped fillet, simmer for about 3-5 minutes, no longer, then the fillet will not be dry.
- Add dill and garlic, close and let steep for a couple of minutes.
As you can see, the chicken gravy with mushrooms in a creamy sauce is not difficult to prepare, but has its own nuances. If you want a more satisfying dish, you can prepare a sauce with mushrooms and chicken and potatoes. Potatoes can be boiled in their jackets, allowed to cool and grated on a coarse grater, added to the sauce.
Or just pour chicken and mushroom sauce over mashed potatoes. Chicken and mushroom sauce will add juiciness and make ordinary boiled potatoes very tasty. It can also be served as country-style potato sauce.
Julienne sauce
The base for almost any julienne is Bechamel sauce, but we have a separate recipe for it. We will prepare a sauce with mushrooms, sour cream, chicken, mushrooms and cream. This is a simplified version, but no less tasty.
We will need:
- Chicken breast fillet – 200 gr.
- Champignons – 200 gr.
- Sour cream 30% – 2 tbsp. l.
- Cream 30% – 150 ml.
- Hard cheese – 100 gr.
- Onions – 1 pc.
- Wheat flour – 1 tbsp. l.
- Vegetable oil – 2 tbsp. l.
- Butter – 1 tbsp. l. no slide
- Salt – a pinch
- Ground black pepper and nutmeg to taste
How to cook:
- Let’s start by chopping the onions and mushrooms into small cubes.
- Then add both oils to the saucepan and begin to sauté the onions over low heat.
- Now you can add the mushrooms and turn up the heat, fry everything until golden brown.
- At this time, cut the fillet across the dies into small pieces (cubes are possible), no more than 1 cm thick.
- It’s time for cream and sour cream, pour them in and stir.
- Throw in our chicken fillet and turn down the heat.
- Three cheeses on a coarse grater and slowly stir half into the sauce until completely melted.
- Salt, pepper, add nutmeg (be careful with salt, because the cheese is already salted and there will be a cheese “cap”).
- Slowly add flour and watch how much the sauce thickens, bringing to the desired consistency.
- White sauce with mushrooms, chicken and cheese, ready!
- All that remains is to pour it into the desired container, sprinkle the remaining cheese on top and put it in the oven for 30 minutes, at 180 degrees.
This julienne sauce is a simplified version of this dish. In fact, you don’t even have to bake it in the oven, just let the chicken fillet simmer in the sauce for about 5-7 minutes. No more, it might dry out.
And then sprinkle with cheese and put in the microwave to melt the cheese. But then of course there won’t be such a crust. And there is another option, which is to use the top grill.
Spaghetti sauce with cream and spinach
Any gourmet will love this sauce! Creamy sauce with chicken and mushrooms for spaghetti, a recipe not only for a family dinner. It is also perfect for a holiday table or when you need to cook something quickly and tasty.
After all, the composition is simple – chicken, mushrooms, cream, cheese and the highlight of this sauce is bacon.
Composition:
- Chicken breast fillet – 150 gr.
- Champignons – 150 gr.
- Cream (30%) – 200 ml
- Hard cheese – 50 gr.
- Olive oil – 1 tbsp. l.
- Smoked bacon – 100 gr.
- Garlic – 1 clove
- Spinach – 1 bunch
- Fresh thyme – 2-3 sprigs
- Salt, pepper – to taste
How to do:
- Pour olive oil into a frying pan and add bacon (cut the bacon not very finely), fry over fairly high heat.
- Once the bacon is half cooked (not crispy), add the sliced mushrooms and fry until golden brown.
- Crush the garlic and add chopped thyme to the mushrooms.
- Chop the fillet not very large, but not too small, and add to the mushrooms, wait until it turns white and reduce the heat a little.
- Now you can take out the garlic, it has given off its aroma and taste, and pour in the cream.
- After a couple of minutes, taste for salt and pepper, add grated cheese until completely melted.
- Wash and dry the spinach, chop coarsely and stir into the sauce.
- Sauce with mushrooms and cream for spaghetti and chicken, ready!
All that remains is to mix it with spaghetti or any other pasta. This pasta sauce can be made without bacon. Just add any smoked goods you have in the refrigerator.
If you can’t find fresh spinach, use ice cream. But be sure to defrost and squeeze out, there will be no need for excess moisture.
Thyme can be picked from a branch or simply chopped finely with a knife. Believe me, this creamy spaghetti sauce will not leave anyone indifferent!
