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There are several ways to cook chicken breasts with porcini mushrooms, but you always need some kind of sauce "for a bunch" of taste. Appetizing breast with porcini mushrooms is obtained in cream and sour cream when baked in the oven. Recipes for this dish may include other ingredients such as onions, black pepper, potatoes, dill, rice, etc. This page contains the best ways to prepare such dishes at home. From the article you can glean information on how to cook in a creamy sauce and breading. Attention is paid to cooking zraz, meatballs and cutlets stuffed with porcini mushrooms and chicken breast. Choose your cooking methods and experiment in your kitchen.

Chicken breast with porcini mushrooms in the oven

Components for chicken fillet stuffed with mushrooms:

• Porcini mushrooms - 400 g
• Onions - 200 g
• Vegetable oil - 100 ml
• Dor blue cheese - 100 g
• Chicken fillet (breast) - 600 g
• Butter - 100 g
• Mashed potatoes - 600 g
• Salt pepper

Prepare the filling. Cut the mushrooms into small pieces and fry with chopped onions in vegetable oil until golden brown. Mix with dor blue cheese. Make pockets in chicken fillet and stuff with the prepared filling, then fry in butter on both sides until golden brown. Bring the chicken breast with porcini mushrooms in the oven until tender at 180 ° C for 10-15 minutes.

Put mashed potatoes and cooked breast on plates.

Breast with porcini mushrooms in a creamy sauce

Ingredients:

• 1 kg chicken breast
• 40 g butter
• 200 g fresh porcini mushrooms
• 50 g onions
• 7 g parsley
• 15 g celery
• 200 ml dry wine
• 40 g margarine
• 20 g flour
• 100 ml cream
• 7 g parsley
• Salt
• pepper to taste

In order to cook a breast with porcini mushrooms in a creamy sauce, you need to cut the meat from the bones and lightly fry it.

Cook the broth from chicken bones.

Cut the mushrooms into thin slices and simmer in margarine.

Add broth and chicken and simmer, covered, until tender.

Add flour mixed with a little cold broth, bring to a boil, then pour in cream and dry wine.

Serve with herbs.

Serve rice as a garnish.

French salad with chicken and marinated porcini mushrooms.

Ingredients:

• 200 g boiled chicken fillet
• 300-400 g pickled mushrooms
• 300 g boiled potatoes
• 300 g boiled carrots
• 100 g onions
• 100 g mayonnaise
• 2 tbsp. l. vegetable oil
• greens

Finely chop the onion, fry in vegetable oil. Cut the pickled mushrooms into small pieces, combine with fried onions. Cut the boiled chicken fillet and potatoes into cubes. Grate boiled carrots on a coarse grater. Put prepared foods on a dish in layers, greasing with mayonnaise: mushrooms with onions, half potatoes, chicken meat, carrots, remaining potatoes. Grease the top of the salad with mayonnaise and garnish with herbs.

Chicken zrazy with porcini mushrooms.

Ingredients:

• 5 chicken breast fillets, 150 g each
• 250 g fresh porcini mushrooms
• 2 onions
• Salt
• pepper to taste
• 50 g grated cheese
• 1 medium carrot.

Preparation: beat the chicken breasts into plates, put the filling in the middle, fold the envelopes and secure with wooden skewers or toothpicks. Place the rolls on a dish and microwave, sprinkle with salt and pepper, cook covered for 10 minutes at full power. Remove the dish, sprinkle the zrazy with cheese and bake again until the cheese is melted. The dish turns out to be not only tasty, but also beautiful. As a side dish vegetables, rice.

Filling: fry the onion until transparent, add the boiled and minced mushrooms and fry for another 15 minutes, add finely grated carrots with salt and pepper.

Porcini mushrooms with chicken breast in sour cream

In order to cook porcini mushrooms with chicken breast in sour cream, you need the following ingredients:

• 500 g chicken pulp
• 50-60 g white bread
• 3/4 cup milk
• 150 g porcini mushrooms
• 2 tbsp. sour cream spoons
• 2 tbsp. tablespoons of oil.

Preparation: the pulp, removed from the carcass, pass through a meat grinder 2 times along with stale white bread soaked in milk, salt and stir well.

Peel, rinse thoroughly and finely chop fresh porcini mushrooms, put them in a bowl, cover with a lid, put on low heat and simmer. After 15–20 minutes add sour cream or thick milk sauce and salt. Simmer until cooked for another 25-30 minutes, then chill. Cut the minced meat into small tortillas, put a tablespoon of mushrooms in the middle of each tortilla. Connect the edges, roll the cakes in ground breadcrumbs and fry in a well-heated pan with butter or ghee. Serve green peas as a garnish.