Buckwheat Porridge With Chicken Fricassee
by Editorial Staff
Delicate creamy sauce with chicken fillet and mushrooms will add a bright shade to ordinary porridge.
Ingredients
- For porridge:
- Buckwheat porridge – 1 glass
- Water – 2 glasses
- Butter – 1 tbsp
- Salt to taste
- For fricassee:
- Cream 10% – 200 g
- Chicken fillet – 250 g
- Mushrooms – 200 g
- Bulb onions – 1 pc.
- Flour – 1 tbsp
- Vegetable oil – 50 g
- Salt to taste
- Mushroom seasoning – to taste
Directions
- Prepare food. Rinse and dry the meat. Wash the champignons. Peel the onion.
- Cooking buckwheat porridge. Rinse the buckwheat several times, pour boiling water in a 2: 1 ratio and cook until tender. When the porridge is ready, add butter to it.
- Prepare chicken fricassee with mushrooms.
- Cut the chicken fillet into strips and fry in vegetable oil on both sides.
- Add the onion cut into half rings to the meat and simmer together until the onion becomes transparent.
-
Then add the mushrooms cut into plates and simmer all together for 5 minutes.
- Salt, add seasoning to the mushrooms.
- Pour cream and meat with mushrooms and bring to a boil.
- In a separate bowl, mix flour with 50 g of cream and add to meat and mushrooms, bring chicken fricassee with mushrooms to a boil and boil until thick.
-
Fill the porridge with a plate, top with the chicken fricassee with mushrooms.
Enjoy your meal!
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