Buckwheat Porridge With Chicken Fricassee

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

1. Prepare food. Rinse and dry the meat. Wash the champignons. Peel the onion.
2. 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.
3. Prepare chicken fricassee with mushrooms.
4. Cut the chicken fillet into strips and fry in vegetable oil on both sides.
5. Add the onion cut into half rings to the meat and simmer together until the onion becomes transparent.
6. Then add the mushrooms cut into plates and simmer all together for 5 minutes.

   

7. Salt, add seasoning to the mushrooms.
8. Pour cream and meat with mushrooms and bring to a boil.
9. 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.
10. Fill the porridge with a plate, top with the chicken fricassee with mushrooms.

    

Enjoy your meal!