A new variation on the classic chicken with mushrooms and onions in cream. This sauce can be cooked without chicken meat and served with anything. The recipe can be performed in three versions: as a sauce, as a meat dish with a side dish, and as a self-sufficient dish.
Cut a few large mushrooms or a bunch of small mushrooms into large pieces.
We process one chicken fillet, cut into pieces for frying, salt and pepper.
And fry in vegetable oil to a degree suitable for you. Remove the fried chicken on a plate.
And in the same frying pan, fry the onion with mushrooms until golden brown, adding oil if necessary. When the mushrooms and onions are fried, add a little white dry wine and a tablespoon of honey. Mix well and simmer until the wine boils over. (Wine can be substituted for clarified apple cider juice or a small amount of apple cider vinegar.)
When the wine has boiled away, add the cream. I have ten percent. Greater cream can be taken.
Add a couple of tablespoons of processed cheese to the cream and stir it in the cream until smooth. We need to achieve a creamy sauce. If the cream is curdled when added to the pan, the processed cheese will even out this.
Return the chicken to the pan.
Salt and pepper the sauce. We stew it as much as you think is necessary in order for the ingredients to “make friends.” The longer we simmer, the more the chicken softens and the more the sauce boils down.
This sauce can be cooked without meat and served with anything. If made with meat, it can be served with any side dish. And if you put more onions and mushrooms in the sauce, then you can do without a side dish.
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