House, design, renovation, decor. Courtyard and garden. With your own hands

First you need to prepare all the necessary products so that they are on hand.

Thoroughly wash the chanterelles in several waters, and, if necessary, clean up the most contaminated places with a knife. If the mushrooms are large, then cut them into several pieces. Then you can put the chanterelles on a clean towel so that excess moisture is absorbed a little.

Cut the chicken breast into small pieces. It is better to cut the chicken meat across the fibers, so it will turn out to be more tender.

Lightly season these pieces of chicken with spices, salt and pepper. Peel the onion and cut into small cubes. Peel the garlic.

Grate cheese on a coarse grater.

Put a large pot of water on fire. Lightly salt and pour in a spoonful of vegetable oil. When the water boils, put the pasta in it and boil, following the instructions on the package.

For the sauce in a preheated pan with vegetable and butter, fry the chopped onion until half cooked, no special frying is required here. Then add the chanterelles, salt and pepper to taste. Fry everything together until the liquid has completely evaporated, since the chanterelles give a lot of juice.

As soon as all (practically) of the liquid has evaporated from the mushrooms, you can add the chopped chicken. Fry everything for about 5-7 minutes, stirring from time to time - the meat will change color and lightly brown.

Now you can add the chopped garlic and pour in the cream. Bring them to a boil, stirring the entire contents slightly.

Step 1: wash the mushrooms.

Rinse the chanterelles well under running water. Carefully clean the sand from the mushrooms so that it does not grind on your teeth. After washing, let the chanterelles dry directly in a colander by weight.

Step 2: prepare the chicken fillet.

Rinse and dry the chicken fillet.
Leave the oven to preheat until 190 degrees.
Heat the ghee in a frying pan, and then place the chicken fillet on it and fry for 3 minutes on each side until golden brown.
Season the poultry with salt and pepper.
After frying, transfer the fillets to a baking dish and place in the oven for 15 minutes so that everything is well prepared.
At this time, you are still starting to prepare the sauce, but when the chicken is baked, take it out, cover it with foil and let it go for another 5-7 minutes... And add the broth, which will remain in the form with the chicken, to the sauce.

Step 3: prepare the chanterelle cream sauce.

Preheat the skillet again and toss the chanterelles into it. Fry mushrooms for 1-2 minutes depending on their size. Season with salt and pepper.
Remove the mushrooms from the pan for now.


Pour in vinegar and wine, bring to a boil. Across 2 minutes boil, pour in the chicken broth. Cook still about 4-5 minutes.
Now return the chanterelles to the pan and after a few minutes, when the mushrooms are well warmed up, add the cream and continue cooking the sauce until some of the liquid evaporates and everything thickens (over high heat, this is about a minute in total). Add the parsley with the cream.


When the sauce is ready, put the chicken fillet in it and heat everything together a little, and then serve.

Step 4: Serve the chicken with chanterelles in a creamy sauce.

Serve the chicken with chanterelles in a creamy sauce with potatoes or spaghetti. Very tasty, very aromatic and very exquisite, albeit extremely simple.
Bon Appetit!

You just have to cook and taste the mushroom chicken breast! And it doesn't matter if it is chanterelles or some other mushrooms - in any case, it will be very tasty!

• 1 kg. potatoes,
• 2 chicken breasts,
• 1 carrot,
• 1 onion
• 1-2 cloves of garlic,
• 2 tbsp. l. tomato paste
• chanterelles,
• spices: red and black pepper, marjoram, rosemary, oregano, nutmeg,
• 1/2 tbsp. flour.

How to cook chicken breast with chanterelles

Peel the potatoes, wash, cut into 2-4 pieces, add water, salt and cook until tender. Then drain the water and pour oil over the potatoes.
Season the chanterelles with salt, pepper, oil and leave while the rest of the dish is being prepared.

Cooking the gravy

Wash and cut the chicken breasts into cubes, add water and leave to simmer (remove the foam). When the chicken breast is ready, add the seasoning, salt and dressing.

We prepare the dressing from:
fried carrots (grated on a medium grater), onions (chopped into small cubes), add tomato paste with chicken broth, grate garlic on a fine grater.

Let it simmer for another 10 minutes.

At this time, dilute the flour in cold water (pour 2 tablespoons of flour into a glass and add water) for further preparation of the gravy.
Stir the flour well so that there are no lumps. The thickness of your gravy will depend on the amount of flour injected. Gradually add diluted flour to the finished broth and stirring constantly, keeping an eye on how thick we need the gravy, bring to a boil and turn off.
When we have everything ready, put the chanterelles in a glass form in the oven or microwave until cooked.
At this time, you can start serving the dish: potatoes, chicken breast with gravy. Add fresh herbs, chopped tomatoes. Put the finished fragrant chanterelles on top, pour over the dish with mushroom oil.

At least several dozen excellent dishes can be prepared from chicken with chanterelles. They can be prepared to decorate a festive table or to slightly diversify the daily menu. Potatoes, cheese, onions, sour cream and cream go well with chicken and mushrooms.

It is very difficult to spoil a chicken dish with chanterelles mushrooms, however, it is not easy to create a culinary masterpiece either. The proposed recipes with step-by-step cooking descriptions will greatly simplify your efforts to surprise and delight your household with a delicious delicacy.

Such a tasty and aromatic dish as fried chicken with chanterelles is easy to prepare, because all the ingredients are enough to fry in a pan in vegetable oil and combine, salt and pepper to taste.

• 800 g of chanterelles;
• 500 g chicken breast;
• Vegetable oil - for frying;
• 3 tbsp. l. chopped green onions;
• Salt and black pepper to taste.

We offer a simple step-by-step recipe for making chicken with chanterelles.

Wash the mushrooms well, cut off the tips of the legs and put them in boiling salted water.

Boil for 15 minutes. over medium heat, place with a slotted spoon on a sieve and drain.

Wash the chicken breast, separate from the bones, cut into strips.

Put mushrooms in a preheated pan, fry without oil for 15 minutes.

Pour in the oil, stir and continue to fry for another 15 minutes.

Put the chicken breast in a hot pan with butter, fry until golden brown.

Mix with mushrooms, season with salt and pepper, stir and fry over low heat for 10 minutes.

Sprinkle with green onions, cover the pan with a lid, turn off the stove and leave for 5-7 minutes to infuse.

Serve with boiled potatoes or mashed potatoes.

The recipe for cooking chicken with chanterelles in the oven

Chicken with chanterelles in the oven is one of the simplest and most popular cooking options. Every housewife should have this recipe on hand to quickly and tasty feed hungry family members with a hearty meal.

• 1.5 kg of chicken;
• 1 kg of chanterelles;
• 500 g of onions;
• 100 g butter;
• 4 tbsp. l. soy sauce;
• 5 tbsp. l. mayonnaise;
• Salt and ground sweet paprika to taste;
• 2 tsp curry.

The recipe for cooking chicken with chanterelles in the oven is very simple, if you follow some rules.

1. The chicken is cut into pieces along with the bones, washed and laid out in a deep bowl.
2. After preliminary cleaning, chanterelles are washed well in cold water and put into boiling water.
3. Cook for 15 minutes. over medium heat, removed in a colander and left to drain for a few minutes.
4. The onion is peeled, cut into half rings, and combined with the mushrooms in a bowl with meat.
5. Pour in soy sauce, mayonnaise, add salt, paprika and curry, mix.
6. Leave in a bowl for 20 minutes. for pickling.
7. The deep form is smeared with a thick layer of butter, the contents of the bowl are laid out.
8. The top is covered with food foil and placed in an oven preheated to 180 ° C.
9. Baked for 60-70 minutes, served hot in portioned plates with mashed potatoes or boiled rice.

Oven-baked chicken with chanterelles and potatoes in tomato-mayonnaise sauce

Oven baked chicken with chanterelles and potatoes is a hearty dish for a large family. Such a treat is served as an independent and complete one, adding only a salad of fresh vegetables.

• 1 kg of chanterelles;
• 800 g potatoes;
• 4 heads of onions;
• 800 g of chicken (any part);
• 100 ml ketchup;
• 200 ml mayonnaise;
• Hot spice mixture;
• Salt.

The recipe for cooking chicken with chanterelles and potatoes in the oven is divided into stages that must be followed.

1. First, prepare mayonnaise sauce for marinating chicken and mushrooms.
2. Combine mayonnaise with ketchup and hot spices, beat well with a whisk.
3. Cut the peeled and washed chanterelles into pieces and place in a deep bowl.
4. Add chicken pieces, pour over the sauce, stir and leave for 40 minutes.
5. Peel, wash and cut the potatoes into pieces of any shape.
6. Season with salt and fold into a baking dish, top with onion, cut into half rings or rings.
7. Next, lay out the chicken pieces, brush with sauce, then mushrooms and mayonnaise sauce again.
8. Place in the oven, which has been preheated to 180 ° C, setting the time to 90 minutes.
9. Every 30 min. stir the contents of the form to make the dish rosy and juicy.

Chicken with chanterelles and cream, cooked in a slow cooker

It will be very simple and tasty to make a chicken with chanterelles in a slow cooker. This dish will be devoured by both children and adults. Having tasted it at lunch, none of the household members will want to eat until evening.

• 700 g chicken wings or thighs;
• 600 g of boiled chanterelles;
• 3 onion heads;
• 5 tbsp. l. vegetable oil;
• 1 tbsp. cream;
• 1 bunch of any greens;
• Salt and spices to taste.

1. Wash the chicken wings well, cut off the phalanges and dry with a paper towel.
2. Put in a multicooker bowl and add onions cut into thin rings.
3. Pour in vegetable oil, turn on the multicooker and select the "Fry" mode, setting the time to 15 minutes.
4. Cut the mushrooms into pieces, open the lid after the signal and add to the meat and onions.
5. Select the same program again, setting the time to 20 minutes.
6. After the signal, pour the cream into the bowl, add salt and seasonings, mix well.
7. Turn on the "Fry" mode for 15 minutes, and at the end add chopped greens.
8. Serve with rice, pasta or boiled potatoes.

Chicken with chanterelles, stewed in sour cream

Chicken with chanterelles stewed in sour cream is a dish that no family can do without, which understands a lot about such treats. Take note of the recipe - you will never regret it! It is prepared not only every day, but also for large feasts on holidays.

• 4 chicken legs;
• 3 pcs. onions;
• 600 g of boiled chanterelles;
• 300 ml sour cream;
• ½ tbsp. water;
• 2 cloves of garlic;
• Vegetable oil - for frying;
• Salt to taste;
• 1 tsp ground black pepper.

1. Remove the meat from the bone, cut into cubes, put in hot oil, fry until white with constant stirring.
2. Add diced onions and garlic chopped with a knife.
3. Fry until soft and add finely chopped chanterelle pieces.
4. Fry for 10 minutes. over low heat and pour in sour cream with water.
5. Season with salt, add pepper, cover and simmer for 15 minutes. over low heat.
6. Serve with mashed potatoes or boiled buckwheat.

Chicken with chanterelles in a creamy sauce: a step by step recipe

Delicate chicken meat with chanterelles in a creamy sauce, baked in the oven - an amazingly tasty dish from the category of "lick your fingers." And in combination with nutmeg and crushed garlic, it is simply a culinary masterpiece.

• 700-800 g chicken breast;
• 600 g of boiled chanterelles;
• 3 onion heads;
• 4 cloves of garlic;
• 200 ml cream 20%;
• 1/3 tsp ground nutmeg;
• 1 sprig of rosemary and parsley;
• 50 ml of vegetable oil;
• Salt.

We offer to cook chicken with chanterelles in cream according to the proposed step-by-step recipe.

1. A saucepan or deep frying pan is heated, oil is poured, chopped onion is poured and fried until golden brown.
2. The mushrooms are cut into cubes, mixed with onions and fried for 15 minutes. over medium heat with constant stirring.
3. The chicken breast is rinsed in water, cut into thin slices and laid out in a greased fireproof dish.
4. Mushrooms and onions are laid on top, pressed down with a spoon.
5. The contents of the form are covered with food foil and placed in an oven heated to 180 ° C.
6. It is baked for 40 minutes, while the garlic cloves are peeled, passed through a press, added to the cream and mixed well.
7. Add rosemary, salt to taste and nutmeg, mix again.
8. The meat with chanterelles is taken out of the oven, poured with creamy sauce and baked for 20 minutes without foil.
9. Put a sprig of parsley on the finished dish and serve directly in the form to the table.

Chanterelles with chicken and cheese, cooked in pots

Dishes cooked in pots always turn out tastier and more aromatic than counterparts made on the stove. This is especially true for meat and mushrooms. Pot-cooked chanterelles with chicken are cooked in their own juice, preserving all the nutrients.

• 700 g chicken breast;
• 500 g of pickled chanterelles;
• 200 g of onions;
• 300 g potatoes;
• 2 eggs;
• 100 g of hard cheese;
• 1.5 tbsp. milk;
• Ground black pepper and salt to taste;
• 50 g butter.

How to properly cook chicken with chanterelles in pots, you can learn from the detailed recipe description.

1. Cut the chicken breast into cubes, the marinated chanterelles into slices, the peeled potatoes - into slices, the onion - into half rings.
2. Mix everything in one container, salt and pepper to taste, mix.
3. Grease the bottom of the pots with butter, mix the milk with eggs and finely grated cheese, add a little salt and beat with a whisk.
4. Put the meat, vegetables and mushrooms in pots, press down with a spoon and pour over the prepared sauce.
5. Place in an oven preheated to 180 ° C and bake for 60 minutes.

Chicken fillet with chanterelles, tomato and mayonnaise

Chicken fillet with chanterelles stewed in tomato-mayonnaise sauce is especially juicy and tender.

• 500 g fillet;
• 700 g of boiled chanterelles;
• 3 tbsp. l. tomato paste;
• 100 ml mayonnaise;
• ½ tbsp. water;
• Salt and ground black pepper to taste;
• Vegetable oil.

We offer a recipe with a photo of cooking chicken with chanterelles.

1. Cut the fillet and boiled chanterelles into pieces and fry in oil until golden brown.
2. Combine tomato paste, mayonnaise and water, add salt and ground pepper to taste.
3. Pour into the meat and mushrooms, stir, and simmer over low heat under a closed lid for 20 minutes.
4. Serve with boiled potatoes, rice or pasta.