Chicken breasts are not only a healthy product, but also delicious, if, of course, they are cooked correctly. And chicken breasts stuffed with buckwheat and mushrooms are a hearty and incredibly tasty dish.
It is necessary
- - 4 chicken breasts (skinless fillets);
- - 2 tbsp. water;
- - 1 PC. bulb onions;
- - 500 g of mushrooms (preferably champignons);
- - 500 ml. heavy cream (22%)
- - 1 tbsp. butter;
- - 2 tbsp. vegetable oil;
- - 1 tbsp. buckwheat (pre-boiled)
- - salt to taste;
- - pepper to taste.
Instructions
Step 1
In a large skillet, melt the butter and add the vegetable oil. Chop the onion medium-sized and fry in oil until golden brown. Cut the mushrooms into thin slices and add to the fried onions. Evaporate water, add salt and pepper as desired.
Step 2
Cut the chicken fillet in the middle (be sure to use a sharp knife, otherwise it will not turn out too neatly), but not reaching the edges to make a pocket. Mix half of the ready-made mushrooms with onions with buckwheat and stuff the pockets of the chicken fillet. If the pocket is too inflated to close, cover it with a separate piece of breast.
Step 3
Fry the stuffed breast until golden brown on both sides. Then pour the cream over the remaining mushrooms and bring to a boil. Fold the breasts into the resulting sauce and simmer under a closed lid for 10 minutes. The stuffed chicken breasts are ready.
