Traditional recipes

Chicken with white sauce and mushrooms

Chicken with white sauce and mushrooms

Wash your thighs or chest and wipe with a kitchen towel. Cut the pepper into larger pieces and slice the mushrooms into thin slices. The legs are boiled in water and removed. Separately cook the pepper in a little olive oil and then add the mushrooms and cook. The water in which the chicken was boiled is allowed to fall on the fire. Add sour cream and a little pepper. Stir the pan to chew the sauce. Allow to thicken a little.

Put the pepper and mushrooms in the sauce and cook for a few more minutes. Put the thighs together with the crushed garlic with the knife blade. Boil together a little longer. Washed and drained rice is mixed with 2 and a half cups of boiling water, salt, pepper and a little curry. Put in a covered dish in the oven and keep for 20-30 minutes. Put the hot rice in bowls that have been greased with a little oil and press a little with a spoon to keep the grains sticky.

After 1 minute, turn it over on the plate.

Chicken with mushrooms and white sauce

1. In a saucepan, mix flour, 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Then pass the chicken legs through this mixture.

2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the chicken legs with the skin down and cook for 4 minutes or until the skin turns golden brown and becomes crispy. Turn the thighs on the other side and cook for another 3 minutes then remove from the heat and set aside.

3. In the same hot pan, add the mushrooms, garlic, and sauté over medium heat for 2-3 minutes.

4. Clean the bottom of the pan of the remaining brown parts, and first add the chicken stock, then 1/4 teaspoon of salt and mix.

5. Put the chicken legs back in the pan.

6. Bring the liquid from the pan to the boil, then turn on low heat and simmer for 25-30 minutes, until the chicken is fully cooked (if you cut it in half

the juice that comes out of it must be clear).

7. Remove the chicken legs on a plate and keep them warm.

8. Turn the heat to medium to high, then boil the mushroom sauce for 3-4 minutes, until reduced by half.

9. Add liquid cream and continue to boil for another 2-3 minutes on low heat. Stir the sauce constantly until it thickens. Taste the sauce and season to taste.

10. Add the chicken legs to the pan again and heat them in the hot sauce. Sprinkle with freshly chopped parsley and serve.

  • Put the garlic cloves in the press with the peel. Peel a squash, grate it and squeeze the juice. This saves time and keeps the garlic flavor intact.
  • Add Parmesan cheese on top of the pasta, on a plate, for a rich taste.
  • Bring the pasta water to a boil from the moment you start cooking the chicken. It will start to boil exactly when you make the sauce, and the pasta is cooked when you have to mix all the ingredients.

Suitable gaskets

Pasta with chicken and white sauce, good for dinner

Put on a white tablecloth, fill two glasses with wine and arrange the cutlery perfectly.

Place a plate with a few appetizers in the middle of the table, topped with focaccia and bruschettas.

Serve the plates with steaming pasta. This arrangement will win your partner's heart.

Chicken with white sauce and mushrooms - Recipes

A simple recipe for an evening meal or a tasty lunch. It cooks quickly and does not require much ingredient. My husband likes mushrooms and I try to vary the recipes as you have already noticed.

Cruise Phase (PL), Consolidation, Definitive Stabilization


-1 medium-sized chicken breast

-400 g fresh mushroom mushrooms

-1 lg starch (or flour if you are not on a diet)


Cut the chicken breast into strips about 1 cm thick and cook in a hot pan until they turn white. Remove the chicken from the pan and set aside.

Put the olive oil in the hot pan and add the chopped onion. "Calm" the onion for about 2 minutes, add the chopped garlic and leave for another 2 minutes, stirring in the pan so that it does not burn.

Wash and clean the mushrooms, then cut into slices and add to the onion in the pan. Leave on medium heat for another 8-10 minutes until the mushrooms soften and begin to evaporate from the water left by them. It's time to put the previously prepared chicken back in the pan.

Mix the skim milk with the starch (at least not to make lumps) and pour it into the pan over the mushrooms. The fire should be medium to small. Let it boil for about 10-12 minutes and stir in the pan during this time until the sauce thickens. After it boils, season with salt and pepper, add the qurakul, mix well and leave it on the fire until it boils a few times. If you are not on a diet, take advantage and put a polenta next to it!

How to prepare chicken with sour cream and mushrooms

I cut the meat into wide strips of approx. 1 cm and I placed it in a bowl with a tablespoon of oil (without spices). I chopped onion and garlic (I kept 1 puppy for the end). I groomed the mushrooms and cut them into large pieces (halves or quarters).

Roasting meat

I heated a large non-stick pan well (with higher walls) and I quickly fried the chicken pieces. I did not agglomerate the pan so as not to create steam. Nothing is more unpleasant than a frying pan full of meat in which it bubbles in a long juice & # 8211 water left by it & # 8211 and boils endlessly, without browning. If you cook larger quantities of meat, you will have to divide them into 2-3 tranches. As they brown, remove them with a perforated spatula in a bowl and continue frying the other slices.

I took the meat out in a bowl and set it aside. If you use chicken legs with skin and bone, you will have to cook them for several minutes & # 8211 so that you don't have to boil them somehow before !! You lose all taste in them. It is enough to let them fry for 10-15 minutes and then another 5-6 minutes to boil in the final sauce.

Sauteing mushrooms

I threw the mushrooms in the same pan. They seem a lot but will decrease significantly through cooking. On high heat, I hardened them for about 5-7 minutes, always shaking them either with a spatula or with a wrist, shaking the pan. I quickly salted them with coarse salt and gave them a black pepper. Again, here is the difference between commonly prepared mushrooms and those that are reddish and glassy. The large fire helps to quickly evaporate the water left by the mushrooms and to brown them. I did the same at recipe for sautéed mushrooms with herbs

Finally I put the chopped onion and garlic and another tablespoon of oil (the mushrooms absorbed the oil from the pan, left over from the meat).

Now it starts to smell even better in the kitchen! I reduced the heat by half and stirred constantly in the pan. The onion becomes glassy and slightly brown. I extinguished everything with a small glass of Marsala and waited for the alcohol to evaporate from it. What an aroma!

How can we customize this chicken dish?

We can easily customize this Tuscan style chicken recipe. Simply add or remove ingredients from the white sauce. For example, you can add mushrooms to cook immediately after removing the chicken. Or add capers when you put the garlic. If you do not have fresh spinach, you can put it frozen. I used dried and packaged tomatoes as such, but dried tomatoes preserved in oil are also very good. You can find them everywhere and they are super tasty. Of course you can also put fresh ones, but I would opt for the cherry ones. However, keep in mind that they are much more acidic. In addition, you can add peas, green beans or even pumpkin.

For this Tuscan-style chicken to be fragrant and tasty, you must brown the chicken breast before making the sauce. In this way the chicken will remain juicy inside, and the sauce will be tastier due to the taste of browned chicken. If necessary, add water to the sauce so that it is not too thick. Boil it enough for the tomatoes to soften and the chicken to be fully cooked. Always put the spinach near the end because it does not require a long cooking time. When the dish is ready you can serve it with Easter, potatoes or rice. It is very good as such, along with crispy bread. Also try the recipe spicy pan for another super chicken dish.

The pasta recipe with chicken and mushrooms in white sauce is tasty, flavorful and very easy to prepare. Easter is versatile and I don't know anyone who isn't in love with it. They prepare quickly, they are full, and what will accompany them will always be made according to everyone's taste.

If you get tired from work, you don't have to worry. A recipe for pasta with chicken and mushrooms in white sauce gets you out of trouble and you will be able to prepare a dinner so good, with a mega tasty sauce, that you run to the pantry for a corner of bread that will wipe away like a sponge any trace of sauce left in the pan. No regrets! When you make good food there is no room for regret. Last night I watched the song. He has been standing still for several days. It would have ruined it. Or do I manage to keep my weight off by eating only pasta at dinner? I'm leaving the diet for spring.

The recipe prepared by Cosmina for the project & # 8220Cooking with friends & # 8221 was liked by other friends, so that evening, at dinner, in 2 houses in Bucharest, the same thing is eaten. That seemed wonderful to me. I asked him to send me a picture of the food, but I received the picture with empty plates and vague traces of a sauce.

With this recipe you conquer your loved ones. They are made in less than 30 minutes. When everyone is looking for quick and tasty recipes, well, these will be the perfect solution.

The pasta used for this recipe is recently launched on the market, so we tested them and we were delighted that they remain al dente respecting the term indicated on the bag. Cosmina gave us some useful advice: for every 100 g of pasta we use 1 l of water and 10 g of salt. There are preparation instructions on each package, so it would be good to follow them, and the results will be seen. We will cook pasta with good taste at home, like in a restaurant. Or maybe even better.

Where to buy pastries Antonio di Vaio to sign up for COMPETITION, you can be inspired by this recipe to prepare them. The recipe I prepared together with Cosmina was pasta with pepper sauce, a recipe that can be easily transformed into a fasting recipe if the cooking cream is replaced with a vegetable one. But, returning to the idea of ​​the contest, I look forward to your proposals, to inspire me in turn.

Until then, I'll let you see how easy it is to prepare pasta with chicken and mushrooms in white sauce.

I saw that the recipe was a real success as well Instagram.

Thank you in advance if you follow me here as well.

Now I let you see how easy it is to prepare pasta with chicken and mushrooms in white sauce and what ingredients you need.


250 g Antonio di Vaio pen type paste

300 g mushroom mushrooms

200 ml sour cream for cooking

2 poles from the water in which they boiled the pasta

fried olive oil

We prepare the ingredients at hand, so that everything is very fast.

Cut the mushrooms into larger pieces, then heat them in a little olive oil. We take them out of the pan when they are a little hardened, we don't leave them until they turn black. Heat the chicken in the same oil.

We put the mushrooms back in the pan, over the chicken, we mix and we let them borrow their aromas, to make friends. Pour the cooking cream over them.

Add 2 pollen from the water in which they cooked the pasta then put the crushed / crushed garlic, season with salt, pepper and oregano. The starch in it will help the sauce to bind.

During this time we drain the cooked pasta al dente, according to the instructions on the package.

Add the pasta after about 2 minutes, put the pasta over the sauce and mix lightly. Taste and add if necessary salt, pepper, oregano.

After 1 minute we take it off the fire. Put on a plate, sprinkle with Parmesan and parsley and eat.

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Pasta recipe with chicken and mushrooms in white sauce


  • 400 g wholemeal pens
  • a chicken breast
  • a handful of fresh or canned champignon mushrooms (ideal to be fresh)
  • a cup of cream
  • 3 & # 8211 4 cloves of garlic
  • a little tomato sauce
  • fresh basil
  • pressed cheese
  • Parmesan
  • salt and pepper
  • oregano
  • chilly
  • olive oil
  • a little butter

Method of preparation:

The first step is to boil the whole pasta in salted water. Then, separately in a large non-stick pan, heat the chicken breast and mushrooms in a little olive oil. Season everything with salt and pepper to taste and add the diced garlic cloves, stirring constantly. After you notice that the chicken is almost cooked, add the cream and a few tablespoons of tomato juice for flavor.

After the pasta has boiled, strain it, but do not throw away the water, keep it and finally add a few tablespoons of it to the sauce. Put a tablespoon of butter in the pasta, then put them over chicken and mushrooms and mix everything. Add oregano, chilly, finely chopped basil and grated cheese to taste.

At the end, serve hot pasta with grated Parmesan cheese on top and fresh basil.

If you love mushrooms, we have a collection of fasting mushroom recipes!

Chicken with mushrooms and white sauce

Chicken with mushrooms and white sauce is a perfect recipe for patients diagnosed with type 2 diabetes, being a great source of protein and nutrients essential for health:


  • 4 pcs. chicken breast, without skin and bone
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3/4 teaspoon garlic powder
  • 470 g sliced ​​mushrooms
  • 500 ml chicken or vegetable soup
  • 1 tablespoon flour
  • 2 tablespoons butter

Method of preparation:

Season the chicken pieces with salt and pepper and fry them for 5 minutes, on each side, in a hot pan with oil. Remove the chicken and add the mushrooms to the saucepan for 8 minutes or until softened or lightly browned. Add 3/4 of the total amount of soup and garlic powder. Let everything boil for about 8-10 minutes, until the soup is reduced by half.

In a separate bowl, mix the flour with the remaining soup and flour. Melt the butter in a separate pan and add the soup mixture with flour. Stir constantly until the sauce thickens, then season with salt and pepper.