Seroglazka with mushrooms in yogurt

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🔸on 100gramm - 70.17 kcal🔸B/W/Y - 12.05/1.69/1.76🔸

Ingredients:
300-400 g chicken breast
0,5 pieces lemon
1 clove of garlic
100 ml natural yoghurt
300 g of fresh mushrooms
salt, black pepper

Preparation:
For a start, the chicken breast should be cut into pieces of 3-4 cm the resulting pieces should recapture a little salt and pepper. Mushrooms cut into cubes. Over high heat heat a large frying pan and grease it slightly with olive oil. It is necessary to put the chicken and fry it for 8-9 minutes on high heat (slices need to periodically turn).
Now we need to heat up another frying pan and fry the mushrooms. There also squeeze out the garlic. After roasting large pieces of garlic can be safely discarded. You need to fry them for 8-10 minutes on maximum heat. After you remove the pan from the heat and set aside. In a small bowl squeeze the lemon. The chicken should be sprinkled with juice. The mushrooms evenly put on the meat. Add the yoghurt.
You need to wait until the sauce becomes thick, but not letting it boil, i.e., a very small fire. Leave the bacon with mushrooms for another 10 minutes, stirring occasionally, on very low heat.

Bon appetit!

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Mushrooms with chicken and cheese

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*The calorific value of 100 g:105,38, Protein:12.6 V, Fat:5,48, Carbs:1,96.

Mild cheese crust and flavorful mushrooms - this appetizer will please both Your home and guests.
Cooking time: 1 hour Servings: 3-4

You’ll need: 500 g chicken fillet 60 g feta 10 large fresh mushrooms 4 tablespoons low-fat sour cream 1 tablespoon flour ½ Cup shredded mozzarella fresh parsley to taste ground black pepper to taste salt to taste 1 tablespoon vegetable oil

How to cook:
1. Wash and dry the mushrooms, sharp knife cut and remove the legs. Cover the baking dish with parchment paper and place it hats holes up.
2. Finely chop the chicken. Heat a pan with 1 tablespoon of vegetable oil over medium heat, add the sliced chicken and saute about 5 minutes, stirring from time to time.
3. While the chicken is roasting, finely chop legs mushrooms. Add sliced mushrooms to pan with chicken and cook together for another 5 minutes, stirring occasionally.
4. Mix flour with sour cream. Reduce the heat and pour the cream into the pan. The sunflower, season with ground black pepper and stir. Simmer for another 8-10 minutes, until the mixture thickens, then remove from heat to cool.
5. While the mixture is cooling, preheat the oven to 180C.
6. Grate feta cheese on a grater and mix with chicken and mushrooms. Add the chopped parsley and stir.
7. Using 2 tablespoons, spread evenly between the prepared stuffing caps of mushrooms. On top of the filling sprinkle a little grated mozzarella.
8. Bake in the oven for 15-20 minutes, then allow the mushrooms to cool slightly and serve.

Bon appetit!

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Cabbage rolls with mushrooms

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Stuffed cabbage with mushrooms.
100 gr. ready meals contain: 54 kcal

Composition:
cabbage - 1 PC.,
onion - 300 gr.,
carrots - 300 g.,
white mushrooms - 300 gr.,
minced meat - 500 gr.,
cream - 50 gr.,
vegetable broth - 1 Cup
soy sauce - 4 tbsp

Preparation:
From cabbage to remove the stalk.
To omit the cabbage in boiling salted water and cook on a slow fire.
As softening to remove his sheets ready for the queue.
With cabbage leaves to cut thickening.
Fry in a pan with vegetable oil, finely chopped onion, grated on a coarse grater carrots and chopped mushrooms until the liquid is evaporated.
In the process of cooking add the cream, salt and pepper.
The minced meat add salt and pepper, add a little broth and mix well.
On cabbage leaf put the meat and smear it in the center of the sheet, he put the mushroom stuffing and roll the sheet envelope.
Fold the cabbage rolls in a baking dish and pour hot vegetable broth so that they were half in it.
Each holubec lubricate a little soy sauce.
Put the form with the cabbage rolls in a preheated 200 ° oven.
In the process of cooking stuffed cabbage to flip several times.
Serve the cabbage rolls with mushrooms and sour cream.

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Julienne with chicken and mushrooms

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You will need:

- 1 medium size onion
- 100-150 g chicken (breast)
- 3-4 mushroom (about 50g)
- 50 g butter
- 1 tbsp vegetable oil
- 1 tbsp (heaped) flour
- 200 ml cream 10%
- 50 g of hard cheese

How to cook:

1. Finely chop the onion, fry until transparent in the vegetable oil, spread on the bottom of the form.

2. On this same pan fry the chicken (you can take the Turkey), also finely chopped, also put into the form.

3. Fry mushrooms, sliced, put into the form on the chicken.

4. Then in a pan put the butter, flour and fry it (flour) until Golden color (here you can add different herbs to taste, nutmeg, a little pepper), pour in the cream, salt, stir all that was without any lumps, and pour over onion-Corinna-mushroom contents.

5. Three cheese, which then nice will be in the form of a crust with Julien to eat :) ), sprinkle cheese on top of sauce, and send the form in the oven at 200 C (since all the “layers” is already ready, time it will take just 10 minutes. Importantly, zabolotivca cheese on top.

Bon appetit!

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