Ingrediente:

-          500 grame piept de pui dezosat;

-          150 grame ciuperci shimeji (puteti folosi ce tip de ciuperci doriti);

-          350 grame smantana vrac 20% grasime;

-          1 morcov;

-          2 cepe;

-          ½ legatura de marar;

-          ¼ ardei gras rosu;

-          6 catei de usturoi;

-          2 linguri de ulei;

-          1 lingura de faina;

-          20 grame unt;

-          sare;

-          piper.

Timp de preparare: 40 minute

Portii: 8

Mod de preparare:

Pieptul de pui se spala si se taie in bucati mai mari sau mai mici dupa preferinta. Eu am spalat ciupercile si le-am lasat intregi. Morcovul, ardeiul gras rosu si ceapa se curata, se spala si sunt tocate marunt. Intr-o oala puneti untul si cele 2 linguri de ulei. Cand s-a incins adaugati ceapa, morcovul si ardeiul gras. Lasati cateva minute pana cand ceapa capata o tenta aurie. Adaugati pieptul de pui si apa cat sa acopere carnea si legumele. Cand a inceput sa fiarba, spumuiti carnea cu ajutorul unei linguri pana cand spuma nu se mai formeaza la suprafata. Adaugati ciupercile si lasati la fiert totul. Cand carnea a fiert si apa a scazut, adaugati smantana si amestecati. Lasati sa fiarba si adaugati in ploaie lingura de faina. Amestecati foarte bine pentru a nu se forma cocoloase. Faina ingroasa sosul si ii ofera o textura mai uniforma. Cand sosul s-a format adaugati usturoiul dat prin presa si mararul tocat marunt. Mai lasati cateva minute pe foc si dupa condimentati cu sare si piper dupa gust.

Bon Appétit!

Ingredients:

• 500 grams boneless chicken breast;

• 150 grams shimeji mushrooms (or any mushrooms you prefer);

• 350 grams sour cream (20% fat);

• 1 carrot;

• 2 onions;

• ½ bunch dill;

• ¼ red bell pepper;

• 6 garlic cloves;

• 2 tablespoons oil;

• 1 tablespoon flour;

• 20 grams butter;

• salt;

• pepper.

Preparation time: 40 minutes

Servings: 8

Method of preparation:

Wash the chicken breast and cut into larger or smaller pieces as desired. I washed the mushrooms and kept them whole. Peel, wash, and finely chop the carrot, red bell pepper, and onions. In a pot, melt the butter with the 2 tablespoons of oil. Once hot, add the onions, carrot, and bell pepper. Sauté for a few minutes until the onions turn golden. Add the chicken and enough water to cover the meat and vegetables. When it starts boiling, skim off the foam with a spoon until no more forms. Add the mushrooms and continue simmering. Once the chicken is cooked and the water has reduced, stir in the sour cream. Bring to a boil, then sprinkle in the flour while stirring constantly to avoid lumps. The flour thickens the sauce and gives it a smooth texture. When the sauce has formed, add the pressed garlic and finely chopped dill. Simmer for a few more minutes, then season with salt and pepper to taste.

Bon Appétit!