ReceptnaptárPiletina u sosu od pečuraka (chicken in mushroom sauce with pasta)
This chicken and mushroom pasta is a quick, creamy weeknight dinner in Serbia: browned chicken, plenty of mushrooms, a cream sauce and hot pasta. It can be on the table in under half an hour, and almost everyone likes it. Cooking the mushroom liquid right away gives the sauce its deep flavour. With fresh parsley and a little salad it is a complete meal.
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Ingredients
Method
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- Brown the chicken in the oil, then take it out.
- In the same pan, soften the onion, add the mushrooms and fry until the liquid has cooked away.
- Sprinkle with the flour, stir and pour in the cream and milk; season with seasoning salt and pepper.
- Return the chicken and cook for 8-10 minutes; meanwhile cook the pasta.
- Serve sprinkled with parsley, with the pasta; it keeps 3 days in a box; sprinkle with a spoonful of water and reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the mushrooms until their liquid has evaporated, because only then do they start to brown and only then do they have flavour.
- Take the chicken out after browning and cook it in the sauce only briefly, because otherwise it dries out.
- If the sauce is too thick, loosen it with a little pasta water, because that makes it silkier too.
Frequently asked questions
Can it be made without cream?
Yes, with sour cream or milk, but the sauce will then be less rich. Thin the sour cream with some hot sauce so it does not curdle.
Which pasta is best?
Penne or tagliatelle, because they hold the creamy sauce well. It can also be served with rice or mashed potato.
Similar recipes
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- Balkan spiced meat patty with onion (pljeskavica)
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