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Chicken ciulama with mushrooms

Chicken ciulama with mushrooms


The well-cleaned and washed chicken is sliced ​​and boiled. When the foam is formed, clean it well until the soup remains clear. Now add the chopped vegetables if they are too big or whole and season with salt and pepper. On this occasion we also make a few servings of chicken soup. J When the meat has boiled, remove it from the soup on a plate.

Prepare the ciulamau as follows: the butter is cut into pieces and melted in a pan. Gradually add flour and soup juice, mix continuously, carefully, until a homogeneous sauce is obtained, without lumps.

I also cut a few sliced ​​mushrooms, dipped them in a little butter and added them to the ciulama.

At the end, put the chicken pieces in the bowl and let it simmer for a while. Sprinkle a little finely chopped greens.

It must be served with polenta.

I wish you good luck!




Chicken ciulama with mushrooms & # 8211 Don't forget the polenta!

In a saucepan, heat the oil and add the onion. Saute until it becomes glassy… Add the mushrooms and pieces of meat and let it simmer… Add a little more water to the sauce…

In a separate bowl, mix the cream with the flour carefully so that no lumps form… Gradually add a pinch of the juice in which the meat and mushrooms are boiling, until the cream liquefies and becomes hot…

Pour everything over the boiled meat from the pan and leave it on the fire for another 5-10 minutes. Match with salt and pepper… Sprinkle with chopped green parsley and turn off the heat…

Serve hot with polenta or homemade bread…

Enjoy your meal! Good appetite!

The recipe belongs to Mrs. Margareta Cismasiu and was taken with consent, from her personal blog.


1 chicken breast
500 g mushrooms
1 onion
2 carrots
1 parsley root
2 tablespoons butter
3 tablespoons flour
500 ml of concentrated bird or milk soup
salt
pepper
greenery

Cut the chicken breast into pieces and boil it with enough water to cover it. Bring to the boil, toss the water, wash the meat and pot and add 2-3 liters of cold water. Bring to a boil over low heat with the pot uncovered for 30 minutes. Check that the pieces of meat are cooked, take them out and keep the soup.

Wash and peel the vegetables, cut them into pieces and boil them with the meat. Add a pinch of salt. Wash the mushrooms, break their stalks and put them together to boil in hot water. After 20 minutes, drain the water and cut the mushrooms and stalks into slices.

Take the meat out of the soup, cut it into pieces and put it over the mushrooms. Melt the butter in a saucepan and add the flour, stirring constantly. Thin the ciulamau with the concentrated bird's soup poured a little. Always stir so that no lumps form. When you have finished the soup, you must have a thick cream sauce in the bowl. Add the meat and mushrooms, salt and pepper to taste and bring to a boil, to combine the flavors. Turn off the heat and serve the chicken ciulamau with mushrooms as desired.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Mushroom ciulama with chicken hearts and pipettes and polenta garnish

Put the pipettes and chicken hearts in a pot, boil them until the foam is collected, then


How to prepare mushroom ciulamaua, fasting recipe?

Put the oil in a saucepan, add the finely chopped onion, the grated carrot and 50 ml of water and let it simmer over low heat until the water drops.

Now add the mushrooms, if they are bigger, cut them into slices, in halves, in 4, as you prefer, and if they are small, they can be left whole.

Sprinkle salt now and put the lid on, let it simmer over low heat. From the salt, the mushrooms leave their juice, so there is no need to add water.

When the water has dropped, taste the mushrooms and if you want them to penetrate more, add a little more water (about 50 ml) and leave the same, covered and over low heat, to simmer.

Mix 1 tablespoon of flour with 100 ml of water and pour over the mushrooms. Now add pepper, nutmeg and finely ground garlic.

Stir and bring to the boil, then immediately turn off the heat.

Sprinkle with finely chopped greens.

Serve hot or cold, with chopped greens on top, can be served with hot polenta or fresh bread, if you are not on a diet.

Advice from Gina Bradea

For nothing in the world, don't serve hot bread with it, don't soak the bread in that thick and sweet-scented sauce, because it's addictive and the diet went on the water on Saturday.

I recommend you try the mushroom stew recipe, another delicious recipe and very easy to make. & # 128578

Whether you like my recipes or not, please leave a comment below to let me know that you went through my virtual box. I offer a weekly book, by drawing lots, to those who leave comments & ndash see here .


  • Chicken escalope is easy to digest and low in fat, so you can serve it for lunch or dinner.
  • The escalope can be made with dehydrated vegetable sauce or tomatoes. You can find it in several forms, but they all have in common the base of the lemon sauce.
  • Because the sauce is flavorful enough, it is not mandatory to marinate the chicken before cooking. If you have a package already marinated in the refrigerator, you can use it.
  • If you want to prepare this recipe again, you can also use boneless chicken legs.
  • In season, you can replace onions and garlic with their green equivalents.
  • Remember that after you add the wine, you should wait for a few boils, so that it can release alcohol vapors.
  • If you like colorful dishes, you can complete the recipe with two tablespoons of broth and water, which will form a reddish and tasty sauce.
  • For extra flavor, add spices such as cloves, mustard powder, bay leaf powder, nutmeg, grated ginger, cardamom, cinnamon and / or allspice to the flour in which you roll the chicken.
  • When you keep the chicken heads warm, you can wrap them in paper towels, which will absorb the excess oil.

Suitable gaskets

  • Fresh salad
  • risotto
  • mashed potatoes
  • natural potatoes
  • Easter
  • polenta.

1 chicken breast
500 g mushrooms
1 onion
2 carrots
1 parsley root
2 tablespoons butter
3 tablespoons flour
500 ml of concentrated bird or milk soup
salt
pepper
greenery

Cut the chicken breast into pieces and boil it with enough water to cover it. Bring to the boil, toss the water, wash the meat and pot and add 2-3 liters of cold water. Bring to a boil over low heat with the pot uncovered for 30 minutes. Check that the pieces of meat are cooked, take them out and keep the soup.

Wash and peel the vegetables, cut them into pieces and boil them with the meat. Add a pinch of salt. Wash the mushrooms, break their stalks and put them together to boil in hot water. After 20 minutes, drain the water and cut the mushrooms and stalks into slices.

Take the meat out of the soup, cut it into pieces and put it over the mushrooms. Melt the butter in a saucepan and add the flour, stirring constantly. Thin the ciulamau with the concentrated poultry soup poured a little. Always stir so that no lumps form. When you have finished the soup, you must have a thick cream sauce in the bowl. Add the meat and mushrooms, salt and pepper to taste and bring to a boil, to combine the flavors. Turn off the heat and serve the chicken ciulamau with mushrooms as desired.


Chicken ciulama with mushrooms

it is just as delicious. Today we have a combination of the two: a chicken ciulama with mushrooms.

I used pleurotus mushrooms this time, but you can use champignon just as well.

500 g pipote (I used turkey)

How come:

Wash the pipettes well and cut them in 3-4 each. : e boil with about 300 ml of salt water for

about 30-40 minutes. In another bowl, cook the finely chopped onion in oil for about 5 minutes.

Add the onion and sliced ​​mushrooms over the pipette (after 40 minutes).

Let it cook covered for about 15 minutes.

Meanwhile, mix the starch with 100 ml of cold milk, put 400 ml of milk over the mushrooms,

let it boil for 5 minutes, then add the milk mixed with starch, crushed garlic, peppers and leave

I also added 1/2 teaspoon of turmeric (which lightly colored it yellow).

As I told you, I use turmeric very often lately & hellip

Good and fragrant. It can be served with polenta or toast. Just as good.


Ingredients for the Chicken Ciulama recipe with mushrooms and sour cream

  • 1 chicken or poultry about 1.5 kg
  • 500 g sour cream
  • 3 tablespoons flour
  • 1 kg of mushrooms or wild mushrooms
  • salt
  • pepper

How do we prepare chicken ciulamau with mushrooms and sour cream?

I did this: I boiled the chicken, in water just enough to cover it, with 1 teaspoon of salt. When the foam rose, I gathered everything carefully.

When the meat was well cooked, I took it out and in the leftover juice I added the washed and chopped mushrooms.

Being the big mushrooms, I had to cut them, but you can also leave them whole, if they are smaller.

Let's not forget that mushrooms leave their juice as well. I let them boil for about 15-20 minutes, then I added sour cream mixed with 3 tablespoons of flour, to make sure it binds. I added salt and pepper to taste.

Bring to a boil and turn off the heat.

We like it with hot polenta, but it also goes with bread, especially if you have a homemade bread, soft and tasty.

If you have chickens on the market, it is ready in less than 1 hour. With poultry lasts longer, the meat must be well cooked.

The recipe and the pictures belong to Larisa Zamfir and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 8.75.

The recipe is a simple and tasty one, with which you can't go wrong.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Chicken ciulama with mushrooms and sour cream, old, traditional recipe


-1 chicken or 1 kg chicken,
-1 carrot,
-1 parsnip,
-1 onion,
-1 celery,
-1 parsley root,
-1 box of mushrooms or 500 gr fresh mushrooms,
-200 ml cream for cooking,
-200 ml sweet milk,
-3 tablespoons flour,
-100 gr butter,
-salt pepper.

We wash the chicken and portion it or, if we already have portioned chicken, we wash it well. Put the meat to boil in cold water. When it starts to boil, we gather the foam that is formed whenever it is needed. Add the larger chopped vegetables and let it boil. When the meat is cooked, take it out and set it aside. Vegetables can be used in salads or other dishes. Separately, melt the butter, add the flour and chew well so that it does not burn. Thin with milk and mix with a whisk so that no lumps form, then add the cream. Put the mushrooms and chicken in the sauce. Let it boil for a few more minutes. We match the taste of salt and pepper. Serve the hot ciulamaua with polenta.

Try this video recipe too


1 large chicken breast
1 box of mushrooms
300 g sour cream
3 tablespoons flour
SPICES
oil
oregano
parsley
the water

The chest is cut into pieces and browned with mushrooms in a pan.

Rub the oil over low heat with flour until smooth in another pan, then gradually add water, rubbing quickly until it grows (thin or thick, according to preference).
Add the breast with the mushrooms and parsley, oregano and the desired spices. Boil for 30 minutes, stirring slowly. At the end, add sour cream.

Photo created by ROMAN ODINTSOV, from Pexels


Video: Creamy Garlic Mushroom Chicken Recipe. One Pan Chicken Recipe. Garlic Herb Mushroom Cream Sauce