Buckwheat with chicken and mushrooms in sour cream
A rich dish of buckwheat with chicken fillet and mushrooms in sour cream. Quick and easy — lunch in 35 minutes.
- Time
- 35 min
- Serving
- 543 kcal
- Ingredients
- ≈ $2.44
- Protein
- 44 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 130 g
- 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
- 3 Button mushrooms≈ $7.50 per kg 80 g
- 4 Onions≈ $1.60 per kg 40 g
- 5 Sour cream 15%pack 300 g ≈ $1.60 30 g
- 6 Sunflower oil 10 ml
- 7 Salt 2 g
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preparation: rinse the buckwheat2 with cold water. In a pot of about 2 liters, pour 2 parts water to 1 part groats, bring to a boil, then cover and simmer on low heat for 15 minutes, until the water is absorbed and the groats are fluffy.
Preparation: heat a skillet over medium heat and add a small amount of vegetable oil.
Preparation: cut the chicken1 into 2 cm cubes, salt to taste and set aside until frying.
Frying: add the chicken1 to the hot skillet and fry over medium heat for 5 minutes until golden crust forms and the inside is fully cooked; stir occasionally for even browning.
Adding onions4 and mushrooms: to the chicken1 add chopped onion and mushrooms, continue frying over medium heat for 7 minutes until the onion is translucent, mushrooms release their juice and become soft; stir regularly.
Butter3 addition: add sour5 cream, salt and pepper to taste, simmer on low heat for 3 minutes until the sauce thickens; stir until evenly distributed through the dish.
Mixing and finalizing: combine the cooked buckwheat2 with the meat mixture in the skillet, mix thoroughly over low heat for 1–2 minutes until evenly warmed; taste and adjust salt if needed.
Serving: serve hot, garnish with greens if desired; the dish is ready to eat.
Tips
- Why it works
- Rinse buckwheat to remove bitterness; unrinsed grains stay gritty and absorb water unevenly, making them mushy.
- Substitutions
- Use 80g oats instead of buckwheat for a quicker cook (10 mins), but texture will be softer. Skip mushrooms and add 80g diced bell pepper for crunch.
- Common mistakes
- Overcooking chicken turns it dry. Cut a piece to check for white juice when done. Burnt onions smell acrid and taste bitter.
- Storing and reheating
- Eat within 2 days; reheat in a skillet with 10ml water for 3 mins on medium heat. Freezes for 1 month but sauce separates.
- Serve with
- Pair with a slice of rye bread and cucumber salad for a balanced lunch. Works for school lunches in a thermos.
In short
- In the planner this dish is cooked for two days: reheat on day two.
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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