Buckwheat with chicken and mushrooms in sour cream

1. 1 Chicken breast filletpack 800 g ≈ $7.36 130 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
3. 3 Button mushrooms≈ $7.50 per kg 80 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 30 g
6. 6 Sunflower oil 10 ml
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. 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.

2. Preparation: heat a skillet over medium heat and add a small amount of vegetable oil.

3. Preparation: cut the chicken¹ into 2 cm cubes, salt to taste and set aside until frying.

4. 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.

5. 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.

6. 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.

7. 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.

8. Serving: serve hot, garnish with greens if desired; the dish is ready to eat.

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”.