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Pancakes with chicken and mushrooms in a creamy sauce

0
1363
Kitchen Russian
Calorie content 150.9 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 6 gr.
Fats * 7 gr.
Carbohydrates* 23.5 g
* per 100 gr. product
Pancakes with chicken and mushrooms in a creamy sauce
Content

Chicken and mushrooms in a creamy sauce are a great filling option for thin pancakes. Cream gives the filling a pleasant creamy taste and juiciness, thus complementing the taste of chicken and mushrooms. Pancakes with such a filling will be an excellent option for a hearty and tasty lunch or dinner.

Ingredients

Cooking process

step 1 out of 11
We wash the chicken thighs under running water, separate from the skin and put in a saucepan with water. We also send peeled carrots, a quarter of an onion, bay leaves, black peppercorns and salt there. We put the pan on fire, bring to a boil, remove the resulting foam and reduce the heat. Boil until tender for 20-25 minutes. We take out the thighs from the broth, let them cool and separate from the bone. Cut into small pieces.
step 2 out of 11
Chop the remaining onion into small cubes and send it to a preheated pan with vegetable oil. Fry the onion until golden brown.
step 3 out of 11
We clean the mushrooms, rinse and cut into small pieces. We send the mushrooms to the onion and fry until tender.
step 4 out of 11
Add chicken meat, dried thyme and flour to mushrooms and onions. Mix everything well and fry for 1-2 minutes.
step 5 out of 11
Add cream and half a glass of chicken broth to our filling, cook over medium heat for several minutes, until the sauce thickens. The filling should be thick enough to wrap in a pancake and not leak. Remove the filling from the heat and let it cool. At this time, we start making pancakes.
step 6 out of 11
In a deep bowl, combine the egg and kefir at room temperature, mix well with a whisk. Then add sugar, salt and sift flour. Knead a rather thick dough.
step 7 out of 11
Dissolve the soda in boiling water and add the resulting solution to the dough, mix it quickly and leave it for 4-5 minutes to brew. Then add vegetable oil to the dough and mix well again.
step 8 out of 11
We bake pancakes in a well-heated non-stick frying pan, lightly greasing it with vegetable oil. Bake each pancake on both sides for about one minute.
step 9 out of 11
We put the finished pancakes in a pile and let them cool so that they do not break when stuffing with the filling.
step 10 out of 11
Place about two tablespoons of the filling in each pancake and fold it into an envelope.
step 11 out of 11
Immediately before serving, fry the pancakes on all sides in butter until golden brown. The pancakes are ready, you can start tasting!

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