Chicken with champignons in creamy Tuscan sauce

Step-by-step cooking

1. Step 1:

   

   How to make chicken with champignons in cream sauce? Prepare the necessary ingredients. For the dish, you can use a whole chicken, having previously cut it into portions or immediately take individual parts to taste.

2. Step 2:

   

   Wash the chicken, dry it. Cut the chicken into portions and, if desired, remove the skin. I left only the wings with the skin, I cut off the skin from the rest of the parts so that the dish turned out to be less caloric.

3. Step 3:

   

   Wash the mushrooms and cut them into not very thin plates. Small mushrooms can be left whole at all.

4. Step 4:

   

   Wash the tomatoes. If the tomatoes are large, cut them into slices, if small, like mine - in half. Choose juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.

5. Step 5:

   

   Wash and dry the spinach. I used fresh young spinach, but frozen is also suitable.

6. Step 6:

   

   Peel and finely chop the garlic.

7. Step 7:

   

   Grate the cheese on a fine grater. In addition to parmesan, you can also use ordinary cheese such as Russian or Gouda.

9. Step 8:

   

   Heat vegetable oil in a frying pan over medium heat. Lay out the chicken, season with salt, pepper and oregano and fry for about 8 minutes on each side until golden brown. Remove the bird from the pan.

10. Step 9:

    

    Melt the butter in the same pan over medium heat. Add the mushrooms and fry, stirring until golden brown.

11. Step 10:

    

    Add garlic and fry until a bright aroma appears for about 1 minute.

12. Step 11:

    

    Add tomatoes and spinach to the pan and fry, stirring occasionally, for about 3-4 minutes until all the spinach leaves curl up.

13. Step 12:

    

    Pour cream into the pan, add grated cheese. Add salt and pepper to taste. While stirring, bring the mixture to a boil over low heat. Simmer the sauce for about 3 minutes until thickened.

14. Step 13:

    

    Return the chicken to the pan and heat everything together for another 5-7 minutes. The exact extinguishing time depends on the size and thickness of the pieces of poultry. Therefore, focus on the readiness of the chicken.

15. Step 14:

    

    Decorate the Tuscan chicken with parsley, lemon slices and serve to the table. Bon appetit!