Pancakes with chicken and mushrooms in sour cream sauce

Chicken and Mushroom Pancakes in Cream Sauce

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 4-6

Who can resist a delicious appetizer that combines textures and flavors in such an delightful way? Chicken and mushroom pancakes in cream sauce are not just a tasty dish, but also a recipe that brings a touch of nostalgia to every meal. The origins of this recipe are lost in time, but the idea of filling pancakes with a savory mixture has been embraced by many cultures, becoming a universal favorite.

Ingredients:

For the filling:
- 2 chicken breasts (approximately 400-500g)
- 700g fresh mushrooms (champignon or any other preferred mushrooms)
- 500g cream (for cooking, preferably with higher fat content)
- 200g yogurt (preferably Greek for a creamy texture)
- 2 eggs (for the sauce)
- 1 bunch of green onions (finely chopped)
- 1 bunch of dill (finely chopped)
- Salt (to taste)
- White pepper (to taste)
- 2 tablespoons of olive oil (for sautéing)
- 50g butter (for a rich flavor)
- 8 pancake sheets (you can find the pancake recipe on my page, make sure they are savory, without sugar and vanilla)

Preparation:

Step 1: Prepare the ingredients
Start by chopping the chicken breast into small cubes, about the size of a bite. This will allow the chicken to cook evenly and integrate perfectly into the pancake filling. Also, clean the mushrooms and slice them thinly or cube them, depending on your preference.

Step 2: Sauté the ingredients
In a large skillet, add the olive oil and butter. Heat over medium heat until the butter is completely melted. Add the chicken breast and sauté for 5 minutes, stirring constantly, until it becomes lightly browned. Then, add the chopped green onions and sliced mushrooms. Continue to sauté the mixture for another 5 minutes or until the mushrooms release their juice and become tender.

Step 3: Cook the filling
Once the mushrooms are ready, add a little water (about 50-100ml) to help cook the chicken. Cover the skillet with a lid and let it simmer on low heat for 10-15 minutes, stirring occasionally. Halfway through cooking, add half of the cream, yogurt, salt, pepper, and dill. This will add a fresh flavor and make the filling creamy and rich.

Step 4: Prepare the pancakes
While the filling is cooking, make sure you have prepared the pancakes according to your favorite recipe. They should be thin and slightly flexible, ideal for filling.

Step 5: Fill and roll the pancakes
Once the filling is ready, take one pancake and add a portion of filling in the center. Roll the pancake tightly, but carefully, so as not to tear it. Place the filled pancakes in a buttered baking dish.

Step 6: Prepare the sauce
In a bowl, beat the two eggs with the remaining cream, salt, and pepper. This sauce will add a creamy and delicious touch on top of the pancakes. Pour the sauce evenly over the pancakes, making sure to cover them completely.

Step 7: Bake the pancakes
Preheat the oven to 200°C. Place the dish in the oven and let the pancakes bake for 25 minutes, or until the sauce is golden and slightly bubbling. The aromas will fill the entire kitchen, and the pancakes will be ready to be enjoyed!

Step 8: Serving
After the pancakes are ready, you can garnish them with some sautéed mushrooms or a little fresh dill for an attractive appearance. This dish is served hot and is perfect alongside a fresh green salad or a side of steamed vegetables.

Practical tips:
- You can experiment with different types of mushrooms, such as shiitake or portobello, to add a new dimension of flavor.
- If you want a lighter version, you can replace the cream with Greek yogurt for a fresher taste.
- Make sure the pancakes are well-cooked and flexible, otherwise they will crack when you fill them.
- You can prepare the filling in advance and keep it in the refrigerator, which will save you time on the serving day.

Frequently asked questions:
1. Can I prepare the pancakes in advance?
Yes, you can prepare the pancakes a day ahead and keep them in an airtight container at room temperature or in the fridge.
2. How can I make the pancakes lighter?
Replace the butter with olive oil and use lower-fat cream.
3. What other fillings can I use?
You can experiment with vegetable fillings, cheese, or even smoked fish for a different variant.

Nutrition and benefits:
This recipe is rich in protein due to the chicken and eggs, while the mushrooms provide a significant amount of vitamins and minerals. The cream and yogurt contribute calcium and probiotics, essential for healthy digestion. Each serving contains approximately 450-500 calories, depending on the ingredients used, making it a satisfying dish for a main meal or an appetizer.

Delicious combinations:
These chicken and mushroom pancakes pair wonderfully with a dry white wine or a refreshing lemonade, as well as with a light blonde beer. Additionally, a green salad with cherry tomatoes and olive oil dressing will add a touch of freshness to the dish.

Now that you have all the necessary details, it’s time to start cooking and enjoy a dish that will surely impress all your loved ones! Don’t forget to share this recipe with your friends and invite them to discover the delicious taste of chicken and mushroom pancakes in cream sauce. Enjoy your meal!