Chicken and mushroom gravy with sour cream

Begin by preparing the mushrooms: thoroughly rinse the fresh champignons under cold water, then dice them into small cubes or slice them thinly. Transfer the cut mushrooms to a well-heated pan with vegetable oil and sauté over high heat for about ten minutes until they turn golden brown and release their excess moisture.

While the mushrooms are frying, peel and rinse the onion, then slice it into half-rings. Peel and finely chop the garlic. Add the sliced onion and garlic to the mushrooms in the pan, and slightly reduce the heat.

Continue to sauté the mushrooms with the onion and garlic, stirring occasionally, until the onion turns golden, which should take about 7-8 minutes. Afterward, transfer the cooked mushrooms to a separate plate to clear the pan for the chicken.

Now, let's prepare the chicken: debone the chicken breast, separating the fillet from the bone, or use pre-made fillets. Rinse the chicken fillet and cut it into medium-sized pieces on a cutting board.

Transfer the sliced chicken to the same pan where the mushrooms were fried, adding a little vegetable oil. Sauté the chicken over high heat until each piece develops an appetizing golden-brown crust.

Once the chicken is cooked, return the sautéed mushrooms with onions and garlic to the pan, and mix thoroughly. Stir in the sour cream, mix again, and reduce the heat to low.

In a small bowl, combine the flour with water, stirring thoroughly until a smooth, lump-free liquid paste is formed. Pour this flour mixture into the skillet with the chicken and mushrooms, mixing everything well until the sauce thickens.

Season the gravy with salt and pepper to taste. Cover the pan and let it simmer on low heat for 20-25 minutes, allowing all the flavors to meld together.

Stir the gravy a couple of times while it's simmering. At the very end, add a bay leaf for aroma. Serve the finished chicken fillet, mushroom, and sour cream gravy hot with your favorite side dish – boiled rice, pasta, creamy mashed potatoes, or fluffy buckwheat.