Chanterelles with chicken fillet in sour cream

I really like chanterelle mushrooms, but in an ensemble with a chicken, I think no one can resist

Ingredients

• chanterelles 400-500 g
• chicken breast 250 g
• sour cream 200-300 g
• onion 1 pc
• dill
• butter + vegetable oil for frying
• salt
• freshly ground pepper

Directions

1. Pour water into a large bowl and add chanterelles.
2. Rinse the chanterelles in several waters and remove any dirt with a cooking brush or brush.
3. Rinse again, discard in a colander and drain off excess liquid.
4. Cut the mushrooms into medium slices (not finely).
5. Wash the chicken breast and dry well.
6. Cut the breast into chunks and then into thin strips like beef stroganoff (optionally, you can cut the breast into large cubes).
7. Peel the onion and cut into quarters.
8. Melt some butter in a frying pan and add vegetable oil.
9. Heat the oil, put the chicken breast and fry for ~ 1 minute over high heat, stirring constantly.
10. Season the breast with a little salt, pepper and put on a plate.
11. Put the chanterelles in the pan where the chicken was fried and salt a little.
12. Bring to a boil over medium heat, while a lot of liquid should stand out from the mushrooms.
13. Cook the chanterelles, stirring occasionally, until the liquid evaporates completely.
14. Then add a little oil and fry for ~ 1-3 minutes.
15. Place the chanterelles in a bowl with the chicken.
16. Add oil to the pan, put onion, lightly salt and fry for ~ 20 minutes over medium or low heat until soft.
17. Add the chanterelles and chicken to the pan to the fried onions and mix.
18. Add sour cream (if desired, you can pour in a little chicken broth, cream or water) and mix everything.
19. Simmer covered over low heat for ~ 5 minutes.
20. Add chopped dill, salt, pepper, to taste, and stir.
21. Cover and let it brew for ~ 5 minutes.
22. Serve with mashed potatoes.