Chicken pancakes with mushroom sauce

Appetizer of chicken fillet in the form of tender pancakes with delicious mushroom sauce.

Ingredients

• Chicken fillet - 350 g
• Eggs - 1-2 pcs.
• Milk - 100 ml
• Sour cream - 1 tbsp. the spoon
• Semolina - 1-1.5 tbsp. spoons
• Salt - to taste
• Dry spicy herbs - to taste
• Vegetable oil - for frying
• For sauce:
• Sour cream - 3 tbsp. spoons
• Mayonnaise - 1 tablespoon
• Champignons - 100 g
• Onion - 1 pc.
• Garlic - 1 clove
• Salt - to taste
• Vegetable oil - for frying

Directions

1. Wash the chicken fillet, pat dry with paper towels. Skip the fillet through a meat grinder.
2. Add eggs to minced chicken (one was enough for me) and spices. Mix.
3. Pour in the semolina.
4. Pour in milk and add 1 tbsp. a spoonful of sour cream.
5. Mix the minced meat well and leave for 20 minutes to swell the semolina.
6. The density of the dough should be like pancakes. If the dough is too thick, it can be diluted with milk.
7. Grease the bottom of the pan with vegetable oil. Put a portion of the dough in the center of the pan and spread it evenly with a spoon to make a pancake of medium thickness.
8. Fry chicken pancakes over medium heat, first on one side for about 1-1.5 minutes, then turn over with a wide spatula and fry on the other side until golden brown.
9. Transfer cooked chicken pancakes to a plate.
10. From the indicated amount of ingredients, 4 pancakes are obtained.
11. To prepare the mushroom sauce, finely chop the onion and mushrooms.
12. Fry the onion in vegetable oil, salt and pepper. Then add mushrooms to the onion.
13. Fry mushrooms with onions until light golden brown.
14. Remove the mushrooms from the skillet to a bowl and set aside.
15. Add sour cream, mayonnaise and garlic passed through a press to the mushrooms. Mix everything, and the mushroom sauce is ready.
16. Serve chicken pancakes hot or warm with mushroom sauce.
17. Bon appetit!