Buckwheat With Chicken In Cream Sauce Recipe

Prepare Ingredients

Gather all the ingredients. Rinse the buckwheat thoroughly and cut the chicken into bite-sized pieces. Finely chop the onions and mince the garlic.

Cook the Buckwheat

In a medium saucepan, bring water to a boil and add the buckwheat. Reduce the heat to low, cover, and simmer until the buckwheat is tender, about 10-15 minutes. Drain any excess water.

Sauté the Chicken

In a skillet, heat the cooking oil or butter over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is golden and fully cooked. Remove the chicken from the skillet and set aside.

Prepare the Cream Sauce

In the same skillet, add a bit more oil or butter if needed. Sauté the onions and garlic until soft and fragrant. Reduce the heat and add the cream or cream sauce. Return the chicken to the skillet, ensuring it's well-coated with the sauce. Let it simmer for a few minutes until the sauce thickens slightly.

Combine and Serve

Mix the cooked buckwheat into the skillet with the chicken and cream sauce, ensuring everything is well combined. Serve warm, garnished with fresh herbs if desired.