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I don't know the name of this dish in English but we (my family) call it "M'yasna pidlyvka z shparagivkoyu"

The main ingredient is "Shparagivka" (one kind of beans, wich you can eat with it's shell). Google translator says that it is "Shparaghka".

Here is my recipe:

First of all clean the onion (as many as you can, even 10-15 will be good!).

Then slice the onion to small pieces.

Then throw it in the frying pan, add the oil (i don't know how much oil do you need, but onion requires a lot of oil!) and put it on the high fire! 

While onion is frying, stir it up often to avoid burning.

While the onion is frying, wash the shparaghka (in my case it was 1,5 kg). Cut off the parts (edges) where each of them was attached to the stem, because that part is tough. If size of your shparaghka is big then cut it on half or on 0,3. Put it in a saucepan and add the water (if you have fresh shparaghka then fill the saucepan with water on 0.5-0.75 of SIZE (volume, quantity) of shparaghka in the pan, because if you will add more water, you will just spend more time to make it boil). Sorry for such picture, i only had a frozen shparaghka with cutted edges in the freezer.

Put the pan on fire and wait untill it boils.

Then make the fire lower and wait 5-10 minutes.

While the onion is frying and shparaghka is boiling prepare next ingredients:

Wash the chicken fillet (i took 1,234 kg of it).

Slice the chicken fillet to smal pieces.

Next ingredient is "Shponder" (one kind of bacon) - optional ingredient (i took 0,150-0,200 kg of it). You can cook the dish without adding it.

Slice it to small pieces.

Meanwhile, the onion has fried enough.

Actually i like little bit more fried onion:) , but this condition is enough. Now add one tea spoon of salt and meat slices into the frying pan with onion.

Stir it up.

Add the shponder into the frying pan with meat and onion.

Stir it up again and repeat it 1-2 times while preparing next ingredients.

Meanwhile shparaghka is ready. Drain out the water from the saucepan. You can drain the water by making small slit between saucepan and cover or you can use colander.

After draining the water, put shparaghka back to the saucepan

While meat, shponder and onion are boiling in frying pan, prepare next ingrediens:

The garlic.

Clean it and wash it.

Chop it to smaller pieces, to be able to press it with special tool "Chasnykodavka" , google translator said that it is "Timelessness"... because ukrainian "chas"="time"

Press it by using this tool.

When the meat, shponder and onion are boiling inside frying pan for 5-10 minutes (it is right the time when your garlic is ready to be cooked) pour it into saucepan with shparaghka. You can do that simply by turning the frying pan over the saucepan.

Put it on the fire, add the sour cream (i took 0,450 kg of 20% sour cream).

Add the garlic.

Add one more tea spoon of salt and stir it up again.

Congratulations! The dish is ready! Now you can add it to your side dish (garnish), in my case it was buckwheat.

And you still can add some vegetables.

One more hint: you can add sliced zucchini in frying pan, after onion is fried enough.

Bon appetit!

I am glad to answer all the questions about this recipe.