When you want to change the taste of a familiar dish, the sauce can become an indispensable culinary assistant. There are many recipes for this dressing, and each dish has its own option, but creamy sauce is universal. It is prepared quite simply, and it is not worth the effort to transform it - just add a few spices or complement the sauce with well-compatible products.
Chicken in cream sauce in a pan - general principles of preparation
• Chicken fillet is often cooked in a frying pan in a creamy sauce, but options are not excluded when certain parts of the bird are used. In any case, the chicken is pre-fried so that a golden crust appears on the pieces. A bird prepared in this way has a more pronounced taste and when stewed in a sauce, it does not work boiled.
• When choosing cream, you should pay attention to the shelf life and quality of the product. Fat can be selected based on your own taste. For a more saturated sauce, cream with a fat content of 20% is suitable, from low-fat ones, lighter options can be prepared.
• Chicken breast fillet is often stuffed, and vegetables, garlic, mushrooms, cheese, and tomato are added to the sauce.
• Spices - one of the ways to improve the taste characteristics of a dish, but in this case they should be used very sparingly. You can add fresh herbs - basil or dill are most acceptable. Ground pepper goes well with chicken and cream sauce. For greater effect, it is better to grind it immediately before adding.
A simple recipe for chicken fillet in a creamy sauce in a pan with vegetables
Ingredients:
• fresh chicken breast - 600 gr.;
• 20% cream - 150 ml;
• onion head;
• fresh tomato;
• 20 gr. frozen cream;
• refined oil - 2 tablespoons;
• two Bulgarian peppers (red and yellow).
Cooking method:
1. We dry the fillet washed in cool water. We cut it into neat little blocks, four centimeters long, with a thickness of one and a half centimeters.
2. Cut the onion in half, chop thinly, half rings, and fry in a pan on a mixture of butter and vegetable oils. Do not let it burn - often mix, cook over low heat.
3. Once the onion strips have an amber shade, add pieces of chicken. Slightly intensify the heat, fry the fillet, until lightly browning, for about seven minutes.
4. Sprinkle with ground pepper, add a little. We spread tomatoes with bell pepper in a pan. Stew over medium heat for about five minutes, and pour cream.
5. On medium heat, bring to a boil, set the minimum heat. Cover, simmer the chicken fillet in a creamy sauce for three minutes.
Chicken in a creamy sauce in a pan with mushrooms
Ingredients:
• medium-sized fresh champignons - 200 gr.;
• 300 gram chicken fillet;
• a small onion;
• 200 ml of low percentage cream;
• a teaspoon of "Peasant" oil;
• 30 ml of corn oil;
• garlic;
• chili pepper - a small pod.
Cooking method:
1. We clean mushrooms from dirt, wash and cut into plates. Cut the fillet into small pieces, chop the onion into half rings.
2. In a pan, warming the vegetable oil well, dissolve the butter. Slowly lower the chicken pieces and fry them on all sides over high heat. Put the onion, fry with the fillet until transparent. Put the mushrooms in the pan and cook another 5-7 minutes.
3. Slightly add chicken, season with pepper, sprinkle with flour and mix thoroughly. Warm up for two minutes, add a quarter teaspoon of chopped chili.
4. Squeeze through the press two cloves of garlic, mix with the fillet and pour the cream. Bring to a boil, remove from the stove.
Chicken fillet in cream sauce in a pan stuffed with feta cheese
Ingredients:
• salted feta cheese - 125 g .;
• 400 gr. chicken meat;
• a glass of medium fat cream;
• vegetable oil;
• fresh chopped greens of parsley and dill - in a full spoon.
Cooking method:
1. Thoroughly knead the feta cheese with a fork or rub on a medium grater, add fresh herbs, mix well.
2. Wash the breast, wipe off the remaining water with a towel. With a thicker edge, carefully make a deep cut. Do not cut the edges and the opposite side, we need a pocket in which we will put the filling.
3. Laying greens with feta cheese in a hole with a spoon, we stuff the fillet. Using a wooden skewer (toothpick) we tightly fasten the edges, closing the filled pocket.
4. Heat about 30 ml of oil in a pan, dip the stuffed fillet into it and fry on each side until it is evenly stained.
5. Pour the chicken cream, add a little salt and about a third of a spoon of crushed pepper. Bring to a boil, then lower the heat and leave for a quarter of an hour under the lid.
Stewed chicken in a creamy sauce in a pan with cheese
Ingredients:
• chicken carcass weighing up to 1.5 kilograms;
• half a liter of 11% cream;
• 50 ml of lean, frozen out oil;
• "Dutch" or "Kostroma" cheese - 120 gr.;
• a small onion;
• garlic;
• spices "For chicken dishes";
• dark soy sauce.
Cooking method:
1. Rinse the bird with running water. We cut off excess fat and skin, remove the remnants of feathers and cut into small pieces. After laying the chicken in a bowl, season the slices with pepper or special spices. Add salt, pour three tablespoons of soy sauce, mix thoroughly and put in the refrigerator. We pickle not for long - a quarter of an hour will be enough.
2. In a large pan, pour a little bit of oil and place on a small fire. Dip the chopped onion and fry the slices until transparent. Do not brow - mix often.
3. Add the chicken, slightly increasing the heat, simmer for five minutes, then pour the cream into the pan. Slightly add, you can put some spices. Well warming up, add the finely grated cheese, crush two large garlic cloves. Stir, cover and leave to simmer the chicken over low heat until cooked, about half an hour.
Chicken in tomato and cream sauce in a pan with basil
Ingredients:
• kilogram of chicken (breast);
• two medium-sized bulbs;
• 300 ml cream;
• white garlic;
• non-aromatic vegetable oil;
• tomatoes - 350 gr.;
• fresh basil.
Cooking method:
1. Cut chicken into small pieces. Not with cubes and not with squares, it is desirable that these are slices for chops, but smaller.
2. Peel the onion and two large garlic cloves. We rinse them with water and grind - chop the onions thinly in half rings, and squeeze the garlic in a special press or rub them with the finest grater.
3. We wash the tomatoes with running water, scald them with boiling water. From the side of the stalk, we cut the skin and carefully remove it. Cut the pulp into small cubes.
4. Warm the vegetable oil well, put the fillet slices into it and quickly fry both sides until golden. We make the maximum fire so as not to dry the tender chicken. Put the fried fillet in a deeper pan.
5. Add a little more oil to the pan and fry the onions in it. Cook, often stirring and not letting it burn. As soon as the onion turns amber, add the tomatoes and garlic. Slightly add the base of the sauce, stir well, simmer for two minutes. Pour the cream and prepare the creamy sauce over low heat until thickened. Be sure to bring the sauce to a boil after introducing the cream.
6. Pour the finished tomato and cream sauce to the fillet. Add finely chopped fresh basil leaves. Mix everything thoroughly, put on a strong fire. When the sauce begins to boil, set the minimum heat and simmer the chicken in the sauce for 25 minutes. Be sure to cover it!
Chicken in a creamy sauce in a pan: a recipe for a fragrant, juicy filet slices
Ingredients:
• four chicken breast fillets;
• a small lemon;
• large clove of garlic;
• two tablespoons of sweet cream butter;
• a bunch of fresh basil;
• 70 ml of medium fat cream;
• half a glass of chicken stock;
• olive or very high-quality sunflower oil;
• large onion;
• a quarter spoonful of ground red pepper.
Cooking method:
1. Wash the fillet, dry it, cut into slices a centimeter wide. Then, evenly, without effort, beat off and fry until a pleasant golden color.
2. Squeeze the juice from the lemon. We combine it with the broth, add the clove of garlic chopped by the press and a little grated lemon peel, warm well.
3. In a clean frying pan, spread the finely chopped onion, add a little oil. At medium heat, bring the onion slices to transparency and pour the broth mixture over to them. Stirring, evaporate for 8 minutes.
4. Remove the pan from the fire, put the butter in it. Stir until it melts. Then pour the cream, add and mix well, put the sauce on a small fire. We warm, but do not boil.
5. In the hot sauce, dip the previously fried chicken and simmer in it for twenty minutes.
Tricks for cooking chicken in a creamy sauce in a pan - useful tips
• It is better to fry chicken meat in vegetable oil. A special effect can be achieved if you use a mixture of fats for this - add a little butter to a preheated vegetable oil. The crust will be softer, and the dish itself will turn out more fragrant.
• Do not worry if the sauce is too thick. It can always be diluted directly in a pan with boiled water or chicken broth. The same can be done if the creamy dressing is not enough.
• Do not beat chicken. Tender chicken meat stewed in a creamy sauce will turn out tender. An exception may be beating in order to give the pieces or breast the desired shape.
