Breast in a creamy sauce in a pan. Tender chicken breast with cheese in a frying pan

• four medium chicken breasts;
• onion;
• three hundred milliliters of cream;
• a teaspoon of ground nutmeg, paprika, dried herbs;
• half a tablespoon of flour.

• Preparation time: 15
• Cooking time: 15
• Servings: 6
• Complexity: average

Cooking

Peel the onion, chop finely. Fry in a pan until golden color.

Cut the fillet into small pieces. Roll in flour. Add to onion.

Fry for a couple of minutes. Pour in the cream. When boiling, sprinkle with salt, spices. Reduce heat, simmer covered for ten minutes. Stir constantly. After turning off the stove, hold the chicken with the sauce for fifteen minutes to soak.

Chicken breast valuable part chicken meat. In addition to being low in calories, protein white meat easily absorbed by the intestines. Low cholesterol. High content vitamin "B", minerals, amino acids.

To prepare the breast cream sauce in the pan, it is important to purchase a fresh main ingredient. It is better to buy chilled meat. Easier to determine freshness.

A few tips:

• Press on the fillet. The hole should disappear quickly.
• Look at the packing date temperature regime refrigerator in the store (+2-0).
• Check the integrity of the package.
• The large size of the breast should alert. So the chicken was fed growth hormones.

Features of cooking chicken breast

If you need to cut the chicken breast fillet, then you need to do it carefully. Free from bones, skin, fat, cartilage. Then rinse under running water, dry with a paper kitchen towel.

For the dish, choose cream with 20% fat content. Do not allow the release of fat, flakes in cream, sour cream during languishing. The release of fat looks like yellow streaks on the white background of the sauce.

Choose fresh, not frozen, small-sized meats.

Do not fry in a pan for more than five minutes. Overexposed chicken breast becomes dry, tasteless.

Also try other chicken breast recipes in a creamy sauce.

"With wine"

You will need:

• chicken breast;
• cream 20% fat;
• onion;
• sweet red pepper;
• dry white wine half a glass;
• Italian herbs teaspoon.

Cooking:

Cut the meat into pieces. Peel the onion, cut into half rings. Remove seeds from peppers, cut into strips.

Fry the meat for a couple of minutes, add vegetables, herbs, salt. Then wine. Boil the wine for five minutes over medium heat. Pour in the cream, simmer for ten minutes over low heat until desolation. After turning off the stove, let the meat brew for fifteen minutes.

"With mushrooms"

You will need:

• chicken breast;
• cream;
• champignons three hundred grams;
• thyme teaspoon;
• garlic two cloves;
• cheese hard grade one hundred grams;

Cooking:

cut into small cubes fresh mushrooms, garlic. Grate cheese finely.

Cut the fillet into pieces, pepper, salt. Fry in oil for a couple of minutes. Put on a plate. Rub with garlic.

Step 1: prepare the chicken fillet.

Chicken fillet Rinse well under running water and transfer to a cutting board. By using kitchen knife we remove fat, cartilage and tendons from our ingredient. Then, using the same sharp tool, we cut each half of the chicken fillet along the fiber. into 2 equal parts. Salt and pepper each loin on both sides and transfer to a free bowl.

Step 2: prepare the cheese.

Using a medium grater, grate the cheese and transfer the cheese chips to a separate plate. Because cheese ingredient tends to dry quickly, we wrap the container cling film. For the preparation of our dish, it is necessary to use only hard cheese.

Step 3: Prepare the garlic.

We shift the garlic cloves to a cutting board, and, lightly pressing them down with the handle of a kitchen knife, remove the husk from our ingredient. Then, using the same sharp object, chop the garlic cloves and transfer them to a separate plate. Attention: You can also grind our ingredient with the help of garlic.

Step 4: Prepare the cream sauce.

Pour the cream into a bowl and spread the chopped garlic with a tablespoon into the same container. Add salt and ground black pepper to the cream sauce to taste. But do not forget that we have already salted and peppered the chicken breasts, so important do not overdo it with these ingredients. Using the same tablespoon, mix everything well until a homogeneous consistency.

Step 5: Cook the chicken breasts in cream.

Pour a little into the pan vegetable oil and put the container on big fire. When the oil warms up well, reduce the heat to medium and put the fillet pieces in a container. Fry the ingredient on each side for 4–6 minutes until ruddy golden brown. Then, using a wooden spatula, we take them out of the container and transfer them to a baking sheet at a small distance from each other. The baking dish does not need to be oiled. Pour fillet pieces with creamy sauce. Distribute the sauce evenly over the entire surface of the chicken fillet. Then sprinkle our dish evenly with grated cheese on top. In a preheated oven to temperature 180°–200°С With the help of kitchen tacks, we put a baking sheet with a dish. Baked chicken breasts in cream for 20–25 minutes. In order for the chicken fillet to turn out juicy, try not to overexpose it in the oven for more than the allotted time. Turn off the oven and open the door, but do not remove the dish from oven. Let it brew a little and soak in the creamy sauce.

Step 6: Serve Creamy Chicken Breasts.

Ready meal while still hot, transfer to wide dish and serve to the table. Chicken breasts in cream go very well with a salad of fresh vegetables. Potatoes can serve as a side dish for our meat dish, which can be served in fried or as a puree. Rice or buckwheat porridge is also well suited as a side dish. Enjoy your meal!

- - It is best to cook a dish from broiler chickens, as their meat is more tender.

- – Our dish is ideal for baby food. If you are preparing chicken breast for children, then do not put spices in the creamy sauce, but only add a little salt.

- – In cream sauce, in addition to spices, you can also put fried mushrooms. They will enhance the taste and aroma of our dish.

- - The dish, before serving, can be decorated with chopped parsley.

- - To add spice to the sauce, during cooking creamy mixture Add chopped fresh thyme and 1 teaspoon Dijon mustard. Thus, chicken breasts in cream will become even tastier and with a piquant spiciness.

Chicken meat has been used in Russian cuisine since ancient times. Chicken meat is cheap and tasty, and to some extent also dietary. Some vegetarians, the so-called Pollotarians, allow themselves to eat only poultry meat.

Universal Meat

Chicken meat has good nutritional value, contains a lot of protein, vitamins and trace elements. Many athletes prefer chicken to other types of poultry and meat.

From chicken exists great amount different dishes in many cuisines of the world. Separately prepare legs, wings, fillets and hearts. Often the chicken is cooked whole, baked in the oven. But also this bird can be disassembled and cooked even in the same oven, even in a frying pan.

Cream is not only a dessert

There are many recipes for chicken in various sauces. For example, creamy sauce goes very well with chicken fillet. It's very tasty and inexpensive!

Cream is rarely used in Russian cuisine, in contrast to French, where not a single dish can do without cream: be it roast or dessert.

We are used to seeing cream in confectionery, but modern multiculturalism allows you to taste food different countries peace. So why not make this wonderful dish like chicken with cream in a pan?

Let's start with cream. They must be of the correct fat content, necessarily more than 30%, otherwise the saturation of the taste of the dish will suffer.

By the way, you can sometimes replace cream with high-fat sour cream, but you should be aware that it gives sourness, which is not in cream, so it's up to you.

The best spices for chicken

I wonder what else is needed to make chicken with cream in a pan turned out just perfect?

We need spices! First of all, nutmeg. It goes well with cream. In principle, you can get by with just them and salt, if you do not plan to add any to the chicken more ingredients. If you want to add, for example, mushrooms to the chicken fillet, then curry seasoning is well suited for this.

Chicken fillet with cream in a pan will go well with white wine or wine vinegar. These ingredients in a certain proportion must be added to the meat.

Basic Recipe

You will need basic recipe, for the preparation of a dish for which you will need:

• chicken fillet;
• heavy cream;
• butter;
• salt;
• nutmeg.

Based on this recipe, you can cook many different dishes by adding garlic, mushrooms, wine, cheese, etc.

A dish such as chicken with cream in a pan allows you to modify and complement the recipe. Chicken fillet cooked in a creamy sauce turns out soft, with a taste of spices.

Let's step by step try to prepare such an amazing invention. french cuisine like chicken with cream in a pan.

To start, take 500 gr. chicken fillet (you can take a couple of breasts from which you need to remove the skin). Then we need 100 gr. cream 33% fat, a pinch of salt and nutmeg, as well as 20 gr. butter.

Since we are preparing a dish called creamy chicken in a pan, a recipe for it without a good pan will not be perfect. It is better to take with non-stick coating. If you don't have one, get the regular one.

Melt the butter over low heat, then carefully place the chopped on small pieces fillet. Fry on all sides, salt. While the chicken is roasting, stir in the cream. nutmeg. When the fillet acquires a golden hue, you can add the sauce. Stew the chicken in cream for five minutes and you can turn off the heat. Your dish is ready!

mustard sauce

For the holidays you can cook special sauce based on cream with mustard.

Mustard grains are also very fond of the French and are often used in their cuisine. Let's see what you need in order to cook chicken fillet in mustard-cream sauce.

Take half a kilo of fillet, half a glass heavy cream and a third of a glass of white wine. A pinch of black ground pepper and salt. Two tablespoons of olive oil and the same amount of Dijon mustard (in grains). Don't forget a teaspoon of dried tarragon.

Start cooking

Wash, cut into small pieces of fillet, salt, pepper. Fry it in oil until golden brown. medium fire. When the fillet is ready, transfer it to a plate, and pour the wine into the pan. Let it evaporate a little over low heat. Then add mustard to the wine, mix. Do not forget about the cream, and then mix it too. The next step is to add tarragon and turn off the heat. All is ready! Now you can serve the chicken with a creamy mustard sauce.

Sauce with mushrooms

The next recipe, which is great for a dinner party, is, of course, chicken with mushrooms and cream in a pan.

Main Rule this dish is that the ingredients should not interrupt the taste of each other. Proportions are very important here. Adding the wrong amount of mushrooms will overpower the flavor of the cream, and adding too much cream will make the dish taste like mushrooms.

First, take two chicken breasts (skinned), a pinch each of black pepper and salt, a tablespoon of olive oil and a medium head of shallots, 200 gr. mushrooms, 50 grams of vermouth or dry white wine, half a glass of heavy cream, green onion.

Cut the chicken fillet, salt, pepper and place in a pan. fry on olive oil until cooked, then transfer the breasts to a dish.

Cut the shallots and sauté them in the pan where the chicken was fried until the characteristic aroma appears. While the onion is sautéing, chop the mushrooms. Add to skillet with onions. Saute until mushrooms reduce in size. Then add the wine, stirring, fry over low heat until the wine has evaporated.

Chop the green onion. Add the cream and chopped onion to the pan with the mushrooms, stir and cook until the cream boils. Then transfer the cooked chicken fillet to the same pan and simmer together with the sauce for two to three minutes. Your chicken in cream with mushrooms is ready!

Let's summarize.

As you can see, there are many recipes for chicken fillet in a creamy sauce. Most of them are from France. However, this does not prevent residents of Russia and other countries from constantly preparing such dishes for various holidays.

You need to be able to cook chicken fillet deliciously and correctly. What is the difficulty, you ask? And the fact that the fillet itself, the chicken breast is a little dry, and in the process of frying it can become tough. To prevent this from happening, cook with me. Today I have a good occasion for you to show how chicken breast is cooked in cream in a pan.
From simple products it turns out such a chic dinner that you will be envied in restaurants. I cook such a breast in cream several times a week, my husband, coming home from work, always guesses by the smell what I cooked today. He likes such a breast very much, and he always puts an additive. Since chopped chicken is often brought to the store near my house, it’s not difficult for me to buy a piece of fresh chicken meat and quickly cook a magical dish out of it, especially since the chicken fillet is cooked instantly, and you won’t have time to come to your senses, how to cook lunch or dinner, and relatives wonder what it is a short time turned out to be a full-fledged meat dish, and even with a delicious creamy sauce that will be eaten to the last drop, pieces of bread will come in handy. And here's how to prepare.




Required products:
- chilled chicken fillet - 300 grams,
- medium fat cream - 100-150 grams,
- garlic - 1-2 cloves,
- hard cheese - 50 grams,
- vegetable oil - 3-4 tables. l.,
- sweet ground paprika- 1 pinch
- salt- optional.

Recipe with photo step by step:

I wash the chicken cold water, I wipe with napkins to remove all droplets of water. Then I cut into large pieces. I put it aside for a couple of minutes.




I pour the oil into a frying pan, heat it up, put the garlic sliced ​​\u200b\u200bin there. I fry it until it darkens, then I take these pieces of garlic out of the pan, dispose of them.




On the same frying pan with garlic oil I put chicken. I start frying it. I fry for literally 6-7 minutes, the breast is quickly cooked. At the end of frying, I pour in a little water (30-50 grams), stew for another 5 minutes. Salt the meat to taste.




I mix cream with grated cheese. I pour the chicken breast in a pan with this sauce, simmer the meat for an additional 7 minutes, pour a pinch sweet paprika, I stir. I take it off the fire.






Chicken breast in cream in a pan is ready!




This chicken breast goes well with spaghetti and rice. And if you love it, you won’t go wrong if you serve it with chicken with cream sauce. Bon Appetite!

Hello.

We continue to develop the theme of cooking juicy chicken breast. The last note was about baking, and today we will cook the breast in a pan. Again, our main goal is to prove that white chicken meat does not necessarily come out dry and tough. Thanks to some tricks, it can be made juicy, tender and melting in your mouth.

And for this you do not need to have several years behind you. culinary practice. Just follow the described recipes step by step, presented in the form of a description with a photo, and everything will turn out in the best possible way.

Chicken breast in a pan in sour cream sauce

Let's start with the most easy way which takes the least time. This is the breast sour cream sauce.

Ingredients:

• Chicken breast - 1 piece (2 fillets)
• Sour cream - 130 g
• Salt, pepper, coriander

Cooking:

1. Cut the breast into cubes about 2-3 centimeters in size.

2. Put the meat in a preheated pan with vegetable oil and fry it over medium heat until white color remember to stir occasionally.

3. When the meat turns white, add half a teaspoon of salt and spices.

4. Stir, add sour cream, mix again and simmer over medium heat under the lid for 20 minutes.

Ready. Bon appetit!

Chicken in sour cream sauce goes well with absolutely any side dish, whether it be fresh or cooked vegetables, pasta or rice

Tender fillet in sour cream with mushrooms

The previous recipe can be slightly complicated and give it a mushroom flavor.

Ingredients:

• Chicken fillet - 500 g
• Mushrooms - 200 g
• Sour cream - 200 g
• 1 bulb
• Seasonings to taste

Cooking:

1. Fry onions and mushrooms (in our case, champignons) in a pan. To do this, cut the onion into half rings, and the mushrooms into small slices. Roasting is done over medium heat for 10 minutes with occasional stirring.

If you take frozen mushrooms, then first fry them until cooked without defrosting, and only then add onions to them

2. Further actions are similar previous recipe. Put the fillet pieces in the pan and fry them until the meat turns white. Then add salt, spices and sour cream. Stir well and leave to simmer covered over medium heat for 20 minutes.

Ready. Bon appetit!

Easy chicken recipe in creamy sauce

And here the simplest option cooking breast in cream. No extra ingredients. Very convenient when you want and quickly and tasty.

Ingredients:

• Chicken breast - 2 pcs (4 fillets)
• Heavy cream - 100 ml
• Krkuma
• Salt pepper

Cooking:

1. This time the chicken needs to be cut enough large pieces. So that you can turn each individual piece during frying.

2. Fry the fillet in a pan with vegetable oil over medium heat.

Fry on both sides until golden brown.

3. When both sides are golden, reduce the heat to a minimum and continue frying for another 10 minutes, stirring constantly, then pour in the cream and add the turmeric. We mix.

4. We continue to fry the meat for a few more minutes, stirring constantly. As soon as the cream thickens, the dish is ready.

Bon appetit!

Video recipe for juicy breast in cream with cheese

But more complicated recipe breasts in a creamy sauce with cheese. It involves not only frying in a pan, but also bringing to readiness in the oven. This is very suitable option for the festive table, because the fillet is prepared whole without cutting into pieces, therefore appearance turns out to be very beautiful.

Take 2 minutes, watch the video, you will like it.

Recipe for chicken fillet in mayonnaise sauce

If your refrigerator contains only mayonnaise from sauces, then even in this case it is possible to cook a gourmet dish.

Ingredients:

• Chicken fillet - 600 g
• Mayonnaise - 350 g
• Vegetable oil - 150 ml
• Water - 100 ml
• Greens - to taste
• Garlic - 1 head
• Salt, pepper - to taste

Cooking:

1. Cut the chicken fillet into thin and long plates and fry in a pan with vegetable oil over medium heat until golden brown on both sides.

2. We do mayonnaise sauce, mixing and whipping water with mayonnaise and adding finely chopped garlic there. Pour the resulting sauce into a frying pan with golden chicken.

3. Then cover the pan with a lid and simmer the meat over medium heat for another 15 minutes. And you're done. Easy and fast. And most importantly, delicious.

Bon appetit!

Grilled chicken in soy sauce without oil

Well, I want to finish the topic of cooking meat in sauce with a recipe for fillet in soy sauce on a grill pan. Of course, you can also use a regular frying pan, otherwise you will have to add vegetable oil to it, which will slightly change the taste. And I also want to tell you how to cook teriyaki sauce for this dish, so I would like the taste to be as “pure” as possible.

Ingredients:

• Chicken fillet - 400 g
• Soy sauce - 2 tbsp.
• Spices - to taste

Cooking:

1. We wash the fillet, dry it paper towel and cut into strips.

2. Pour the meat with soy sauce, add chicken spices, mix well, cover with cling film and put in the refrigerator for 30-40 minutes.

3. Preheat the grill pan and put chicken strips on it. Fry on both sides until golden brown.

4. Now prepare the teriyaki sauce. We need soy sauce and regular granulated sugar. IN regular frying pan Heat the soy sauce over medium heat and then add the sugar. Stir constantly and wait until the mixture thickens to the state of sour cream. The sauce is ready. Pour over cooked chicken and feel like you're in an Asian restaurant.

Per 100 ml soy sauce need 1 teaspoon granulated sugar

How to fry chicken breast in batter with cheese

The next way to cook chicken in a pan is to fry in batter.

That's very delicious recipe batter with cheese. If there is no cheese on hand, then you can do without it, but it certainly tastes better with it.

Ingredients:

• Chicken fillet - 400 g
• Egg - 1 pc.
• Flour - 2 tbsp.
• Salt and pepper - to taste

Cooking:

1. Cut the chicken into pieces that are convenient for you for further frying and beat them off on both sides.

2. Prepare the batter by mixing the egg, flour and salt and pepper in one bowl.

3. Dip the breast in batter and immediately put it in a preheated pan with vegetable oil.

4. Fry on one side over medium heat for 5 minutes, then turn the pieces over.

5. After that, reduce the heat to a minimum and sprinkle the meat with finely grated cheese.

Then cover the pan with a lid for 5 minutes.

During this time, the cheese will melt and the dish will be ready.

Bon appetit!

Soft and juicy chop in breadcrumbs

Another type of batter - with breadcrumbs. Gets a crispy crust and juicy stuffing. Delicious. And very simple.

Ingredients:

• Half chicken breast (1 fillet)
• 2 eggs
• Flour -
• Breadcrumbs
• Garlic - 3 cloves
• Salt, pepper, coriander

Cooking:

1. Take a defrosted or chilled fillet and cut it in half along the fibers.

The fillet is in two parts. One is small, it is simply cut off and used as is, and the second is large, and it needs to be cut along

2. Received thin slices we beat off the meat on one side.

3. Sprinkle the fillet with spices.

4. Break the eggs and stir in a separate plate. Pour the flour and breadcrumbs into separate bowls.

6. We heat the pan, pour vegetable oil into it (you can add butter), crushed garlic cloves and lay out the chops.

7. Since the chops are quite thin, it is enough to fry them for literally two minutes on each side.

Chicken breast chops are ready. Bon appetit!

Breast in batter in a deep-fried pan

And I can't get past this recipe. Of course, it is not useful at all, but it is so tasty that it is simply a crime not to include it here.

Ingredients:

• Chicken fillet - 1 piece
• Egg - 1 pc.
• Warm water - 100 g
• Salt - 1 pinch
• Flour - 200 g

If instead of water you take beer, you get an incredibly fragrant beer batter.

Cooking:

1. It is very important to cut the fillet into thin long strips. This will allow them to fry faster on the one hand, and be large enough on the other so that you can cook them one at a time.

2. Prepare the batter by mixing the egg, water, flour and salt. The mixture should be quite thick, the consistency of sour cream.

3. We put the fillet in a separate bowl with flour and carefully roll each strip in flour, then lower it and coat it in the prepared batter.

4. We will make a deep fryer from an ordinary deep frying pan or pan. To do this, simply pour enough vegetable oil into the selected container so that the fillet pieces are completely drowned in it and heat it over high heat.

Place the meat pieces one by one into the hot oil. If they stick together in the pan, separate them with a fork.

5. When the batter turns golden and the oil begins to sizzle strongly, this will mean that the chicken has begun to let the juice out. From this moment we detect one minute, after which we get the resulting chicken sticks. Everything about everything will take about 6 minutes.

Do not put all the prepared meat at once, cook in small portions 3-4 pieces so that the strips do not stick together

6. Ready sticks can be eaten immediately hot, dipped in cheese or other favorite sauce. Just don't get burned.

Bon appetit!

Bacon-wrapped chicken breast in a pan without oil

Well, I saved my favorite recipe for last. It's chicken in bacon. wonderful recipe for which you do not need anything but fillets and strips of bacon (they are also called Hungarian). This great snack for the holiday table.

Cooking:

All you need to do is take thin strips of ham (sold in any supermarket in vacuum packed) and wrap thinly sliced ​​\u200b\u200bchicken fillet in them.

And then fry them in a pan for 5-7 minutes on each side over medium heat. It is not necessary to add oil to the pan, because. The bacon will release enough fat to keep the meat from burning.

To prevent the bacon from unrolling, place the rolls in the pan so that the side where the tip of the wrapped bacon sticks out is fried first.

Ready. No hassle and big list ingredients. And the taste is simply indescribable. I highly recommend you make these. chicken rolls on festive table the next celebration.

Well, my top ten best recipes chicken breast in the pan is finished.

Thank you for your attention.