Chicken gravy with cream in a frying pan. Chicken fillet in creamy filling with cheese: oven baking recipe

Preparation

Chicken is a universal product. She practically never gets bored daily menu. After all, from it you can prepare an infinite number of very variety of dishes. This same property helps to compose a new masterpiece for every holiday table. And there are recipes that are appropriate in any case. For example, if you cook chicken fillet in cream sauce in a frying pan, you will be able to pamper your family and surprise your guests. Because in this case the tenderness and juiciness of cream is added to the dietary, but usually dry breast. And the right spices will help you make chicken breast in a creamy sauce in a frying pan for a truly unique and festive dish.

How to cook chicken fillet in creamy sauce:

Wash the chicken breast and cut into small pieces.

Pour vegetable oil into a frying pan, heat it and place the meat in it.

Fry the fillet, stirring occasionally, until golden color. This will take about 10 minutes.

At the same time, you can start preparing the sauce. To do this, pour the cream into a saucepan, add mustard to it and let the future sauce simmer over low heat.

Sprinkle with pepper and add butter. Cook again, stirring.

Gradually add flour. This must be done carefully so that lumps do not form.

When the sauce thickens, it should be poured into the pan with the meat.

Chicken fillet in cream sauce in a frying pan should be simmered for no more than 5 minutes under the lid. After this, cooking can be considered complete.

You can serve chicken fillet in a creamy sauce in a frying pan, but it’s still better to transfer it to portioned plates, adding with a suitable side dish, herbs and vegetables. This dish goes well with pasta, rice and other grains. The cream stops them being dry and fits perfectly into the composition.

Thank you, very tasty;) mustard added spicy note+ the browned chicken gave it a smoky flavor. I'll be happy to try this recipe! ;)

In our family, chicken is favorite dish, so I was happy to use a new recipe to make chicken fillet in creamy sauce: great idea add mustard to the sauce! It turns out spicy!

I'm not a fan of mustard. And for people like me, I can recommend the interpretation of this recipe with creamy mushroom sauce. Mushrooms can be used both fresh - champignons, oyster mushrooms, and canned. Bon appetit!

I live alone, so step by step recipe I really liked this chicken in cream sauce because it can be prepared quickly and tasty. The oven is good, as Andrey said, but it’s more fiddling with it.

Good afternoon Yesterday I used this recipe to cook chicken fillet in a creamy sauce in a frying pan. There were no difficulties in preparation, because... step by step recipe. The chicken turned out soft, juicy, sprinkled with grated cheese on the plate - my husband loved it!

My wife usually makes this dish in the oven and without adding mustard. I made this recipe the other day and it turned out pretty tasty. But in my opinion, the oven produces a much more juicy fillet

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How to cook chicken in creamy sauce

Nothing looks so impressive on festive table like a chicken baked in the oven. She is beautiful as in pure form, and in gravy from any sauce. But most chefs believe that creamy sauce sounds most beneficial in this case. The bird, when combined with it, turns out to be quite tender and juicy.

We have selected for you 4 of the most popular recipes of this dish among culinary specialists. Once you make these, you will become a fan of these dishes forever.

Chicken recipe in creamy sauce

One small chicken carcass;
A glass of light cream;
2 carrots;
Salt;
Hot spices;
White pepper;
A bunch of cilantro.

Cooking time: 70 minutes.

Calorie content of 1st serving: 230 kcal.

Rinse the bird thoroughly. Divide it into portions;
Remove the peel from the carrots and cut into small cubes;
Place all chicken ingredients and carrot cubes in a greased baking pan;
Combine cream with white pepper, chopped cilantro, salt and hot spices;
Pour this sauce over the contents of the baking sheet;
Place it in hot oven for 60 minutes. Maintain a constant temperature of 200 degrees in the oven.

Present this work culinary arts on a beautiful deep plate. Absolutely any side dish goes with it.

Enjoy your meal!

Chicken with champignon mushrooms in cream sauce

We present to your attention a very simple and delicious recipe food Even the housewife who is farthest from cooking can cope with it. Her success is guaranteed.

300 grams of chicken fillet;
200 ml heavy cream;
200 grams of mushrooms (champignons);
2 tbsp. l. olive fat;
2.5 tbsp. l. soy sauce.

Cooking time: half an hour.

Calorie content of 1st serving: 165 kcal.

Wash and cut the chicken fillet into thin pieces;
Fry it in hot olive fat until golden;
Cut the mushrooms into thin slices and send to the bird. Fry for about 5 minutes;
Remove the pan from the stove.
Pour it in soy sauce and cream Mix well;
Pour the contents of the frying pan into the clay pot;
Bake in the oven for 10 minutes.

Present your finished masterpiece home cooking on beautiful plate made of white ceramics. Perfect as a side dish boiled rice or mashed potatoes with milk.

Enjoy your meal!

Chicken fillet in creamy cheese sauce in a frying pan

In front of you spicy recipe chicken breasts baked in the oven. It is simply prepared. And the result exceeds all expectations. Pamper your household with this excellent dish. Believe me, you will not be left without attention!

500 grams of poultry loin;
2 onions;
500 ml heavy cream;
5 tbsp. l. mayonnaise;
200 grams of spicy soft cheese;
100 grams of hard cheese;
Salt;
Spices;
A bunch of cilantro.

Cooking time: 45 minutes.

Calorie content of 1st serving: 280 kcal.

Cut the chicken fillet into thin strips;
Fry the onion and meat in hot olive fat (7-10 minutes). Add a little salt;

Heat the cream in a separate saucepan. Add soft spicy cheese and mayonnaise to them. Add some salt. Add spices and chopped cilantro. Mix everything well;
Pour this sauce over the meat and onions. Mix thoroughly;

Cover the pan with a lid. Set the heat to minimum on the stove. Simmer the dish for 20 minutes.

When presenting to the table, place the finished dish on a beautiful porcelain tray. Sprinkle grated cheese on top. Serve mashed potatoes with milk as a side dish.

Enjoy your meal!

Chicken wings in creamy garlic sauce

IN this recipe Only bird wings will be used. Even a young housewife can prepare them. There is nothing complicated in this process. Well, the result will knock everyone down on the spot. Guests will only ask for the recipe for this marvelous masterpiece. It’s up to you whether to tell or not.

1 kg chicken wings;
700 grams of onions;
550 ml light cream;
200 ml medium fat sour cream;
5 large cloves of garlic;
Salt;
Spices.

Cooking time: 50 minutes.

Calorie content of 1st serving: 240 kcal.

Cut the onion into half rings and fry it in olive fat until golden;
Wash the bird's wings. Cut them into pieces at the cartilaginous joints. Place the wings into the onions. Fry for 10 minutes;
Prepare the cream sauce. Combine sour cream, cream, crushed garlic, salt and spices. Mix everything well;
Place the wings with onions in a baking pan. Pour cream sauce over it;
Place the baking sheet in the preheated oven for 15 minutes. Maintain a constant temperature of 200 degrees.

Present your guests cooking masterpiece in a deep glass bowl. Top it with cilantro leaves. Absolutely any side dish is suitable for this dish.

Enjoy your meal!

Squid in batter - great snack for beer. Read how to prepare this dish according to our recommendations with step-by-step photos.

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Read how to cook spaghetti with minced meat, learn culinary secrets and cooking recommendations.

Cooking Tips

Even the simplest recipe at first glance is fraught with many pitfalls. These obstacles can cause you a lot of trouble during the creative process of cooking. In this section of the article we will share with you the advice of experienced chefs.

To ensure your chicken in cream sauce turns out divine, celebrity chefs advise:

Give preference to poultry that has not been frozen. It is advisable to purchase a chilled, or better yet steamed, chicken carcass;
Cook the chicken well before cooking. A poorly plucked carcass will ruin the dish during baking;
None excess fat There should be no residue left on the bird after treatment. It also ruins the whole picture;
There is no need to salt and pepper it first. Cream sauce contains required quantity seasonings;
For this type of sauce, it is best to use heavy cream;
Any sauce consistency is good;
If you want to add a little garlic flavor to the dish, it is better to make garlic sauce. During baking, your bird will be soaked garlic flavor and aroma. The dish will come out a little spicy;
A real highlight of this sauce will become soft cheese with pungent taste. You can replace it with regular processed cheese.

Use these recommendations, and your guests will be amazed by the culinary miracle they tasted. Not the slightest crumb will remain of him. We hope we have helped you understand a lot of things. Pamper your loved ones with this delicacy more often. By following our tips, you will learn how to cook deliciously and correctly. Good luck to you in all your endeavors!

notefood.ru

Both tasty and simple

Chicken fillet in creamy sauce

If you don’t know what to cook from chicken fillet, then I suggest making it in a creamy sauce. It's incredibly soft and juicy dish It is guaranteed to please everyone in the household, and the meal will not be complete without requests for additional portions. Chicken fillet in creamy sauce is extremely easy to prepare, very quick and is perfect not only for everyday use, but also for holiday menu. The dish goes well with any side dish and looks great on the table.

Despite the fact that there is an opinion that white is dry chicken meat, in this performance it turns out magnificent and worthy highest praise. In order for the chicken to have a nice creamy texture, I recommend using cream with a fat content of at least 20%, and the amount depends entirely on your choice. And don’t forget about the spices, they make the sauce unique, aromatic and appetizing.

Ingredients:

500 – 600 g chicken fillet
1 carrot
1 onion
250 – 300 ml heavy cream
salt, pepper, seasonings
50 – 60 ml vegetable oil
4 – 5 sun-dried tomatoes(in the presence of)

Cooking method

We clean the chicken breast from films, rinse under running water, lightly dry with a paper towel and cut into medium pieces slightly diagonally.

Place in a suitable container. Add oil, salt, spices, mix thoroughly and leave for light marinating for 20 – 30 minutes (if you have time, overnight in the refrigerator).

Then fry the fillet in a preheated thick-walled frying pan with high sides for 7 - 10 minutes, stirring, and add the chopped onion and grated carrots. Cook together for a short time until the onion is translucent.

simmer over low heat at a gentle simmer for 15 - 20 minutes until soft and cooked. During this time, the creamy sauce noticeably thickens and successfully manages to completely make friends with the fillet and spices. Bon appetit.

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Chicken in cream sauce in a frying pan - recipe

From our recipes you will learn how to cook chicken in creamy sauce. Gentle, original taste This dish, which can be prepared in several ways, will certainly become one of your favorites and will take its rightful place in your home recipe collection.

Chicken recipe in creamy garlic sauce in a frying pan

chicken breast fillet – 750 g;
cream 33% fat – 240 ml;
garlic – 3 cloves;
thyme – 2-3 sprigs;
Dijon mustard – 15 g;
hard cheese – 110 g;
salt;
ground black pepper;
refined vegetable oil.

Wash the chicken fillet, dry it and cut it into medium-sized slices. Season them with salt and brown, stirring, in a frying pan into which we first pour a little vegetable oil.

Meanwhile, preheat the oven to 195 degrees and prepare the creamy garlic sauce. To do this, mix the cream with previously peeled and pressed garlic. Add salt, ground black pepper, thyme leaves, Dijon mustard to taste and mix.

Place the fried chicken slices in an oiled pan, season with the prepared sauce, top with hard cheese and place in the oven. In twenty-five minutes the dish will be completely ready to eat. You can serve boiled potatoes, rice, pasta or vegetables as a side dish.

Chicken fillet in creamy mushroom sauce in a frying pan

chicken breast fillet – 750 g;
cream 33% fat – 90 ml;
chicken broth – 150 ml;
mushrooms – 175 g;
soy sauce – 20 ml;
olive oil – 20 ml;
flour – 15 g;
onion – 75 g;
spicy herbs - to taste;
salt;
ground black pepper.

Cut the chicken breast fillet into small slices, beat lightly, place in a bowl, season olive oil and soy sauce and mix.

While the fillet is marinating, prepare the remaining components of the dish. Finely chop the pre-peeled onion. Wash the mushrooms, let them drain, and chop them into small plates.

We place chicken pieces into a hot frying pan and brown, stirring, high fire within ten minutes. Then temporarily remove the chicken onto a plate, throw the onion into the frying pan, saute it for two minutes and add the mushrooms. Keep them on medium heat for ten minutes, stirring, and add flour. Then pour in the broth and cream, season the dish with ground black pepper, herbs, heat to a boil and add the chicken. Let the dish sit under the lid for twenty minutes, stirring, and we can serve.

Chicken pieces in creamy sauce with dried fruits

chicken breast fillet – 650 g;
cream 33% fat – 320 ml;
curry – 10-15 g;
dried apricots – 120 g;
pitted prunes – 120 g;
raisins – 120 g;
flour – 15 g;
white onion – 150 g;
garlic – 1-2 cloves;
salt;
ground black pepper;
fresh parsley;
refined vegetable oil.

We cut the washed chicken fillet into oblong neat cubes of the same size. Thoroughly wash and cut the dried apricots and prunes into strips, wash the raisins and let them drain. We clean the white salad onion and cut it into half rings, and finely chop the garlic.

In a heated frying pan, fry the white onion until transparent, add dried fruits and fry for a few minutes. Then pour in the heated cream, throw in the curry, season the mixture to taste with salt and ground black pepper and simmer for about five minutes. At the end, add garlic and, if desired, finely chopped parsley.

At the same time, in another frying pan, brown the chicken fillet until cooked, not forgetting to salt and pepper it.

When ready, combine the contents of both frying pans, heat for one minute over low heat and turn off the stove.

When hot, the dish can be served as a main dish with a side dish, and when cold, it can be served as an appetizer in the form of a salad. Both options are good in their own way.

Chicken breast is a tender and dietary meat that cooks very quickly. There are a lot interesting recipes, which help diversify the family’s diet and try Russian, European, Pan-Asian options for preparing poultry pieces. Below we will tell you recipes for chicken breast in a frying pan, consider the secrets of cooking and little subtleties that will never interfere with the housewife.

Chicken breast in sour cream sauce in a frying pan

Chicken breast in sour cream sauce- a real lifesaver for busy housewives, when there is sorely not enough time for delights, and hot dinner All household members are waiting. The advantages of the dish are its low cost and simplicity of ingredients, which, with a high degree of probability, are in every refrigerator.

What we need:

chicken fillet - 500-800 g;
sour cream - 250 g;
a couple of tablespoons of flour;
onion- 1 PC.;
vegetable oil for frying - 50 ml;
salt, pepper to taste;
any spices (you can use Provençal herbs or curry) - a pinch.

Let's start cooking.

Cut the chicken fillet into large cubes or strips - whichever you prefer. Quickly fry in hot vegetable oil, add onions to it and quickly fry everything again.
As soon as the chicken gives juice and turns white, this is a signal that it is time to add the sauce. Pour a glass of sour cream, sprinkle with flour (with it our sauce will acquire a pleasant, slightly oily consistency), heat everything up, let the sauce thicken and immediately turn off the stove.

The whole process takes hardly more than 10 minutes. In the hot sauce the breast reaches full readiness, acquires tenderness and creaminess. All that remains is to sprinkle it with your favorite spices and serve it to the table.

Do not let the sauce boil too much, otherwise the sour cream will “curdle”.

The beauty of the dish is its versatility. Want to add a European flavor? Season Provencal herbs or Italian oregano. Do you want to eat dishes with a slight Pan-Asian accent? Add a pinch of curry (just don’t overdo it, because the spice is very strong). And you can choose any side dish: from spaghetti to the usual boiled potatoes. How delicious is this breast with mashed potatoes! Sprinkle with herbs, cut off a piece of bread and eat, savoring every bite.

Recipe for cooking in batter

Fillet in batter in a frying pan is very similar to the nuggets loved by children. Many mothers do this: they fry chicken fillet in batter, pass it off as nuggets and, as practice shows, children willingly believe, sweeping it up without a trace. In addition, chicken breast, which is “naturally” dry, turns out very juicy in batter.

Ingredients for the recipe:

1 large chicken breast;
egg;
flour;
100 ml kefir or fermented baked milk;
salt, pepper to taste;
oil for frying.

The preparation is very simple:

We cut the fillet from the bone, cut it into pieces the size of a matchbox. The chicken will turn out even juicier if you marinate it in milk in advance.
Let's prepare the batter. To do this, mix milk, egg, flour, salt and pepper. The dough should be the same thickness as sour cream - smooth, without lumps.
Heat vegetable oil in a frying pan.
Now quickly dip the breast pieces into the batter and throw them into the oil. Fry on both sides until golden brown.
Place the finished pieces on a paper towel and it will absorb excess fat.

We eat the appetizer hot, dipping it in barbecue sauce, ketchup or sour cream with herbs and garlic.

Tender chicken breast with cheese in a frying pan

It's no secret that men are big fans of French meat, which is distinguished by the presence cheese cap. But it’s always easy to prepare a kind of light version, where there is no mayonnaise, but there is dietary meat and cheese.

For this dish we will need a piece of chicken fillet, vegetable oil and any hard cheese.

In a heated frying pan, fry the breast on both sides for a couple of minutes on each (so it will remain juicy), sprinkle with grated cheese, turn off the stove so that the cheese melts. The chop is ready! Serve it with vegetables, potatoes or pasta.

You can use any cheese for the recipe. Very spicy option- with Dorblu cheese.

And for all those who like experimenting, we offer another version of cheese chicken breast. To do this, cut the breast into two parts and stuff it into a triangle. processed cheese. “Sew up” the fillet with a toothpick, fry in a frying pan until cooked (about 10-12 minutes) and serve. The cheese inside will melt and nourish the meat with juices. This dish comes out surprisingly original and very tasty.

In creamy sauce

Chicken breast in a creamy sauce (and other parts of the bird or rabbit) is called fricassee. Fricassee was invented by the French, known for their love of meat in different types sauce. Essentially, this is a stew of pieces of poultry that are stewed in a rich creamy sauce, saturated with its juices and become surprisingly tender.

Champignons, finely chopped in sauce, decorate the dish, but it is not advisable to give it to children.

If desired, you can add a little mustard to the sauce, egg yolks- an amazing, even noble, restaurant taste will appear, rare and unusual.

We need to prepare half a kilo of chicken fillet:

2 cloves of garlic;
a glass of the thickest cream;
Provencal herbs.
vegetable oil for frying - 50 ml;

To begin, fry the chicken strips in vegetable oil, add garlic, pour in cream and simmer until the meat is cooked. The cream will thicken in just a few minutes and during this time the bird will have time to soak in the creamy juices. Season it with Provencal herbs and serve with tagliatelle pasta - nests of wide noodles. The final touch is grated Parmesan.

Fry fillet in mayonnaise sauce

When there is no cream or sour cream on hand, help will come Russians' favorite sauce is mayonnaise. Many criticize it for its dubious composition and high calorie content... And yet it is difficult to find a person who is ready to refuse a piece of breast marinated in mayonnaise with garlic.

For the recipe you need: 500 g chicken fillet, mayonnaise, garlic, vegetable oil, black pepper.

We beat off pieces of breast randomly. You don’t have to make them too thin; the pieces can be of different sizes.
Now add some salt, squeeze out the garlic (or grate it on a fine grater), coat it generously mayonnaise sauce and fry on both sides in vegetable oil.
It takes only 10 minutes to prepare, but the bird, soaked in the sauce, literally melts in your mouth.

Serve it with baked potatoes, butter and fresh cucumber- the meal will turn out to be royal!

In a good way, the meat should be marinated for 30-60 minutes and it can easily be prepared in this way for two to three days. The chicken sits quietly in the refrigerator and only gets better when marinated in mayonnaise and garlic. It is very comfortable. It's easy to cook the meat ahead of time and then quickly stir-fry it for dinner (or in the morning to take lunch to work).

Chop fried in breadcrumbs

Chicken schnitzel, as a chicken cutlet in bread crumbs is called in another way, claims the right to be called restaurant dish. It is tasty, unusual and looks gorgeous when served. This kind of steak is quite simple to prepare, and most importantly, it does not require restaurant expenses.

Ingredients:

500 g chicken breast;
breadcrumbs - 100 g;
two chicken eggs;
sunflower oil;
salt, spices.

Our task is to beat the chicken fillet very thinly. To do this, cut the breast along the grain into 2 parts, and then beat them with a hammer on a wooden board. The meat should be slightly thicker than newsprint: the schnitzel becomes several times wider. Sprinkle it with spices.

Heat up the frying pan.
Beat the eggs with a fork with salt. Dip a piece of meat into the eggs, then dip it in breading (generously!) and throw it into the sizzling oil.
Fry until crusty on both sides, let excess oil drain on a paper towel.

The meat cooks almost instantly, and hot oil and a “coat” of breadcrumbs tightly seal the flavors of the chicken. The schnitzel spreads with juice as soon as you cut it with a knife! The dish is great to eat with vegetables, served with potatoes and pasta. Do you want to surprise your friends at a party? Prepare the schnitzel and you can't go wrong!

Suitable as a spice regular garlic, but now it’s easy to find special crackers on sale, to which the manufacturer has added spices. It’s also easy to prepare them yourself at home - just grind the crackers in a blender with garlic, pepper and any spices.

In soy sauce

Chicken breast meat changes flavor surprisingly well depending on the type of marinade. Soy sauce, especially when mixed with honey, oranges and ginger, gives the breast the same taste that is very popular in Asia. But exactly asian cuisine in great favor today.

To prepare such a breast, we will prepare a poultry fillet, soy sauce, a little honey, a ginger root and one ripe orange, you need to completely squeeze the juice out of it.

Prepare the sauce:

Add honey to soy sauce.
Grate a little ginger.
Dilute with orange juice.

Salt and pepper are not necessary. For added spice, you can squeeze in a little garlic.
Cooking step by step:
Cut the chicken breast into two parts and beat it.
Season with salt and pepper.
Three cheese on top of the breast.
Roll up the roll.
We wrap the roll in bacon.
“Pinch” the edges with a toothpick (you can wrap it with cooking thread).
Fry over high heat in a frying pan.
Close the lid and simmer for another 5-7 minutes.
Remove the lid and untie the “laces” of the roll.

Serve the rolls with a side dish of vegetables, french fries, and top with barbecue sauce. 5-7 of these rolls can be placed in a frying pan. If you have a large group, prepare them in advance and refrigerate them. It turns out original snack, which is always eaten first. You can also pour cream over the rolls and bake for a quarter of an hour in the oven. It will turn out completely different, but delicious tasty dish, which in some cafes is called “boyar-style meat.”
Fried chicken breast with vegetables
It's time to tell you the recipe for fillet with vegetables for slimness. Any nutritionist advises everyone to have light meals periodically, especially people who count calories.
Steam large chicken fillets:
tomatoes - a couple of large ones;
eggplant - 1 pc.;
zucchini - 1 pc. (small fruit);
a large bunch of greenery;
salt with seasonings - to taste;
vegetable oil(use for frying) - 50 ml.

You are free to choose any vegetables - green beans, cauliflower, broccoli, carrots. The more variety there is, the tastier the dish will be.
Cut the vegetables into cubes and fry over high heat. We cut up the breast and fry it too, but in a separate frying pan.
Combine meat, vegetables, herbs and spices and simmer until cooked. It is advisable to add the tomatoes last - they release a lot of juice, so the stew becomes watery. But, if you like dishes with a consistency between the first and second, cook in your own way.
The final stage is spices and garlic. Juicy stew will turn out especially tasty from seasonal vegetables, eat it like independent dish eating bread.

Chicken breast - universal product. It is always better to have a package of frozen fillets in stock in the refrigerator. Low-fat, juicy when cooked correctly, it goes well not only with hearty ingredients such as mushrooms, meat and cheese, but even with pineapples, dried fruits, and nuts (remember Georgian satsivi). And it's ready in minutes! Allow yourself to experiment, be full and happy.

What to cook with meat - recipes

chicken in cream sauce

20 minutes

140 kcal

5 /5 (1 )

Recipe for spaghetti with chicken in creamy sauce

The chicken according to this recipe is very soft, juicy, in the most delicate creamy sauce, with the aromas of basil. Chicken in cream sauce is added to boiled spaghetti, pasta and any pasta: bows, shells, spirals, fettuccine or spaghetti. It's quick and easy to prepare. Extraordinary deliciousness. Great dish For family lunch. As a rule, both adults and children like it.

Kitchenware: knife and cutting board, frying pan, spatula, 2 liter saucepan.

Ingredients

The product's name	Quantity
chicken breast (fillet)	1 PC. (300 g)
onion	1 PC.
vegetable oil	1.5 tbsp. l.
cream 20%	300 ml
starch	1 tsp.
chicken seasoning	taste
salt	taste
parsley, basil	0.5 tsp each
spaghetti	150 g
water	1 l

Step-by-step recipe for pasta with chicken in creamy sauce

Place the frying pan on the fire to heat up, add a tablespoon of vegetable oil. Chop the onion. Transfer it to a heated frying pan and fry in oil over medium heat.
Wash the breast, remove the skin and cut the fillet.
Cut the chicken into medium-sized cubes and fry with the onion until it turns white.
Pour cream over the chicken until it covers the meat almost completely.
Add flour, starch and chicken seasoning. Mix well with a spatula. Add salt and bring to a boil.
When the dish boils, sprinkle it with basil and simmer over low heat for 10-15 minutes.
While the chicken is simmering in the sauce, you have time to prepare the pasta. Pour water into a saucepan, place it over medium heat and boil it. Add salt, a little vegetable oil (a teaspoon) and paste to boiling water. Cook for 8-10 minutes (usually the cooking time is indicated on the package). By this time the cream will thicken, which means the sauce is ready.
Drain the pasta in a colander and rinse cold water. Place in portions on plates, top with chicken pieces and pour over the sauce. Invite everyone to the table and have fun.

Chicken goes well with different sauces. We have prepared for you a good and simple, successful one.

Video recipe for spaghetti with chicken in creamy sauce

This video is great, detailed recipe chicken in cream sauce.

Chicken fillet in creamy sauce| Chicken in cream in a frying pan | Homemade Food

Article on the website: https://goo.gl/rmLIoh

A simple video recipe for cooking chicken fillet in cream sauce. The chicken turns out very tender and tasty. You can diversify the recipe with vegetables and mushrooms. Adding garlic and other spices and seasonings, the most popular of which are nutmeg, curry and cinnamon.

This way you can cook any pieces of chicken, you don’t have to use only fillets.

Products for delicious chicken in cream:

— chicken breast 1 pc.
(chicken fillet 300g.);
— onions 1 pc.;
— cream 20% 300 ml;
- starch 1 tsp.
- seasoning for chicken;
- salt;
- parsley, basil.

Creamy chicken delight everyone!

Bird Creek - Hooky with Sloane

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https://youtu.be/XlTn-5rF4yI

2016-11-27T08:32:34.000Z

Chicken with champignons in creamy sauce

Wonderful chicken with mushrooms in a creamy cheese and mushroom sauce. A very tasty stand-alone dish. It is served with or without a side dish. Instead of champignons, you can take oyster mushrooms or any wild mushrooms.

If you cook chicken in a creamy sauce, for example, with chanterelles, be sure to soak the chanterelles in cold water for several hours before starting cooking, and then boil them (20 minutes after the water boils). And then you can follow this recipe.

It will take time: 35 minutes.
You will get servings: 3-4.
Kitchenware: knife and cutting board, deep dish, paper towels, frying pan, spatula.

Ingredients

Step-by-step recipe for chicken with mushrooms in creamy sauce

Wash and dry the chicken thoroughly with a paper towel. Cut into pieces (if you are using the top part of the legs, there is no need to cut). Place the meat in a deep bowl, add salt and pepper.
Heat the frying pan well with vegetable oil and fry the chicken pieces until golden brown on both sides (4-5 minutes on each side).
While the chicken is roasting, finely chop the onion.
Cut the mushrooms as desired (small or large pieces).
Turn the chicken over to the other side. When ready, remove from the pan and place in a separate bowl. Let him wait a little in the wings. If anything is stuck to the pan, it needs to be removed.
In the same oil that the chicken was fried in, fry the onion until it becomes translucent. Then add a piece of butter to the pan and stir.
When the butter has melted, add the mushrooms. Fry the mushrooms, stirring, together with the onions. Add a little salt and pepper.
After about 5 minutes, add the cream cheese and break it up with a spatula. Stir in mushrooms and onions.
Pour in 400-500 ml of boiled cold water. Mix everything well until smooth and bring to a boil.
Place the chicken in the resulting sauce and cook over medium heat for another 10-15 minutes.
Fragrant, appetizing chicken with mushrooms cream cheese sauce ready. Serve piping hot with any side dish.

Check out our recipes for delicious, savory, traditional Georgian sauces, which go perfectly with meat, including chicken:

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https://youtu.be/5OSwtvLNgXQ

2016-10-20T23:52:33.000Z

What dishes are served with?

Chicken in cream sauce served with different side dishes: mashed potatoes, broccoli, green peas or pumpkin. This could be a side dish from stewed vegetables, pasta, rice, buckwheat or any other porridge (millet, corn, wheat, pearl barley). And to complement this deliciousness, don’t forget to prepare a salad of fresh vegetables.

Cooking options

Creamy cheese sauce for chicken can also be prepared using the same principle as bechamel sauce. Melt a piece of butter (50 g) in a frying pan, add flour (1 tablespoon) and gently rub it with the butter with a spatula so that there are no lumps. Then gradually, stirring slowly all the time, pour in cream (180 ml). When the mass becomes homogeneous, add hard grated cheese (50 g). Stir the sauce, salt, pepper and add 1/3 teaspoon of chopped nutmeg.

Then pour the sauce over the chicken fried with onions, bring everything together to a boil, cook everything together for another 7 minutes over low heat. You can also cook very delicious chicken V creamy garlic sauce, if you add a couple of cloves of chopped garlic during the preparation of the sauce.

Did you like the chicken in sauce according to my recipes? Write if you want to comment or add to them. Cook with love!

When you want to change your taste usual dish, the sauce can become an indispensable assistant culinary specialist There are many recipes for such a dressing, and each dish has its own version, but creamy sauce is universal. It is prepared quite simply, but there is no need to transform it special effort- just add a little spice or complement the sauce with well-combined products.

Chicken in cream sauce in a frying pan - general cooking principles

Chicken fillet is often cooked in a frying pan in a creamy sauce, but options are also possible when individual parts of the bird are used. In any case, the chicken is pre-fried so that the pieces appear golden crust. Poultry prepared in this way has a more pronounced taste and, when stewed in a sauce, does not turn out boiled.

When choosing cream, you should pay attention to the expiration date and quality of the product. You can select the fat content based on your own taste. For a richer sauce, cream with a fat content of 20% or more is suitable; lighter versions can be prepared from low-fat ones.

Chicken breast fillet is often stuffed, and vegetables, garlic, mushrooms, cheese, and tomato are added to the sauce.

Spices are one way to improve taste characteristics dishes, but in this case they should be used extremely sparingly. You can add fresh herbs - basil or dill are most acceptable. Ground pepper goes well with both chicken and creamy sauce. For greater effect, it is better to grind it immediately before adding.

A simple recipe for chicken fillet in creamy sauce in a frying pan with vegetables

Fresh chicken breast - 600 gr.;

20 gr. frozen cream;

Refined oil - 2 tablespoons;

Two bell peppers (red and yellow).

1. Dry the fillet, washed in cool water. We cut it into neat cubes, four centimeters long, with a thickness of up to one and a half centimeters.

2. Cut the onion in half, chop thinly into half rings, and fry in a frying pan in a mixture of butter and vegetable oil. Do not let it burn - stir often and cook over low heat.

3. As soon as the onion strips acquire an amber hue, add the chicken pieces. Turn up the heat slightly and fry the fillet until lightly browned, about seven minutes.

4. Sprinkle ground pepper, add a little salt. Place tomatoes and bell peppers in a frying pan. Simmer over medium heat for about five minutes and pour in cream.

5. Bring to a boil over medium heat, set the heat to minimum. Cover with a lid and simmer the chicken fillet in the creamy sauce for three minutes.

Chicken in cream sauce in a frying pan with mushrooms

Small fresh champignons- 200 gr.;

300 gram chicken fillet;

200 ml low percentage cream;

A teaspoon of “Peasant” oil;

30 ml corn oil;

Chili pepper is a small pod.

1. Clean the champignons from dirt, wash and cut into slices. Cut the fillet into small pieces and chop the onion into half rings.

2. In a frying pan, after heating the vegetable oil well, melt the butter. Dip the chicken pieces into the pan and fry them on all sides over high heat. Add the onion and fry together with the fillet until transparent. Place the mushrooms in the pan and cook for another 5-7 minutes.

3. Lightly add chicken, season with pepper, sprinkle with flour and mix thoroughly. Warm up for about two minutes, add a quarter spoon of chopped chili pepper.

4. Press two cloves of garlic through a press, mix with the fillet and pour in the cream. Bring to a boil, remove from the stove.

Chicken fillet in a creamy sauce in a frying pan stuffed with cheese

Lightly salted cheese - 125 gr.;

400 gr. chicken meat;

A glass of medium fat cream;

Fresh chopped parsley and dill - a spoon full.

1. Mash the cheese thoroughly with a fork or grate it on a medium grater, add fresh herbs, mix well.

2. Wash the breast, wipe off the remaining water with a towel. From the thicker edge, carefully make a deep cut. Do not cut through the edges and the opposite side, we need a pocket in which we will place the filling.

3. Spoon the greens and cheese into the hole and stuff the fillet. Use a wooden skewer (toothpick) to tightly fasten the edges, closing the filled pocket.

4. Heat about 30 ml of oil in a frying pan and put it in stuffed fillet and fry on each side until evenly colored.

5. Pour cream over the chicken, add just a little salt and about a third of a spoonful 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 frying pan with cheese

Chicken carcass, weighing up to 1.5 kilograms;

Half a liter of 11% cream;

50 ml of lean, frozen butter;

Dark soy sauce.

1. Rinse the bird with running water. Trim off excess fat and skin, remove remaining feathers and chop into small pieces. After placing the chicken in a bowl, season the pieces with pepper or special spices. Add salt, pour three tablespoons of soy sauce, mix thoroughly and put in the refrigerator. We marinate for a short time - a quarter of an hour will be enough.

2. B large frying pan pour just a little oil and place on low heat. Add the chopped onion and fry the slices until transparent. Do not brown - stir often.

3. Add the chicken, slightly increasing the heat, simmer for five minutes, then pour the cream into the pan. Lightly add some spices. Once thoroughly heated, add finely grated cheese and crush two large cloves of garlic. Stir, cover and leave to simmer the chicken over low heat until cooked through, about half an hour.

Chicken in tomato cream sauce in a frying pan with basil

A kilogram of chicken fillet (breast);

Two medium-sized onions;

Unflavored vegetable oil;

1. Cut the chicken into small pieces. Not in cubes or squares, it is advisable that these are slices like for chops, but smaller in size.

2. Peel the onion and two large cloves of garlic. We rinse them with water and chop them - chop the onions thinly into half rings, and press the garlic with a special press or rub it with the finest grater.

3. Wash the tomatoes with running water and scald them with boiling water. We cut the skin from the side of the stalk and carefully remove it. Cutting the pulp small cubes.

4. Having warmed the vegetable oil well, put the fillet slices into it and quickly fry both sides until golden brown. Turn the heat to maximum so as not to dry out the tender chicken. Place the fried fillet in a deeper frying pan.

5. Add a little more oil to the pan and fry the onion in it. Cook, stirring often and not letting it burn. As soon as the onions turn amber, add the tomatoes and garlic. Lightly add the sauce base, stir well, and simmer for two minutes. Pour in the cream and cook the creamy sauce over low heat until thickened. Be sure to bring the sauce to a boil after adding the cream.

6. Pour the prepared tomato cream sauce over the fillet. Add finely chopped leaves fresh basil. Mix everything thoroughly and put on high heat. When the sauce starts to boil, set the heat to minimum and simmer the chicken in the sauce for 25 minutes. Be sure to cover with a lid!

Chicken in creamy sauce in a frying pan: recipe for aromatic, juicy fillet in pieces

Four chicken breast fillets;

Large clove of garlic;

Two tablespoons of sweet butter;

A bunch of fresh basil;

70 ml medium fat cream;

Half a glass of chicken broth;

Olive or very high quality sunflower oil;

A quarter spoon of ground red pepper.

1. Wash the fillet, dry it, cut it into slices one centimeter wide. Then beat evenly, without effort, and fry until nicely golden brown.

2. Squeeze the juice out of the lemon. Combine it with the broth, add a crushed clove of garlic and a little grated lemon zest, warm it up well.

3. Place finely chopped onion in a clean frying pan and add a little oil. Over medium heat, cook the onion slices until translucent and add the broth mixture to them. Stirring, evaporate for 8 minutes.

4. Remove the frying pan from the heat and put butter in it. Stir until it melts. Then pour in the cream, add some salt and, after mixing well, put the sauce on low heat. Warm up, but do not boil.

5. Dip the previously fried chicken into the hot sauce and simmer in it for twenty minutes.

Tricks for cooking chicken in creamy sauce in a frying pan - useful tips

It is better to fry chicken in vegetable oil. A special effect can be achieved if you use a mixture of fats for this - add a little butter to the heated vegetable oil. The golden brown crust will be more tender, and the dish itself will be more flavorful.

Don't worry if the sauce is too thick. You can always dilute it directly in the frying pan boiled water or chicken broth. The same can be done if creamy dressing it wasn't enough.

Don't beat the chicken. Tender chicken meat stewed in a creamy sauce will turn out tender. An exception may be beating to give the pieces or breast the desired shape.

If you want to cook tasty, but simple and... affordable dish for a family lunch or dinner, then stewed chicken It fits almost perfectly in the sauce. Chicken is much cheaper than pork or beef, is not too fatty and is loved by many as a form of meat in principle. Tender and satisfying, though rosy legs, though lean fillet chicken breast. Even the wings are great when stewed. You can select any part chicken carcass and cook in a stew. Everything will depend only on your taste.

There are also countless options for the sauce in which stewed chicken is cooked. Tomato sauce, sour cream, cream, and mushroom sauce are also suitable for stewing. Can be stewed in soy sauce or mustard. I can't even list everything at once possible options sauce in which stewed chicken is cooked. One article is definitely not enough.

Therefore, I propose to get acquainted with a small, but very tasty part recipes for stewed chicken and make your choice. And then feel free to cook a hearty meal delicious dinner for the whole family. We have already looked at it, but today we will stew the chicken as a dish on its own, and the side dish will be separate and you can choose to suit your taste.

Chicken stewed in tomato sauce

One of the simplest and delicious ways cook chicken stew do it in tomato sauce. This sauce does not require complex ingredients, but tomato taste with sourness goes well with chicken. For the sauce you can use tomato paste, fresh tomatoes or canned in own juice. You can also use chicken at your discretion; both breasts and legs will be equally good in tomato sauce.

You will need:

chicken thighs - 500 g,
tomatoes - 2 pcs.,
tomato paste - 2 tablespoons,
onion - 1 piece,
butter - 50 g,
vegetable oil - 4 tablespoons,
salt - 1 teaspoon,
thyme - 1/4 teaspoon,
black pepper to taste.

Preparation:

1. It is most convenient to cook chicken stewed in sauce in a deep bowl with a thick bottom and a mandatory lid. Place a saucepan or frying pan with high sides on the fire and pour in vegetable oil. Put a piece of butter there and melt it.

2. Add tomato paste to the oil and stir thoroughly. Lightly fry the pasta, stirring constantly.

3. Peel the tomatoes. To do this, cut the skin with a cross, then scald the tomatoes with boiling water. The skin will come off easily. Grind the tomato pulp into puree. Add tomato puree to tomato paste in oil and simmer for 3-4 minutes over medium heat, stirring constantly.

4. Now add chicken pieces and onions to the boiling tomato sauce. Add salt and pepper to taste. If you like to eat onions, then cut them into strips, and if not, then put the whole onion in the sauce. It will be stewed together with the chicken and will give its flavor to the sauce, but at the same time there will be pieces of onion in ready dish will not be.

5. Add 1-1.5 cups of boiling water to the pan and cover with a lid. Simmer, covered, over medium-low heat for 35-40 minutes until the chicken is cooked through. After 10 minutes of simmering, add thyme or other aromatic herbs that you love. Continue to simmer.

6. Ready-made stewed chicken in tomato sauce goes well with potatoes or rice. But it can also be served as a separate dish.

Bon appetit!

Chicken legs stewed in sour cream sauce in a frying pan

It is very easy to prepare such a delicious dish as chicken stewed in sour cream. You can choose the side dish to your taste, and you will get a very tasty sour cream sauce, which can be poured over not only the chicken pieces, but also the side dish, like a gravy.

You will need:

chicken drumsticks- 7-8 pieces,
onions - 2 pcs,
flour - 2 tablespoons,
sour cream - 200 gr,
garlic - 2 cloves,
paprika - 1 teaspoon,
fresh dill - half a bunch,
chicken broth (optional) - 200 ml,
salt and pepper to taste.

Preparation:

1. Heat vegetable oil in a large frying pan. Add the chicken drumsticks and fry them until golden brown crust within 20 minutes. Constantly turn them from side to side so that they are fried evenly on all sides. Lightly salt the drumsticks while frying.

2. At the same time, in another frying pan, fry finely chopped onion in vegetable oil. Fry it over medium heat until the onion pieces become translucent and begin to brown just a little. After this, pour flour into the frying pan, mix everything well and continue frying in flour.

3. You need to fry the onion together with the flour until the flour begins to brown. It will also appear nice smell fried flour. The main thing is not to let it burn, so don’t turn the heat on high.

4. Now gradually pour the broth prepared in advance into the frying pan with onions and flour. If there is no broth, you can simply replace it hot water. After pouring in the liquid, continue stirring so that the flour does not stick together into lumps. The future sauce will immediately begin to thicken due to the flour; if it becomes too thick, add more liquid until you get the consistency of a good gravy.

5. Reduce the heat under the frying pan so that the sauce only gurgles slightly and there is no active boiling. It's time to add sour cream. Add it to the pan and stir until it is completely incorporated into the sauce. Let the sauce simmer gently for 2-3 minutes.

6. While the sauce is preparing, add spices to it, squeeze the garlic through a press and add salt to taste. Don't forget that the chicken has already been salted a little.

7. Fried rosy chicken, which was being cooked in another frying pan, it’s time to add it to the sauce. Place it in a frying pan with sour cream sauce and cover with a lid. Simmer over low heat for another 15 minutes. Chicken legs soaked in sauce and great taste spices

8. About five minutes before it’s ready, sprinkle the chicken stewed in sour cream sauce with fresh, finely chopped herbs.

Chicken stewed in sour cream is ready. Serve with mashed potatoes or rice, it will be very tasty. Bon appetit!

Chicken fillet stewed in beer and soy sauce - video recipe

And now a little exotic. Although one cannot say that this is beer exotic product, but we don't cook chicken in it every day. And as it turns out, it was in vain. Beer, soy sauce, tomato sauce or adjika, a little onion or garlic. Lightly simmer all this and the amazingly tasty chicken dish is ready.

Chicken stewed in creamy sauce with champignons

Stewed chicken is a dish that is very simple to prepare. And it usually takes very little time. Therefore, such a chicken is simply ideal as quick lunch or dinner, when you want something tasty, but time is short. How relevant this is for working chefs, who simply don’t have the energy to create masterpieces in the evenings. The recipe for stewed chicken with champignons is one of my favorites. Probably because it reminds me of chicken and mushrooms, which I love so much. If you are also a julienne lover, then you will definitely like this stewed chicken in creamy sauce.

You will need:

chicken fillet - 600 gr,
champignons - 400 gr,
onions - 1-2 pcs,
cream 20% - 200 ml,
salt, pepper and spices to taste.

Preparation:

1. Fry finely chopped onion in a preheated frying pan with vegetable oil. It should become soft, transparent and slightly browned.

2. Cut the washed and dried champignons into small pieces. Add to the frying pan with the onions and continue frying. If a lot of liquid comes out of the mushrooms, let it evaporate.

3. Fry the mushrooms until golden brown and taste good. Lightly salt them while frying to make them tastier.

4. Cut the chicken fillet into small pieces. Then add them to the fried onions and fry everything together until the chicken loses its flavor. pink color and it won’t turn gray. Don't forget to stir constantly.

5. Add a tablespoon of flour to the pan and mix everything well. Flour will thicken our future creamy sauce. Fry just a little until the flour begins to brown.

6. Pour cream into the pan and immediately reduce heat to low. Mix everything with cream, add salt and pepper to taste. Now cover with a lid and simmer on very low heat for 10 minutes.

Raise the lid from time to time and stir the chicken into the sauce. After a few minutes, the creamy sauce will begin to thicken and take on a nice creamy color.

If desired, you can add your favorite herbs to this sauce, such as rosemary or Provence, and another clove of garlic. This will make the taste even brighter. But even in its original composition, stewed chicken in a creamy sauce with champignons is very tasty. This is how a wonderful lunch will be ready. Call everyone to the table while it's hot.

Chicken breast in spicy creamy tomato sauce

If you have already cooked stewed chicken in cream, and cooked chicken in tomato sauce, then it’s definitely time to try stewing pieces of your favorite meat in creamy tomato sauce. This is incredible delicious combinations softness creamy taste and piquant sourness of tomato. Stewed chicken in this sauce is simply the most tender. You can cook both chicken breast and other parts, such as thigh fillets, drumsticks or wings.

You will need:

chicken meat - 500 g,
onions - 2 pcs,
cream - 200 ml,
tomato paste - 4-5 tablespoons,
butter - 50 g,
garlic - 1-2 cloves,
turmeric - 1 teaspoon,
paprika - 1 teaspoon,
black pepper - 0.5 teaspoon,
cumin - 1 teaspoon,
nutmeg - 1 teaspoon,
salt - 1 teaspoon.

Preparation:

1. Cut the chicken breast into small pieces. If you decide to cook wings or drumsticks, you can leave them whole. Place the chicken in a bowl and coat in the black pepper, turmeric and paprika mixture.

2. Heat a frying pan and melt 25 grams of butter on it. Place chicken pieces in oil and fry over high heat until golden brown on all sides. The crust will be very vibrant because of the turmeric and paprika, which together give the orange color.

3. In another frying pan with high sides, fry the remaining butter onion. Cut it into small cubes and fry until it becomes soft and browned.

4.Add to fried onion caraway and nutmeg. Add some salt and stir. Now add tomato paste to the onion. It needs to be lightly fried, stirring constantly. The fried paste changes color and acquires an appetizing smell. this will take approximately 5 minutes.

5. Add cream to the boiling tomato paste. Mix everything and reduce heat. If the sauce is too thick, you can add 100 mil hot water. By color flavorful sauce It will be almost coral.

6. Now put the fried chicken pieces into the frying pan with the sauce, stir everything and cover with a lid. Simmer covered over medium heat for another 15 minutes.

Well, the stewed chicken in creamy tomato sauce is ready. It will turn out very aromatic and spicy, but at the same time moderately spicy. Goes great with rice as a side dish. Don't forget fresh herbs. Bon appetit!

Whatever recipe you choose, I hope your chicken stew turns out just as delicious. Cook with pleasure.