Most likely, among our readers there is not a person who does not like chicken meat. It’s incredibly gentle, light, and in some cases even delicate. If everything is done correctly, the meat will be juicy and incredibly tasty.

Chicken is the type of meat that is purchased most often. Why? This is influenced by the price (chicken is today cheaper than pork and beef) and also by the fact that chicken meat is less fatty. You can experiment with it in every possible way, using various sauces, spices and herbs. It takes everything and gives it back in the best possible way.

Today we are sharing with you not one, not two, but five different recipes for chicken in creamy sauce. This will be a classic recipe, with mushrooms, zucchini, creamy garlic sauce, and chicken balls in a cheese sauce. All recipes are easy and can be easily done even by a beginner.

We will also share with you useful tips on preparing meat dishes and choosing products for them. These are very important points. After all, if you don’t follow them, you can not only ruin the dish, but also harm your body (for example, if you buy spoiled meat).

We will tell you what is best to add to make it even tastier and what is strictly prohibited. It will be juicy, tasty and incredibly tender!

What you need to know to prepare

First of all, you need to buy ingredients to prepare a dish. Having written the required list of ingredients, we go to a trusted supermarket, market or specialized butcher shop.

For our hot meat dish, it is best to take chicken fillet so as not to overpay for bones, skin, etc. We only need meat, and fillet has just that. How to choose it correctly?

1. Choose the optimal size breast. It shouldn't be tiny, but it shouldn't look like turkey breast either. In the second case, this is nothing more than adding antibiotics or growth hormones to the diet of winged birds in order to grow a larger carcass, and, accordingly, get more money for it;
2. Press down on the meat. It should be elastic, dense and the dent from the finger should return to its original position;
3. There should be no blood on the meat, it should be clean and smooth. Its color should be soft pink;
4. When buying fillets, make sure that the storage temperature is between zero and two degrees Celsius;
5. If you buy packaged breasts, be sure to check the expiration date. For chicken fillet, this is five days. If a longer period is indicated, unfortunately, they used the help of preservatives.

Chicken in cream sauce

Cooking time

calorie content per 100 grams

Chicken is the main component of our dish. Next are the ingredients for the sauce, which we will talk about a little later.

How to cook:

Tip: to make the taste of meat even more spicy, piquant or simply special, add more varied spices to the sauce (rosemary, garlic, basil, chili, etc.).

Tender chicken with mushrooms in creamy sauce

Everyone knows that chicken with mushrooms is the most classic combination that can be found in cooking. That is why today we are sharing with you the recipe for this divine meat sauce with the addition of aromatic mushrooms.

It will take 30 minutes to cook.

How many calories – 215 calories.

How to cook:

1. Peel the onion head from its thin peel, remove the roots with a sharp knife and wash it;
2. Next, chop the onion into small cubes;
3. Heat olive oil in a frying pan and add chopped onion;
4. Fry the onion head in oil until golden brown;
5. Rinse the chicken breasts, trim off the fat and membranes and dry the meat with napkins;
6. Next, cut it into small pieces and add it to the onion, not forgetting to sprinkle the meat with spices;
7. Fry the meat and onions for about ten minutes, remembering to stir at least once every three minutes;
8. Peel the caps and stems of the mushrooms, cut them into slices and add to the pan;
9. Simmer the mixture with mushrooms for about four minutes;
10. Pour in the cream and simmer everything together for five minutes;
11. After five minutes, cover the sauce with a lid, reduce heat and simmer for another five minutes;
12. After five minutes, turn off the heat;
13. Peel a clove of garlic and cut off the root;
14. Grind the slice in a convenient way and add to the sauce;
15. Mix the mixture, adding salt and black pepper;
16. Let it brew for another five minutes and set the table.

Tip: olive oil can be easily replaced with any vegetable oil, including nut oil, flaxseed oil, sesame oil, and so on.

Recipe with zucchini

Zucchini and chicken are something completely unusual. But why isn’t this a reason to try a new dish? What a reason! A completely simple and easy recipe, so we advise you to start right away.

It will take 45 minutes to cook.

How many calories – 135 calories.

How to cook:

1. Wash the tomato, make a cross-shaped cut on the back side of the root using a sharp knife;
2. Boil a saucepan with water;
3. Place the tomato in boiling water for two minutes;
4. After two minutes, place the tomato in cool water. This will help rid it of its peel in no time;
5. Cut the tomato in half, cut out the root and chop the tomato with a grater or blender;
6. Wash the chicken fillet, remove membranes and cut it into cubes;
7. Rinse the zucchini, dry it and cut it into small cubes approximately the size of meat cubes;
8. Rinse the sweet pepper, cut out the membranes and seeds, chop the pulp;
9. Peel the onion, chop finely;
10. Melt butter in a frying pan and add onion and chicken;
11. When the meat has set and simmered for at least five minutes, and the onion has become soft, add pepper and zucchini;
12. Pour in the resulting tomato mixture, stir;
13. Immediately pour in a little water (you can use broth) and simmer for ten minutes under the lid;
14. Rinse the green onions, chop them finely and add after ten minutes along with salt and pepper;
15. Add flour, mix very well and pour in cream;
16. Bring the sauce to a boil and it will begin to thicken. As soon as it starts, turn it off and serve.

Tip: the tomato in this recipe can be replaced with tomato juice, store-bought or homemade tomato paste.

Fragrant chicken in creamy garlic sauce

It will take 40 minutes to cook.

How many calories – 173 calories.

How to cook:

1. Wash the meat, remove films and cut into small pieces;
2. Peel the onion, wash and cut into half rings. Fry it a little in a frying pan with oil;
3. Wash the dill and parsley and chop finely;
4. Remove the peel from the garlic and chop it finely;
5. Add parsley, dill and garlic to the cream, stir and season to taste;
6. Pour the sauce into the onions, add pieces of meat, stir;
7. Cover the dish with a lid and simmer until the meat is completely cooked and the cream is thick.
8. Let the finished dish sit for five minutes and serve with a side dish.

Tip: If desired, the dish can be sprinkled with grated cheese and covered with a lid as soon as it is cooked. In five minutes, which is exactly what the dish needs for infusion, the cheese will melt and it will turn out even tastier!

Chicken balls in creamy sauce with cheese

Tender balls of delicious chicken, drenched in a spicy creamy sauce. All this is baked in the oven until golden brown, the condition of the cheese and its softness drives you crazy. And this pleasure is served with your favorite side dish.

It will take 1 hour to cook.

How many calories – 297 calories.

How to cook:

1. Wash the meat, dry it with napkins and beat it;
2. Next, using a very sharp knife, chop the fillet into minced meat;
3. Peel the onion and chop it very finely or puree it using an immersion blender;
4. Add onion to the chicken, egg and spices to taste;
5. Mix the mass until smooth;
6. Grease the mold with oil and place the meat balls there;
7. Place the pan with the balls in the oven for fifteen minutes;
8. During this time, peel and chop the garlic, combine it with cream;
9. Grind the cheese using a grater and add to the garlic cream;
10. Mix everything well and after the time has passed, open the oven, pour cream over each ball, using the entire creamy mass;
11. Place the pan in the oven for another twenty minutes;
12. Serve the meat dish with a side dish.

Tip: if you really like cheese, then after baking you can sprinkle a little more on the hot meat balls; it will immediately melt due to the high temperature.

To make your meat dish tasty, cut the meat along the grain. Meat cut this way turns out even more tender, because its juiciness is retained.

Do not simmer the cream for too long, because after it begins to thicken, it will begin to curl into lumps.

Be sure to add more of your favorite spices, because this is the only way your dish will be unique, spicy and incredibly tasty!

By cooking chicken with creamy sauce, you will master another stage in cooking. You can be proud of yourself, because this dish is also served in Michelin-starred restaurants and is incredibly popular. After all, simple dishes are sometimes much tastier than those that are prepared with dozens of ingredients over the course of several hours. Bon appetit!

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A creamy sauce can transform almost any dish. Even simple spaghetti or familiar meatballs will change their taste or receive a range of new shades thanks to the aromatic “gravy”.

In this article I will talk about different options for preparing chicken in creamy sauce - white meat will become even more tender, more aromatic and more appetizing.

And after tasting the bird with a “creamy accent,” you won’t immediately understand what is more important: the immediate taste or how easy it is to prepare some of these treats.

Therefore, one should not think that preparing such dishes is the prerogative of culinary specialists who are accustomed to impressing guests with something delicious “for the second course.”

As is clear by definition, this sauce is made from cream. But it is also possible to replace it with other similar products - milk and sour cream.

The basic preparation steps are as follows:

1. first fry the flour a little in a dry frying pan with high sides,
2. then add butter,
3. then - cream, everything is thoroughly mixed,
4. bring the mixture to a boil.

The consistency of the final dish should be uniform - neither batter nor creamy sauce likes lumps, so you will need to be careful.

Choose real, fatty oil, because the taste depends on it.

The versatility of this “dressing” is amazing: it goes well with red and white meat, poultry, and vegetables.

Classic chicken in creamy sauce

Classic creamy chicken is also called fricassee. Recipes vary, but I will present to your attention a simple and proven option. In this case, we will not add piquancy with garlic or aromatic herbs - we will concentrate on the delicate taste of fricassee.

Ingredients:

• 1 chicken breast;
• 300 ml cream;
• 1 tbsp. flour;
• 3 tbsp. butter;
• vegetable oil;
• salt, pepper, dried herbs (oregano goes well with this dish) to taste.

Cooking process:

Cut the chicken fillet into pieces, place in a bowl, salt, pepper, add a little dry basil, oregano and 1 tbsp. flour, mix.

Place a couple of tablespoons of butter and a little vegetable oil on a heated frying pan (this is necessary so that the butter does not burn during frying).

Then add the prepared chicken and cook until golden brown, periodically checking for doneness.

The meat is fried, then add 300 ml. cream, mix again. Simmer under the lid for 10-15 minutes.

When the cream boils, the mass will begin to thicken. The constant decoration of many dishes - fresh herbs - will be very relevant here. I added the chopped dill just before finishing cooking.

Mashed potatoes or red rice are ideal as a side dish.

Recipe for creamy chicken with mushrooms in a frying pan

I decided to master this dish after I tried spaghetti in a cafe with a delicate mushroom sauce, for which champignons are simply ideal.

The first time I prepared a lot of this “gravy”, so I even had to freeze some of it, which did not affect the taste, when I was again surprised by the delicate mushroom taste of the pasta. But then I decided to diversify the dish by adding chicken, and it turned out amazing. I'm sharing!

We will need:

• 1 onion;
• chicken legs;
• spices for chicken to taste;
• 150-200 g champignons;
• half a glass of cream;
• 1 tbsp. vegetable oil;
• a tablespoon of flour.

Preparation:

Wash the meat and dry it with a paper towel. Only after this do we move on to cooking.

First of all, rub the drumsticks with spices. Then we send them to fry until ready in a frying pan heated with oil. It will take approximately 4-5 minutes on each side.

Then remove the chicken to a plate, and fry the vegetables and mushrooms in this oil.

Cut the onion into small slices. Shred the thoroughly washed champignons. Pour a tablespoon of vegetable fat into a hot frying pan and fry the onion.

After 3-4 minutes, add chopped champignons to it, fry, stirring.

Do not salt the mushrooms right away and do not heat them for a long time.

This is the peculiarity of champignons - if you add salt and start simmering, they will give juice.

Fry without a lid, after 2-3 minutes add a couple of pinches of flour and stir. Add 3-4 tablespoons of cream.

What's in the pan now reminds me of julienne. But at this stage of cooking, you can add salt to it.

Look at the degree of thickness: if you are satisfied, you can complete cooking. I like the sauce more liquid, so often at the end of cooking I add more cream, heat it up and, if such a thickness suits me, serve it.

Place the prepared pieces of meat into the sauce and simmer everything together on medium heat for 5 minutes.

Now put the onions and mushrooms from the frying pan into a plate, generously pouring them over the spaghetti or potatoes with a piece of chicken.

How to Cook Creamy Chicken with Macaroni and Cheese

If you can learn from anyone how to diversify pasta with the help of dressings (mostly meat-based), it’s the Italians. Bolognese, bechamel, pesto, puttanesca - alternate them with penne, farfalle, spaghetti of different varieties and you will again get a hearty, beautiful and incredibly appetizing dish.

But now we are interested in one of the liquid seasonings - carbonara. Let's experiment a little, moving away from the classic version, and replace the bacon with chicken. This recipe uses cooked chicken (separate from the sauce).

Ingredients:

• 500 g pasta;
• 100 g Parmesan;
• 2 garlic cloves;
• 350 ml cream;
• 300 g chicken;
• 5 eggs;
• 2 tbsp. l. olive oil;
• 30 g chicken broth;
• spaghetti;
• salt pepper.

How to make carbonara?

Cut the chicken fillet into small pieces as desired, sprinkle with salt and pepper. Simmer in its own juices in a frying pan until the meat is cooked. Make the fire slow. If necessary, you can add water.

Cut the onion. Just fry it for a few minutes in vegetable oil.

Finely grate the Parmesan and place it in a deep bowl, where we then add all 350 ml of cream. Beat 5 raw yolks with a whisk and add to the cheese, season with spices. Mix with onions.

I'm afraid of catching something from raw eggs, so I heat the sauce over the fire until it boils.

Freshly boiled hot spaghetti should be mixed with pieces of stewed chicken and immediately poured over the carbonara.

We cooked chicken in a creamy sauce with pasta.

Carbonara is unique in that it is “finished” right on the plate before consumption (after all, raw yolks are used, which curdle when exposed to high temperatures).

Delicious chicken in creamy sauce with garlic and cheese

Fragrant chicken with garlic will decorate any holiday table, and if you add a delicate sauce to the spice of this spice, the taste will be simply mind-blowing. I’m not exaggerating, and you will see for yourself if you implement the recipe below.

List of components:

• 1 chicken breast;
• 2 tbsp. l. vegetable oil (for frying chicken);
• 180-200 ml cream;
• 100 g hard cheese;
• 1 tsp. “Herbes de Provence” mixture (you can simply mix basil with oregano).

Process of creation:

Coarsely chop one clove of garlic and fry in vegetable oil for a couple of minutes; discard the garlic - it has already given all its aroma to the oil.

Remove the bones from the chicken breast and cut the meat into small portions. Fry them in prepared “garlic” vegetable oil for about twenty minutes, stirring occasionally.

While the bird is cooking, mix the cream with salt and pepper in a deep bowl.

Finely grate the cheese and add it to the bowl with the cream. Mix in grated cloves of garlic and herbs de Provence.

We look at the timer and at the chicken - twenty minutes should pass, and the bird should acquire a golden color. In fact, the meat is already ready, all that remains is to add tenderness and spice to it.

To do this, pour the creamy mixture with garlic into a frying pan and simmer for 5-7 minutes over low heat.

Now the choice of side dish is yours. As you know, chicken goes well with potatoes, buckwheat, and pasta; you can get creative and make rice with broccoli, beans with eggplant, or lentils with chickpeas.

Georgian recipe

Many people have heard about “topak chicken,” but its relative, “chkmeruli chicken,” is undeservedly less widely known. This dish got its name from the Georgian village of Chkmeri, located in the north of the country. It was the chicken covered with heavy cream with the tart smell and taste of garlic, served in an authentic ketsi (clay frying pan), that brought fame to Chkmeri.

Ingredients:

• 1 chicken carcass (900-1000 g);
• butter for frying;
• salt, black pepper, cilantro and basil to taste;
• 1 tsp paprika;
• 500 ml. heavy cream;
• half a head of garlic.

How to cook?

The chicken carcass must be thoroughly washed, moisture removed, and divided in two with a large knife (cut along the breast).

Beat each half with a mallet from the skin side - this will make the bird flatter. To prevent pieces of meat and juice from flying in all directions, cover the carcass with cling film.

Rub with salt, black pepper and paprika.

Place the butter in a heated frying pan, and when it is heated, add the chicken halves: each of them must be pressed down with a weight so that they fry better. It is more convenient to fry them one at a time.

Halves are used, but our frying pans are not suitable for this diameter, so you have to either fry the halves separately or divide them into pieces.

The bird should remain in the frying pan until it acquires a golden color (fry on the skin side, then turn it over and spend the same amount of time on the other side). The chicken should be almost ready. Then transfer it to a plate.

Remove the pan from the heat.

We filter the oil, after which we send 2 tablespoons of this “filtered” liquid back into it, add chopped garlic, simmer for a couple of minutes.

Mix spices and cream separately. Here you can add another spoonful of oil from the frying pan where the meat was fried.

Now you can separate the chicken halves into pieces and place them in a frying pan. Pour the sauce over it all and simmer for 10-15 minutes under the lid.

Before serving, we decorate pieces of this dish with cilantro and basil. I like to eat it with lavash - it’s convenient for them to “dip” the sauce from the bottom.

Bake the bird in the oven

The oven has come to the rescue of many housewives more than once, especially when they had to prepare a festive dinner and you couldn’t limit yourself to just one salad or appetizers. We looked at different options for “creamy chicken”: the meat is cooked separately or stewed directly in cream, pieces or halves of chicken are used, with or without brightly aromatic spices...

And now I will share with you a recipe for chicken in original tomato cream sauce. This dish is prepared in the oven.

Required Products:

• 1 kg chicken pulp;
• 350 g tomatoes;
• 250 ml cream;
• 2 medium sized onions;
• 3 garlic cloves;
• 2 tbsp. l. vegetable oil;
• salt, pepper to taste;
• fresh herbs for decoration.

Cooking instructions:

Wash the fillet, dry it, cut it as desired.

We pass the garlic through a press, and chop the onion into thin rings.

Cut the tomato pulp (without peel) into cubes.

Place the prepared meat in a deep heat-resistant form.

Let's take a saucepan. Pour oil into the bottom and fry the onion slices (you can add oil if necessary). Cook for a couple of minutes over medium heat.

Then add garlic and pre-chopped tomato pulp, salt and pepper.

Stir, after a minute pour in the cream. Simmer the tomato sauce after boiling for five minutes (the contents of the pan should begin to thicken).

Add the mixture from the frying pan and finely chopped greens to the chicken pan and cover with foil.

Place in the oven preheated to 190-200 degrees for 40 minutes.

Chicken in cream sauce in a slow cooker

The multicooker itself greatly simplifies life, so now we will look at a very simple dish. It will cook quickly, and the hostess can please her household with a delicate treat.

Ingredients:

• just one each - chicken breast and onion;
• 100 ml water;
• 100 ml cream;
• 3 tsp flour;
• spices to taste.

Roughly chop the meat. Chop the onion.

Thoroughly stir the flour in half a glass of water until it reaches a homogeneous consistency.

Place the chopped breast and onion evenly into the multicooker bowl.

Mix cream with spices.

Pour water with flour dissolved in it into the bowl with meat, and then cream. Close the lid.

Cook on the “Stew” mode for 50 minutes.

My time is automatically set to 2 hours. If I want the meat to fall off the bone on its own, then I leave the dish to cook all this time.

Creamy chicken in a slow cooker is ready.

Recipe with milk

And finally, I saved an unusual treat for blog readers: it looks impressive in a baking sheet, and the taste will blow you away with the combination of milk with spicy herbs and garlic - we cook tender chicken meat with thyme and garlic.

What is needed for the dish?

• 1 chicken carcass;
• several cloves of garlic;
• 1 onion;
• a few sprigs of fresh thyme and rosemary;
• 50 g butter (butter);
• 1 tbsp. l. flour;
• a glass of milk;
• 50 g cream,
• a glass of chicken broth.
• salt, pepper mixture.

How to create a culinary masterpiece?

Divide the carcass by joints - wings, thighs, drumsticks, breast into 4 parts, etc.

Sprinkle with salt and pepper, mix thoroughly with your hands (it is advisable to wear disposable cellophane gloves).

Fry on both sides in butter until almost done (the skin will acquire a rich golden color).

Transfer the fried chicken parts to a heat-resistant dish (I choose a transparent one - it’s very nice to serve in it).

Finely chop the garlic and onion. And then we put them in a baking tray on top of the bird.

Mix milk, broth, cream and flour. Mix and pour into a baking tray with the meat, then put in the oven for half an hour at 180 degrees.

So you can periodically treat your household to the most tender creamy chicken prepared according to different recipes. I really love those that contain garlic among the ingredients - it perfectly complements the taste of chicken meat. And my favorite seasonings are basil and oregano.

I hope that in the presented selection there will be a couple of recipes that will end up in your cookbooks, dear readers.

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Chicken is a fairly common dish on our table, whether it’s a festive or an everyday dish. And there are simply a huge number of options for how to prepare it. They cook it in a frying pan, in the oven, and on the grill. And we have already done this more than once; there are many recipes on this topic on the blog. These are recipes where they cooked from it, and indeed

Today's recipe is one of many. To be honest, I don’t know if there is such a thing on the Internet. It's just that every time I cook chicken for dinner, I look at what I have in the refrigerator and create the recipe accordingly. Well, of course, I use my knowledge and experience. As a rule, it turns out quite tasty. And most importantly, every time a completely new dish comes out, not similar to the previous one.

Today I bought fillet, and there were mushrooms in the freezer, and there was also some cream left. So I didn't have to think too much. The composition of the ingredients speaks for itself. And just from their possible combination it became delicious.

Chicken with mushrooms in creamy sauce in a frying pan

For the recipe I used frozen porcini mushrooms. But you can take any others; an excellent alternative for this is fresh or frozen champignons.

I also cooked at the rate of one fillet per person. I had 4 fillets, 900 gr.

We will need:

• chicken fillet – 800 – 900 g
• mushrooms – 500 gr
• onion – 1 pc.
• tomato – 1 pc.
• butter – 25 g
• spices for chicken
• salt, ground black pepper to taste
• vegetable oil – 2 tbsp. spoons

For the sauce:

• cream – 300 ml (a little less is possible)
• egg – 1 pc.
• hard cheese – 100 gr
• dill - 30 gr
• salt, pepper to taste

Preparation:

1. Wash the fillet, drain and dry with paper towels. To add additional aroma and flavor to the meat, you can lightly marinate it. For this we will use dry marinade. Namely, consisting only of salt, ground black pepper and spices.

2. Salt and pepper the dried pulp and sprinkle with spices. I have a universal mixture containing quite a few components. It contains various herbs such as thyme, rosemary, dill, parsley, basil, etc; as well as herbs and plants that improve the color and aroma of the dish. These are paprika, turmeric, nutmeg, coriander, etc.

I use this mixture for marinades, as well as for preparing first and second courses. But in this case, you can simply use your favorite spices, or buy ready-made ones for chicken meat.

3. Rub all ingredients into the pulp and leave for 10 - 15 minutes. If you have time, you can keep the meat in this form for up to half an hour. This will make it even more flavorful.

4. Meanwhile, cut the onion into thin half rings. The thinner you cut it, the better. He will have to give all his juice to the chicken, making its flesh more juicy. And at the same time he himself will become practically invisible, or, in extreme cases, translucent.

5. Cut the tomato into rounds or cut it into two parts and cut into semicircles. I have a fairly large fruit, so half is enough for me.

6. Meanwhile, the pulp has been slightly marinated, and you can proceed further. To do this, put the pieces in a frying pan and pour vegetable oil on top. Two spoons will be enough. Today we have many components that will give juice, and it turns out that the whole dish will be cooked in its own juice.

7. Place mushrooms on top of the fillet.

Since I have frozen porcini mushrooms, I deliberately do not completely defrost them. Although they were without ice, they still had not completely thawed. I put them in such a way that they remain intact during the cooking process.

If you use fresh champignons, you don’t need to fry them first either. Cooking time for chicken fillet is 40 minutes. During this time, the meat, mushrooms, and everything else will be ready.

8. Place chopped tomatoes on top of the mushrooms. They will also give juice and soak up the dryish flesh of the fillet. In addition, with them the dish will acquire a bright color, which will have a positive effect on its appearance.

10. Although we have already salted and peppered the fillet, we still had all the other added components unsalted. So let's add salt and pepper on top.

11. You also need to add a little water to help the chicken release its juices. At first, while all the ingredients are heating, the bottom of the pan will be dry. And in this case, water will not allow the meat to burn. But add very little, especially if you use frozen mushrooms. They will give quite a lot of juice. And we will need to evaporate the liquid.

And in order not to lengthen the process, add only 50 - 60 ml of water.

12. Place the frying pan on the stove and turn on medium heat. Allow the ingredients to warm up and release their juices. Once the contents of the pan come to a boil, adjust the heat so that the boil is present but not active.

With very active boiling, the color of the dish suffers.

Simmer the chicken in this manner for 30 - 40 minutes. The time depends on the size of the pieces we used. We also need to achieve a state where there is practically no liquid left in the frying pan. It also depends on a number of factors: how much juice the vegetables and mushrooms gave, what the boiling temperature is, what the volume of the frying pan is.

13. 5 minutes before the chicken is ready, let's prepare the sauce. To do this, grate the cheese into a bowl.

Beat in the egg and add salt.

Add cream. I added 300 ml, but look, you can add just a glass. This depends on the size of the pan. I was guided by the fact that there was enough cream to cover the fillet with sauce. This way it will become more juicy.

And also add chopped herbs. Mix everything.

14. When there is practically no liquid left in the frying pan, place butter on top of the fillet, dividing it into several pieces.

15. Then pour in the prepared cream mixture.

16. Turn up the heat and let the mixture boil. Then reduce the heat and let it simmer for 5 - 7 minutes. In this case, the consistency will become a little like an omelette.

If you want the mixture to remain slightly liquid, you can simply bring it to a boil and turn it off. In any case, see for yourself what state you want to achieve.

I cooked the sauce for 3 - 4 minutes. And it turned out thick for me.

I must say that I decided to prepare the sauce in a way that was not quite traditional, having decided to experiment. Traditionally the sauce is prepared this way. First, the flour is fried in butter, then milk or cream is added. And then cheese, optional. It turns out to be such a thick sauce. This is how he prepares. It is also called "Bechamel".

The sauce I made had a completely different consistency. But I like it because without the presence of flour, the dish turns out lighter. And thanks to the egg, the mass thickens.

17. Place fillet pieces on a plate. In this case, tomatoes and mushrooms will be on top. There will also be some of the sauce mixture on top. Some of it will remain in the pan.

18. The dish can be served with any side dish. Chicken meat is in perfect harmony with potatoes, pasta, cereals and vegetables. And so for a side dish I cooked zucchini on a grill pan.

A light dinner is ready. Moreover, it is easy both in preparation and in calorie content. You can try. We have already tried it and I will try to describe how the dish turned out.

Despite the fact that white chicken fillet meat is rather dry, you don’t feel it at all here. It was saturated with spices and the juices of all the added components. Namely, vegetables, mushrooms, butter and cream. Therefore, eating such meat is a pleasure. It is simply the most tender.

The sauce is also good. Moreover, it is good even without meat, just on its own.

Also, the dish as a whole looks beautiful and smells just crazy. The mushrooms have revealed their full forest aroma, and the kitchen smells of warmth, summer and forest.

Everyone liked it. The plates don’t even need to be washed, they’re all clean. And the most important compliment came in this way: “You can only eat like this in a restaurant!” This means that the experiment was a success and the dish turned out wonderful. So it can be cooked, especially since there is now a written down recipe.

Video on how to cook delicious chicken fillet with porcini mushrooms and cream

We also recorded the recipe on video. In order not to read every paragraph, you can quickly look at everything in it. And here is this video. It's quite short. We tried to show only the most basic stages of preparation. But in order not to detain your attention too much, all the subtleties were left in the first part.

Therefore, if while watching the video you have any questions, then return to the description.

This is such a simple and delicious recipe at the same time. You don't need to spend a lot of time preparing it. Even after coming home from work, you can whip up such a dish. That is, you will need no more than an hour of time for the entire process. Moreover, most of this time, the dish will be prepared independently.

I hope that when you cook chicken this way, you enjoy it.

And in one of my next articles I plan to write a whole series of similar recipes, according to which you can cook very tasty dishes in a frying pan. So wait for the publication.

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Have a good mood and bon appetit!

A familiar dish may well become special or even festive, because chicken in a creamy sauce in a frying pan is an original dish that can diversify your lunch or everyday dinner. The attractiveness of this dish is that it can be served to guests. You definitely won't be ashamed. Another feature of cooking this meat with cream in a frying pan is that it can always be done in different ways. The sauce turns out thick, but an interesting taste can be given to it by adding mushrooms, garlic, cheese, bell pepper, herbs and various seasonings.

A simple way to cook chicken breast in cream

If you can’t figure out how easy it is to cook the most ordinary chicken breast in cream in a frying pan, the recipe below will tell you about it.

Number of servings – 4.

Ingredients

This is what we will mix:

• chicken breast – 2 pcs.;
• onion – 2 large heads;
• carrots – 1 pc.;
• cream – 750 ml;
• vegetable oil – 60 ml;
• salt and spices - to your taste.

Cooking method

The recipe for cooking breast in cream in a frying pan will definitely not cause any difficulties, including for beginners in the field of cooking. However, the dish turns out to be truly tasty, tender and satisfying.

1. What should you do first? Peel the onion and carrot. Coarsely grate the second one. Chop the onion into half rings.

1. Pour oil into the frying pan. Warm it up. Add onions and carrots to it. Fry the vegetables over low heat for about 5 minutes.

1. Rinse and dry chicken breasts. Cut the meat into small cubes. Send the sliced ​​meat to the carrot and onion fry.

1. Mix the products. Add salt. If desired, add suitable spices to this mixture of meat and vegetables, for example, curry, dried basil, thyme, oregano. Fry everything together for 10 minutes.

1. Pour in the cream.

1. All that remains is to bring our dish to readiness. The meat should be soft and just crumble in your mouth, and the sauce should have a creamy consistency and a pleasant golden hue. This will take about 10–12 more minutes.

This recipe is guaranteed not to cause any difficulties, but will pleasantly amaze you with its delicate taste.

Chicken fillet in creamy sauce with bell pepper

If you decide to cook chicken fillet in a creamy sauce in a frying pan, do it with the addition of sweet bell pepper. This component will add exquisite piquancy to our dish.

Cooking time – 35 minutes.Number of servings – 4.

Ingredients

These products need to be prepared in advance:

• heavy cream – 1 tbsp;
• chicken fillet – 400 g;
• butter – 20 g;
• red sweet bell pepper – 1 pc.;
• greens (assorted parsley and dill) – 1 bunch;
• onion – 1 head;
• salt – 0.5 tsp;
• spices - according to your desire.

Cooking method

If you decide to cook chicken fillet in a creamy sauce in a frying pan, the recipe with the addition of bell peppers and onions will allow you to make it especially tasty. At the same time, the process of cooking meat will not take much time, but the tender, thick, aromatic sauce will certainly become the “highlight of the program” during this dinner or lunch.

1. Prepare everything this recipe calls for right away.

1. Let's do the vegetables. Peel the onion. Chop it into small cubes.

1. Wash the sweet bell pepper. Cut off the stalk and remove the core. Cut the vegetable into not too thin strips. Also at this stage, you should wash the greens, dry them, and finely chop them with a knife.

1. Rinse tender fillets and dry with paper towels. Cut the meat into cubes.

1. Heat a frying pan over medium heat. Place a piece of butter on its surface and melt it.

1. Add onion crumbs to butter. Fry for about 4 minutes, stirring occasionally.

1. Place pieces of chicken fillet into the onion preparation. Mix. Fry everything together for 5 minutes.

1. When the meat turns white, add sliced ​​sweet bell peppers to it. Salt the mixture. If desired, add suitable seasonings and spices. Mix. Fry the meat and vegetables for another 10–15 minutes.

1. All that remains is the final stage of cooking chicken in cream in a frying pan according to the recipe with the addition of bell pepper. This is a direct injection of the cream itself. Fry the mixture until the liquid evaporates.

1. All that remains is to add the chopped herbs to the dish in the frying pan. Mix everything. Fry for another minute and you're done!

This original and very tasty recipe for breast in a creamy sauce in a frying pan will certainly captivate you with its refined and rich taste.

Chicken breast in creamy sauce with mushrooms

Chicken in a creamy sauce in a frying pan with mushrooms turns out very tasty and aromatic. This recipe will appeal to true gourmets.

Number of servings – 6.

Ingredients

We will use the following:

• chicken breast – 2 pcs.;
• heavy cream – 250 ml;
• fresh champignons – 200 g;
• onion - 1 head;
• vegetable oil – 3 tbsp. l.;
• salt and spices - to taste.

Cooking method

To cook this dietary meat in cream in a frying pan according to a recipe with mushrooms, you don’t need to be a top-class chef. This recipe is quite easy to implement. So you will definitely succeed.

1. Let's start implementing the recipe for breast in cream sauce in a frying pan with mushrooms by preparing the main ingredient. Rinse the meat in running water. Dry. Cut into medium sized cubes.

1. Thoroughly clean the mushrooms and rinse them thoroughly in tap water. Chop the champignons in any order, but not too large and not too small.

1. Peel the onion. Chop it into small pieces. Heat oil in a frying pan and add onion. Fry until soft and light golden brown.

1. Add champignons to the fried onions. Add a little salt. Add spices. Mix. Fry until all the liquid has evaporated.

1. When the onions and champignons are fried, transfer the prepared fillet to the frying pan. Add a little salt and spices. Mix. Fry for 5 minutes.

1. Add flour. Stir the ingredients and fry them for a couple of minutes.

1. Pour cream into the mixture of meat, mushrooms and onions. Mix everything well and fry until evaporated.

On a note! If this cream sauce seems too thick and dense, you can dilute it with warm boiled water. But after this, you need to boil the mixture for at least 2-3 minutes.

So our chicken in a creamy sauce in a frying pan is ready according to the recipe with the addition of champignons. It turns out fantastically tasty and appetizing! Be sure to try cooking this dish - and you definitely won’t regret it!

Chicken breast in French cream

There is another very tasty recipe for cooking juicy fillet in a frying pan in cream. This option for preparing dietary meat is very popular in France.

Cooking time – 45 minutes.Number of servings – 4.

Ingredients

This is what we will use in our recipe:

• chicken fillet – 300 g;
• potato starch – 1 tsp;
• onion – 1 pc.;
• seasoning for chicken – 1 tsp;
• cream 20% – 300 ml;
• oil, salt, dried basil - to taste.

Cooking method

So, how can you deliciously cook chicken breasts in a creamy sauce in a frying pan according to a French recipe? In fact, there are no difficulties here. Follow the instructions with the photo step by step - and then you will have an incomparable dish on the table.

1. Immediately peel the onion. Cut it into small cubes. Heat a frying pan with vegetable oil. Fry the onion slices in it for 5-6 minutes over medium heat. Don't forget to stir the vegetables periodically.

1. Prepare the meat. Cut fillet from the breast. Rinse it in running water. Dry a little with napkins and cut into medium-sized portions.

1. Add chicken fillet to fry with onions. Mix everything thoroughly. Fry the meat until it turns pale white.

1. Pour cream into the resulting mixture of chicken fillet and onion. What is important is that the fat content indicator is not of fundamental importance. The main thing is to use a fresh and high-quality product.

1. Add starch to the resulting mixture of meat and onions, already seasoned with cream.

On a note! If you don’t have starch on hand, you can easily replace it with regular flour. But keep in mind that one teaspoon of starch is equal to one tablespoon of flour.

1. Add suitable spices and seasonings to the creamed chicken fillet. Add salt. Mix. Bring to a boil and add dried basil. Simmer this mixture for 10–15 minutes over low heat. The lid should be closed. You will need to achieve the desired degree of thickness of the sauce - and the dish is ready.

Appetizing chicken in cream, prepared according to a French recipe, can be served with various side dishes: buckwheat, mixed vegetables, potatoes, pasta.

Video recipes

A few video recipes to help cooks: