Chicken in a creamy sauce is a delicate poultry dish melting in the mouth that is distinguished by the simplicity of preparation and the availability of products.
Material Content:
Little secrets:
1. Optionally mix the cream with flour, and only then add to the meat.
2. It is better to beat or boil the fillet for greater softness of the fibers.
3. So that the cream does not curdle in the sauce, especially if the chicken is cooked with tomatoes, white wine and lemon juice, you should:
• use heavy cream - ideally those that are used for whipping (33 - 35%);
• Do not pour cold cream into a hot pan, but first heat it up, otherwise they will curl up;
• when adding cream, it is better to remove the frying pan from the fire or reduce the flame to a minimum;
• after adding cream, mix them actively with the main products.
Classical chicken in a creamy sauce
For 2 - 3 chicken fillets (approximately 600 - 700 grams) you will need:
• 1 medium onion;
• 200 - 250 ml of cream (20 - 35%);
• flour - 1 - 3 tablespoons, depending on the fat content of the cream;
• favorite spices and herbs.
Cooking:
1. Cut the chicken fillet into small pieces, then beat off a little, add a little salt and fry over medium heat.
2. Pour vegetable oil into an already hot pan in a very small amount so that its surface is only liberally lubricated.
3.Finely chop the onions and quickly fry the pieces of meat along with the onions on a good fire, making sure that neither the onion nor the oil burns. You can pass the onions in another bowl until golden, and then mix with the meat.
4. Reduce the heat to a minimum, add spices: white, red or black pepper, turmeric, which gives the dish a golden color, coriander in powder, nutmeg. Sprinkle the meal with flour so that no lumps form.
To do this, it is better to use a small sieve that is shaken over the pan. At the same time, flour evenly covers pieces of chicken.
5. Pour food with warmed cream and simmer slowly over low heat for 5 to 7 minutes. Lovers of Slavic cuisine add finely chopped dill, those who prefer southern piquancy - Provencal or Italian herbs.
If the sauce seems too thin, you can add flour, also shaking the sieve over the cooking dish and stirring it. If the cream thickens too quickly - pour a little hot water (1 - 2 tablespoons).
The finished fillet in cream is served with noodles, rice, vegetables, boiled potatoes.
With mushrooms in a pan
The bird in a creamy sauce in a pan is cooked with champignons and porcini mushrooms - to whom you like.
Main Products:
• chicken fillet;
• mushrooms: fresh (or canned) champignons - 200 - 250 g; if desired, ceps in the same amount;
• cheese - 150 g;
• onion - half the middle onion;
• cream - 200 - 250 ml (20 - 30%);
• butter - 30 g;
• seasoning.
We cook step by step chicken in a creamy sauce with mushrooms:
1. Coarsely chop meat, mushrooms or porcini mushrooms into slices, onions into rings. Fry all together over low heat in a mixture of vegetable and butter. In the process of cooking salt to taste.
2. In a bowl, mix coarsely grated cheese with garlic, seasonings and salt. Add dill or southern herbs if desired. Add warmed cream, mix.
3. If too much liquid has formed in a pan with fillet and mushrooms, some can be drained. Then sprinkle the meal with flour through a sieve for even distribution.
4. Cream-cheese dressing pour the dish, stirring quickly.
5. Stew the fillet in the sauce under the lid over low heat for about 7 to 10 minutes. For the density of the dressing add flour.
Chicken with mushrooms will be more piquant and spicy if grated garlic is added to the dish at the very end of cooking.
Broccoli Recipe
Chicken with broccoli in a creamy sauce is a great option for those who want to not gain weight, and at the same time enjoy plenty.
Products:
• broccoli inflorescences - 400 g;
• white chicken meat - 700 g;
• carrots - 1 root crop;
• half of the onion;
• garlic - 3 teeth;
• low fat cream 150 - 200 ml;
• cheese - 100 g (you can not add losing weight);
• flour - 2 - 3 tablespoons for thickening the sauce;
• seasoning to taste.
How to cook:
1. Cut the fillet, beat and quickly fry in oil until crusted, together with onions, chopped with rings.
2. Disassemble broccoli into inflorescences the size of chicken slices, grate carrots and add vegetables to the chicken, reducing the heat.
3. Flour the fillet and broccoli evenly and mix.
4. Pour the fillet with vegetables with a mixture of warm cream mixed with spices and grated cheese.
5. Simmer the chicken for about 10 minutes over low heat. Broccoli should not become too soft, and keep in shape.
Adjust the density of the creamy sauce by adding flour if necessary.
How to cook in Georgian
Georgian chicken in creamy sauce is a dish of special appeal due to the use of exciting herbs and spices taste buds. In honor of the place Chkmeri, where a recipe was invented in the old days, this dish is called in Georgian - chkmeruli.
Required Products:
• chicken (700 - 800 g);
• garlic 5-6 cloves;
• finely chopped cilantro and mint (in a bunch);
• cream fat 300 - 400 ml;
• hops-suneli - 2 tablespoons;
• black pepper to taste, coriander in powder - 3 teaspoons;
• butter 20 - 50 g, vegetable oil;
• flour - a tablespoon.
How to cook:
1. Marinate chicken in slightly salted water for 1 - 2 hours (50 grams of salt per 1.5 liters of water).
2. Cut the carcass along the line of the breast. Grate both halves with a mixture of hops-suneli, salt and pepper on all sides.
3. Quickly fry the chicken under oppression (it is possible under a heavy kettle filled with water) in a hot frying pan on both sides until golden in a mixture of butter and vegetable oil.
4. For the sauce, squeeze the garlic, mix it with finely chopped cilantro and mint. Pour in warm cream, salt, add pepper, hops-suneli with coriander. Mix the flour with a small amount of cream, so that there are no lumps, introduce into the main part of the sauce. Mix.
5. Transfer the chicken to a warmed thick-walled stewpan, where a little oil has already been added. Pour the halves with sauce and simmer for 10 - 15 minutes under the lid.
6. To enhance the density of the sauce, you can add at the very end of cooking half a cup of walnuts ground into powder - this will give the dish even more originality.
In creamy garlic sauce
Chicken in creamy garlic sauce is cooked according to the same principle as the classic version or chicken in cream with mushrooms. Only garlic is added to the sauce.
For 2 chicken breasts, take 150 - 200 ml of cream (30%) for the sauce, 4 - 6 garlic cloves, a teaspoon of a mixture of basil, thyme, a pinch of nutmeg, a little flour to thicken the sauce.
Cooking:
1. Boil the breasts in salted water, cut into small pieces.
2. Mix grated garlic with spices, salt, pepper. Add everything to warmed cream.
3. Put the chicken in a preheated and oiled pan, sprinkle with flour and pour in creamy garlic sauce.
4. Stew for about 5 minutes. To dilute too thick sauce, use the broth where the chicken was cooked.
Bake the bird in the oven
How to cook chicken with herbs in a creamy sauce in the oven?
This will require:
• 2 - 3 chicken legs;
• 2 processed cheese cakes;
• 2 glasses of cream 20%;
• 3 cloves of garlic;
• 2 teaspoons of Russian mustard (not from a tube, but from a can);
• herbs: thyme, rosemary;
• salt, pepper and other seasonings.
Cooking method:
1. Remove from the legs, rub with salt and pepper and fry in a skillet.
2. Grate cheese and whip them with cream, mustard and spices (you can use a fork or a whisk).
3. Put the fried legs in a mold and pour in the sauce.
4. Bake in an oven heated to 180 - 200С for about 40 minutes.
5. For 10 minutes before turning off the oven, sprinkle the dish with any grated cheese.
Curry Chicken in Cream Sauce
Indian curry seasoning gives the bird a pleasant aroma, piquant, exotic flavor and mouth-watering sunny color. To cook chicken cream curry, you will need:
• chicken fillet - 800 g;
• seasoning curry 1 - 2 teaspoons;
• fat cream - 200 ml;
• 4 onions;
• half a lemon;
• tomato juice - 150 ml;
• vegetable oil;
• a teaspoon of sugar;
• salt, ground red pepper (on the tip of a knife), sweet paprika - a teaspoon.
How to cook:
1. Cut the fillet into large pieces.
2. Put the chicken pieces in a deep bowl and mix with the sauce made from the juice of half a lemon, paprika, a tablespoon of vegetable oil and red pepper. Leave to marinate for 10 - 15 minutes.
3. Heat a deep frying pan, add vegetable oil and fry the curry seasoning in it for 15 to 30 seconds over low heat.
4. Put in the curry, finely chopped onion, and sauté it, adding more oil, for about 3 minutes.
5. Add chicken pieces to the onion and curry, mix and simmer until the surface of the pieces turns white (about 5 - 7 minutes).
6. Pour tomato juice and salt into the pan and keep on low heat under the lid for 15 minutes.
7. Add warmed cream to the dish, stirring quickly so that it does not curl, and simmer for another 3 to 4 minutes, preventing the cream sauce from boiling too much.
Curry is best served with rice or vegetables.
Chicken Breast Stroganoff
Beef stroganoff, cooked with white meat of chicken, is a very gourmet dish, although it is cooked twice as fast as with beef.
For cooking you will need:
• a pound of chicken;
• 150 - 200 ml of fat cream;
• 50 ml of tomato juice;
• 1 onion;
• a teaspoon of strong mustard;
• a tablespoon of flour;
• salt and spices to taste.
How to cook chicken beef stroganoff:
1. Cut the fillet into small long slices, salt and fry with chopped onion rings for about 7 minutes until the onion is golden.
2. Sprinkle the fillet with onion flour through a sieve, mix.
3. Add mustard to tomato juice and pour into a pan and simmer for 5 minutes.
4. Slowly pour in the warmed cream, quickly stirring them so that they do not curl.
5. Stew beef stroganoff over low heat under a lid for another 10 minutes.
Chicken and champignon julienne
Many people liked the old French dish thanks to the wonderful taste and portion serving in ceramic heat-resistant pots or coconut mills.
It is necessary:
• chicken fillet 400 - 500 g;
• fresh or canned champignons 200 g;
• half of the bulb;
• cream 300 ml;
• grated cheese 200 g (melting varieties - gouda, emmental);
• flour - 2 tablespoons;
• butter - 20 g.
Cooking:
1. Boil chicken until tender, cut into short strips.
2. Sliced chicken, sliced champignons and onion rings with salt and quickly fry in vegetable oil. Transfer to a bowl.
3. Slightly fry the flour in butter, not allowing it to darken.
4. Slowly pour warm cream into the pan, stirring, salt and pepper. Add half the cheese. Keep on low heat until thickened, but do not boil.
5. Mix the chicken, mushrooms with cream sauce and arrange on the cocottes. Top with grated cheese.
6. Bake in an oven heated to 180C for about 20 to 30 minutes until golden brown.
