Chicken fillet is tasty and light, in addition, it quickly cooks.
Even an inexperienced housewife can handle this.
Such meat is especially tasty in the oven or slow cooker.
It is this cooking method that allows you to get juicy, flavorful and tender meat.
Creamy chicken fillet - basic cooking principles
In cream, chicken can be stewed or baked. The meat can be cooked in whole or cut into pieces or chunks.
Before cooking, it is advisable to marinate the chicken so that the meat is saturated with the aromas of spices and herbs.
You can use cream of any fat content, depending on how high-calorie dish you want to get.
In addition to cream and chicken, onions or other vegetables are added to the dish.
So that the meat does not lose its juiciness, it is recommended that it be pre-breaded and fried so that the juice is "sealed" inside.
Then the prepared meat is poured with cream and continue to cook until the meat is soft.
Recipe 1. Chicken fillet in cream with garlic and herbs
Ingredients
500 g chicken fillet;
seasonings for chicken;
garlic - 2 heads;
freshly ground pepper;
greens - a bunch;
salt;
cream - 300 ml;
soy sauce.
Cooking method
1. We wash the chicken fillet well under running water, dry it with napkins and cut into large chunks. We spread the meat in a deep heat-resistant form.
2. Grind everything with spices and pour soy sauce.
3. Rinse a bunch of greens, dry and grind. Sprinkle the meat with greens and squeeze the garlic.
4. Gently pour all the cream so that they completely cover the chicken fillet. Bake in the oven for forty minutes, stirring from time to time. We take out a baking sheet, lay the fillet on portioned plates and serve with rice side dish.
Recipe 2. Chicken cream with tomato
Ingredients
seasonings for chicken;
600 g chicken fillet;
50 g butter;
four tomatoes;
400 ml of 35% cream;
bulb.
Cooking method
1. Remove chicken fillet from excess fat and films. Rinse the meat well, dry it with disposable towels and cut into cubes. Fry the chicken until golden brown in butter. Then transfer the meat to the stewpan.
2. Scald tomatoes with boiling water and remove a thin skin from it. Peel and chop the onion.
3. Put the onion in a pan with the oil left over from frying the chicken fillet, and fry it for two minutes. Then add peeled and finely chopped tomatoes to it, pour in a little boiled water and simmer, stirring, for five minutes.
4. Add the tomato-vegetable fry to the fried meat. Pour all the cream and simmer for seven minutes from the moment of boiling. Serve chicken fillet with a side dish of boiled potatoes or rice.
Recipe 3. Chicken fillet with vegetables in cream
Ingredients
large chicken breast - 2 pcs.;
butter or sunflower oil;
bulb;
seasoning for chicken;
green onions - three bunches;
salt;
yellow and red bell peppers;
150 ml of 20% cream;
a tomato.
Cooking method
1. We chop the peeled onion with thin quarter rings. We cut the white part of the green onion diagonally across.
2. We clean the chicken breast from excess fat and films. We wash the meat, dry and cut into bars.
3. We clean seeds from bell peppers. Cut the tomato and peppers into large strips.
4. Heat vegetable oil in a cast-iron pan and add butter. Put the onion in it and fry, stirring constantly, for two minutes.
5. Now add the meat and continue to fry, stirring, for seven minutes, until it begins to brown. Pepper and salt.
6. Then add the tomatoes, bell pepper and cook all together for another three minutes to the softness of the latter.
7. Twist the fire to medium and carefully pour all the cream. Boil for two minutes. At the end, add spices, cover and turn off the heat. Five minutes later, serve the chicken in cream with pasta or boiled rice.
Recipe 4. Chicken cream with mushrooms and cheese
Ingredients
allspice;
kg of chicken;
60 ml of sunflower oil;
bulb;
350 ml of 10% cream;
300 g of champignons;
a bunch of dill, onion and parsley;
300 g of soft cheese.
Cooking method
1. Wash and dry the chicken fillet. Cut the meat into small pieces. Put the chicken in a pan and sauté until golden brown.
2. While the meat is fried, peel the onion head and chop it in half rings.
3. Remove the thin skin from the mushrooms, rinse the mushrooms and dry. Cut the mushrooms into thin slices. Grate the cheese and chop the greens.
4. Once the meat is covered with a golden crust, add onions and chopped champignons to it. Stir and fry everything together, stirring ten minutes.
5. Pour the cream into the pan, add the grated cheese and simmer everything over low heat for about ten minutes, stirring occasionally. Now add the greens and freshly ground pepper. Stew for another five minutes and remove from heat. Put the side dish on the plate and put the cream chicken on top.
Recipe 5. Chicken fillet in cream with carrots in a slow cooker
Ingredients
incomplete glass of cream;
bow;
salt;
two chicken breasts;
freshly ground pepper;
carrot;
seasoning for chicken;
30 g of wheat flour.
Cooking method
1. Wash and dry the chicken breasts. Then cut the meat into medium sized pieces. Peel the onion and chop with feathers. Wash the peeled carrots and chop into bars. Put everything in a deep bowl, season with spices and pepper. Pour in sunflower oil and mix. Put everything in the multicooker bowl.
2. Close the unit lid tightly and activate the “Baking” mode. After half an hour, open the lid, salt and add flour. Stir and pour in the cream immediately. Stir again and close the lid. Continue cooking for another ten minutes.
3. Once the sauce has thickened, serve the meat with a side dish of potatoes or rice.
Recipe 6. Oven-baked chicken fillet with cream and poppy seeds
Ingredients
70 ml of olive oil;
half a kilogram of chicken;
herbs and seasonings for chicken;
150 ml of 20% cream;
salt;
100 g of hard cheese;
freshly ground pepper;
50 g of poppy seeds.
Cooking method
1. Rinse the chicken under the tap. Use a sharp knife to cut off films and excess fat. Rub meat with pepper, seasonings and salt. Leave the chicken fillet in this form for half an hour so that it is saturated with aromas.
2. Pour olive oil into a cast-iron pan and heat it over high heat. Fry the chicken on both sides to a delicious crust. The meat should not be cooked, but only slightly browned.
3. Now cut the meat in slices, three centimeters thick.
4. Grind the cheese into large chips. Mix cream and cheese in a saucepan and put on low heat. Bring the sauce to a boil, stirring occasionally, and cook for another three minutes. Then remove the stewpan from the heat and pour poppy seeds. Stir the sauce thoroughly.
5. Place slices of chicken in a deep heat-resistant form and pour them with sauce. Bake in the oven at 200 C for 20 minutes. Serve with spaghetti or mashed potatoes.
Recipe 7. Creamy chicken fillet with mustard
Ingredients
a glass of fat cream;
six halves of chicken;
coarse salt;
30 g Dijon mustard;
freshly ground pepper;
30 g parmesan;
3 cloves of garlic;
60 ml of olive oil;
five sprigs of fresh thyme.
Cooking method
1. Wash and dry the chicken fillet. Rub each slice with pepper and coarse salt.
2. Fry the fillet on both sides in olive oil until a golden crust forms on the surface.
3. We clean and crush garlic cloves with the help of a garlic squeezer. Add the garlic to the cream. Here we put Dijon mustard and thyme. Pepper and salt. Mix the mixture.
4. Spread slices of fried chicken fillet in a deep heat-resistant form and pour everything with creamy sauce. We send it for half an hour to the oven and bake at a temperature of 180 C. We take out the form five minutes before cooking and sprinkle with finely grated Parmesan. Serve the meat with a fresh salad of vegetables or potatoes.
Recipe 8. Chicken fillet in cream with potatoes
Ingredients
800 g of potatoes;
coarse salt;
kg of chicken;
a mixture of peppers;
150 g of red onion;
5 g of turmeric and paprika;
2 cloves of garlic;
150 ml of 33% cream.
Cooking method
1. We clean the chicken fillet from all the excess, wash it and dry it. Cut the meat into small pieces.
2. Peel the potatoes, wash them and cut them into large pieces. We spread the vegetable in a deep dish, sprinkle with a mixture of peppers, turmeric, salt and paprika.
3. We clean the onion and crumble fine feathers.
4. Fry the pieces of meat in a pan for two minutes each. We shift the chicken in a separate plate.
5. In the same pan, fry the potatoes so that it is browned.
6. Chicken fillet and potatoes spread on a baking sheet. Top with a layer of onion. Pour all the cream and sprinkle with finely chopped garlic.
7. Cover the baking sheet with foil and put in the oven for forty minutes. We cook at 180 C. Ten minutes before the end of cooking, remove the foil sheet so that the dish is browned.
Recipe 9. Creamy chicken fillet with tomato paste and potatoes
Ingredients
30 ml of sunflower oil;
800 g chicken fillet;
salt;
60 ml of tomato paste;
a mixture of peppers;
100 ml of 20% cream;
20 ml of lemon juice;
3 cloves of garlic;
100 g of hard cheese;
3 potatoes;
bulb.
Cooking method
1. Wash it under the tap and dry the chicken fillet. We clean it from films and excess fat.
2. Peel the garlic and chop it into thin slices. Rub the breasts with a mixture of peppers and salt. We stuff the breast with slices of garlic. We spread the fillet in a deep heat-resistant form.
3. Chop the onion with a thin quarter of the rings. Sprinkle chopped meat in the form.
4. Peel the potatoes, wash them and cut them into circles. Put the potatoes on top of the meat.
5. In a separate cup, mix the cream with lemon juice and tomato paste. Beat everything with a mixer until a light foam appears. Pour chicken and potatoes with the resulting sauce.
6. Put the form in the oven and bake for forty minutes at 180 C. Then we take the form out of the oven and sprinkle the dish with cheese chips. Again, send the form into the oven and leave it there until the cheese melts. Serve as an independent dish.
Creamy chicken fillet - tips and tricks from the chef
Creamy chicken fillet baked without skin. Also remove all excess fat.
If you use heavy cream, do not use a lot of oil.
It is better to use cream, the fat content of which is 33%. When baking, they do not fold.
Pour enough cream on the dish so that they do not burn.
For baking, you can use both pure cream and add garlic, cheese, onions or spices to them.
