Chicken fillet goulash is cooked much faster than meat.
An addition to any side dish can be done in just half an hour.
And you can always choose the option of gravy to your taste.
Get to know chicken goulash?
Chicken fillet goulash - general principles of preparation
The filet is washed, then dried with napkins. If water droplets remain on the product, this will prevent the formation of a crust. Chicken for goulash can be cut into cubes, sticks or straws. But it is worth remembering that the fillet is preparing quickly and it is important not to overexpose it, otherwise it will become dry. Therefore, it is risky to make very small pieces.
Spread the chicken in a well-heated oil, so that the crust is immediately grasped, and only after that cover and stew with other ingredients.
What can be laid in goulash:
• onions, carrots, garlic;
• tomato paste or tomatoes;
• cream, sour cream;
• flour, starch;
• oil or other fats.
Sometimes goulash is prepared with the addition of mushrooms, other meat, offal, cheese, prunes, nuts. There are actually a lot of dish options. You can add various spices, herbs, ready-made sauces and seasonings to it.
Recipe 1: Chicken fillet goulash with tomato paste
The most common version of goulash with tomato sauce. To make the sauce, tomato paste is used.
Ingredients
• a pound of fillet;
• 2 tablespoons of pasta;
• 1 onion;
• 1 medium carrot;
• 30 ml of oil;
• clove of garlic;
• a spoon of flour;
• spices and any herbs.
Cooking
1. We wash the chicken and cut into small cubes. If you need to cook the dish faster, then you can cut into strips.
2. Transfer to hot oil and fry for five minutes.
3. Add the onion, cut into random pieces, and then the carrot.
4. Fry the chicken with vegetables almost until ready and add the tomato paste with flour, stir.
5. Pour 400 milliliters of boiling water, stir well and simmer on low heat for five minutes.
6. Add seasonings, herbs and can be turned off! Such goulash is served with any side dishes made from cereals or vegetables.
Recipe 2: Chicken fillet goulash with fresh tomato gravy
In the summer season, any side dish can be supplemented with chicken fillet goulash with aromatic gravy of ripe tomatoes. Tomatoes are laid in pieces, but they can be grated or ground if desired. We get rid of the skins, this will make the dish more tender.
Ingredients
• 2 fillets;
• carrot;
• two onion heads;
• 4 tomatoes;
• 200 ml of water;
• spices;
• one spoonful of flour;
• for frying butter.
Cooking
1. Dice the chicken fillet, sprinkle with flour and quickly fry in a pan until a beautiful crust.
2. Add onions and grated carrots, fry over medium heat.
3. On tomatoes, make small cross-shaped incisions and dip in boiling water for five seconds. Then we transfer to cold water and remove the skin.
4. Cut the peeled tomatoes into cubes, transfer to the chicken with vegetables and simmer until the tomatoes are soft.
5. Pour in water, add seasonings: salt, pepper, you can use the already prepared mixture for chicken or meat.
6. Stew goulash for a few more minutes, at the end we put fresh herbs, turn off. You can add a leaf of laurel.
Recipe 3: Chicken fillet goulash with cream sauce
Creamy sauce is ideal for chicken fillet goulash. It fills the pieces with juiciness, makes it tender. This dish with gravy is ideal for boiled rice, it goes well with buckwheat and mashed potatoes.
Ingredients
• 1 large chicken breast;
• 400 ml cream 10%;
• spices;
• a spoon of flour;
• one onion;
• 60 grams of oil;
• clove of garlic;
• dill.
Cooking
1. Onion cut into half rings and fry in half the prescription oil until half ready.
2. Cut the chicken into large strips and transfer to the onion. The fire at this moment should be maximum. This will give a quick appearance of the crust and seal all the juices inside.
3. Cover and simmer under the lid for six minutes.
4. In another pan, heat the remaining oil and fry the flour. Enter the cream and warm, add spices.
5. Pour the sauce into the main dish and simmer for three minutes.
6. Add the garlic, warm for a minute. If there is no fresh clove, then you can take dried garlic.
7. Add dill, turn off. Goulash should be allowed to stand for about fifteen minutes before serving, so that the garlic has time to reveal its taste.
Recipe 4: Chicken fillet goulash with sour cream sauce
Another version of goulash with gravy based on milk sauce. This recipe uses a mixture of sour cream and tomato paste. The dish is not only very tasty, but also beautiful.
Ingredients
• a pound of fillet;
• onion head;
• a spoon of pasta;
• 4 tablespoons sour cream;
• 1 spoon of flour;
• 60 grams of oil;
• spices;
• glass of water.
Cooking
1. Divide the oil in half and put it in different pans.
2. On one, fry the chicken, cut into any pieces. We are almost ready.
3. In the second pan, brown the finely chopped onion, add the tomato, and after a minute, sour cream and broth. Boil the gravy for a couple of minutes and season with spices.
4. Add the flour to the chicken and quickly stir so that the lumps do not have time to grasp.
5. Transfer the sauce from the second pan, cover and cook the goulash, cover with a lid at a low boil.
6. Turn off after five minutes. We put greens, a leaf of laurel, and garlic to our taste.
Recipe 5: Chicken Goulash with Mushrooms
To prepare such a goulash champignons are used. Pre boil the mushrooms do not need. Dish with creamy gravy. Instead of cream, you can use sour cream, but not very sour.
Ingredients
• champignons 0.3 kg;
• 2 onion heads;
• fillet 0.5 kg;
• 0.25 kg of sour cream;
• 50 ml of oil;
• spices;
• flour spoon.
Cooking
1. We cut the mushrooms with plates, put them in a pan with half the prescription oil and fry until cooked. At the very end we put the chopped onion.
2. Chicken fillet cut into pieces and send to another pan. Fry in the remaining oil until golden brown.
3. Combine the mushrooms and fillets, add flour to them and quickly stir.
4. Spread the sour cream and simmer the dish for three minutes under the lid, season with spices.
5. We open and evaluate goulash on taste. If you need more sauce, you can pour a little broth or plain boiling water.
6. At the very end, you can add greens to the mushroom goulash.
Recipe 6: Boiled Chicken Fillet with Gravy
It happens that boiled chicken fillet remains, and eating it on your own is not very tasty. But you can cook amazing goulash from it. Creamy sauce with cheese.
Ingredients
• 2-3 fillets;
• 400 ml cream;
• 1 spoon of flour;
• 1 onion;
• 2 cloves of garlic;
• 40 grams of oil;
• 80 grams of cheese;
• 0.5 bunch of dill;
• seasonings.
Cooking
1. Since the fillet is already boiled, it does not need to be cut into large pieces. You can simply disassemble into fibers so that it is more quickly saturated.
2. Cut the onions in half rings and sprinkle with flour, mix. We do all this right on the cutting board.
3. Heat the oil. It is advisable to use butter, as with it gravy for goulash is much tastier.
4. Fry the onion in hot oil until golden brown and add the garlic.
5. Next pour cream, heat until almost boiling.
6. Add the grated cheese and simmer the sauce over low heat for another minute, do not let it boil, let the cheese melt.
7. Add salt and any other seasonings. You can take any ready-made assembly.
8. Now add the cooked fillet, cover and simmer for five minutes, then turn it off and leave for another twenty minutes so that the chicken is soaked.
Recipe 7: Chicken Fillet with Beer
Recipe for stunning chicken fillet with gravy. It is advisable to use dark beer, which will give the dish an unusual taste and make it very fragrant. For cooking, it is better to use a cauldron or a cast-iron pan.
Ingredients
• 0.6 kg fillet;
• 250 ml of beer;
• 1 bell pepper;
• 2 cloves of garlic;
• 2 onion heads;
• 2 tablespoons of pasta;
• 50 ml of oil.
Of the spices you need zira, caraway seeds, paprika and black pepper.
Cooking
1. We clean the onion heads and shred the half rings. Throw in a cauldron with hot oil, followed by a good pinch of caraway seeds and fry together.
2. Peel the pepper from the core, cut into strips and shift to the browned onion.
3. After three minutes, add the fillet to the cauldron. It can be cut into any pieces and size. Lightly fry with vegetables, five minutes is enough.
4. Add paprika, black pepper and zira, put the paste. Stir the products to evenly distribute the spices and heat until the tomato paste darkens.
5. Now pour the recipe beer, put the peeled but whole cloves of garlic, cover the cauldron and simmer the chicken goulash for about fifteen minutes.
Recipe 8: Chicken Fillet with Prunes
A variant of an interesting goulash with the addition of prunes. And walnuts will add to it more piquancy.
Ingredients
• 0.5 kg of fillet;
• 0.1 kg of prunes;
• 2 tablespoons of nuts;
• 350 ml cream;
• 1 onion;
• 1 spoon of flour;
• salt;
• for frying any oil.
Cooking
1. Cut the onion in half rings and fry in a pan with the addition of oil.
2. Cut the chicken fillet into small cubes one centimeter thick and sprinkle with wheat flour directly on a cutting board, stir and send to the onion. Fry for three minutes.
3. We wash the prunes. If it is very dry, then you need to pre-soak it. Cut each drain in half lengthwise to make long slices.
4. Transfer dried fruits to the chicken, pour a couple of tablespoons of water and simmer under the lid for about ten minutes.
5. The cream is mixed with salt, other spices can not be added. The dish itself is aromatic. Pour the sauce into goulash and warm for three minutes.
6. Walnuts need to be separately fried and cut into small pieces. Pour them into goulash, stir and immediately turn off.
Chicken fillet goulash - useful tips and tricks
• No tomato paste for goulash? Use fresh tomatoes. They need to be cut and fried in a pan to get rid of excess moisture and make it brighter. No fresh tomatoes? Canned tomatoes can also be used. In addition, the skin is very easily removed from them.
• Chicken fillet will get a richer taste if the pieces are marinated in soy sauce before frying.
• To make the fillet quickly fried to a beautiful crust, the slices are breaded in wheat flour.
• If the goulash sauce is made from sour cream or cream, then chicken and vegetables are best fried in butter or vegetable oil.
• It is believed that the most delicious goulash is obtained in cast-iron dishes. Ideally, you can use a small cauldron. But also a stewpan or high frying pan is suitable.
• Not enough fillets? Cook chicken goulash. To do this, add more carrots, sweet pepper, you can throw zucchini or eggplant. Tasty with grated radish, pumpkin.
