Tender and juicy chicken breast in a creamy sauce. Different options for cooking tender and juicy chicken breast in a creamy sauce with mushrooms, mustard, cheese and wine

Tender and juicy chicken breast in a creamy sauce. Different options for cooking tender and juicy chicken breast in a creamy sauce with mushrooms, mustard, cheese and wine

The most valuable in diet chicken is breast.

It contains the most easily digestible protein, the least fat and calories. However, the breast is very capricious.

Like any sissy, she requires delicate handling and does not tolerate neglect and inattention. Slightly perederish it in the pan - and you can forget about tenderness and juicy meat. The breast will become stiff, dry and completely tasteless.

That is why experienced housewives love to make chicken breast in a creamy sauce. It is very difficult to spoil it (and with proper attention it is absolutely impossible), and to cook quickly. As an ordinary dish for guests and hungry households, it is simply indispensable.

Chicken breast in a creamy sauce will be good with pasta, rice, potatoes, buckwheat, fresh bran bread or a crispy baguette. On the basis of the classic cream sauce, you can make different variations: cream-onion, cream-mushroom, cream-mustard, cream-cheese. All very tasty.

Chicken Breast in Cream Sauce - General Cooking Principles

The base of the dish is properly cooked chicken fillet and thick, smooth cream sauce. First of all, the meat is cooked. The breast should be freed from the skin, bones, veins, cartilage. Wash meat thoroughly cleaned with cold water and dry with a paper towel. You can cook the breast in one piece or cut. Fillet can be cut into slices, cubes or cubes.

Next, the breast is fried in a pan and stewed in a sauce until tender or baked in the oven. When grilling fillets, you need speed and high oil temperature. This will not allow the meat to release juice, which means it will keep the breast juicy. Therefore, whole pieces and sliced ​​pieces should be fried as quickly as possible, after preheating the oil strongly.

To cut the chicken breast was ready, it is enough to spend on a hot frying pan from three to five minutes. A longer frying time will turn it into tough, dry, tasteless, tender meat. In the same way it is impossible to exceed roasting time in an oven. Cream for making sauce can be taken any fat. Ten and twenty percent cream are good in sauce. The main thing is to learn how to thicken them and not allow product stratification.

Vegetables for sauce should be thoroughly washed, rid of peel, husk, tainted places. Ingredients for the sauce finely chopped and lay in the sequence as indicated in the recipe.

Chicken breast in a creamy sauce with garlic and mustard

Always juicy and soft chicken breast is obtained in a creamy sauce cooked with mustard, garlic and lemon. The sharp, sweetish taste of the sauce perfectly emphasizes the tenderness of meat.


• chicken breast;

• two hundred milliliters of cream 10% fat;

• a teaspoon of mustard;

• salt;

• a clove of garlic;

• spoon of butter;

• dessert spoon of fresh lemon juice;

• teaspoon of sugar.

Cooking Method:

Chop garlic.

Chicken fillet cut into long thin strips.

Marinate meat in lemon juice, pepper, garlic, mustard, sugar, oil, salt.

After half an hour, put the meat in a saucepan or frying pan, pour the cream, mix well and simmer for no longer than fifteen minutes.

Submit to rice or vegetables.

Chicken breast in cream sauce under cheese crust

A melting dish in the mouth is obtained according to this recipe. Chicken breast in a creamy sauce baked under a cheese crust, which further enhances the creamy touch. Amazingly beautiful and fantastically delicious!


• kilogram of chicken fillet from the breast;

• a glass of fatty fresh cream;

• teaspoon of Dijon mustard;

• one hundred grams of cheese;

• pepper to taste;

• a sprig of thyme or a pinch of dried grass;

• three cloves of garlic;

• oil for the pan.

Cooking Method:

Prepared fillet slightly discourage.

Heat the oil and fry the breast quickly on both sides. A crust should appear.

Grind the garlic.

Mix garlic, thyme, mustard, salt and pepper with cream.

Finely grate cheese.

Transfer fried chicken to a glass or metal baking dish.

Pour over creamy sauce.

Sprinkle with cheese crumb.

Bake for about twenty minutes until the crust turns red, at a temperature of 180 degrees.

Chicken breast in a creamy sauce with onions and nutmeg

A very fragrant version of chicken breast in a creamy sauce can be prepared with the addition of greens, onions, paprika, nutmeg. Gentle meat, infused in cream sauce, just melts in your mouth.


• large chicken fillet;

• 300 ml of cream;

• medium bulb;

• teaspoon of paprika;

• favorite dried greens;

• tea boat ground nutmeg;

• some flour.

Cooking Method:

Thinly slice the prepared fillet.

Onions finely chopped and fry until golden brown.

Dust the chicken with flour and place in a frying pan where the onions are fried.

Fry meat until crusted on it.

Pour in the whole amount of cream.

When the liquid boils, add greens, nutmeg, paprika.

Fire to reduce as much as possible and slowly extinguish fifteen minutes.

Stir periodically to prevent the sauce from burning.

Turn off the stove, leave the meat to insist for fifteen minutes.

Chicken Breast in Cream Sauce with Mushrooms

The classic combination of chicken and mushrooms makes this version of the dish one of the most popular. Instead of mushrooms, you can take any mushrooms. It will not affect the final taste of chicken breast in a creamy sauce.


• chicken breast;

• half a kilo of mushrooms;

• medium bulb;

• half a cup of chicken broth;

• half a cup of cream;

• pepper;

• oil for the pan;

• fresh greens.

Cooking Method:

Beat off chicken breasts.

Salt and rub with pepper.

In a hot skillet fry the meat on both sides. A crust should form.

Place the fillet in a glass or metal form suitable for use in the oven.

Mushrooms are thin, cut into identical plates.

Chop the onion, fry it.

Five minutes later add the mushroom slices.

After another five minutes, pour the chicken broth and cream into the pan, wait for boiling.

As soon as the sauce boils, it needs to be salted, throw a pinch of pepper to taste.

Thicken the sauce with a spoonful of flour. Introduce flour with vigorous stirring. This will prevent the formation of lumps.

Put in chicken sauce.

Finely chop the greens and add it to the pan. Put out five to seven minutes. Leave for ten minutes under the lid to make the meat juicier.

Chicken Breast in Cream Sauce with Cheese and Mushrooms

Fragrant chicken breast in a creamy sauce with cheese and mushrooms can be a favorite family recipe. Be sure to try experimenting with herbs. Tasty and very simple!


• chicken breast;

• a pound of mushrooms;

• 200 ml of cream;

• medium bulb;

• two cloves of garlic;

• one hundred grams of cheese;

• oil for the pan;

• teaspoon dried thyme.

Cooking Method:

Finely chop the onion, mushrooms, garlic.

Grate finely cheese.

Cut the breasts lengthwise, salt and grate the pepper.

Heat the oil and fry the meat on both sides.

Put the chicken on a plate and rub with garlic.

Fry the onions.

Arrange mushrooms, garlic and a spoon of dried thyme grass to onions.

Pour the cream on the mushroom base, mix everything very thoroughly and wait for it to boil.

Put the chicken into the sauce, simmer on low heat for five minutes.

Sprinkle with cheese crust sauce, cover tightly with a lid, leave for ten minutes.

Perfect side dish - rice or pasta.

Chicken Breast in Cream Sauce with Potatoes and Cheese

Hearty, tasty, delicate dish for any occasion. Chicken breast in a creamy sauce just melts in your mouth. Gentle meat is wonderfully combined with potatoes. Excellent option for family dinner.


• two chicken breasts;

• four potatoes;

• 150 ml of cream;

• half a lemon;

• small onion;

• 150 grams of cheese;

• two cloves of garlic;

• spoon of oil for the pan;

• favorite spices, salt.

Cooking Method:

Onions finely chop.

Potatoes thinly cut into plates.

Finely grate cheese.

Salt the breasts, grate with pepper and garlic.

Grease a baking sheet with butter and put meat on it.

Sprinkle the fillet with onion.

Sprinkle breasts with lemon juice.

Pour the meat with cream.

Spread potato slices around the fillet. Salt

Bake for 40 minutes (temperature not higher than two hundred degrees).

Remove the sheet, sprinkle the dish with cheese crumb.

Again, place the baking sheet under the top oven heater for five minutes to melt the cheese.

Chicken breast in cream sauce with bell pepper and wine

The original spicy dish can be served to the festive table. Chicken breast in a creamy sauce, seasoned with wine and slices of bell pepper, is notable for its tenderness and magnificent aroma.


• one chicken fillet;

• medium bulb;

• 300 ml of cream;

• one Bulgarian pepper;

• half a cup of wine, semi-dry or dry white;

• some salt and pepper;

• dried (basil, cilantro, parsley, dill) - a teaspoon of the mixture. You can take a finished bag of Italian herbs.

Cooking Method:

Cut meat into thin sticks.

Finely chop the onion.

Pepper peel from partitions, seeds, stems and cut into thin sticks.

Heat the butter in a pan and fry the meat for five minutes until a crust forms.

Onion and pepper lay out to the meat.

Roast salt, add a pinch of pepper, a spoonful of dried herbs.

Pour the wine.

Simmer on medium heat until the wine has evaporated (about five minutes).

Pour the same cream and stew for another ten minutes.

After thickening the cream, turn off the heat and let it brew.

Chicken breast in cream sauce with tomatoes and white wine

A spicy sauce of cream, tomato juice and white wine makes neutral chicken meat a magical dish. Chicken breast in a creamy sauce is cooked quite simply and quickly.


• medium chicken breast;

• two bulbs;

• two tomatoes;

• 200 ml of cream;

• half a cup of white dry wine;

• teaspoon of paprika;

• pinch of hot red pepper (optional);

• oil for the pan.

Cooking Method:

Cut the meat into thin sticks.

Onion cut into half rings.

Heat the oil and fry the fillets quickly. The pieces need to be fried on both sides so that the juice remains inside, under the golden crust.

Put onion, fry all together before browning onion rings.

Salt, throw the pepper sweet and spicy, mix.

Pour the wine, simmer over medium heat until the liquid is completely evaporated.

While meat is stewed in wine, peel the tomatoes, mash grated or in a blender. You can just chop it very finely. To easily remove the skin, you need to cut it at the base of the tomato crosswise. Immerse the fruit in boiling water for a minute, then remove and place for a minute in cold water. Pour tomato juice into meat, simmer for ten minutes before thickening. Stir constantly.

As soon as the sauce thickens, pour in the cream and heat for five to seven minutes. You can further dissolve a spoonful of butter.

As soon as the cream thickens, the dish is ready.

Chicken Breast in Cream Sauce - Tricks and Tips & Tricks

  • Chicken fillet for cooking chicken breast in a creamy sauce is cut only across the fibers. So the meat will be softer and faster.
  • In order for the cream not to collapse, several conditions must be met. When cream is poured into an acidic hot medium, they need to be vigorously and constantly stirred until uniform.
  • The fatter the cream, the less often they fold. Almost never turn into flakes whipping cream - the fattest in the store sale.
  • When mixing cream and sauce in a pan, these liquids should be as close in temperature as possible. Therefore, before cooking cream, be sure to hold it outside the refrigerator, heat to room temperature.
  • The cream does not curl when mixed with dry white wine. Cream and white wine sauce thickens very well without adding flour.
  • The creamy sauce will not be curtailed even if a spoonful of diluted starch is added to the cream (any fat content). The sauce will turn out smooth, tender, thick. Starch will not affect its taste.
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