Stewed breast - the most tender meat. A selection of the best stew breast recipes: in cream, sour cream, with cheese, tobasco sauce, mushrooms and vegetables

Stewed breast - the most tender meat. A selection of the best stew breast recipes: in cream, sour cream, with cheese, tobasco sauce, mushrooms and vegetables

Stewing is one of the best ways to make chicken breast juiciness and softness.

White meat is soaked with moisture, it becomes tender and pleasant to the taste. And then there is a huge amount of cooking variations of such dishes.

You can simmer the breast in various ways and with anything, but here you can find the most interesting and tasty recipes.

Braised Breast - General Cooking Principles

Breast dishes are cooked very quickly, usually half an hour is enough to get tender and soft white meat.

It is important to remember that the longer the breast is stewed, the more dry and tougher it becomes. Also important is the freshness of the product and whether it was in the freeze.

Freezer breasts will be much drier and tougher than chilled ones. And if you still need to cook it, it is desirable to marinate meat in advance in fatty foods: sour cream, mayonnaise, cream.

You can also beat the fibers with a hammer to make them softer.

General principles of breast extinguishing:

1. Cut the meat into slices. To make it softer and better absorb the juice, the cut must go across the fibers. Regardless of the size of the pieces.

2. Sent to the pan. You can pre-fry for 2-3 minutes to make the dish more fragrant. The oil should be well heated, so that the protein of the meat at contact with the hot fat immediately grabs and helps to keep all the juices inside.

3. Fill the liquid. The easiest way to use water, but the result is not impressed. It is better to make some kind of sauce, use juices, vegetables, dairy products. The amount of liquid depends on whether you need a gravy or not.

4. Spices are added. As is known, the chicken loves them very much and combines well with them.

5. The pan is covered, the dish is stewed on a small fire. The time depends on the size of the pieces and whether there was pre-frying.

Braised breast is suitable for most types of side dishes, combined with any vegetables, fresh, stewed, baked.

Recipe 1: Braised Breast in Cream with Cheese

Cream is the perfect complement to white meat. This braised breast recipe has two versions. You can simply cook the dish in a pan, melt the cheese under the lid. And after the main preparation, you can fill everything up with cheese and bake in the oven until golden brown. Ingredients

• 2 breast fillets;

• 2 bulbs;

• 200 grams of cream;

• garlic clove;

• spices;

• 100 grams of cheese.


1. Wash the breast with cold water, cut into plates across the fibers. Each piece is slightly repelled with a hammer on both sides.

2. Onions cleaned and shred half rings.

3. Cover the bottom of the pan with chopped onion, put the broken breast pieces on top.

4. Chop the garlic, mix it with cream, add salt and pepper, other spices can be added to taste. Excellent for this dish fit paprika.

5. Fill the contents of the pan with cream sauce, cover with lid and simmer for 20 minutes.

6. Cheese rubbed large.

7. Now you can cover the cheese in a frying pan, cover with a lid and then another 2-3 minutes. Or remove the pan from the heat, cover it all with cheese and put in an oven preheated to 200 degrees for 10 minutes.

8. Serve a creamy breast with any side dishes: rice, potatoes, buckwheat, fresh vegetables.

Recipe 2: Braised Breast with Cabbage

Delicious version of stewed breast with white cabbage in tomato-sour cream sauce. The number of products is approximate, you can change to your taste. It is better to stew in a cauldron, but you can use a deep frying pan, utyatnitsey.


• 2 breasts;

• 700-800 grams of cabbage;

• butter;

• onion and carrot.

For the sauce:

• 50 grams of tomato paste;

• 100 grams of sour cream;

• half a glass of water;

• a pinch of pepper, salt.


1. Pour some oil into the cauldron, put it on the tile.

2. Thoroughly wash the chicken, cut it into cubes and send it to the cauldron, fry for 2-3 minutes over high heat.

3. Shred onions arbitrarily, pour out to the breast. Carrot three straws or chop, also sent to the cauldron, fry all together.

4. Shred cabbage and ship to the rest of the products. If the dishes for extinguishing are small, then the cabbage can be mashed in a cup so that it is reduced in volume and then sent to the cauldron.

5. Dilute tomato paste with half a glass of water, add sour cream, pepper, mix and pour into the breast with cabbage. All mix, salt.

6. Cover the cauldron with a lid and stew the dish over low heat. We are guided by your taste, someone loves soft cabbage, and someone likes it to crunch a little.

Recipe 3: Stewed breast in mayonnaise with tabasco sauce

Tabasco is a hot sauce that is great for meat and poultry dishes. With stewed breast, it will give a rich taste, and mayonnaise will add the missing fats to white meat.


• 2 breasts;

• 4 spoons of mayonnaise;

• 1 tsp. Tabasco sauce;

• garlic clove;

• salt, oil, some greens.


1. Cut the fillet into small pieces, about 1 centimeter thick.

2. Pour oil into the pan, heat it up to smoke and drop the chicken. Fry on all sides, mix several times.

3. Mix mayonnaise and tabasco, who loves sharper, you can add more sauce. Add minced garlic, 100 ml of water.

4. Fill the sauce in the roasted breast, simmer for 15 minutes under the lid.

5. Sprinkle the finished dish with fresh herbs, serve yourself or with any side dishes.

Recipe 4: Braised Breast with Green Beans and Vegetables

Easy, but hearty dish of braised breast and vegetables. Great for everyday menus and diet food. You can cook both on the stove and in the slow cooker on the quenching mode.


• 500 grams of breast;

• onion head;

• 2 peppers;

• carrot;

• 300 grams of beans;

• 2 tomatoes;

• spices, oil.


1. Prepare the vegetables, wash and clean everything, remove the tips from both sides of the green beans. If the pods are too long, you can cut into several pieces. We cut products in any habitual way.

2. Cut the breast into cubes, send them to roast in a deep frying pan.

3. As soon as the pieces turn white from all sides, add the onions, cook for 2 minutes and add carrots. Fry together for another 2 minutes.

4. Add peppers, beans, sliced ​​tomatoes. If you do not like it when tomato skins come across in a dish, you can remove them beforehand. Or just grate the tomatoes on a grater, leaving the peel.

5. Mix the vegetables with the breast, salt, pepper, cover and simmer for 20 minutes.

6. If you plan to prepare a dish for dietetic food, then skip the roasting steps, put all the products together, add some water and cook for 35 minutes.

Recipe 5: Braised Breast with Mushrooms

Chicken and mushrooms - a combination that can already be called a classic. Preparing such a stewed breast in sour cream sauce, which is quite a lot. It is better to use not very fat sour cream to 15%.


• 500 grams of breast;

• 400 grams of champignons;

• 450 grams of sour cream;

• 2 bulbs;

• 2 tablespoons of flour;

• salt, oil;

• a mixture of peppers.


1. Cut the breast into cubes, salt, pepper and breaded in flour. Fry in oil in a pan. Thanks to the breading, the crust will appear very quickly, in just 2 minutes. Remove the chicken from the oil in a bowl.

2. Mushrooms cut arbitrary, not very small pieces. Fry in the same oil in which the breast was cooked.

3. Cut the onion into half rings, send to the pan to the mushrooms, fry until golden brown.

4. Return the chicken breast to the pan.

5. Add salt to the sour cream, a mixture of peppers and pour the fried ingredients.

6. Cover, cook on low heat for 15 minutes. Then thickly sprinkle with herbs.

Recipe 6: Braised Breast in Wine

The dish is not only delicate, but also unusually fragrant. For stews, you can use red or white wine. The choice depends on the taste and color of the dish. This recipe is tasty not only chicken breast, but also turkey.


• 600 grams of breast;

• 200 mo of wine;

• onion;

• salt, bay leaf;

• oil for roasting;

• greens for feeding.


1. Cut the onion into cubes, fry in a skillet in oil until lightly ruddy.

2. Breast cut into cubes, about 2 * 2, send to the onion and fry a little.

3. Fill with wine, add bay leaf, salt. Cover and simmer for 15-20 minutes at minimum heat. During this time, the wine is almost completely absorbed into the chicken, will make the pieces unusually juicy and soft.

4. Sprinkle the prepared dish with chopped greens.

Recipe 7: Spicy Stewed Breasts in Tomatoes

A bright and rich dish of stewed breast for lovers of spicy food. Prepares quickly, eats even faster.


• 0.5 kg breast; • butter;

• 1 large carrot;

• 3 tomatoes;

• a spoon of Korean spices;

• salt, pepper.


1. Pour oil into the pan, put on the stove.

2. Clean the carrots and cut them into cubes. Breast small straws.

3. Fry the carrots for a couple of minutes in the butter, spread the breast and cook together.

4. Cut the tomatoes in half and rub them in order to get rid of the skin.

5. Sprinkle the roasted vegetables with Korean spices, salt and pepper to taste, pour the tomatoes and simmer under the lid for no more than 20 minutes.

Recipe 8: “Savory” Braised Breast in Sweet-Sour Sauce

This dish has not only an unusual taste, but also a very beautiful color. It will be a real decoration for light side dishes of boiled potatoes, rice, pasta.


• 800 grams of breasts;

• 70 grams of olive oil.

For the sauce:

• 100 ml of apple juice;

• 70 ml of soy sauce;

• 50 grams of sugar;

• salt;

• 2 spoons of ketchup, better barbecue;

• garlic clove;

• 150 ml of water.


1. Cut chicken fillet into cubes, fry in hot oil in several stages. It is necessary that the pieces are not stuck together and fried on several sides.

2. For the sauce, dilute the ketchup with water, add sugar, salt, apple juice, chopped garlic. All mix well until complete dissolution of sugar.

3. Fold the entire chicken back into the pan, pour the prepared sauce, let it boil, remove the fire and simmer for 15 minutes. The dish should not boil intensely.

4. The finished chicken stew can be sprinkled with any greens.

Recipe 9: Braised Breast with Nuts and Prunes

Another delicious braised breast recipe that requires walnuts and prunes.


• 700 grams of fillet;

• 200 ml of cream;

• 100 grams of prunes;

• 70 grams of nuts;

• onion;

• salt, oil.


1. Onion cut into half rings, fry in oil.

2. Cut the breast in arbitrary slices, send to the onion. Fry together for 2-3 minutes.

3. At this time, cut the prunes into strips, chop the nuts, but not very finely. It is necessary that they were felt in the dish. 4. Put prunes with nuts in a pan, add cream, salt and pepper to taste, cover and cook under the lid for about 15 minutes. Optionally add greens.

Braised Breast - Tips and Tricks

• Do you want to put out a dietary breast? Just put the pieces in a pot, season with spices, add some water and put in the oven. You can also put any vegetables. Dishes in pots are much tastier than cooked on the stove, even without adding fat.

• If the breast has been frozen, it must be saturated with moisture before cooking. The easiest way to do this is with brine. Dissolve 1.5 tablespoons of salt in a liter of water, you can add spices, and immerse the breast. We give to lie down for at least 3 hours, but you can put it in the fridge for the whole night. Then we take out meat, we dry a napkin and we prepare according to the recipe.

• Lemon zest is an excellent supplement for white meat dishes that does not have a pronounced flavor or taste. It is enough to rub a small amount of zest and add while extinguishing.

• Soy sauce is a product that remarkably softens the fibers of white meat. It can be added to any sauces and pours, this dish will only taste better. But we must remember that soy sauce is quite salty, so it should be added in doses, and salt should be excluded from the recipe.

Comments (0)
Related articles