Chicken fillet is tasty and easy, besides, it cooks quickly.
Even an inexperienced hostess can handle it.
Especially tasty such meat is obtained in the oven or multi-cooker.
This method of cooking allows you to get juicy, aromatic and tender meat.
Chicken fillet in cream - the basic principles of cooking
In the cream, chicken fillet can be stewed or baked. Meat can be cooked in a single piece or cut into pieces or slices.
Before cooking, it is advisable to marinate the chicken fillet, so that the meat is soaked with the aromas of spices and herbs.
Cream can use any fat content, depending on how calorie meal you want to get.
In addition to cream and chicken fillet, onions or other vegetables are added to the dish.
To prevent the meat from losing its juiciness, it is recommended to pre-breach it and fry it in order to “seal” the juice 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 greens
Ingredients
500 g chicken fillet;
seasonings for chicken;
garlic - 2 heads;
freshly ground pepper;
greens - a bunch;
salt;
cream - 300 ml;
soy sauce
Method of preparation
1. We wash the chicken fillet well under running water, dry it with napkins and cut it into large chunks. Put the meat in a deep heat-resistant form.
2. Sprinkle everything with spices and pour soy sauce.
3. A bunch of green rinse, obsushivaem and grind. Sprinkle meat with greens and squeeze garlic.
4. Gently pour all the cream so that they completely cover the chicken fillet. Bake in the oven for forty minutes, stirring occasionally. We take out a baking sheet, lay the fillet on a la carte plates and serve with rice garnish.
Recipe 2. Creamy Chicken with Tomatoes
Ingredients
seasonings for chicken;
600 g chicken fillet;
50 g butter;
four tomatoes;
400 ml of 35% cream;
bulb.
Method of preparation
1. Strip 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 skillet.
2. Scald tomatoes with boiling water and remove thin skin from it. Peel and chop the onion.
3. Put the onion in the pan with the oil that remains from roasting the chicken fillet, and fry it for about two minutes. Then add to it peeled and finely chopped tomatoes, pour in a little boiled water and simmer for five minutes, stirring occasionally.
4. Add the tomato and vegetable toasting to the roasted 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;
bulb;
seasoning for chicken;
green onions - three bunches;
salt;
yellow and red bell peppers;
150 ml of 20% cream;
a tomato.
Method of preparation
1. Chop the shredded onion into thin quarter rings. The white part of the green onion is cropped across obliquely.
2. Chicken breast stripped of excess fat and films. Wash the meat, obsushivaem and cut into bars.
3. At the Bulgarian pepper we clean the seeds. Cut the tomato and peppers into large strips.
4. Heat the vegetable oil in a cast iron pan and add butter. Put onion into it and fry, stirring constantly, for about two minutes.
5. Now add the meat and continue to fry, stirring for about seven minutes, until it starts to brown. Pepper and salt.
6. Then add tomatoes, bell peppers and cook everything together for another three minutes until soft. 7. The fire is twisted to medium and carefully pour all the cream. Boil all two minutes. At the end add spices, cover and turn off the fire. Five minutes later, serve the chicken fillet in cream with pasta or boiled rice.
Recipe 4. Chicken in cream with mushrooms and cheese
Ingredients
allspice;
kg of chicken fillet;
60 ml of sunflower oil;
bulb;
350 ml of 10% cream;
300 g of champignons;
a bunch of green dill, onion and parsley;
300 g soft cheese.
Method of preparation
1. Wash and dry the chicken fillet. Cut the meat into small pieces. Put the chicken in the pan and fry until golden brown.
2. While the meat is fried, peel the onion head and chop it into half rings.
3. Remove the thin skin from the champignons, rinse the mushrooms and dry. Cut the champignons into thin slices. Coarsely rub cheese and chop the greens.
4. As soon as the meat is covered with a golden crust, add onion and sliced champignons. Stir and fry everything together, stirring ten minutes.
5. Pour the cream into the pan, add the grated cheese and simmer on low heat for about ten minutes, stirring occasionally. Now add the greens and freshly ground pepper. Simmer for another five minutes and remove from heat. Place a garnish on the plate and top with the chicken fillet in cream.
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 wheat flour.
Method of preparation
1. Wash and dry the chicken breasts. Then cut the meat into pieces of medium size. Peel the onions and chop them with feathers. Wash cleaned carrots and chop into bars. Put everything in a deep bowl, season with spices and pepper. Pour in the sunflower oil and mix. Put everything in the multicooker bowl.
2. Close the unit cover tightly and activate Baking mode. After half an hour, open the lid, salt and add the flour. Stir and immediately pour the cream. Stir and close the lid again. Continue cooking for another ten minutes. 3. As soon as the sauce thickens, serve the meat with a side dish of potato or rice.
Recipe 6. Chicken fillet in cream with poppy seeds, baked in the oven
Ingredients
70 ml of olive oil;
pound of chicken fillet;
herbs and seasonings for chicken;
150 ml of 20% cream;
salt;
100 g of hard cheese;
freshly ground pepper;
50 g poppy.
Method of preparation
1. Rinse the chicken fillet under the tap. Use a sharp knife to cut off the film and excess fat. Grate the meat with pepper, seasoning 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 the cast iron skillet and heat it on high heat. Fry the chicken fillet on both sides to an appetizing crust. Meat should not be cooked, but only lightly browned.
3. Now cut the meat into slices, three centimeters thick.
4. Chop the cheese into large chips. Mix the cream with the cheese in a saucepan and put on a low heat. Bring sauce to a boil, stirring occasionally, and cook another three minutes. Then remove the saucepan from the heat and add poppy. Mix the sauce thoroughly.
5. Place the slices of chicken fillet in a deep heat-resistant form and fill them with sauce. Bake in the oven at 200C for 20 minutes. Serve with spaghetti or mashed potatoes.
Recipe 7. Cream chicken fillet with mustard
Ingredients
a glass of heavy cream;
six halves of chicken fillet;
coarse salt;
30 g Dijon mustard;
freshly ground pepper;
30 grams of parmesan;
3 cloves of garlic;
60 ml of olive oil;
five sprigs of fresh thyme.
Method of preparation
1. Wash and dry chicken fillet. Rub each slice with pepper and coarse salt.
2. Fry the fillet on both sides in olive oil until a ruddy crust forms on the surface.
3. Garlic cloves clean and crush with garlic press. Add the garlic in the cream. Here we put Dijon mustard and thyme. Pepper and salt. Stir the mixture. 4. Spread slices of roasted chicken fillet into a deep heat-resistant form and pour over all the creamy sauce. Sent for half an hour in the oven and bake at 180C. We take out the form five minutes before readiness and sprinkle with finely grated Parmesan. Serve meat with fresh vegetable salad or potatoes.
Recipe 8. Chicken fillet in cream with potatoes
Ingredients
800 g of potatoes;
coarse salt;
kg of chicken fillet;
a mixture of peppers;
150 g red onions;
5 g of turmeric and paprika;
2 cloves of garlic;
150 ml of 33% cream.
Method of preparation
1. We clean the chicken fillet from all the excess, wash it and dry. Cut the meat into small pieces.
2. Peel potatoes, wash and cut into large pieces. Spread the vegetable in a deep dish, sprinkle with a mixture of peppers, turmeric, salt and paprika.
3. Peel and crumble onion with thin 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 browns.
6. Lay the chicken fillet and potatoes on a baking sheet. Top lay out a layer of onion. Fill all with cream and sprinkle with finely chopped garlic.
7. Cover the baking sheet with foil and set for forty minutes in the oven. Cooking at 180C. Ten minutes before the end of cooking, we remove a sheet of foil so that the dish turns red.
Recipe 9. Chicken fillet in cream 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.
Method of preparation
1. Mine under the tap and dry chicken fillet. We clean it from films and excess fat.
2. We clean and clove the garlic into thin slices. Breast rubbed with a mixture of peppers and salt. Season the breasts with garlic slices. We spread the fillet in a deep heat-resistant form. 3. Chop the onion into thin quarter rings. Sprinkle with chopped onion meat in the form.
4. Peel the potatoes, wash and cut them into circles. Putting potatoes on top of meat.
5. In a separate cup, mix the cream with lemon juice and tomato paste. Beat all the mixer until a light foam. Fill the sauce with chicken and potatoes.
6. We put the form in the oven and bake for forty minutes at 180 ° C. Then take the form out of the oven and sprinkle the dish with cheese shavings. Again, send the form into the oven and leave it there until the cheese is melted. Served as a separate dish.
Chicken fillet in cream - tips and tricks from the chef
- Chicken fillet in cream 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 whose fat content is 33%. When baking, they do not fold.
- Fill the dish with enough cream so that it does not burn.
- For baking, you can use pure cream or add garlic, cheese, onion or spices.
