Most of the famous sauces can be divided into several main groups, one of which is creamy gravy. There are many options for liquid seasoning based on cream, and for almost every snack you can choose the one that will best reveal its organoleptic qualities. Creamy chicken sauce can also be different. The main ingredient can be supplemented with garlic, cheese, nuts, greens, curry, tomatoes, sweet or hot peppers, mushrooms. Knowledge of several recipes for seasoning liquid cream, you can significantly diversify the menu.
Cooking Features
Despite the variety of sauces to chicken, made on the basis of cream, the technology of their preparation has several common features. Even an inexperienced hostess will cope with the task if she knows and takes into account these moments.
- For the preparation of a creamy sauce, usually use dairy cream with a fat content of 20 percent. From them sauce turns out gentle and easy, possessing pronounced creamy taste. Using less fat cream, it makes sense to add to the composition of gravy products that can enhance the creamy notes. It's about cheese, butter. You can replace dairy cream with vegetable in almost any recipe, but the taste of the sauce will also change.
- Often, when cooking the sauce, cream thickens with flour. To avoid the formation of lumps, flour is pre-fried in a dry frying pan or in butter until caramelized. This manipulation also allows you to give the sauce an appetizing hue.
- Butter is often used to grill flour or vegetables when cooking chicken sauce. This ingredient may be of different quality. If you replace butter with spread or margarine, the seasoning will have a less pleasant taste. But an even worse idea would be to use missing butter for making sauce, which has a yellow color, an unpleasant smell, a bitter or bitter-sour taste.
- Combining cream with flour, they must be whipped with a whisk, otherwise flour lumps are formed. If you can’t avoid their formation, strain the sauce through a sieve and only then combine it with the remaining ingredients or serve.
Creamy sauce is served hot to the chicken. If a lot of time has passed after cooking liquid seasoning, and it has cooled, it can be heated in a microwave oven, in a water bath, or even in a saucepan, putting it on the slowest fire.
Simple recipe for creamy chicken sauce
Composition:
- medium fat cream - 0, 2 l;
- butter - 40 g;
- wheat flour - 20 g;
- salt, seasonings for chicken - to taste.
Method of preparation:
- Heat a frying pan, pour flour over it. Fry it to caramel color.
- Add the butter, wait for it to melt.
- Pour the cream in a thin stream, whipping the contents of the pan at the same time.
- Add salt and seasoning, stir.
- While stirring the sauce with a wooden spatula, bring it to a boil and cook for a minute.
The sauce can be removed from the heat, they should be poured over the chicken and served to the table.
Cream sauce with garlic to chicken
Composition:
- cream with fat content of 20% - 0, 2 l;
- butter - 40 g;
- garlic - 3 cloves;
- wheat flour - 20 g;
- fresh parsley - 20 g;
- salt - to taste.
Method of preparation:
- Fry flour in a dry pan. Pour the cream on to it in a thin stream, add salt to it and cook until thick. Remove from heat.
- Finely chop the garlic.
- In a saucepan, melt the butter, put the garlic in it, and fry it until a characteristic aroma appears.
- Wash, dry the parsley. Finely chop it with a knife and mix with cream.
- Pour the cream in a saucepan with garlic and butter. Heat the sauce, stirring for 1-2 minutes.
In addition to the sauce you can add seasonings suitable for chicken (paprika, turmeric).
Creamy sauce with cheese and sweet pepper to chicken
Composition:
- cream with fat content of 10% - 0, 25 l;
- processed cheese - 0, 2 kg;
- butter - 30 g;
- Bulgarian pepper - 0, 2 kg.
Method of preparation:
- Chop grated cheese. It will be easier to do if you hold the cheese for about 20 minutes in the freezer before.
- Pepper wash, let it dry. Remove the stem together with the seeds and septa. Cut the vegetable into small pieces of arbitrary shape.
- In a skillet, melt the butter, put the pepper in it and fry it until soft.
- Pour the cream, bring to a boil.
- Grind the contents of the saucepan with a blender until smooth.
- Return the sauce to the skillet, heat it.
- When the sauce starts to boil, put the cheese in it. Boil the sauce, stirring with a spatula, until the cheese is melted and completely dissolve in the cream.
Pour the chicken over the cooked sauce immediately after cooking, until the cheese starts to harden.
Creamy mushroom sauce for chicken
Composition:
- fresh mushrooms - 0, 25 kg;
- garlic - 2 cloves;
- medium fat cream - 0, 25 l;
- butter - 40 g;
- wheat flour - 20 g;
- salt - to taste.
Method of preparation:
- Prepare the mushrooms according to their category. Boletus, chanterelles or champignons are enough to wash and dry. Other forest mushrooms need to be boiled for 20 minutes, and some even soak before cooking.
- Cut the prepared mushrooms into small cubes.
- Heat the butter in a frying pan. When it melts, put the mushrooms in it. Fry them until excess moisture evaporates from the pan. Approximately 2-3 minutes before the readiness add garlic and salt passed through a press to the mushrooms, mix them.
- Chop the fried mushrooms with a blender or meat grinder.
- Fry the flour in a clean, dry frying pan. When she gets caramel tint, add to it, beating with a whisk, cream. Bring them to a boil.
- Put mushroom puree in cream, mix.
- Wait for the sauce to boil again and remove the pan from the heat.
Gentle creamy-mushroom sauce is suitable not only for chicken, but also for many other meat and poultry dishes. It can also be served with potatoes, pasta, cereal dishes.
Cream and tomato sauce for chicken
Composition:
- tomatoes - 0.5 kg;
- medium fat cream - 0, 2 l;
- butter - 40 g;
- fresh or dried basil, salt to taste.
Method of preparation:
- Wash tomatoes. Cut their skin in a criss-cross pattern on the side opposite to the stem.
- In a saucepan, boil water, dip the tomatoes in it, blanch them for 2 minutes.
- Catch the tomatoes with a skimmer and place them in a container with cold water, so that they quickly cool down. Remove the skin from them.
- Remove from the fruit the areas of dense flesh located near the stem. Cut the remaining pulp into small pieces of arbitrary shape.
- In a saucepan, melt the butter, put the tomatoes in it.
- Pass them until there is almost no liquid left in the pan.
- Add chopped basil, salt and cream. Stir. Bring to a boil.
- Kill the mass with a blender, return to the stewpot and bring to the boil again.
The sauce made according to this recipe has an appetizing color and aroma. Its sour taste harmonizes well with chicken meat.
Cream-nut sauce for chicken
Composition:
- walnut kernels - 100 g;
- cream with fat content of 20% - 0, 25 l;
- flour - 20 ml;
- salt, pepper - to taste.
Method of preparation:
- Roast walnut kernels in a dry frying pan. After removing them from the pan, cool and crush to a state of medium or large crumb.
- Put the flour in the pan, fry it to a caramel color.
- Add the nuts, fry them for a minute with the flour.
- Pour in the cream, whipping it with a whisk. Salt and pepper sauce, mix.
- While continuing to stir, bring the sauce to a boil and remove from the heat.
Together with salt and pepper, you can add dried herbs, garlic powder, or finely chopped cloves of garlic into the sauce.
Chicken with cream sauce is a delicious hot dish that can be prepared for a family dinner or for a dinner party.
