Chicken breast with creamy sauce in the oven. Chicken breast in cream: a delicious recipe for a simple dinner
Hey, ! Have you ever cooked chicken in cream? If not, then be sure to decide on this dish. Incredibly delicate and tasty, for all its simplicity, and even the aroma is worth it. Great for a festive table.
There are several cooking options, you can choose any of the recipes. Or design your own.
How to cook delicious chicken fillet in a creamy sauce
Chicken breast 1 PC. ( chicken fillet 300gr.);
- onion 1 PC.;
- cream 20% 300 ml.;
- starch 1 tsp;
- salt, black pepper;
- dill, basil.
1. We take the onion and clean it from the husk, wash it from dirt and kitchen knife cut into cubes.
2. We put a frying pan on the gas, pour sunflower oil into it, or use a piece of butter.
3. In a preheated frying pan, fry the onions over medium heat until soft and translucent.
4. Defrost the chicken, or use chilled, rinse cold water under the tap, remove excess moisture with a napkin.
5. On cutting board cut the chicken fillet into pieces, cubes or cubes. With a side of 1.5-2 cm. Put it in a pan on the onion and fry for 5 minutes until white.
6. Season with salt and pepper. You can add a couple of pinches of nutmeg. Grind the dill and basil, send them to the pan.
7. Pour in the cream, add the starch to thicken the creamy sauce.
8. Cover the chicken in cream with a lid, slightly reduce the heat and simmer for 10-15 minutes in a frying pan, stirring every 5 minutes.
We get delicious food that will perfectly complement any side dish. But it goes best with all types of pasta, rice and potatoes. But if you are not a dairy lover, then this is what you need!
Chicken fillet with cream in a pan
In this recipe, spices are consumed before frying, and starch is replaced with flour.
Chicken fillet 300 gr.;
- onions 1 pc .;
- cream 30% 300ml;
- flour 1-2 tablespoons;
- rosemary.
1. Prepare the chicken: defrosting, washing, rubbing. And cut into small pieces. It is better not to use leather for this.
2. Put in a deep plate, rub with pepper and ready-made seasoning for chicken (if you are too lazy to bother), but it may contain salt. And it is advisable to salt the chicken in cream later. Sprinkle with dried or fresh herbs, mix and leave for 10 minutes.
3. At this time, practice onions. Peel it off, rinse it under the tap and cut it into 4 pieces. Chop into strips.
4. Heat a skillet over high heat with sunflower oil and add onion. reduce heat to medium and sauté until soft. This usually takes about 5 minutes.
5. Onions can be temporarily shifted, or cooked with chicken in separate pans.
6. Dip each piece of chicken in flour. And fry in a frying pan in a little oil until a crust forms for 3-4 minutes on both sides. It is more convenient to do this in a large skillet, and the thickened bottom will ensure uniform heating.
7. When the crust has formed, you can combine with the onion, salt, add seasonings (if in your opinion they are not enough) and pour cream.
We mix, we wait for the beginning of seething.
8. Reduce heat, stir, leave to stew under closed lid... 10-15 minutes.
Flour adds thickness to the creamy sauce. Enjoy delicious and tender meats with a gravy of cream. 
Chicken in a creamy garlic sauce in a pan
Chicken breast (fillet) 400 gr .;
- turnip onion 1 pc .;
- butter 30 gr.;
- cream 20% 1 glass;
- 3 cloves garlic;
- salt 0.5 tsp;
- mustard 1 tsp;
- ground black pepper 0.25 tsp;
- curry 0.5 tsp
1. Cut the prepared chicken into cubes.
2. Peel the onion and cut into small cubes.
3. Peel the garlic cloves and chop them.
4. Heat a frying pan over medium heat, send a piece of butter to it and melt it.
5. Fry the onion and garlic for 5 minutes until golden brown, stirring occasionally.
6. Then put the chicken there, fry until the meat turns white (the crust is unlikely to work).
7. Salt, curry, mustard, black pepper and herbs should be mixed with cream. If you do this with a mixer or blender, then you can throw the garlic there.
8. Pour the fragrant mixture to the (no less fragrant) chicken and simmer over low heat for 15 minutes.
At the end of cooking, try to see if there is enough salt and seasoning. Add as needed.
Chicken fillet can be seasoned with salt (at the end) rather than added to the cream.
Eat with boiled cereals, noodles and other neutral side dishes.
How can you cook chicken in cream
You can make adjustments to any of the recipes, slightly change the composition, embellish the taste and aroma.
It is not necessary to make this dish with cream, they are calmly replaced with milk, but in this case you will have to thicken the sauce with flour or starch. It turns out no less tasty with sour cream, especially if you supplement it with mushrooms.
Adding vegetables will make the dish brighter and more satisfying (I'm generally silent about the benefits). These can be: tomatoes, cauliflower, zucchini. In addition to onions, carrots, bell pepper and garlic.
The most interesting spices you can add are nutmeg, cinnamon, curry, ginger, turmeric. Just don't add everything at once.
Green onions, dill, parsley and basil, as well as mixtures - Provencal or Italian herbs.
I wish everyone incredible pleasure from the tender creamy chicken fillet!
Video from my youtube channel Homemade Food:
Hey, ! Have you ever cooked chicken in cream? If not, then be sure to decide on this dish. Incredibly delicate and tasty, for all its simplicity, and even the aroma is worth it. Great for a festive table.
There are several cooking options, you can choose any of the recipes. Or design your own.
How to cook delicious chicken fillet in a creamy sauce
Chicken breast 1 pc. (chicken fillet 300gr.);
- onions 1 pc .;
- cream 20% 300 ml.;
- starch 1 tsp;
- salt, black pepper;
- dill, basil.
1. Take the onion and peel it, wash it from dirt and cut it into cubes with a kitchen knife.
2. We put a frying pan on the gas, pour sunflower oil into it, or use a piece of butter.
3. In a preheated frying pan, fry the onions over medium heat until soft and translucent.
4. Defrost the chicken, or use chilled, rinse with cold water under the tap, remove excess moisture with a napkin.
5. On a cutting board, cut the chicken fillet into pieces, cubes or sticks. With a side of 1.5-2 cm. Put it in a pan on the onion and fry for 5 minutes until white.
6. Season with salt and pepper. You can add a couple of pinches of nutmeg. Grind the dill and basil, send them to the pan.
7. Pour in the cream, add the starch to thicken the creamy sauce.
8. Cover the chicken in cream with a lid, slightly reduce the heat and simmer for 10-15 minutes in a frying pan, stirring every 5 minutes.
We get delicious food that will perfectly complement any side dish. But it goes best with all types of pasta, rice and potatoes. But if you are not a dairy lover, then this is what you need!
Chicken fillet with cream in a pan
In this recipe, spices are consumed before frying, and starch is replaced with flour.
Chicken fillet 300 gr.;
- onions 1 pc .;
- cream 30% 300ml;
- flour 1-2 tablespoons;
- rosemary.
1. Prepare the chicken: defrosting, washing, rubbing. And cut into small pieces. It is better not to use leather for this.
2. Put in a deep plate, rub with pepper and ready-made seasoning for chicken (if you are too lazy to bother), but it may contain salt. And it is advisable to salt the chicken in cream later. Sprinkle with dried or fresh herbs, mix and leave for 10 minutes.
3. At this time, practice onions. Peel it off, rinse it under the tap and cut it into 4 pieces. Chop into strips.
4. Heat a skillet over high heat with sunflower oil and add onion. reduce heat to medium and sauté until soft. This usually takes about 5 minutes.
5. Onions can be temporarily shifted, or cooked with chicken in separate pans.
6. Dip each piece of chicken in flour. And fry in a frying pan in a little oil until a crust forms for 3-4 minutes on both sides. It is more convenient to do this in a large skillet, and the thickened bottom will ensure uniform heating.
7. When the crust has formed, you can combine with the onion, salt, add seasonings (if in your opinion they are not enough) and pour cream.
We mix, we wait for the beginning of seething.
8. Reduce heat, stir, leave to simmer under a closed lid. 10-15 minutes.
Flour adds thickness to the creamy sauce. Enjoy delicious and tender meats with a gravy of cream.
Chicken in a creamy garlic sauce in a pan
Chicken breast (fillet) 400 gr .;
- turnip onion 1 pc .;
- butter 30 gr.;
- cream 20% 1 glass;
- 3 cloves garlic;
- salt 0.5 tsp;
- mustard 1 tsp;
- ground black pepper 0.25 tsp;
- curry 0.5 tsp
1. Cut the prepared chicken into cubes.
2. Peel the onion and cut into small cubes.
3. Peel the garlic cloves and chop them.
4. Heat a frying pan over medium heat, send a piece of butter to it and melt it.
5. Fry the onion and garlic for 5 minutes until golden brown, stirring occasionally.
6. Then put the chicken there, fry until the meat turns white (the crust is unlikely to work).
7. Salt, curry, mustard, black pepper and herbs should be mixed with cream. If you do this with a mixer or blender, then you can throw the garlic there.
8. Pour the fragrant mixture to the (no less fragrant) chicken and simmer over low heat for 15 minutes.
At the end of cooking, try to see if there is enough salt and seasoning. Add as needed.
Chicken fillet can be seasoned with salt (at the end) rather than added to the cream.
Eat with boiled cereals, noodles and other neutral side dishes.
How can you cook chicken in cream
You can make adjustments to any of the recipes, slightly change the composition, embellish the taste and aroma.
It is not necessary to make this dish with cream, they are calmly replaced with milk, but in this case you will have to thicken the sauce with flour or starch. It turns out no less tasty with sour cream, especially if you supplement it with mushrooms.
Adding vegetables will make the dish brighter and more satisfying (I'm generally silent about the benefits). These can be: tomatoes, cauliflower, zucchini. Besides onions, carrots, bell peppers and garlic.
The most interesting spices you can add are nutmeg, cinnamon, curry, ginger, turmeric. Just don't add everything at once.
Green onions, dill, parsley and basil, as well as mixtures - Provencal or Italian herbs.
I wish everyone incredible pleasure from the tender creamy chicken fillet!
Video from my youtube channel Homemade Food:
It seems surprising, but once chicken meat was considered an expensive delicacy and not everyone could afford to cook dishes from it.
Now everything has changed, and chicken began to be bought more often than lamb or beef.
From chicken meat you can cook a lot different dishes that will please even the most sophisticated gourmet.
Chicken can be cooked with tomatoes, mustard, wine, soy sauce, sour cream. Chicken with cream cooked in the oven is very tasty. The meat becomes tender, soft and juicy.
The subtleties of cooking
- Chicken breast works well for a cream dish. It is rather dry, and therefore many people try not to use it in recipes. The cream makes it soft and juicy.
- Chicken meat with cream is baked without skin. Subcutaneous fat is also removed, if any. This is especially true for fatty legs.
- It is best to use 33% cream. They do not curl up when baked. But since they are not cheap, not everyone can afford to buy them. So use whatever cream you have.
- For baking chicken, you can take either cream alone or this product in combination with other ingredients: cheese, onions, garlic and a variety of spices.
- Creamy chicken works well with potatoes, other vegetables, and mushrooms.
- To prevent the cream from burning during baking, the chicken must be poured in a sufficient amount. To do this, take a deep shape.
- Since the cream itself is quite greasy, you don't need to take a lot of butter. It is enough just to lubricate the form with it.
Chicken with cream and garlic in the oven
Ingredients:
- chicken fillet - 800 g;
- 10 percent cream - 1 tbsp.;
- garlic - 5 cloves;
- ground black pepper - to taste;
- salt to taste;
- butter - 1 tbsp. l.
Cooking method
- Remove the skin from the washed chicken breast.
- Separate the meat from the bones and cut into large pieces.
- Put it in a mold, greased with a thin layer of oil.
- Sprinkle the fillet with spices and chopped garlic.
- Whisk in the cream to form a light foam. Pour them over the prepared chicken fillet.
- Place in an oven heated to 180 ° and bake for 50-60 minutes.
- Remove the dish from the oven, cool the chicken and cream slightly. Serve with crumbly rice, mashed potatoes or pasta.
Chicken with cream, garlic and cheese in the oven
Ingredients:
- chicken fillet - 800 g;
- 10 percent cream - 1.5 tbsp.;
- hard cheese - 100 g;
- garlic - 5 cloves;
- salt to taste;
- ground black pepper - to taste.
Cooking method
- Make a wide cut in the middle of the fillet and place a few slices of garlic inside. Sprinkle with spices.
- Place the meat in a baking dish and sprinkle with the remaining garlic on top.
- Pour cream over the meat.
- Grate the cheese on a medium grater and completely cover the meat with it.
- Place the dish in an oven preheated to 180 ° and bake the chicken with cream for 30-40 minutes until golden brown.
- Place on a platter, cut into portions and serve with any side dish.
Recipe for the occasion::
Chicken with cream and mustard in the oven
Ingredients:
- chicken fillet - 800 g;
- cream - 1 tbsp.;
- garlic - 3 cloves;
- mustard - 1 tsp;
- cheese - 100 g;
- thyme - to taste;
- vegetable oil- 1 tbsp. l .;
- hard cheese - 100 g;
- salt to taste;
Cooking method
- Cut the chicken fillet into portions, sprinkle with salt and pepper.
- Heat vegetable oil in a frying pan and fry the meat in it.
- Pour the cream into a bowl. Add mustard, thyme, minced garlic and some salt. Beat everything with a whisk until light foam.
- Place the fillet in a baking dish.
- Pour over the cooked cream sauce.
- Grate the cheese on a medium grater and sprinkle generously on the dish.
- Place in the oven and bake at 200 ° for 30 minutes.
- Remove the cream and chicken from the oven, cool slightly and serve.
Chicken with cream and cream cheese in the oven
Ingredients:
- chicken leg - 2 pcs.;
- processed cheese - 2 briquettes, 80-90 g each;
- cream 20 percent - 1 tbsp.;
- salt to taste;
- ground black pepper - to taste.
Cooking method
- Rinse the legs and remove the skin from them. Cut them in half along the fold and place in a baking dish. If you do not like to cook meat on the bone, then cut off the fillet from the leg, cut it into small pieces and cook as described below.
- Put the cheese, broken into pieces, into the blender, pour the cream, add the spices. Whisk everything until smooth.
- Pour the resulting sauce over the meat.
- Place the form in an oven preheated to 180 ° and bake for 1 hour.
- Serve the oven-baked creamed chicken with any side dish.
Chicken with cream and mushrooms in the oven
Ingredients:
- chicken fillet - 800 g;
- cream - 1 tbsp.;
- onions - 2 pcs.;
- fresh champignons - 400 g;
- garlic - 2 cloves;
- nutmeg, rosemary, pepper, salt - to taste;
- vegetable oil - 2 tbsp. l.
Cooking method
- Chop the onions finely and fry in 1 tbsp. spoonful of oil.
- Wash the mushrooms thoroughly and cut into pieces. Fry them separately in the remaining oil.
- Cut the chicken fillet into pieces, mix with onions and mushrooms.
- Transfer to mold and place in oven. Bake at 180 ° for 30 minutes.
- While the meat is cooking, make a creamy sauce. To do this, combine the cream with the spices and herbs and whisk lightly.
- Remove the meat from the oven and cover with the sauce.
- Place in the oven again and bake for another 20-30 minutes.
- Serve the creamy chicken with any side dish.
Chicken with cream, potatoes and tomato paste in the oven
Ingredients:
- chicken fillet - 800 g;
- tomato paste - 2 tbsp l .;
- 20% cream - 100 g;
- garlic - 3 cloves;
- potatoes - 3 pcs.;
- onion - 1 pc.;
- hard cheese - 100 g;
- lemon juice - 1 tbsp. l .;
- salt and pepper to taste;
- vegetable oil - 1 tbsp. l.
Cooking method
- Wash the chicken breasts, pat dry with paper towels.
- Sprinkle with garlic slices, rub with salt and pepper. Place them in a greased baking dish. Sprinkle with chopped onions.
- Peel potatoes, wash and cut into slices. Place in a mold between the pieces of meat.
- Combine the cream in a separate bowl, tomato paste and lemon juice... Beat with a mixer until light foam appears. Pour the creamy sauce over the meat and potatoes.
- Place in the oven and bake at 180-200 ° for 40 minutes.
- Remove the mold from the oven. Grate the cheese on a medium grater and sprinkle over the baked meat. Place the cream and chicken in the oven again and wait for the cheese to melt and cover with a delicious crust.
- Serve as a separate dish.
Chicken in cream with tomatoes in the oven
Ingredients:
- chicken breast - 2 pcs.;
- cream - 1 tbsp.;
- tomatoes - 2 pcs.;
- cheese - 100 g;
- ground paprika - 2 tsp;
- vegetable oil - 1 tsp;
- salt and ground black pepper - to taste.
Cooking method
- Wash the chicken breast, remove the skin from it.
- Combine salt, paprika, pepper and rub the meat on all sides with this mixture.
- Place in a greased baking dish.
- Cut the tomatoes into slices and place on top of the breast.
- Whisk the cream lightly and pour over the meat. It should be half-covered with liquid.
- Grate the cheese on a medium grater and sprinkle on the meat.
- Place the chicken with cream in the oven heated to 180 ° and bake for about an hour until golden brown.
- Serve with any side dish.
All these recipes are easy and do not require the great skill of the hostess, but the dishes turn out to be unusually tasty and nutritious.
Product Matrix: 🥄 🥄
The most delicate chicken breast in a creamy sauce will appeal to both sophisticated fastidious gourmets and the smallest "little ones". And the most pleasant thing for the hostess is that such a treat is prepared as quickly and simply as possible. It doesn't need any special expensive ingredients either.
The easiest way to cook the chicken in cream is in a regular skillet. You just need to choose roomy dishes with a thick bottom.
Ingredients:
- poultry fillet - 250-320g;
- onion - a whole head;
- corn / potato starch - 1 small. spoon;
- salt, pepper, dried basil, any fat for frying.
Preparation:
- Finely chop the peeled vegetable into neat cubes. Fry it in a skillet until light golden.
- Cut the chicken into arbitrary cubes. Season with salt, pepper, sprinkle with basil. Grind the resulting pieces well with your hands so that all the spices are absorbed into them. Fry the meat with onions for 6-7 minutes.
- Pour in the cream with the starch mixed in. The last ingredient is needed to make the sauce thick.
- Simmer the chicken breast in a creamy sauce in a skillet under a tightly closed lid, stirring occasionally.
It is best served with mashed potatoes or peas.
How to bake in the oven
To bake chicken in cream in the oven, you should choose the most fatty milk product... Best for whipping. Usually it is cream of 33% fat.
Ingredients:
- fillet - 2 pcs.;
- onion - 2 medium heads;
- flour (sifted) - 2 tbsp. l .;
- cream - half a liter (fatty);
- butter - 2 tbsp. l .;
- salt, curry, dried rosemary, granulated garlic, turmeric, vegetable oil.
Preparation:
- Cut fat inclusions from chicken fillets. Rinse each piece with ice water. Dry with paper towels. You need to handle the chicken carefully so that its pieces do not fall apart.
- Mix all dry ingredients, except flour and turmeric, and rub the poultry with them on all sides. Leave for at least a quarter of an hour.
- Chop the onion finely and simmer in a skillet with melted butter until soft.
- Add flour and turmeric to the onions. You can increase the amount of these ingredients as desired. So, the more flour is used, the thicker the sauce will be.
- Pour in the cream. Warm up the mass without letting it boil. Salt to taste.
- Fry the pickled breasts quickly in a grill pan so that they have time to brown, but at the same time they do not lose their juice and do not lose their softness.
- Send the hot bird to the bottom of the baking dish. Spread the sauce evenly over the top. Bake at 190 degrees for a little over half an hour.
Chicken breast cooked in this way in the oven goes well with any dry side dishes. If desired, you can also sprinkle grated cheese on the treat in the last step.
In creamy garlic sauce
This treat with a French "accent" is loved by children and adults alike.
Ingredients:
- breast fillet - 2 pcs.;
- garlic - 4-5 cloves;
- butter - 2 tbsp. l .;
- onion - 2 heads;
- provencal herbs and salt.
Preparation:
- First, fry the onion pieces in butter.
- Add chopped garlic and chicken fillet to them. Cook food together for 6-7 minutes.
- Pour in salt and Provencal herbs.
- After another 3-4 minutes, pour in the milk product.
It remains to give the treat to sweat over low heat for about five minutes and serve it with boiled pasta.
Chicken breast with mushrooms and creamy sauce
Chicken and cream are best served with fresh mushrooms. If not, you can use frozen ones.
Ingredients:
- chicken breast - 2 pcs.;
- mushrooms - 380-400 g;
- medium fat cream - 1.5 tbsp.;
- butter - 45-50 g;
- salt and spices.
Preparation:
- Fry the slices of peeled mushrooms in butter.
- Send fillet strips to the already ruddy mushrooms.
- Salt the whitened chicken. Pour in your favorite spices.
- Pour cream over everything.
- Simmer the composition for 6-7 minutes over low heat.
When the chicken fillet with mushrooms in cream has acquired the desired thickness, you can remove the pan from the stove and serve the treat with the chosen side dish.
Cooking with broccoli
This version of the discussed treat will definitely appeal to adherents of a healthy lifestyle.
Ingredients:
- broccoli (fresh / frozen) - 120-150 g;
- green beans - 80-100 g;
- medium fat cream - a full glass;
- onion - 1 head;
- garlic - 5-6 cloves;
- chicken breast (boneless) - 2 pcs.;
- oregano, salt, oil.
Preparation:
- Rinse and dry the poultry breasts. Cut off films, fat, remaining cartilage and all excess from them. Cut the chicken into neat and approximately the same size random pieces.
- Rub the meat with salt and oregano. Fry in a skillet with any heated oil. In the process, add small pieces of garlic and onions to the bird.
- Divide the beans into small sticks, disassemble the cabbage into "umbrellas". Send these ingredients to the already whitened meat and browned onions, garlic.
- Cook the mass until the beans and cabbage are soft. It is important not to overexpose it in a frying pan so that the products do not have time to turn into porridge.
- Pour in the cream. Leave the treat to simmer over low heat for another 6-7 minutes.
If desired, the ready-made dish can be covered with a large amount of grated Parmesan.
A quick dish in a slow cooker
A multicooker is an indispensable assistant for every housewife when preparing her favorite dishes. Chicken with creamy gravy in it is very easy to make.
Ingredients:
- chicken fillet - 2 pcs.;
- onion - 3 heads;
- cream - half a liter;
- salt, spices and oil.
Preparation:
- Turn on the "kitchen assistant". First you need to activate the baking mode for 55 minutes. The first 5 of them will go to heating the oil, and the next 20 will go to frying the onion cubes until golden brown.
- After 25 minutes, you can add small pieces of chicken to the bowl. Salt the mixture immediately and add spices.
- After another 20 minutes, it's time to pour in the cream. You can add some salt to the treat to your liking.
- It remains to cook the dish in the same mode until the end of the process.
In 10 minutes, the chicken meat will have time to soak in cream, become soft and tender.
Pasta with creamy chicken fillet gravy
From pasta, you can use both wide pasta and bows, shells.
Ingredients:
- pasta - 320-350 g;
- chicken meat - 180-200 g;
- carrots - 1 pc.;
- heavy cream - 1 tbsp.;
- parmesan - to taste;
- garlic - 3-4 cloves;
- parsley, butter, dried thyme, salt.
Preparation:
- Cut the chicken into cubes. Finely grate carrots and cheese. Chop the parsley, crush the garlic.
- Cook the pasta until cooked through. Leave some of the broth.
- Cook the chicken in hot oil until golden brown. Add carrots and garlic. Cook the mass until the last ingredients are soft.
- Pour in a little of the left broth. Pour in spices, salt.
- After 8-10 minutes, pour in the cream. Pour in greens.
- After 3-4 minutes, turn off the heating of the stove.
Put the pasta on portioned plates. Cover it with sauce and sprinkle with cheese.
For gravy in the discussed sauce, you can use cream of any fat content, and even ordinary milk. But it's best to take fatter foods. For example, cream from 20%.
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Find the perfect unmistakable chicken breast recipes in a creamy sauce in the Food Ideas Collection site. Try options with mushrooms, garlic and mustard, herbs, bell peppers and wine, and various cheeses. Create an unforgettable masterpiece with your own hands!
Chicken breast is the most popular dietary meat. It has the least amount of fat and extra calories. In preparation, it requires enough attention and respect. But chicken breasts in a creamy sauce are almost impossible to spoil. Knowing a few subtleties, the meat will always turn out tender and juicy. The breast can be cooked whole or cut into pieces. First, a thick and smooth sauce that is properly prepared will ensure the success of the dish. Secondly, it is necessary to fry the meat quickly and without fail in a hot frying pan with oil. This technique prevents the meat from releasing its juice. This means that the breast will remain juicy and soft. The fat content of the sauce cream can be absolutely any. The main thing is to be able to properly thicken the gravy and prevent it from stratification.
The five most commonly used ingredients in creamy chicken breast recipes are:
Interesting recipe:
1. Slightly beat off the peeled, washed and slightly dried chicken fillet.
2. Heat a frying pan with oil and very quickly fry the meat on all sides until browning.
3. Combine chopped garlic, Dijon mustard, some thyme, salt and cream pepper.
4. Place the fillets in a baking dish.
5. Pour with creamy sauce.
6. Sprinkle generously with cheese shavings.
7. Bake for about 20 minutes until a delicious crust appears at 180 °.
The five fastest recipes for creamy chicken breasts:
Helpful hints:
... Knowing the basic recipe for a traditional cream sauce, you can create excellent varieties: creamy mustard, onion, mushroom, cheese, etc.
... Chicken breasts in sauce can be served with pasta, various mashed potatoes, rice, buckwheat and simply with a crispy fresh baguette.
... In order for the cream to not exfoliate, it should be slightly warm. And they must be introduced in a thin stream, stirring continuously.
... If necessary, thicken the sauce with a little starch.