Creamy Chicken Breasts

Creamy Chicken Breasts

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Cream Chicken Breast Ingredients

  1. Medium Chicken Fillet 1 kg
  2. Cream 20% fat 250 milliliters
  3. Hard cheese 100 grams
  4. Salt to taste
  5. Ground black pepper to taste
  6. Garlic medium sized 3-4 cloves
  7. Vegetable oil for frying dishes
  • Main ingredients: Chicken, Cheese, Cream
  • Serving 4 servings


Cutting board, Kitchen knife, Bowl - 2 pieces, Medium grater, Plate, Oven, Food wrap, Garlic, Tablespoon, Frying pan, Kitchen stove, Wooden spatula, Baking tray, Kitchen oven mitts, Wide serving dish

Creamy chicken breast preparation:

Step 1: prepare the chicken fillet.

We wash the chicken fillet well under running water and transfer to a cutting board. Using a kitchen knife, we remove fat, cartilage and tendons from our ingredient. Then, using the same sharp inventory, cut each half of the chicken fillet along the fiber into 2 equal parts. Salt and pepper each loin on both sides and transfer to a free bowl.

Step 2: prepare the cheese.

Using a medium grater, rub the cheese and transfer the cheese chips to a separate plate. Since the cheese ingredient tends to dry quickly, wrap the container with cling film. For the preparation of our dish, you only need to use hard cheese.

Step 3: prepare the garlic.

We shift the cloves of garlic on a cutting board, and, slightly pressing them with the handle of a kitchen knife, remove the husk from our ingredient. Then, using the same sharp object, grind the garlic cloves and transfer them to a separate plate. Attention: You can also grind our ingredient with the help of the garlic.

Step 4: prepare the creamy sauce.

Pour cream into a bowl and spread chopped garlic in a container with a tablespoon. In the creamy sauce, add salt and black pepper to taste. But do not forget that we already salt and pepper chicken breasts, therefore important Do not overdo it with these ingredients. Using the same tablespoon, mix everything well until a homogeneous consistency.

Step 5: prepare the creamy chicken breasts.

Pour a little vegetable oil into the pan and put the container on a large fire. When the oil warms up well, make the fire less than average and put the fillet pieces in the container. Fry the ingredient on each side for 4-6 minutes until golden brown. Then, using a wooden spatula, we take them out of the container and transfer them to a baking sheet at a small distance from each other. The baking dish does not need to be oiled. Pour the fillet pieces with cream sauce. The sauce is evenly distributed over the entire surface of the chicken fillet. Then on top of our dish also sprinkle evenly with grated cheese. Preheated oven to temperature 180 ° -200 ° C with the help of kitchen tacks we put a baking sheet with a dish. Creamy chicken breasts are baked for 20-25 minutes. In order for the chicken fillet to turn out juicy, try not to overexpose it in the oven for a more appropriate time. Turn off the oven and open the door, but the dish has not yet been removed from the oven. Let it infuse a little and soak in a creamy sauce.

Step 6: Serve the creamy chicken breasts.

We shift the finished dish while still hot to the wide dish and serve it to the table. Creamy chicken breasts go very well with a fresh vegetable salad. A side dish for our meat dish can be potatoes, which can be served fried or in mashed potatoes. Rice or buckwheat porridge is also well suited as a side dish. Good appetite!

Recipe Tips:

- - It is best to cook a dish of broiler chicken, as their meat is more tender.

- - Our dish is ideal for baby food. If you cook chicken breast for children, then do not put spices in a creamy sauce, but just slightly add salt.

- - In addition to spices, fried mushrooms can also be put in a creamy sauce. They will enhance the taste and aroma of our dish.

- - The dish, before serving, can be decorated with chopped parsley.

- - To add spice to the sauce, add chopped fresh thyme and 1 teaspoon of Dijon mustard during the preparation of the creamy mixture. Thus, the creamy chicken breasts will become even tastier and spicy.