What is chicken in cream sauce called? Sauce for chicken fillet - step-by-step recipes for making cheese, cream, sour cream or tomato

On special days, housewives cook delicious chicken with great pleasure. Chicken in cream sauce in the oven has a special aroma if you add garlic, oregano, and saffron to the gravy.

Poultry meat fried in a pan usually turns out dry. But as soon as you stew the chicken in the gravy, its flesh begins to disintegrate into fibers and simply melt in your mouth. As they say - you'll lick your fingers!

There are many recipes for making gravy. Let's look at the best of them?

Chicken in cream sauce in the oven with mushrooms

The recipe for cooking chicken in cream is popular. Dietary meat cooks quickly and is well absorbed by our body. It is important to choose the right fillet, and to cook with pleasure and skill.

Read the step-by-step cooking recipe and you will learn how to cook delicious juicy meat with creamy sauce in just a few minutes. This gravy recipe is suitable for anyone. meat dish. Don't forget to write down the tips in your cooking notebook.

Ingredients:

chicken breast – 200 grams;
onion– 1 head;
champignon mushrooms (porcini or chanterelles can be used) – 2 pieces;
cream – 150 grams;
olive oil – 70 grams;
salt, pepper - to taste.

Cut the champignons into small pieces.

Salt the breast and sprinkle with black pepper on both sides. Drizzle with olive oil. Leave the meat alone for a while and let it marinate.

Chop the onion. At the same time, turn on the grill pan, it should heat up. Add olive oil.

Fry the chicken on both sides over high heat, about one minute on each side. With this approach, the juice does not flow out, it remains inside.

We send the breast in foil to the oven, there it will reach readiness. Let's start preparing the aromatic creamy mushroom sauce.

Heat a frying pan with vegetable oil. Add onions and fry until golden brown.

Add champignons and fry until done.

Place the cream into the frying pan. Once the mixture has thickened, add salt and pepper to taste.

You can serve the dish and serve it to the table.

Carefully cut the breast into pieces at an angle of 45 degrees directly on a serving platter. We spread the pieces in the shape of a rainbow. Spread the creamy mushroom sauce over the chicken. Decorate with a sprig of greenery.

Don't be afraid to put a lot of mushrooms in the cream. They are tender, tasty, aromatic. And with a chicken, you won’t be able to pull it off by the ears!

Whole chicken in cream sauce

It will take a lot of time to prepare the dish. The meat will marinate for a long time. It will also take minutes to prepare the sauce. I recommend preparing a tasty and satisfying meal for the holiday.

Prepare:

chicken - 1 piece;
apple - 1 piece;
orange - 2 pieces;
garlic – 1.5 heads;
soy sauce- 100g;
bifidok – 0.5 liters;
lemon – 0.5 fruits;
mustard – 1 spoon;
seasoning (chaman, oregano, saffron, chili pepper) - to taste.

At the first stage, the marinade is prepared. Add 1 level spoon of mustard and lemon juice to a crushed handful of garlic.

Add oregano, saffron, chili pepper, chaman to the mixture. Mix with 100 grams of soy sauce and fermented milk product.

Pour the gravy over the carcass and leave to marinate for 2 hours, constantly turning the contents.

Cut apples and oranges into large slices. Drain the sauce, transfer the chicken into a mold, stuff it with fruits and parsley.

We use skewers to “sew up” the skin of the bird, so the filling will not fall out. Bake for 1 hour at 160 degrees, frying the carcass on all sides.

About 15 minutes before cooking, add heat to form an appetizing crust. Before serving the second course, carefully remove the fruits and vegetables.

It is advisable to serve chicken with sauce. And he prepares like this:

The juice that formed on the baking sheet after cooking is filtered into a saucepan.

Add the juice of a whole orange, 150 grams of thick sour cream.

The sauce should boil for a few minutes. Add greens.

Place the chicken on a rack and serve with mashed potatoes, sauce and herbs. Bon appetit to all participants in your festive feast.

Recipe with potatoes

If guests are on the doorstep, but you still have 2 hours left, I recommend preparing a hearty, beautiful, very tasty dish. Red tomatoes add a bright accent to the dish, and the secret of the spicy taste of potatoes and chicken lies in the cream with seasonings.

We pull out from the bins:

chicken pieces (legs, thighs, breast) – 1 kg;
onion – 2 heads;
large potatoes - 6 tubers;
garlic – 3 cloves;
cherry tomatoes – 300 grams;
rosemary – 1 sprig;
parsley – 0.5 bunch;
cream 35% - 200 grams;
pink Himalayan salt, cucurma, oregano, soy sauce - to taste.

Finely chop rosemary, parsley, garlic, and onion. I recommend cutting the onion larger; it will be extremely tasty in a creamy gravy. Place everything in a separate bowl.

Add salt, turmeric, oregano, a little soy sauce and cream. Place chicken pieces into the resulting marinade. Place the contents in the refrigerator for 1 hour.

Cut the peeled potatoes into pieces, add salt and pour olive oil. Parchment paper place on a baking sheet. On top is a layer of chicken, and between it are pieces of potato and bright cherry tomatoes. Pour the remaining sauce onto a baking sheet.

In a preheated oven, the dish is cooked for 40-45 minutes. This luxurious second dish can feed the whole family.

Chicken fillet in creamy sauce with cheese

Ingredients:

chicken fillet – 1 kg;
cream 30% – 350 g;
mustard – 1 teaspoon;
garlic – 3 cloves;
hard cheese – 120 grams;
basil, rosemary, thyme, salt - to taste.

Place the washed and dried fillet pieces on a plate. Sprinkle the meat on both sides with salt and pepper. Heat a frying pan and quickly fry the pieces on both sides.

There is no need to bring the meat to readiness; fry until a light crust forms. Additionally, the chicken will languish in the oven at high temperature.

Pour the cream into a separate bowl. Squeeze the garlic into the contents, add mustard, rosemary, black pepper, salt and other spices to taste.

Mix. Grate the cheese. Place the tenderloin in a baking dish and pour the sauce over it.

Sprinkle cheese on top. Place the chicken in a creamy sauce in an oven preheated to 200 degrees. After 25 minutes the dish can be served.

The chicken tastes much better when it's hot.

As a side dish you can serve mashed potatoes, vegetables, rice, fried zucchini, pasta.

Chicken fillet in curry sauce with cream + sauce recipe

Chicken with curry, cream and garlic will have a pronounced taste of spices and a little heat. Don't miss another recipe for creamy sauce for roasting chicken in the oven!

Chicken tenderloin - 500 gr.
Curry spice mixture – 2-3 tsp.
Onions - 1 pc.
Cream 20% - 200 ml.
Boiled rice - 200 gr.
Salt and parsley to taste.

Place finely chopped onion in a separate deep bowl. Cut the chicken fillet as desired: into cubes or cubes.

Place the chicken in a heated frying pan. Fry the meat pieces in olive oil. Add onion, mix everything thoroughly.

Chicken in cream- simple and tasty dish, which is quite suitable for both beginner food lovers and experienced gourmets. A minimum of ingredients, an excellent combination of flavors and easy way preparations distinguish this recipe from others. The dish is prepared so quickly and simply that even a tired and hungry vegetable warehouse worker can handle it. Everything takes literally 15 minutes. Therefore, before cooking, it is better to already have some kind of side dish. Almost the entire range of side dishes goes with creamed chicken, from rice and mashed potatoes to roasted mixed vegetables.

Ingredients

chicken fillet 400 g
cream 10-20% 200 g
dill 2-3 branches
flour 1/2 teaspoon
salt taste
black pepper taste
vegetable oil for frying

Instead of chicken meat It is quite appropriate to use turkey.

If desired, dill can be supplemented or replaced with parsley.

Flour plays the role of a thickener, so you can easily replace it with cornstarch and work with it in the same way as with flour.

Preparation

We prepare all the necessary ingredients. Wash chicken meat in cold water. The sharpened knife is already lying there and waiting for its work.

Cut the chicken into small pieces. For those who prefer larger sizes, cut larger. Size is important here, but not decisive.

Finely chop the dill.

Heat the frying pan with vegetable oil thoroughly at maximum heat on the stove. Place the chicken pieces in the pan and fry the meat, stirring frequently. Look, I managed to lock the meat juice inside. The chicken pieces look slightly puffed up. This takes literally 3-4 minutes depending on the power of the stove. All chicken pieces should turn white. During the frying process, add salt and pepper if desired.

In a cup, mix flour with a small amount of cream. Without reducing the power of the stove, add cream and a mixture of cream and flour. Mix.

When the cream boils, reduce the heat on the stove to medium and, stirring constantly, bring the cream sauce until it thickens. At the same time, the cream envelops each piece and literally imbues them with taste. After 2-3 minutes you get a fairly thick creamy sauce. We must also remember that as it cools, the sauce will thicken. Remove from the stove, sprinkle with dill, stir and squint slyly - the dish is ready. By the way, dill gives the dish some completeness, adding green color to it.

Chicken in cream ready! It will taste best if the dish is served immediately, without allowing it to cool. I served the dish with fettuccine, unpretentiously and without pretense of culinary delights, laying everything out on the plate. It looks quite appetizing, and the taste is quite delicate and sophisticated. Bon appetit!

Here she is, the beauty, lying in all her glory,

Everyone loves brown chicken!

Indeed, it is difficult to find someone who would not like aromatic chicken, of which there are many ways to prepare it. And on festive table, and at a quiet, ordinary family dinner, fried, boiled, stewed, grilled or kebabbed chicken meat is real little holiday for relatives and friends. Well, if you serve such meat under delicious sauce to highlight the taste of the prepared dish, it will simply be impossible to refuse such a treat.

There are many recipes for chicken sauces, both classic and original. Thanks to this magnificent variety, it became possible to choose exactly the version of the sauce that can most clearly reveal the real taste of chicken meat. Today, the most common sauces for chicken are sour cream, milk, cheese, tomato, cheese-garlic or garlic-mushroom. Lovers of sweet and sour sauces also have plenty to choose from: cherry, ginger-based orange, cranberry sauces for chicken or cauliflower sauce with tomatoes can delight even the most demanding gourmets.

Sauces for chicken can be roughly divided into “quick”, “mix and ready”, and those that require a little tinkering. They are all good, each in their own way. Choose and cook with pleasure!

Sour cream sauce for chicken

Ingredients:
½ cup sour cream,
greens - to taste,
salt pepper.

Preparation:
Mix sour cream with herbs and blend in a blender until smooth, add salt and pepper to taste. Instead of sour cream, you can use kefir or light yogurt without additives. This will give the sauce a new, original flavor while still remaining delicious. Sour cream sauce Serve with a finished dish or use as a topping when roasting chicken.

Sour cream sauce with horseradish and walnuts for chicken

Ingredients:
400 g sour cream,
2 tbsp. ready horseradish
2 tbsp. crushed kernels walnuts.

Preparation:
Mix sour cream with prepared horseradish and crushed walnut kernels. This sauce should be prepared immediately before serving.

Cream sauce with avocado for chicken

Ingredients:
1 part heavy cream
1 part avocado,
salt - to taste.

Preparation:
Peel the avocado, rub through a sieve and, gradually adding heavy cream, beat the mixture with a mixer and lightly salt. This sauce is ideal for fried or boiled chicken.

Sweet and sour Chinese sauce for chicken

Ingredients:
400 g canned red beans,
mixture of five spices: 2 tsp. ginger, anise seeds, fennel, cinnamon and cloves,
2 tbsp. red wine vinegar,
1 tbsp. sesame oil,
3 tbsp. molasses,
1 tbsp. Sahara.

Preparation:
Immediately before preparing the sauce, mix the spices and grind them in a mortar so that they better retain their aroma. Mix the prepared spices with beans and molasses in a blender until smooth. Season the resulting mixture with vinegar and sesame oil, add sugar and mix thoroughly. Such sweet and sour sauce Ideal for fatty chicken. If you coat it with sauce and bake it in the oven, it turns out juicy, aromatic and very appetizing.

Georgian nut sauce for chicken

Ingredients:
1 stack shelled walnuts,
100 ml pomegranate juice,
150 ml water,
2-3 cloves of garlic,
2-3 tbsp. chopped green cilantro,
1 tsp red pepper,
1 tsp khmeli-suneli,
½ tsp saffron,
½ tsp coriander,
salt - to taste.

Preparation:
Grind nuts, garlic and salt until smooth. Add the rest of the spices and grind thoroughly again. Mix pomegranate juice with boiled water and dilute the nut-spicy mixture with this mixture, stirring it constantly.

Honey-ginger sauce for chicken

Ingredients:
5 tbsp. soy sauce,
3 tbsp. honey,
2 tbsp. mustard,
1 tsp fresh chopped ginger root,
salt - to taste.

Preparation:
Mix soy sauce with mustard and honey until smooth, then add ginger and salt to taste.

And these recipes will make you work longer in the kitchen, but believe me, the result is worth it.

Sour cream sauce with apples and spinach for chicken

Ingredients:
100 g sour cream,
200 g spinach,
200 g apples,
100 g tarragon greens,
salt - to taste.

Preparation:
Boil spinach well washed and cut into small pieces in water and rub through a sieve along with the broth. Also wash the apples, peel them, cut them into pieces and boil them in small quantity water, rub together with the broth through a sieve. Mix sour cream with mashed apples and spinach, chopped tarragon, salt and beat with a mixer.

White sauce with cream or milk for chicken

Ingredients:
400 g cream (milk),
50 g butter,
50 g flour,
¼ tsp. salt.

Preparation:
Stirring constantly, sauté the flour in the melted butter. Then add boiling cream or milk to the saute in small portions, add salt and beat well so that there are no lumps. You can add sautéed spicy vegetables, such as onions, celery root or parsley, to this base sauce.

Creamy sauce with milk beans for chicken

Ingredients:
200 g cream,
200 g milk-ripe beans,
50 g parsley,
salt - to taste.

Preparation:
Wash the beans, soak them briefly in water, then boil them in the same water and rub through a sieve. Pour boiling cream over the pureed hot mixture, add finely chopped parsley, salt and puree with a blender.

Cheese sauce with sweet pepper and garlic for chicken

Ingredients:
100 ml sour cream,
100 processed cheese,
100 g sweet pepper,
50 g onion,
3 cloves of garlic,
50 g vegetable oil,
hot hot pepper - to taste.

Preparation:
Chop the peppers and onions and sauté them in vegetable oil. Grind sour cream and cheese into a homogeneous mass and mix with sautéed vegetables. Add crushed garlic, chopped hot pepper and beat the resulting mass with a blender.

Cauliflower sauce with tomatoes for chicken

Ingredients:
600 g cauliflower,
500 g tomatoes,
500 g leeks,
200 g parsnip roots,
500 g vegetable oil,
salt - to taste.

Preparation:
Boil the cauliflower and rub it through a sieve. Peel the washed parsnips and chop them finely. Also finely chop the tomatoes and leeks. Sauté tomatoes, leeks and parsnips in vegetable oil and combine with grated cauliflower, salt, stir and boil for 15-20 minutes. Serve the prepared sauce with chicken dishes.

Spinach and parsley sauce for chicken

Ingredients:
500 g spinach,
100 g parsley,
50 g garlic,
juice of 1 lemon,
1 tsp salt.

Preparation:
Finely chop the parsley. Boil the spinach, squeeze and rub through a sieve. Pass the garlic through a press. Mix, add lemon juice and salt. Add a little to the sauce before serving olive oil and beat the mixture with a blender.

Tomato cheese sauce for chicken

Ingredients:
1 can of canned tomatoes in their own juice,
150 g processed cheese,
1 sweet pepper,
spices, herbs - to taste.

Preparation:
Pre-bake the pepper in the oven, peel it and remove seeds. Grind canned tomatoes along with pepper. Place the mixture in a saucepan, salt and pepper, add garlic and red pepper to taste. When the mixture begins to boil, reduce the heat and add processed cheese cut into small pieces. Cook the sauce over medium heat until the cheese is completely dissolved, remembering to stir constantly. At the end of cooking, add chopped herbs to the finished sauce.

Spicy apple sauce for chicken

Ingredients:
400 g sour apples,
1 lemon,
¼ tsp. hot pepper,
20 g olive oil,
salt - to taste.

Preparation:
Cut the apples into pieces, add a small amount of water, boil and rub through a sieve. Add lemon juice, salt, hot pepper and olive oil. Puree the resulting mixture with a blender.

Plum sauce with mustard for chicken

Ingredients:
300 g plums,
1 tbsp. dry mustard,
50 g vegetable oil.

Preparation:
Wash the plums thoroughly, remove the seeds and simmer in a small amount of water. Add dry mustard and vegetable oil to the plums and beat everything with a mixer or puree with a blender.

Sauce from black currant with mustard for chicken

Ingredients:
300 g black currants,
200 g water,
100 g sugar,
1 tbsp. ready mustard.

Preparation:
Wash and sort the blackcurrant berries, fill them with water, add sugar, boil for 5 minutes and rub through a sieve. Add 1 tbsp to hot sauce. prepared mustard and mix well.

White currant sauce with white wine and almonds for chicken

Ingredients:
500 g white currants,
100 g dry white wine,
200 g water,
100 g sugar,
50 g almonds.

Preparation:
Sort and wash the white currants, add water, add sugar and cook for 5 minutes after boiling. Rub the finished mass through a sieve, add white dry wine and boil for 5 minutes. Heat the almond kernels in a dry frying pan, chop them and gradually add them to the sauce, stirring it constantly. You can adjust the thickness of the sauce yourself by adding boiled water in small portions. The amount of sugar can be reduced or even eliminated completely. This sauce can be served either cold or hot.

Orange sauce for chicken for chicken

Ingredients:
2 oranges,
2 tsp Sahara,
mustard, salt, pepper, lemon juice, vinegar, honey - to taste,
water.

Preparation:
Pour boiling water over the oranges and cut them in half. Squeeze the juice into a separate bowl and finely chop the zest and peel. Then place them in a saucepan, add water so that it lightly covers the zest. Place the saucepan on the fire and simmer the mixture for 15 minutes. Then strain the broth and add Orange juice, salt and sugar to taste and return to simmer on low heat for 10-15 minutes. At the end, add mustard, pepper, honey, vinegar and lemon juice to the resulting mass to your taste. Pour the finished sauce into two gravy boats. Serve one with ready-made dish, and you can use the sauce from the second gravy boat while cooking the chicken.

Cranberry sauce for chicken

Ingredients:
400 g cranberries (fresh or frozen),
1 orange,
2 tbsp. honey,
1 red onion,
2 tbsp. olive or sunflower oil.

Preparation:
If you use frozen cranberries to prepare the sauce, first defrost them, then rinse thoroughly with warm running water, remove the crushed berries. Do the same with fresh cranberries. Squeeze the juice from the orange pulp and remove the zest from the peel using a grater. Finely chop the onion. Heat the oil in a frying pan and fry the onion in it for 5 minutes. Then add cranberries, honey and zest and juice to the onion. Stir thoroughly, reduce heat, cover the pan with a lid and cook the sauce for 20 minutes. Then turn off the heat, let the sauce cool, pour it into some container and refrigerate for 2 hours. Before serving, garnish the sauce with sprigs of fresh herbs.

Apricot and pineapple sauce for chicken

Ingredients:
200 g pineapple pulp,
300 g pitted apricots,
250 ml water,
2 tsp cognac

Preparation:
Pour 50 ml of water into the bottom of the pan, place the apricot halves in it, cover with a lid and bring to a boil. Press hot apricots through a sieve. Cut the pineapple pulp into small cubes, mix with apricot puree, add 1 glass of water and bring the mixture to a boil. At the end of cooking, add cognac and mix the resulting mixture thoroughly.

Mushroom sauce for chicken

Ingredients:
300 g champignons,
300 ml cream,
100 ml sour cream,
100 ml vegetable oil,
3 onions,
pepper, salt - to taste.

Preparation:
Finely chop the onion and fry it in 2 tbsp. butter until soft, then add finely chopped mushrooms and fry for another 20 minutes, then let the mixture cool. Place the fried mass in a blender bowl, add sour cream and half the amount of cream and grind everything until smooth. Pour the resulting mixture into a saucepan, pour in the remaining cream, focusing on thickness, stirring, bring the sauce to a boil over low heat and remove from the stove.

Mushroom sauce with zucchini and tomatoes for chicken

Ingredients:
200 g of any fresh mushrooms,
300 g young zucchini,
200 g tomatoes,
100 g onions,
50 ml sour cream,
100 ml vegetable oil,
salt - to taste.

Preparation:
Peel the washed zucchini, remove the seeds and cut into slices. Also cut the tomatoes into slices and chop the onion. Sauté the prepared vegetables in vegetable oil, then add 1 glass of water and simmer. Sort the mushrooms, peel, wash, finely chop and fry in vegetable oil until tender. Combine the stewed vegetable mixture and fried mushrooms, add sour cream, salt to taste and beat the mass with a blender.

Prepare sauces for chicken, experiment and enjoy your favorite chicken, discovering and highlighting more and more unique flavors in it with the help of great sauces.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Hello, ! Have you ever cooked chicken in cream? If not, then be sure to try this dish. Incredibly tender and tasty, for all its simplicity, and what a aroma it is worth. Great for the holiday table.

There are several cooking variations, you can choose any of the recipes. Or design your own.

How to deliciously cook chicken fillet in creamy sauce

Chicken breast 1 pc. (chicken fillet 300g.);
- onions 1 pc.;
- cream 20% 300 ml;
- starch 1 tsp;
- salt, black pepper;
- dill, basil.

1. Take the onion and peel it, wash it to remove dirt and cut it into cubes with a kitchen knife.

2. Place a frying pan on gas, pour sunflower oil into it, or use a piece of butter.

3. In a preheated frying pan, fry the onion over medium heat until soft and translucent.

4. Defrost the chicken, or use chilled chicken, rinse cold water under the tap, remove excess moisture with a napkin.

5. On a cutting board, cut the chicken fillet into pieces, cubes or cubes. With a side of 1.5-2 cm. Place onion in a frying pan and fry for 5 minutes until white.

6. Salt and season with pepper. You can add a couple of pinches of nutmeg. Chop the dill and basil and add to the frying pan.

7. Pour in the cream, add starch to thicken the creamy sauce.

8. Cover the chicken in the cream with a lid, reduce the heat slightly and simmer for 10-15 minutes in a frying pan, stirring every 5 minutes.

We get a delicious dish that will perfectly complement any side dish. But best suited to all types pasta, rice and potatoes. But if you are not a dairy fan, then this is what you need!

Chicken fillet with cream in a frying pan

In this recipe, spices are used before frying, and starch is replaced with flour.

Chicken fillet 300 gr.;
- onions 1 pc.;
- cream 30% 300ml;
- flour 1-2 tbsp;
- rosemary.

1. Prepare the chicken: defrost, rinse, wipe. And cut into small pieces. It is better not to use leather for this.

2. Place in a deep plate, rub with pepper and ready-made chicken seasoning (if you’re too lazy to bother), but it may contain salt. 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, take care of the onions. Peel it, rinse it under the tap and cut it into 4 parts. Chop into strips.

4. Heat a frying pan over high heat with sunflower oil and add the onion. Reduce heat to medium and sauté until soft. This usually takes about 5 minutes.

5. The onions can be temporarily transferred, or cooked with the chicken in separate pans.

6. Dredge each piece of chicken in flour. And fry in a frying pan in a small amount of oil until a crust forms for 3-4 minutes on both sides. It’s easier to do this in a large frying pan, and the thickened bottom will ensure even heating.

7. When the crust has formed, you can combine it with the onion, add salt, add seasonings (if you think they are not enough) and pour in cream.

Stir and wait for the start of boiling.

8. Reduce the heat, stir, and leave to simmer under the lid closed. 10-15 minutes.

Flour adds thickness to the creamy sauce. Enjoy delicious and tender meat with creamy gravy.

Chicken in creamy garlic sauce in a frying pan

Chicken breasts (fillets) 400 gr.;
- turnip onion 1 pc.;
- butter 30 gr.;
- cream 20% 1 glass;
- garlic 3 cloves;
- 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 finely cut into cubes.

3. Peel the garlic cloves and chop them.

4. Heat a frying pan over medium heat, add 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 and fry until the meat turns white (it’s unlikely to get a crust).

7. Salt, curry, mustard, black pepper and herbs should be mixed with cream. If you do this with a mixer or blender, you can also throw garlic in there.

8. Pour the aromatic mixture over the (no less aromatic) chicken and simmer over low heat for 15 minutes.

At the end of cooking, taste to see if there is enough salt and seasoning. Add as needed.

Chicken fillet can be salted during frying (at the end) rather than added to the cream.

Eat with boiled cereals, noodles and other neutral side dishes.

How to cook chicken in cream

You can make adjustments to any of the recipes, change the composition a little, embellish the taste and aroma.

It is not necessary to make this dish with cream; they can easily be 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 add it with mushrooms.

Adding vegetables will make the dish brighter and more satisfying (I’m generally silent about the benefits). These could be: tomatoes, cauliflower, zucchini. In addition to onions, carrots, bell pepper and garlic.

The most interesting spices you can add - nutmeg, cinnamon, curry, ginger, turmeric. Just don't add everything at once.

Green onions, dill, parsley and basil, as well as mixtures - Provençal or Italian herbs.

I wish everyone incredible pleasure from tender creamy chicken fillet!

Video from my YouTube channel Homemade Food:

Chicken is an excellent dietary meat. It is moderately fatty and has many beneficial properties. To prevent the meat from turning out dry, it must be cooked correctly. I have collected several recipes for juicy chicken with sauce for you.

Recipe for spaghetti with chicken in creamy sauce

Kitchenware: saucepan, cutting board, frying pan, knife, plate, foil, spoon and grater.

Ingredients

Step-by-step recipe for pasta with chicken in creamy sauce

Boil 1 pack of spaghetti.
Melt 2 tbsp in a frying pan. l. butter, this is about 60 g. Then add 1 tbsp. l. olive oil and 1 clove of finely chopped garlic. Fry it for about 1 minute.
Fry on this aromatic oil 6 chicken breasts until ready. You need to fry over medium heat.
Place the finished spaghetti in a large plate and cover with foil to keep it warm. Cut the finished chicken into long strips.
Place diced onion (1 piece) in the pan in which the chicken was fried. Fry, stirring constantly until it becomes soft.
Pour half a cup of broth over the onions. Bring to a boil and simmer over low heat without a lid for about 10 minutes.
Add half a cup of heavy cream and half a cup of milk. Add salt to taste. Then add a bunch of chopped green onions and 1 cup of grated Parmesan. Stir until the sauce comes to a boil. Once the sauce has boiled, it is considered ready.
Place the fried chicken over the spaghetti, then pour a generous amount of sauce over it.
Chicken with spaghetti in creamy cheese sauce is ready.

How to choose ingredients

Most often, chilled and frozen chicken is found on the shelves. Each of these types of meat has its own advantages and disadvantages. Frozen chicken has a much longer shelf life: from 5 to 15 months, depending on the availability of packaging. Also, freezing kills harmful microorganisms, but the structure of the meat and some taste properties may change. In addition, unscrupulous sellers often change the expiration date of an expired product. Although this meat lasts longer, its shelf life does not last forever. But chilled meat can be stored for no more than five days. Its main advantage is freshness. The expiration date of this product can also be faked. The smell and sticky skin will give away stale chicken.
Real spaghetti is between 35 and 40 cm long. Anything longer or shorter cannot be called spaghetti. These pasta products should contain only flour and water. If they contain other ingredients, then this is a violation of the recipe. Class A spaghetti is considered the best; it is made from durum wheat. High-quality pasta should be whole. If many of them are broken, it means they were stored or transported incorrectly. Don't buy this product.
Chicken broth can be substituted plain water, vegetable broth or artificial broth made from chicken cubes. I would recommend sticking with the first two options.
Choose heavy cream and be sure to check the expiration date. Cream is exceptional milk product, it should not contain thickeners or vegetable fats.
When choosing milk, also pay attention to the expiration date. Milk can be pasteurized, melted or sterilized. When produced correctly, all these types of milk are healthy and recommended for consumption.

Cooking video

Recipe for chicken with mushrooms in creamy sauce

Cooking time: 1 hour.
Number of servings: 4-5.
Calorie content of the dish: 112 kcal per 100 g.
Kitchenware: knife, frying pan with lid, cutting board and spoon.

Ingredients

Step-by-step recipe for chicken in creamy mushroom sauce

Dice 1 onion.
Roughly chop 400 g of champignons.
Pour 2 tbsp into the pan. l. vegetable oil. Fry 3 cloves of garlic on it, they must first be cut in half.
Fry 1 kg of chicken in the same oil. You need to fry over high heat until golden brown.
Then reduce the heat and cover the pan with a lid. Simmer for another 15-17 minutes.
Add chopped mushrooms and onions. Fry until the onion turns brown. Salt and add pepper to taste.
Add 150 ml of cream and simmer covered for 5-10 minutes.
Add the herbs, stir and turn off the heat. Let the dish sit under the lid.
Serve the chicken with a side dish or as a separate dish.

Cooking video

Chicken in creamy garlic sauce

Cooking time: 1 hour 25 minutes.
Number of servings: 5-6.
Calorie content of the dish: 140 kcal per 100 g.
Kitchen utensils and appliances: knife, baking dish, cutting board, bowl, garlic press and microwave.

Ingredients

Step by step recipe

Cooking video

In my recipe you can use various mushrooms, not just champignons. Chicken with chanterelles in creamy sauce turns out very tasty.
If you're frying homemade chicken, remember that it is tougher, so it takes longer to cook.
If desired, you can use turkey. Its meat is similar in structure and composition to chicken.
If you are cooking for children, use only fillets. Often children do not like the skin, and the appearance of bones is unpleasant for them. A tender fillet with the sauce they will appreciate it.

What to serve with

Chicken can be served with many side dishes. These can be well-known everyday dishes, such as porridge or pasta. Or original recipes, but made from simple ingredients.

For example, Potato pie is not often found on our table, but this dish has been around for many years. To prepare it, grate the potatoes using a Korean vegetable grater and deep fry. Potatoes can also be baked, stewed, fried or boiled.
Cauliflower can also be deep fried. For it you need to prepare a batter of beaten eggs with salt and a breading of breadcrumbs.
Regular white cabbage can be stewed with onions, herbs and carrots.
You can also stew zucchini with mushrooms and onions.
As an appetizer, you can serve eggplant caviar or stuffed eggplants.
Korean-style vegetables will be an excellent appetizer. You can make them yourself or buy them in a store.
Use fresh herbs to serve this dish.

Recipe options

I recommend that you pay attention to the recipe for lingonberry sauce for meat. Sauces of this kind are very popular in Scandinavia.
You can also serve sweet and sour sauce with meat.
-Recipe cheese sauce- came to us from Europe. In my opinion, it goes well with any dish.
Georgian - satsebeli sauce - is prepared from simple ingredients using spices. It can be served with meat or potatoes.
—The recipe for tartar sauce is very simple; it is most often served with cold dishes.

Recommend your version of sauce for chicken. Your suggestions will help many housewives prepare the most delicious dish. Bon appetit!