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Chicken Fillet In Cream

Chicken Fillet In Cream

Chicken meat is also distinguished by its versatility: what part of the casing it would not carry, each one has its own flavor and use, which allows it to cook a bird literally every day, and the dish will be different from time to time. This time we decided to play with the classic combination of chicken and dairy products, having prepared the chicken cream steak at the same time according to several different recipes.

It is possible to add boring dietary meat to a new flavor with quite affordable supplements: lemon and thyme. In a pair, they combine perfectly not only with a bird, but also with a simple creamy sauce, in which we cook the steaks over low heat.

  • chicken fillet – 1.9 kg
  • thyme – 2 sprigs
  • Flour – 65 g
  • butter – 45 g
  • chicken broth – 235 ml
  • lemon – 1 piece
  • cream – 260 ml
  • Flour – 15 g.
  1. Cut whole slices of chicken fillet from the films and fat, season and then drain it in lemon juice with thyme.
  2. After half an hour, fry the chicken, fill it with the remains of the marinade, until the steak roasts on all sides.
  3. Remove the bird to a separate dish, melt the butter in a pan and add the flour. Dissolve the resulting dough with cream and broth.
  4. Wait for the sauce to thicken and put the chicken pieces in it. Take the bird to full preparation in the sauce and then serve, seasoning with citrus or putting lemon slices on top.
  • chicken fillet – 5 pieces
  • garlic – 4 teeth
  • bacon – 180 g
  • Mushrooms – 380 g
  • Cream – 235 ml
  • chicken broth – 115 ml
  • Parmesan – 45 g
  • parsley to serve.
  1. Fry the pieces of chicken fillet seasoned on all sides over high heat until golden brown, but not cooked. Put the chicken on a separate plate.
  2. In the same dish, fry the bacon pieces until they are crispy, remove the bacon from the napkins and use the remaining fat to roast the mushrooms with garlic.
  3. Stuff the mushrooms with a mixture of cream and chicken stock, add the grated cheese and let the sauce boil, thicken a little.
  4. Place the chicken in the mushroom sauce, sprinkle with the crispy bacon crumb and send it to be ready at 200 degrees for 10-12 minutes.

Chicken Fillet With Pepper In Cream – A Recipe

The Thai version of the dish implies the use of coconut cream instead of cow’s cream, ideal for those cases in which you want to diversify the menu with something exotic.

  • Yellow curry paste – 1 ½ tablespoon. spoons
  • chicken fillet – 320 g
  • sweet pepper – 90 g
  • zucchini – 90 g
  • Coconut cream – 95 ml
  • water – 115 ml
  • Fish Sauce – 10 ml.
  1. Before cooking the chicken fillet in cream, you should quickly fry the vegetables over high heat, without being ready, but let it brown.
  2. Add the cubes of chicken fillet to the vegetables in the pan, season with salt and place the curry paste.
  3. Pour the chicken and vegetables with a mixture of coconut cream with water and fish sauce, and then let everything simmer for about 8-10 minutes or until the sauce thickens, and the chicken does not reach the preparation.
  • butter – 55 g
  • mushrooms – 155 g
  • flour – 45 g
  • milk – 470 ml
  • cream – 230 ml
  • grated cheese – 240 g
  • boiled chicken fillet – 3 pieces.
  • Broccoli head – 1 piece
  • boiled rice – 2 tablespoons.
  • breadcrumbs – ½ st.
  1. Boil the broccoli sprouts. Remove the chicken into fibers and place the rice with vegetables and chicken in a baking dish.
  2. Fry the mushrooms, sprinkle with flour and cover with a mixture of milk and cream. Let the sauce thicken.
  3. Pour the contents of the form with the sauce, sprinkle with cheese and bread crumbs, then let cook for 20 minutes at 200 degrees.

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