Chicken breast with vegetables in cream. Stewed chicken with vegetables in cream
Chicken fillet is tasty and light, and it cooks quickly.
Even an inexperienced housewife can handle this.
This meat turns out especially tasty in the oven or slow cooker.
It is this method of cooking that allows you to obtain juicy, aromatic and tender meat.
Chicken fillet in cream - basic cooking principles
Chicken fillet can be stewed or baked in cream. The meat can be cooked whole or cut into pieces or slices.
Before cooking, it is advisable to marinate the chicken fillet so that the meat is saturated with the aromas of spices and herbs.
You can use cream of any fat content, depending on how high-calorie you want the dish to be.
In addition to cream and chicken fillet, onions or other vegetables are added to the dish.
To prevent the meat from losing its juiciness, it is recommended to pre-bread and fry it in order to “seal” the juice inside.
Then the prepared meat is poured with cream and cooking continues until the meat becomes soft.
Recipe 1. Chicken fillet in cream with garlic and herbs
Ingredients
500 g chicken fillet;
chicken seasonings;
garlic – 2 heads;
freshly ground pepper;
greens - a bunch;
cream – 300 ml;
soy sauce.
Cooking method
1. Wash the chicken fillet well under running water, dry it with napkins and cut into large slices. Place the meat in a deep heat-resistant dish.
2. Sprinkle everything with spices and pour over soy sauce.
3. Rinse a bunch of greens, dry and chop. Sprinkle the meat with herbs and squeeze out the garlic.
4. Carefully pour cream over everything so that it completely covers the chicken fillet. Bake in the oven for forty minutes, stirring occasionally. Take out the baking sheet, place the fillet on portioned plates and serve with a side dish of rice.
Recipe 2. Chicken in cream with tomatoes
Ingredients
chicken seasonings;
600 g chicken fillet;
50 g butter;
four tomatoes;
400 ml 35% cream;
bulb.
Cooking method
1. Trim the chicken fillet from excess fat and films. Rinse the meat well, dry it with disposable towels and cut into cubes. Fry the chicken until golden brown in butter. Then transfer the meat to a saucepan.
2. Scald the tomatoes with boiling water and remove the thin skin. Peel and chop the onion.
3. Place the onion in a frying pan with the oil that remains from frying the chicken fillet and fry it for two minutes. Then add peeled and finely chopped tomatoes to it, pour in a little boiled water and simmer, stirring, for five minutes.
4. Add tomato and vegetable frying to the fried meat. Pour cream over everything and simmer for seven minutes from the moment it boils. Serve chicken fillet with a side dish of boiled potatoes or rice.
Recipe 3. Chicken fillet with vegetables in cream
Ingredients
large chicken breast – 2 pcs.;
butter or sunflower oil;
bulb;
chicken seasoning;
green onions - three bunches;
yellow and red bell peppers;
150 ml 20% cream;
Cooking method
1. Chop the peeled onion into thin quarter rings. Chop the white part of the green onions diagonally across.
2. Clean the chicken breast from excess fat and films. We wash the meat, dry it and cut it into bars.
3. Remove the seeds from bell peppers. Cut the tomatoes and peppers into large strips.
4. Heat vegetable oil in a cast iron frying pan and add butter. Place the onion in it and fry, stirring constantly, for two minutes.
5. Now add the meat and continue to fry, stirring, for about seven minutes, until it begins to brown. Pepper and salt.
6. Then add the tomatoes, bell peppers and cook everything together for another three minutes until the latter are soft.
7. Turn the heat down to medium and carefully pour cream over everything. Boil for two minutes. Finally, add the spices, cover with a lid and turn off the heat. After five minutes, serve the chicken fillet in cream with pasta or boiled rice.
Recipe 4. Chicken in cream with mushrooms and cheese
Ingredients
allspice;
kg chicken fillet;
60 ml sunflower oil;
bulb;
350 ml 10% cream;
300 g champignons;
a bunch of dill, onion and parsley;
300 g soft cheese.
Cooking method
1. Wash and dry the chicken fillet. Cut the meat into small pieces. Place the chicken in a frying pan and fry until golden brown.
2. While the meat is frying, peel the onion and chop it into half rings.
3. Remove the thin skin from the champignons, rinse the mushrooms and dry. Cut the champignons into thin slices. Coarsely grate the cheese and chop the herbs.
4. As soon as the meat is covered with a golden crust, add onions and chopped champignons to it. Stir and fry everything together, stirring, for ten minutes.
5. Pour cream into the pan, add grated cheese and simmer everything over low heat for about ten minutes, stirring from time to time. Now add the herbs and freshly ground pepper. Simmer for another five minutes and remove from heat. Place the side dish on a plate and top with creamed chicken.
Recipe 5. Chicken fillet in cream with carrots in a slow cooker
Ingredients
half a glass of cream;
two chicken breasts;
freshly ground pepper;
carrot;
chicken seasoning;
30 g wheat flour.
Cooking method
1. Wash and dry the chicken breasts. Then cut the meat into medium-sized pieces. Peel the onion and chop into feathers. Wash the peeled carrots and chop them into bars. Place everything in a deep bowl, season with spices and pepper. Pour in sunflower oil and stir. Place everything in the multicooker bowl.
2. Close the lid of the unit tightly and activate the “Baking” mode. After half an hour, open the lid, add salt and flour. Stir and immediately pour in the cream. Stir again and close the lid. Continue cooking for another ten minutes.
3. Once the sauce thickens, serve the meat with a side dish of potatoes or rice.
Recipe 6. Chicken fillet in cream with poppy seeds, baked in the oven
Ingredients
70 ml olive oil;
half a kilogram of chicken fillet;
herbs and seasonings for chicken;
150 ml 20% cream;
100 g hard cheese;
freshly ground pepper;
Cooking method
1. Rinse the chicken fillet under the tap. Use a sharp knife to cut off the membranes and excess fat. Rub the meat with pepper, seasonings and salt. Leave the chicken fillet like this for half an hour to soak in the flavors.
2. Pour olive oil into a cast iron skillet and heat it over high heat. Fry the chicken fillet on both sides until deliciously crispy. The meat should not be cooked, but just lightly browned.
3. Now cut the meat into portions, three centimeters thick.
4. Grind the cheese into large shavings. Mix cream and cheese in a saucepan and place over low heat. Bring the sauce to a boil, stirring occasionally, and cook for another three minutes. Then remove the saucepan from the heat and add the poppy seeds. Mix the sauce thoroughly.
5. Place the chicken fillet slices in a deep heat-resistant dish and pour the sauce over them. Bake in the oven at 200 C for 20 minutes. Serve with spaghetti or mashed potatoes.
Recipe 7. Chicken fillet in cream with mustard
Ingredients
a glass of heavy cream;
six chicken fillet halves;
coarse salt;
30 g Dijon mustard;
freshly ground pepper;
30 g parmesan;
3 cloves of garlic;
60 ml olive oil;
five sprigs of fresh thyme.
Cooking method
1. Wash and dry the chicken fillet. Rub each slice with pepper and coarse salt.
2. Fry the fillet on both sides in olive oil until a golden brown crust forms on the surface.
3. Peel the garlic cloves and crush them using a garlic press. Add garlic to cream. We also add Dijon mustard and thyme. Pepper and salt. Stir the mixture.
4. Place slices of fried chicken fillet in a deep heat-resistant form and pour creamy sauce over everything. Place in the oven for half an hour and bake at 180 C. Remove the pan five minutes before it’s ready and sprinkle with finely grated Parmesan. Serve the meat with fresh vegetable salad or potatoes.
Recipe 8. Chicken fillet in cream with potatoes
Ingredients
800 g potatoes;
coarse salt;
kg chicken fillet;
pepper mixture;
150 g red onion;
5 g each of turmeric and paprika;
2 cloves of garlic;
150 ml 33% cream.
Cooking method
1. Clean the chicken fillet from all excess, wash it and dry it. Cut the meat into small pieces.
2. Peel the potatoes, wash them and cut them into large pieces. Place the vegetable in a deep bowl, sprinkle with a mixture of peppers, turmeric, salt and paprika.
3. Peel the onion and chop it into thin feathers.
4. Fry the pieces of meat in a frying pan for two minutes each. Transfer the chicken to a separate plate.
5. In the same frying pan, fry the potatoes until they are browned.
6. Place chicken fillet and potatoes on a baking sheet. Place a layer of onion on top. Pour cream over everything and sprinkle with finely chopped garlic.
7. Cover the baking sheet with foil and place in the oven for forty minutes. Cook at 180 C. Ten minutes before the end of cooking, remove the sheet of foil to allow the dish to brown.
Recipe 9. Chicken fillet in cream with tomato paste and potatoes
Ingredients
30 ml sunflower oil;
800 g chicken fillet;
60 ml tomato paste;
pepper mixture;
100 ml 20% cream;
20 ml lemon juice;
3 cloves of garlic;
100 g hard cheese;
3 potatoes;
bulb.
Cooking method
1. Wash the chicken fillet under the tap and dry it. We clean it from films and excess fat.
2. Peel the garlic cloves and chop them into thin slices. Rub the breasts with a mixture of peppers and salt. Stuff the breasts with garlic slices. Place the fillet in a deep heat-resistant dish.
3. Chop the onion into thin quarter rings. Sprinkle chopped onion over the meat in the pan.
4. Peel the potatoes, wash them and cut them into circles. Place potatoes on top of meat.
5. In a separate cup, mix cream with lemon juice and tomato paste. Beat everything with a mixer until light foam appears. Pour the resulting sauce over the chicken and potatoes.
6. Place the mold in the oven and bake for forty minutes at 180 C. Then take the mold out of the oven and sprinkle the dish with cheese shavings. Place the pan back into the oven and leave it there until the cheese has melted. Serve as a separate dish.
Chicken fillet in cream is baked without skin. Also remove any excess fat.
If you use heavy cream, don't use a lot of butter.
It is better to use cream with a fat content of 33%. They do not curl when baked.
Pour enough cream into the dish so it doesn't burn.
For baking, you can use either pure cream or add garlic, cheese, onions or spices to it.
Discover the secret of cooking tender poultry with vegetables in a soft creamy cheese sauce that literally melts in your mouth!
Chicken fillet - 300 gr
- carrots - 120 gr
- broccoli (you can take frozen) - 300 g
- cream 10% fat - 120 g
- light curd or cream cheese - 1 tbsp. (15-20 gr)
- soy sauce - 1 tbsp.
- balsamic vinegar (white) - 1 tbsp.
- garlic - 1-2 cloves
- Italian herbs seasoning, salt, pepper - to taste
Calorie content per 100 g of ready-made dish - 85 kcal
Preparation:
1. The washed fillet is cut into square pieces.
2. For the marinade, garlic is crushed and mixed with soy sauce, Italian herbs, vinegar and pepper.
3. The chicken is immersed in the mixture and marinated for up to half an hour.
4. Coarsely grate carrots without peel. Broccoli (not frozen) is divided into florets and salted.
5. The fillet is stewed without adding oil in a fireproof sealed container for up to 5 minutes. Carrots are added to the chicken and simmered for another 4 minutes. Broccoli is also added to the meat and simmered for up to 7 minutes.
6. The cheese is mixed with cream, added to the dish and simmered after boiling for no more than 7 minutes. The hot dish is garnished with herbs and sprinkled with cheese if desired.
How to cook chicken when you don’t have extra time and don’t even want to spend several hours at the stove? Fortunately, the answer to this question was found with a recipe for chicken in creamy sauce. In just half an hour, a delicious dish of chicken fillet with vegetables in a white cream sauce will appear on our table. In other words, this recipe is a real lifesaver for busy cooks who have a lot to do outside of the kitchen!
To prepare chicken in creamy sauce we will need:
- chicken breasts - 2-3 pcs.;
- onions - 1 medium head;
- bottom white part of 2-3 bunches of green onions;
- bell pepper (different colors) - 2 pcs;
- medium tomato - 1 pc.;
- cream (fat content 20%) - 150 ml;
- butter and vegetable oil - for frying.
- salt, pepper, seasonings - to taste;
First, let's quickly chop up the main components. Cut the onion into 4 parts and then chop it. Finely chop the lower white part of 2-3 bunches of green onions slightly diagonally. Cut the tomato and two bell peppers into cubes. We also cut the chicken breasts into long strips, like beef for beef stroganoff.
In a frying pan over high heat, heat the vegetable oil with a piece of butter. Fry two types of onions for a couple of minutes, stirring so as not to burn.
Add chopped chicken breasts. Fry them for 7-8 minutes, stirring occasionally. When the chicken fillet is browned, add salt and pepper to taste.
Then add chopped tomato and multi-colored bell peppers to the chicken. We continue to fry for about 3-4 minutes.
Pour cream over chicken and vegetables. Immediately reduce the heat to medium. Let the cream come to a boil and simmer for a couple of minutes.
At the very end, you can add different seasonings to suit your taste. For example, we added suneli hops. As you know, this Georgian seasoning consists of a mixture of different spices, such as basil, dill, parsley, coriander, red pepper and others. Some people prefer not to mix spices, but to use them separately to get a more pronounced aroma of a particular seasoning.
One way or another, after adding your favorite seasoning, cover the pan with a lid and turn off the heat.
Quite a bit of time has passed and tender chicken in a spicy creamy sauce is already waiting for us on the table!
Rice or pasta would be good as a side dish. In principle, they can be boiled along the way, while cooking the chicken.
palitra-vkusov.ru
Chicken in cream sauce recipe with photo
There are several recipes for preparing this dish. You can simply cook the chicken in a creamy sauce, or you can add mushrooms or vegetables. All options taste good, so you can experiment and find your own favorite option. To prepare this dish you need cream. They must be fatty so that the sauce thickens well. This recipe recommends 33% cream. The chicken dish is prepared quickly. It can be used both for the festive table and for everyday cuisine.
Ingredients for preparing the dish “Chicken in creamy sauce”:
boneless chicken breast fillet - 2 pieces;
two large onions;
heavy cream (not lower than 30%) - 250 ml;
spices to taste, definitely curry;
butter for frying onions;
Recipe for chicken in creamy sauce:
Chicken breast meat is the richest in protein and contains almost no fat, so it may be a bit dry when cooked. To avoid this, chicken breast fillets can be cooked in a delicate creamy sauce.
The meat must be cut into small cubes and set aside for now. You can also use the whole chicken, just cut it into small pieces.
Let's prepare the onion. It must be peeled and cut into small cubes. Melt 25g butter in a frying pan and add onion. Fry the onion until it becomes transparent.
Place the pieces of chicken fillet on the onion and continue frying. We wait until the meat turns completely white. Try not to overcook the meat so that a crispy crust does not form. Fry chicken meat over medium heat. After some time, the chicken will release juice.
As soon as the juice from the chicken appears in the pan, add spices. You can take a wide variety of spices, but curry is a mandatory component. It adds a pleasant turmeric flavor to the dish and the color of the sauce will be golden. Dried dill and parsley, basil, paprika, and ground black pepper go well with chicken. If you want a spicy dish, feel free to add hot pepper. Salt the chicken to taste.
Pour 33% heavy cream over the chicken. The chicken should simmer constantly, but not too much, so that the cream evaporates. Thus, the chicken is stewed in cream for about half an hour. Some of the liquid from the cream evaporates, and the cream sauce becomes thicker. Thanks to the curry sauce, it acquires a yellowish tint.
Chicken meat in creamy sauce turns out juicy, tender and very aromatic. Goes well with mashed potatoes, rice, pasta.
Our chicken in cream sauce is ready, bon appetit.
that-cooking.ru
Chicken in cream sauce with vegetables.
Chicken in cream sauce with vegetables in Polish.
A Polish friend once shared this delicious recipe with me. My recipe for chicken with vegetables in cream sauce in Polish has undergone minor changes, and the dish has become firmly established on the Sunday menu. Mrs. Jadwiga cooks the chicken in a frying pan, and after frying, I put the pan/saucepan in the oven. That's all the difference. But the taste remains consistently excellent. Chicken in creamy sauce served with steamed or boiled vegetables. An excellent option for lunch and dinner with the family.
There are several secrets on how to cook chicken in a creamy sauce so that it is juicy and tender. For cooking, you can use any parts of the chicken, but it is better to take, for example, 2 thighs and 2 fillets. The thighs have more fat, which combines with other ingredients to create a delicious sauce. For the sauce, it is better to use thick, homemade cream. If you replace cream with sour cream, make sure that it is not sour. Before you bake the chicken, you need to fry it a little. You may ask, why can’t you immediately send the chicken from the bag of flour to the oven for stewing? Perhaps this is the main secret of cooking delicious chicken. The pan-frying process seals the outside of the chicken pieces to keep the meat juicy on the inside.
Preparation and cooking time: 1 hour
Cooking method: on the stove and in the oven.
- Chicken – 4 pieces (fillet, leg, breast, thigh)
- Carrots – 10-12 pcs. mini, 1 pc. large
- Red onion – 1 onion
- Homemade heavy cream (or sour cream) – 100 ml
- Fresh greens
- Bay leaf
- Salt + ground red and black pepper
- Flour for breading – 2 tbsp. spoons
- Butter + olive oil – for frying
How to cook chicken in creamy sauce.
1. To prepare the dish, you can use almost any part of the chicken: fillet, thigh, drumstick and breast. I take different parts, but without the skin.
Mix flour, salt. A curry mixture is ideal as a spice for chicken, or perhaps you have your own favorite set of chicken spices. Add red and black ground pepper.
2. Sprinkle chicken pieces with flour mixture.
3. Place in a plastic bag and secure the top of the bag with an elastic band/clip. Shake the bag several times to coat the chicken in flour on all sides.
4. Cut the carrots into slices or cubes. Cut the red onion into quarter rings.
5. Heat a frying pan, pour a spoonful of odorless olive/sunflower oil into it and put a piece of butter. Quickly fry the chicken pieces coated in the flour mixture in hot oil. Fry on both sides until golden brown, only 2 minutes on each side. Transfer to a heatproof container.
6. In the same frying pan (do not wash!) fry the chopped onion for a minute over medium heat. Add fresh carrots and fried onions to the chicken.
7. Then add 2-3 tablespoons of thick homemade cream, chopped fresh herbs, and add a little hot water (100 ml). If you can't find homemade heavy cream, use heavy sour cream.
8. Place a heat-resistant dish, tray or saucepan in the preheated oven. Cook covered over low heat (3rd setting out of 10 possible settings) for 40 minutes. The chicken should be simmered/stewed in a sufficient amount of liquid.
9. Boil the broccoli until half cooked, then dip it in ice water and immediately remove it. This will make the cabbage crispy, but not soggy. Boil the peas in the same water until soft. Serve hot. A dish in a ceramic or heat-resistant form retains heat well - chicken can be served in such a dish. Or spread out in portions.
Chicken in creamy sauce with vegetables is ready! Bon appetit!
gotovim-doma.org
Stewed chicken with vegetables in creamy sauce
Our dear readers, we invite you to try making chicken and vegetable stew, or even better call this recipe - stewed chicken with vegetables in creamy sauce. Chicken fillet stewed with vegetables Can be served either simply with greens or with boiled rice.
Recipe for stewed chicken with vegetables
- Chicken breast, boiled – 500-550 g,
- cauliflower (divided into inflorescences) - a head of cabbage,
- chopped onion – 1 pc.,
- chopped garlic – 2 cloves,
- celery, chopped - 2 stalks,
- carrots, chopped – 2 pcs.
- green peas, frozen – 1 tbsp.,
- water – 750 ml,
- salt,
- pepper,
- nutmeg,
- granulated garlic - to taste,
- curry powder – 1 tsp,
- flour – 1 tbsp. l.,
- milk – 50 ml.
- The first step is to fry the onions, garlic, celery and carrots in a saucepan for 2 minutes. Boil the cauliflower separately and puree it using a blender.
- Add water, granulated garlic, nutmeg, curry to the vegetables and bring to a boil.
- Add chopped chicken fillet, cauliflower puree and cook over medium heat for about 10 minutes.
- Then, mix milk and flour. Pour, stirring into the stew, add green peas, salt and pepper.
- Cook chicken over medium heat for 2 minutes, stirring constantly.
- Serve this delicious dish hot with fresh herbs and boiled rice.
Our dear readers, we invite you to try making a stew of chicken and vegetables, or even better to call this recipe - stewed chicken with vegetables in a creamy sauce. Chicken fillet stewed with vegetables can be served either simply with herbs or with boiled rice. Recipe for stewed chicken with vegetables 5 from 1 reviews Print Stewed chicken with vegetables in ...
An easy way to cook juicy chicken in the oven. No tedious frying. Just periodically remove the pan from the oven and stir the contents.So, you will need for 6 servings:
1 kilogram chicken breast fillet
1 onion
1 carrot
1 teaspoon salt
500 ml cream 22%
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Cut the fillet into large pieces and place on a baking sheet. 
Grate the carrots on a coarse grater, cut the onion into half rings.
Add vegetables to the chicken, salt (you can add other spices if desired). 
Mix the contents of the baking sheet well with your hands. 
Then place the baking sheet in an oven preheated to 180 degrees.
After 10 minutes, remove the baking sheet and stir the chicken and vegetables well (it will still be raw at the bottom of the baking sheet). 
Place the pan back for another 10 minutes.
Then take it out again, stir the contents and pour in the cream. 
Return the pan to the oven and leave there for 20 minutes. 
Stir again and return to the oven for 20 minutes. 
The entire cooking time in the oven is 10+10+20+20 = 1 hour. Don't forget to set a timer and calmly go about your business.
At some point it will seem to you that the cream has curdled in the oven - this is not so. Just stir the contents of the pan thoroughly and the sauce will again become thick and homogeneous. 
Bon appetit!
