Do you adore tender and juicy white meat? Try to stick proper nutrition and limit fat intake? We can argue that most of your "meat" diet takes chicken breast. Chicken fillet is incredibly nutritious and beneficial - it is concentrated in its mass of vitamins of group B, and trace elements necessary for the body.
This product is quickly absorbed by the body, and therefore does not transform into slags and does not participate in the internal fermentation processes.
In short, chicken breast is not only tasty, but also comprehensively beneficial.
A stew with vegetables based on it is nourishing and appetizing dishwhich will appeal to both adults and children, who are often indifferent to fresh vegetables.
The recipe for a stew with vegetables is simple and trivial. Some housewives assure that such a dish does not need to be cooked at all: it is enough to chop the ingredients, put them in a saucepan, sprinkle with the dressing and wait for the end of weeping on the stove. But it is not so.
When cooking any dish, you must follow some rules to make it tasty, appetizing and "melting in the mouth." Chicken, especially fillet, is cooked extremely quickly, so it does not tolerate overdrying.
If the breast is stewed too long, it can become dry and stiff, which clearly does not give the finished dish tenderness and spice. And some vegetables need a longer heat treatment, so it is important to observe not only the proportions, but also the order in which the food is sent to the container.
In order not to spoil and drain the meat, cut it into large enough cubes. You should not chop the fillet into too tiny pieces, as for fricassee. Before serving in a red-hot container, the meat can be rolled in flour so that it turns out even more tender and juicy. The batter, of course, is not needed.
If you like dry starchy vegetables, please note - they can not do here. To make the stew appetizing and tender, at least one juicy vegetable component is necessary. The most "tasty" combination is chicken and tomato.
Tomatoes give the dish a special spiciness and piquancy, imbue the main ingredients with a unique aroma, make the stew softer and juicy.
If the main recipe does not include potatoes or cauliflowerIt is better to serve the stewed breast with a side dish. Let it be pasta or mashed potatoes.
In the second case, we advise you to boil the tubers with a few cloves of garlic, and the last ingredient should not be removed from the pan when ready. Drain and crush the mashed potatoes and garlic with tolkushkoy, and then add to it the usual ingredients.
Natural flavoring will make the usual puree amazing and amazing. delicious side dish. Try it yourself, and you will not be able to note the enthusiastic reaction of home or guests!
Do not forget about the greenery - it also gives the finished dish spice and richness.
Fragrant chicken stew with tomatoes and pepper
You will need:
- Chicken fillet without bone (peeled) - 400 g;
- Broth - 1.5 cups;
- Tomatoes - 2 pieces;
- Bulgarian pepper - 1 piece;
- Fresh carrots - 1 piece;
- Onion - 1 head;
- Salt iodized - 1 tsp;
- Allspice black pepper (peas) - to taste;
- Bay leaf - to taste;
- Herbal mixes - to taste;
- Spices and seasonings - to taste.
Instruction:
- Rinse the meat thoroughly and dry it with paper napkins. Cut into large cubes of equal size;
- Roll meat in a small amount of flour (optional) and place in a thick-walled container. Pour broth, cover and let simmer over low heat;
- In the meantime, process the tomatoes. Scald them with boiling water, then rinse with cold water, wait a few minutes and remove the peel. Cut into thin slices and immediately send to the chicken. There also place bay leaf and dry herbs, if you plan to add them;
- Bulgarian pepper, rinse and dispose of seeds. Cut into strips;
- Peel carrots and cut into semicircular lobules;
- Put vegetables to your stew;
- Finely chop the onion, send to the rest of the ingredients and put it all together for another 15 minutes;
- A few minutes until cooked, salt and pepper the dish, stir vigorously and allow to “walk” for 5 minutes. After cooking, leave the stew to stew under the lid. Serve portions with your favorite side dish.
Tender chicken stew in kefir
You will need:
- Peeled chicken fillet - 500 g;
- Potatoes - 7–8 large tubers;
- Onion - 1 head;
- Fresh carrots - 1 piece;
- Kefir - 1 cup;
- Wheat flour - 2 tablespoons l .;
- Greens (assorted) - to taste;
- Spices and seasonings - to taste.
Instruction:
- Clean and prepare the meat, cut it into large cubes of the same size;
- Free the potatoes from the peel, and cut into even cubes;
- Chop the onion (can be cut into half rings);
- Carrots cut into semicircular slices;
- Melt butter in a skillet or large pan (you can take vegetable or cream, at your own discretion);
- First of all, put the onion into the heated oil, pass it before golden brown crust is formed, stirring constantly and intensively;
- Dip the meat in flour and send to the onion. Make sure it turns white on all sides;
- Send potatoes and carrots into a container, pour all with a small amount of water and stew under a lid for at least 15 minutes. The fire must be weak;
- Add kefir to the saucepan and simmer for 10-15 minutes, stirring regularly;
- A few minutes until tender, season the stew with salt, pepper and your favorite spices, stir well again, hold under the lid for 2-3 minutes and remove from heat. Let stand in a sealed state for at least 20 minutes. Let your stew soak. Serve as a separate dish, without a side dish. Decorate at your own discretion.
We are sure that the fragrant stew according to the above recipes will definitely conquer you and your loved ones. Cook with love and let your every dish become a real culinary masterpiece. Enjoy your meal!
Sometimes, using the usual ingredients, you can cook the original and very delicious dishesthat will hit your home or guests. For example, if you bake meat in sour cream sauce, it will be juicy and tender hot for everyday or festive dinner.
Chicken fillet in cream sauce
There are a lot of recipes for this dish. Gentle poultry meat goes well with tomatoes, mushrooms, eggplant, garlic and other components. Taste always turns out refined, unusual, bright. You can use the dish to feed adults and children, because it is loved by absolutely everyone. Garnished with boiled rice, buckwheat, potatoes or spaghetti.
Getting started cooking chicken fillet in sour cream, it is worth remembering a few rules:
- It is necessary to fry poultry meat on an intense fire, otherwise the chicken will turn out dry.
- Onions are added immediately after the filet turns white. The fire is slowed down only after that.
- Before adding sour cream sauce, you need to make sure that the onion is almost ready and has acquired a golden hue. If this is not done, it will crackle on the teeth.
- If you have enough time, fry the chicken and onions separately.
- If you want to make meat taste unusual, add curry pepper to it.
Sour cream sauce recipe
Many women are wondering what to submit to household for dinner, and do it every day. Fried or baked chicken fillet is becoming increasingly popular, especially if you add it with an original side dish and spicy sauce. This dinner will surely enjoy your home, while it will not cause much difficulty even in young and inexperienced housewives.
Any food changes its taste, if you add to it the right dressing. Sour cream sauce is an excellent option for meat, fish or vegetable dishes. A variety of seasonings will emphasize and complement the taste of tender chicken. You can make sour cream sauce with garlic, a mixture of ground peppers, cheese, vegetable oil, mushrooms or pickled cucumbers.
It will take:
- sour cream - 5 spoons;
- ground pepper (white, red or black) - 1-3 tsp;
- olive oil - 1 tsp.
How to cook:
- Mix in a deep bowl sour cream with pepper. Seasoning is added individually (1-3 tsp.), It depends on your preferences.
- If there is no cream, you can use milk. For gravy, it is first boiled and then fermented, so the process will take much longer.
- Oil is added at the end to get a creamy consistency.
How to cook chicken breast in sour cream
To make the chicken juicy and fragrant, it is recommended to first marinate it. Suitable for marinade are onions, lemon juice, hops-suneli or red pepper. Meat must be brought to semi-ready before dressing sauce. You can cook chicken fillet in sour cream using a microwave, oven, or frying pan. For a special tenderness of sauce and bright creamy taste, it is recommended to add milk and flour to sour cream.
In the pan
Breast in a cream sauce in a pan - this is one of quick ways tasty feed the whole family. Tender poultry meat will be the perfect company for pasta, vegetables or cereals. Dressing sauce can be made versatile creamy, garlic or hot curry with pepper. Due to the neutral taste of chicken fillet meat is combined with a variety of additives.
What components are needed:
- chicken fillet - 0.5 kg;
- onions - 2 pcs .;
- sour cream - 180 g;
- sunflower oil - 2 spoons;
- seasonings, salt.
How to cook:
- Cut the meat into small pieces.
- Peel the onion, cut into rings or dice.
- Heat the frying pan with oil, fry the meat until golden brown (3-5 minutes).
- Add the prepared onion to the chicken. Stir fry until ready.
- Add seasonings, salt and sour cream to the pan. Stir all the ingredients.
- When the contents of the pan boil, reduce heat, cover the container with a lid.
- Simmer no more than 20 minutes.
In the oven
Pieces chicken meat with fresh herbs, spices and sour cream, you can stew, bake or fry. The unique aroma and amazing taste is guaranteed in any case! Each hostess already has in her piggy bank several different simple recipes cooking chicken fillet in sour cream. However, you can always turn the usual culinary process into a creative one.
Ingredients:
- breast - 0.5 kg;
- soy sauce - 1 spoon;
- sour cream - 1 tbsp .;
- garlic - 2 slices;
- nutmeg;
- lemon juice - to taste.
Cooking:
- Remove the fillet from the bone, cut into slices.
- Salt and pepper the meat, put on a baking sheet.
- Mix the remaining ingredients, pour the breast pieces.
- Bake in the oven for at least 30 minutes.
- Served with chicken and fried potatoes.
In the multicooker
You can cook chicken fillet with sour cream, even when there is no time at all, because the bird bakes very quickly (no more than 25 minutes). The slow cooker is present in almost every kitchen and has already managed to become a loyal assistant to many women. The bird is combined with various vegetables that can be cooked separately, and can be put out with the meat. For example, very refined, nutritious and useful dish for the whole family will be chicken fillet with cauliflower and sour cream sauce.
Components:
- chicken breast - 1 pc .;
- onions - 1 pc .;
- cauliflower - 1 head;
- dill - 1 bunch;
- sour cream - 3 spoons;
- cream - 150 g;
- nutmeg - h. l .;
- sunflower oil - 1 spoon.
Cooking process:
- Separate the fillet from the bones and skin, cut into cubes.
- Onion chop half rings.
- Cabbage disassemble into small inflorescences.
- Finely chop the dill.
- Enable the mode "Fry", fry the onions.
- Add cabbage, chicken fillet, fry the ingredients for a bit.
- Add the remaining ingredients, turn on the Quenching mode.
- Cook for 20 minutes.
Video: chicken fillet recipe with mushrooms in sour cream sauce
Hello my dear fans gourmet dishes. Agree that the most tender and dietary part of the chicken is the breast. That is why many hostesses so often cook such meat. And everything is prepared quite easily and simply. For example, chicken breast in sour cream in a pan. Why not cook this yummy? A recipe with a photo in this will help you.
The positive properties of this part of the chicken are directly related to its chemical composition.
The calorie content of the product is relatively small - in 100 g of this meat there are only 113 kcal
Moreover, there is 23.6 g of easily digestible high-quality proteins. Fat here 1.9 g, and carbohydrates - only 0.4 g.
In addition, this product is rich in vitamins A, B, C, E, H, PP, etc. In addition, there is sodium, zinc, iron, iodine and other minerals.
And for low cholesterol, chicken breast can only compete with seafood. Such meat is an indispensable product for athletes and those who watch their weight. Its regular presence in the diet will have a beneficial effect on the metabolism and functioning of the cardiovascular system.
Cooking features
It is for the reason that there is little fat in the chicken breast, it cannot be cooked for too long. It is painfully sensitive to compliance with the rules of cooking. If you cook for too long, instead of tender juicy tender meat you will get rubber. It is unlikely that you agree on this 🙂
To get juicy chicken meat, I advise you to marinate it a little before cooking.
Any marinade can suit your taste:
- you can mix 100 ml of natural yogurt and 2 tsp. freshly squeezed lemon juice. And then add a few drops of Tabasco sauce. And in this marinade stand meat for half an hour, and then cook.
- the second option is the easiest marinade. Take a couple of tablespoons of mustard and grease the meat with it. Leave for half an hour in the fridge. I guarantee the breast will be much softer than before
I cooked breast with sour cream 15% fat. If desired, you can fry the chicken with mayonnaise. But, given that the fat content of the product used is at least 67%, the dish will be high-calorie. And it will be not a diet chicken. But it's up to you, friends, with what you would like to cook.
Peas, which are also present in the list of ingredients, will give the dish some freshness. You can use both fresh frozen and canned peas. If you use a frozen product, you do not need to defrost it. As is, and send to the pan.
And here is the promised recipe. I think you will appreciate it. But after tasting do not forget to scribble a review about the dish.
Ingredients
2 porc. 25 min Weight ready dish: 700 gr.
Chicken breast is nourishing and tasty. diet product, which has many variations of cooking. In this article we will provide information on how to cook it elegantly, and tell you about some important secrets.
Chicken breast will be a great addition to any side dish!
This dish will undoubtedly help you to please your loved ones with a wonderful dinner.
Sometimes the housewives are faced with the fact that the meat is dry and tough. In order to avoid this, it is necessary to soak the chicken in a special marinade, kefir or mayonnaise. Today we will talk about sour cream. The fillet cooked with it is tender, fragrant and juicy.
Calorie chicken breast cream sauce is about 112 kcal per 100 grams.
Protein accounted for 19 g
Fat - 3.4 g
Carbohydrate - 2.3 g
How to cook chicken breast in sour cream sauce
The action algorithm has several variations. The first is that we initially soak the breast in sour cream for several hours or for the whole night. The second is to cook the chicken immediately with the sauce. In this case, it will be juicier, and its taste - brighter.
You can also cook a large fillet or cut it into small pieces. We'll consider different recipes chicken breast in sour cream sauce.
Chicken breast in smetannom sauce in a pan
The most affordable way, but requiring concentration is the cooking in a skillet or in a skillet.
For this we need:
- chicken fillet - 600 grams;
- sour cream 20% - 600 g;
- flour - 70 g;
- vegetable oil without smell;
- champignons - 400 g;
- a mixture of peppers;
- hop-suneli seasoning;
- fresh greens.
Phased action:
Chicken breast in cream sauce in the oven
Ingredients:
- breast fillet - 600-700 grams;
- sweet Bulgarian pepper - one small fruit;
- seasoning for chicken;
- cheese ( hard variety) - 80 grams;
- cream or olive oil - 35 g;
- sour cream with fat content of 20% - 250 grams;
- garlic - 4 cloves;
- lemon juice - 20 ml;
- a mixture of spicy dry herbs (to taste);
- a mixture of ground peppers (to taste);
- favorite fresh greens;
- salt.
Detailed cooking method:
Take two or three halves of the protein product fillet, rinse under cold water and dry. Then make a few longitudinal cuts on the pieces of meat, rub them with salt, seasoning for poultry, red and black pepper (it is better to use the mixture). Send the fillet pieces into a pre-greased baking dish. To make the sauce, squeeze the peeled garlic slices through a press and mix with sour cream. Season the resulting mass with salt, dry herbs, a mixture of ground peppers.
Squeeze lemon juice there and add the previously washed, dried and finely chopped greens. Mix thoroughly.
Bulgarian pepper wash and dry. Get rid of seeds and stalk. Cut into strips. Put the slices of pepper in the cuts on the chicken fillet. Then fill the meat with previously prepared sauce, spreading it evenly. If you prefer fresh tomatoes for the pepper, you can use them (if you haven’t managed to stuff the chicken, just put the sliced tomatoes into filet slices).
Place the dish in the oven preheated to 180 degrees and bake for forty minutes. Ten to fifteen minutes before the end of cooking, sprinkle with grated cheese. Delicious and fragrant chicken breast in cream sauce, created in the oven, is ready!
Chicken breast in cream sauce in a slow cooker
It is a pleasure to create in this “saving” technique! Very quickly and without time. Therefore, we will tell you everything about chicken breast in sour cream sauce in a slow cooker.
Tender chicken fillet goes well with lettuce and Chinese cabbage
It is necessary to cook this product in it in the “Baking” or “Frying” mode.
Do not add sour cream immediately with the meat, otherwise it may burn. Do this near the end of cooking.
Let's go to the very recipe!
Products that are useful for cooking:
- chicken breast fillet - 500 grams;
- vegetable mixture of corn, carrot, zucchini and bell pepper - 0.5 kg;
- medium onions;
- fat cream - half a glass;
- spices and herbs (to taste);
- salt (to taste);
- vegetable oil - one tablespoon.
Phased action:
- Rinse the fillet and cut it into medium sized pieces.
- Lubricate the bottom of the multicooker with oil and put the meat in there, lightly fry in the “Frying” or “Baking” mode.
- Chop the onion half rings and put in the same place. Cook for about ten minutes.
- Then send to bowl vegetable mixture (You can buy it in the store or cook it yourself). Put on the "Cooking Stew" or "Stewing".
- When the vegetables make juice, pour sour cream, add greens, add salt and spices. Mix everything well and simmer for forty minutes.
- Do not cook the chicken breast for more than thirty to forty minutes so that it does not become dry.
- Also, do not over-salt the meat. Salt pulls out juice from it. Pay attention to the condiments you use. If it contains a lot there, do not add this flavor enhancer. And salt can be replaced soy sauce with or without ginger.
- Use the meat of a young chicken and store it in the thawed form for no more than two days in the refrigerator.
- Before cooking, marinate the product for an hour if you are not using the sauce. Kefir, sour cream, mayonnaise, mustard are well suited for this.
- Do not thaw the chicken in the microwave, so many useful substances are lost. Do this at room temperature.
- Be sure to wash the protein product before cooking to get rid of mucus and other possible excess inclusions.
Now you know how to cook chicken breast in sour cream sauce in various ways. Enjoy your meal!
When cooking chicken breast in sour cream sauce, you can not be afraid that the dish will turn out dry and tasteless. On the contrary, such a culinary composition allows you to get the most tender chicken meat, the taste of which can be varied, complementing it with various products, spices and spices.
In the recipes below we will explain how to cook chicken breast in sour cream sauce and offer several options for this incredibly tasty dish.
Chicken breast pieces with mushrooms in sour cream sauce in a pan
Ingredients:
- chicken breast fillet - 520 g;
- champignons - 380 g;
- onion - 130 g;
- sour cream with fat content of 20% - 520 g;
- refined vegetable oil - 60 ml;
- flour - 60 g;
- pepper mix - to taste;
- fresh greens to choose from;
- salt.
Cooking
Starting the preparation of this dish, wash the chicken breast fillets under running water, dry them and cut them into quite thin longitudinal strips. We add slices of meat with salt, ground with a mixture of peppers and spicy dry herbs, add flour and mix well, so that all the pieces are breaded. Next, we lay out the chicken fillet prepared in this way in a frying pan heated with refined oil and fry, stirring, until a beautiful blush and readiness.
Now we remove the chicken on a plate, and in the remaining butter we lay the previously cleaned and chopped onions, and after five minutes the champignons washed and cut into halves or quarters. Maintain the contents of the pan over medium heat, stirring for seven to eight minutes. Next, return the chicken fillet to the pan, add the sour cream, bring the mass to taste with salt, pepper and herbs, cover with a lid and simmer on low intensity fire for fifteen minutes. When ready, throw in the pan finely chopped fresh greens and let the dish brew for another five minutes.
Chicken breast in cream sauce - recipe in the oven
Ingredients:
- chicken breast fillet - 500-600 g;
- red sweet bell pepper - 0.5 pcs .;
- - 5 g;
- hard cheese - 60 g;
- butter - 30 g;
- sour cream with a fat content of at least 20% - 250 g;
- garlic - 3-4 teeth;
- - 20 ml;
- dry mix spicy herbs - taste;
- ground pepper mixture - to taste;
- fresh greens to choose from;
- salt.
Cooking
To prepare the dish, we will need two halves of chicken fillet, which we rinse under running cold water and dry well. Then we make several longitudinal cuts on top of each sirloin, rub the meat with salt, a mixture of ground peppers and seasoning for poultry and put a small baking dish into the generously buttered butter.
For the sauce, we clean and squeeze the garlic through a press, add it to the sour cream, season the mass with salt, ground with a mixture of peppers and spicy dry herbs, pour in lemon juice, throw beforehand 
washed, dried and finely chopped fresh greens and mix.
We wash the sweet Bulgarian pepper, wipe it dry, remove the stalk and seed box and cut it into medium-sized straws. We put pepper slices into the cuts of chicken fillet and pour it with cooked sauce, spreading it evenly over the meat. If desired, the Bulgarian pepper can be replaced with fresh tomatoes.
Place the chicken breasts in a creamy-garlic sauce in a preheated 185 degree oven and bake for forty minutes. Fifteen minutes before the end of cooking, we crush the dish with grated hard cheese.