Chicken breast is the most dietary and tender meat. But not all the mistresses manage to keep and increase their juiciness while preparing. A win-win option is to fry it in batter. But such dishes are not always useful and many are not recommended for various reasons.
We offer to cook a stewed chicken breast. With this preparation, the juiciness of the dish is ensured, and the preliminary marinating of the meat will ensure its unique taste and aroma.
Stewed chicken breast with vegetables in sour cream
Ingredients:
- chicken breast (fillet) - 850 g;
- onion - 210 g;
- carrots - 250 g;
- sweet Bulgarian pepper - 200 g;
- tomatoes - 1-2 pcs .;
- soy sauce - 50 ml;
- tomato paste - 25 g;
- mustard dining room - 25 g;
- garlic - 2 cloves;
- caraway seeds - 7 g;
- mixture of ground peppers - 12 g;
- fresh greens;
- salt;
- vegetable oil.
Preparation
Chicken fillet fillet washed, wipe dry with a paper towel and cut into square slices of medium size.
Mix the soy sauce, tomato paste, mustard, squeezed through the press garlic, a mixture of ground peppers and cumin. Soak the marinade chicken pieces for thirty minutes.
Meanwhile, peel the onions, carrots and bell peppers and chop everything with straw. We put the prepared vegetables in a heated deep frying pan or a saucepan, splashing in it a little bit of vegetable oil. Fry until soft.
Now lay out the pickled breast, add sour cream, chopped tomatoes, a little salt and mix. Stew the dish for fifteen minutes, closing the lid, and, if necessary, adding a little water. At the end of the cooking, we throw the chopped greens.
Chicken breast stewed in kefir in a multivark
Ingredients:
- whole chicken breast - 1 pc .;
- kefir - 200 ml;
- garlic - 3 cloves;
- onion - 1 pc .;
- Provencal herbs - to taste;
- vegetable oil;
- salt;
- ground black pepper.
Preparation
On the washed fillet of chicken breast we make several transverse sections. We rub the meat outside and in the cuts with salt, pepper, Provencal herbs, squeezed through the garlic press, and put into a bowl. From above distribute the half rings of onions and pour kefir. We give a promarinate one hour.
Then shift with the marinade into the oiled capacity of the multivark and turn on the "Quenching" mode for forty minutes.
We serve stewed breast with potatoes or fresh vegetables.