Chicken meat is also distinguished by its versatility: what part of the carcass you would not take, each has its own taste and application, which allows you to cook the bird literally every day, and the dish will be different from time to time. This time we decided to play on the classic combination of chicken and dairy products, making chicken fillet in cream at once on several different recipes.
Chicken fillet in cream in a frying pan
Give the bitten dietary meat a new taste with the help of quite affordable additives - lemon and thyme. In a pair they perfectly match not only with the bird, but also with a simple creamy sauce, in which we will extinguish the fillets.
Ingredients:
- chicken fillet - 1,9 kg;
- thyme - 2 branches;
- flour - 65 g;
- butter - 45 g;
- chicken broth - 235 ml;
- lemon - 1 piece;
- cream - 260 ml;
- flour - 15 g.
Preparation
- Whole slices of chicken fillet cut from films and fat, season, and then marinate in lemon juice with thyme.
- After half an hour fry the chicken, fill it with the remains of the marinade, until the fillet grabs from all sides.
- Remove the bird on a separate dish, in a frying pan, melt the butter and pour in the flour. The resulting mass is diluted with cream and broth.
- Wait until the sauce thickens and put into it pieces of chicken. Bring the bird to the full preparedness in the sauce, and then serve, flavored with citrus peel or laying slices of lemon on top.
Chicken fillet with mushrooms in cream
Ingredients:
- chicken fillet - 5 pcs .;
- garlic - 4 teeth;
- bacon - 180 g;
- champignons - 380 g;
- cream - 235 ml;
- chicken broth - 115 ml;
- Parmesan - 45 g;
- parsley greens for filing.
Preparation
- Pieces of flavored chicken fillet fry from all sides on high heat until blanching, but not leading up to readiness. Put the chicken on a separate plate.
- In the same bowl, fry pieces of bacon to a crunch, bacon itself on napkins, and use the remainder of fat to fry mushrooms with garlic.
- Pour the mushrooms with a mixture of cream and chicken broth, add grated cheese and let the sauce go to a boil, slightly thicken.
- Put the chicken in the mushroom sauce, sprinkle with crumb of crispy bacon and send it to the ready at 200 degrees 10-12 minutes.
Chicken fillet with bell pepper in cream - recipe
The Thai version of the dish suggests the use of coconut cream instead of cow's - an ideal option for those cases when you wanted to diversify the menu with something exotic.
Ingredients:
- yellow curry paste - 1 ½ tbsp. spoons;
- chicken fillet - 320 g;
- sweet pepper - 90 g;
- vegetable marrow - 90 g;
- coconut cream - 95 ml;
- water 115 ml;
- fish sauce - 10 ml.
Preparation
- Before you cook the chicken fillet in cream, you need to quickly fry the vegetables on high heat, not making it ready, but letting it brown.
- To the vegetables in the pan add the cubes of chicken fillet, season with salt and put the curry paste.
- Pour chicken and vegetables with a mixture of coconut cream with water and fish sauce, and then leave everything to languish over medium heat for about 8-10 minutes or until the sauce becomes thicker and chicken comes to rest.
Chicken fillet in cream in the oven
Ingredients:
- butter - 55 g;
- champignons - 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 items;
- bread crumb - ½ tbsp.
Preparation
- Boil broccoli inflorescences. Cut the chicken into fibers and lay rice with vegetables and poultry in a baking dish.
- Fry the mushrooms, sprinkle with flour and pour a mixture of milk and cream. Let the sauce thicken.
- Pour the contents of the sauce, sprinkle with cheese and breadcrumbs, then leave to bake for 20 minutes at 200 degrees.