Composition / ingredients
Step-by-step cooking
Step 1:
How to make chicken in cream sauce with cheese? Prepare the necessary ingredients for this. For cooking, you can use any part of the chicken. I'm going to cook chicken breast fillets. I like it because there are no bones at all. Cream can be used of any fat content. The fatter they are, the more creamy the taste of the finished dish will be.
Step 2:
For frying, take a comfortable, wide frying pan with sides. Heat the pan to a hot state and pour a little vegetable oil. Lay out the chicken and fry it on all sides until golden brown.
Step 3:
While the chicken is frying, prepare the onion. Peel the onion from the husk and rinse in cold water. Cut each onion in half. Then the onion can be cut into half rings or slightly smaller.
Step 4:
Add the chopped onion to the pan with the chicken. Stir everything and fry for a couple more minutes on high heat. Then reduce the heat, cover the pan with a lid and leave to cook for 15-20 minutes. A little juice will stand out from the onion. This should be enough so that the chicken does not start to burn. But if the onion is too dry, then pour a little water. During this time, the chicken will have time to cook, and the onion will become very soft.
Step 5:
Add a little salt and spices to the cream. Grate the cheese.
Step 6:
Add cream and spices to the pan. Mix everything and bring to a boil. Then add a little chopped garlic.
Step 7:
Sprinkle the chicken with grated cheese. Warm everything up together for another 1-2 minutes. During this time, the cheese will have time to melt. And due to the cheese, the cream sauce will become thicker.
Step 8:
Chicken in cream sauce with cheese is ready! It turns out very tasty and fragrant.
Step 9:
Add vegetables or any side dish to the finished chicken. Enjoy your meal!
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
You can check whether the oil has warmed up well enough in the pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
