Composition / ingredients
Step-by-step cooking
Step 1:
How to make chicken fillet in cream sauce in a frying pan? Prepare the products. Take a chicken fillet (I have a breast fillet, but any one will do), wash it and dry it well with a paper towel. Excess moisture will not allow the meat to fry, it will stew. Cut each chicken fillet into 3 portions.
Step 2:
Preheat the pan. Pour a little vegetable oil on it for frying. Fry the pieces of chicken fillet on high heat for 2-3 minutes on each side. In this way, you will seal the meat juices inside, and the fillet will turn out very soft.
Step 3:
While the fillet is frying, peel the onion and chop it finely.
Step 4:
When the juice is released from the chicken fillet, add the chopped onion. Add a little salt to the meat and sprinkle with dry spices. Cover the pan with a lid, make the fire a little less and cook for 10-15 minutes. Do not forget to stir occasionally.
Step 5:
While the meat is stewing, prepare the following ingredients. Pour cream into one mug. In another mug, dissolve the flour in cold water. Peel and chop the garlic. Cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish will be.
Step 6:
Add cream, flour with water and crushed garlic to the meat. Heat everything well, bringing the mass to a boil. When heated, the resulting sauce will start to get thicker because of the flour. If the sauce turns out to be too thick, then add a little hot water. Chicken fillet in fragrant cream sauce is ready. Bon appetit!
This dish is prepared quickly enough, so it is very popular among many housewives. Chicken fillet in such a fragrant sauce is perfect for any side dish. But, on the other hand, it is very harmonious in itself, so it is quite possible to serve as an independent snack for any feast.
To make the fillet juicy, be sure to fry it on high heat. At the same time, the meat, as it were, is sealed and all the juices remain inside the piece.
I recommend using dried parsley and dill as dry spices. No sharp flavors and aromas should be added, so as not to interrupt the main taste.
When serving, you can additionally sprinkle each portion with fresh herbs.
For this recipe, it is better to take fresh meat rather than frozen, otherwise the finished meat risks getting dry.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Caloric content of the products possible in the composition of the dish
- 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
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
