Chicken in creamy sauce - 7 delicious recipes

The countless number of chicken recipes rivals the number of sauces served with it.

Grouping them by main ingredients, we get two large “families” - white and red sauces.

Moreover, the “whites” are represented in a wider composition.

Creamy sauce is rightfully recognized as one of the classic white sauces.

It is distinguished by its mild taste and ease of preparation. The ability to give a lean dish a feeling of satiety is also remarkable.

Dry white meat is perfectly complemented by creamy sauces. Even if it actually turned out a bit harsh, in the company of creamy sauce it will not be so noticeable.

Chicken fillet in creamy sauce - general cooking principles

• Chicken fillet in creamy sauce is prepared whole, with stuffing, or just in pieces. Often the pulp is crushed with a knife into minced meat and semi-finished products are prepared from it (bits, “balls”, etc.) and then baked in a creamy sauce.

• Buy ready-made fillets or separate them from the breast themselves. To do this, place the breast on a cutting board, skin side up, and remove it, carefully cutting along the protrusion of the breast bone. The flesh is then cut off from one side of the keel bone. Having reached a thin bone-fork, they chop it and remove the fillet. Do the same with the pulp on the other side.

• If the fillet is prepared in a large piece or with filling, then it must be beaten. This is not necessary for cooking in pieces.

• Cream sauce is prepared, as you might guess, from cream. The product must be fresh. The percentage of fat also matters and is always indicated in the recipe. The thicker the cream, the thicker the sauce.

• To give a dish a special taste and aroma, spices are added to it, according to the recipe or selected according to your taste.

• Chicken fillet dishes in creamy sauce are served with a side dish or on their own. And the side dish, by the way, can be anything.

The nuances of cooking amazing chicken in cream

Chicken baked in cream is a real gourmet paradise. If you follow the recipes exactly, you can get a truly magnificent dish. And, before you start cooking, you need to take into account some nuances.

1. For cooking in cream, it is best to use not the whole chicken, but only a part, or rather breast fillet. It is this part of the meat, baked in cream, that turns out especially tender and tasty.
2. Before baking, it is advisable to remove the skin from the meat. Cream is a fairly fatty product, and if you do not remove the skin from the chicken fillet during cooking, the resulting dish will turn out to be excessively fatty and high in calories.
3. Before you purchase cream for baking chicken fillet, it is worth considering that a product with a fat content of less than 33% may curdle during cooking.
4. You can bake chicken fillet in cream, adding only salt, or you can use any seasonings, garlic or cheese.
5. If you are thinking about what you can serve the finished dish with, choose side dishes made from vegetables; potatoes go especially well with baked chicken. In addition, mushrooms can be served as a side dish.
6. To prevent the cream from burning while baking the chicken fillet, use a not too large, but deep form, and do not skimp on cream. There shouldn't be too few of them.
7. When baking chicken in cream, try to use as little vegetable oil as possible. It is enough just to grease the bottom of the mold with a thin layer. Based on these rules, you will get a delicious dish! Next, we move directly to the recipes.

Quick dish of chicken fillet in cream sauce in the oven

Ingredients:

• 800–900 grams of chilled chicken fillet (about 3 pieces);

• half a liter of kefir;

• 3 cloves of garlic;

• 100 ml heavy cream;

• a tablespoon of sour sour cream;

• one sprig of dill salad.

Cooking method:

1. Cut the fillet pieces lengthwise in half. Next, divide the halves in two more, but this time across. You will get twelve pieces of approximately the same size.

2. Place all the meat in a bowl and pour kefir over it. Add a little salt and season. Stir with a spoon and leave for a quarter of an hour.

3. Heat the pan well. Pour a couple of tablespoons of oil into it and add fillet pieces. Fry at maximum heat for one and a half minutes on each side. When frying, press the meat a little with a spatula so it does not lose its shape. After frying, place the chicken pieces on a paper towel. This procedure will reduce the fat content of the dish.

4. Mix the cream with sour cream and add pressed garlic. Add salt and lightly pepper to your taste. Add finely chopped dill and stir the sauce well with a whisk.

5. Cover the bottom of a small baking sheet with high sides with cooking foil. Place the fillet pieces on it so that they do not touch each other. Make a lid from a large sheet of foil and cover the baking sheet with it.

6. Bake for 25 minutes at 180 degrees.

In creamy garlic sauce

To prepare chicken in creamy garlic sauce, you will need the following ingredients:

• several stems of cilantro and parsley;
• 0.5 kg chicken;
• 5 cloves of garlic;
• 0.5 l cream;
• 4-5 g hops-suneli;
• 0.2 l of water;
• 3 tsp. sunflower oil;
• salt, pepper - to taste.

Georgian chicken is prepared in several stages:

1. Trim excess fat from chicken meat. Cut the bird into portions. Rub with salt, pepper, oil.
2. Chop garlic and herbs. Mix with cream and spices. Add water. Bring until smooth.
3. Place the meat in a heated frying pan and fry until half cooked on both sides.
4. Place the chicken in the pan and pour in the sauce. Place in an oven preheated to 185 degrees for 25 minutes.

This version of the dish is called chicken chkmeruli. It is prepared easily and quickly, and the unforgettable taste will not leave anyone indifferent.

Georgian chicken in creamy garlic sauce

The recipe was invented in the mountain village of Chkmeri, but over time, thanks to its amazing taste, the dish became famous throughout the world. The secret is in the creamy sauce served with the fried chicken. For cooking, use any parts of the bird.

You will need:

• Chicken, carcass – 1.3 kg.
• Parsley, cilantro - a large bunch.
• Garlic cloves – 5 pcs.
• Cream 20% - 0.5 liters.
• Sunflower oil – 2-3 large spoons.
• Salt, pepper, suneli hops.

If desired, add paprika, and cilantro can be replaced with basil.

Step by step recipe:

Chop the cilantro and parsley very finely, add sparingly, the herbs will add a unique aroma to the dish.

Similarly, almost into crumbs, chop the garlic cloves.

Place them in a common plate, season with salt, suneli hops, and pepper.

Pour in the cream, mix thoroughly - the sauce is ready. Leave it to steep for now, and in the meantime, get to the meat.

Rinse the chicken and cut into pieces. Beat each piece with a mallet to help the meat cook faster.

Place the chopped chicken in a bowl, season with pepper, salt, add oil and mix well, distributing the meat and seasonings over the fillet.

Place the pieces in a dry frying pan and fry over high heat on both sides until the chicken is nicely browned.

Place the pieces in a heatproof dish in a single layer. Pour over creamy garlic sauce.

Bake at 180 o C, setting the timer for 35-40 minutes, depending on the size of the pieces.

Chicken fillet in creamy sauce with mushrooms

A delicate, almost dietary dish, without overly frying the food. It is ideal served with mashed potatoes. I usually cook with fresh champignons, this is a win-win option, so to speak, from other mushrooms you can take oyster mushrooms, chanterelles or some other forest mushrooms to your taste, with them the aroma will be absolutely stunning. It’s just better to boil them in advance.

Ingredients:

• chicken breast fillet - 300g;
• champignons – 4 pcs;
• onion – 0.5 pcs;
• vegetable oil – 4 tbsp;
• salt - to taste;
• eggs – 2 pcs;
• cream – 200ml.

How to cook chicken fillet in creamy sauce

1. Prepare the mushrooms - wash and dry. Cut into medium sized pieces only.

2. Peel and wash the onion, cut it quite finely.
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3. We wash the chicken (by the way, you can also use turkey) fillet and dry it with a paper towel.

4. We cut it into wide strips across the grain.

5. Pour oil into a hot saucepan and add chopped mushrooms. Fry them for 15 minutes. They will release a lot of liquid, so do not cover with a lid, let them evaporate.

6. As soon as the liquid has evaporated a little, add the chopped onion. Stir and fry for another 5 minutes.

7. Add chicken fillet strips, stir and fry for 10 minutes. The pieces will turn from pink to white. Salt to taste.

8. Pour the cream at room temperature and warm it well, but under no circumstances boil it. The high temperature will cause the whites in the cream to curdle and you will end up with curdled lumps instead of a smooth sauce.

9. Without increasing the temperature, break the eggs and mix vigorously. The yolks should be completely mixed, the sauce will become slightly yellowish. Adding eggs will make it thicker, richer and definitely much more nutritious. And immediately turn it off.

You can cook without eggs, but then you need to serve such chicken as a separate dish, without a side dish, in separate small soup bowls. And this is a slightly different story. Thick mushroom sauce with chicken and the addition of eggs can be poured over any side dish - fluffy rice, boiled or stewed potatoes, grilled vegetables or your favorite porridge. It will be delicious with any additions.

Author: Victoria S.

How to cook Chicken in Creamy Garlic Sauce

First, wash the fillet and dry it with paper towels. Then cut it into several portions and beat each one a little. Rub the meat with pepper and salt and place in a baking dish.

Pour the cream into a deep bowl and add chopped garlic to it. You can adjust the amount of garlic depending on your preferences, I like it to be a lot.

We chop the fresh herbs finely and put them in a bowl with cream, mix everything. You can add a little salt and pepper to the sauce, but do not forget that you have already salted and peppered the chicken.

Pour the prepared sauce over the fillet and cover the dish with a lid or wrap it in foil. Place in an oven preheated to 200 degrees and cook for 45-50 minutes, and 10 minutes before cooking, open the lid to allow the chicken to brown. The finished dish goes well with any side dish, bon appetit.

Chicken in cream sauce in the oven

Compound:

• Chicken legs - 3 pcs.
• Processed cheese in briquettes - 3 pcs. (240 g)
• Medium fat cream (20%) - 1.5 tbsp.
• Salt, pepper mixture - to taste

Preparation:

1. All skin is removed from the legs, they are cut into 2 parts so that the thigh is separate from the drumstick. Then all the parts are placed in the prepared form.
2. The cheeses are broken into small pieces and placed in a blender bowl, and cream and spices are added there.
3. The mass is whipped until it becomes homogeneous, completely free of lumps.
4. The resulting mixture is poured into the meat and baked for about one hour in the oven at 190 degrees. The degree of readiness can be judged by the presence or absence of a golden crust on the dish.