Chicken fillet in creamy sauce is a golden classic of French cuisine. Quenching in milk or cream makes the meat particularly tender, and the cheese notes give a piquant flavor. This simple in execution dish will give a special sophistication and charm as a romantic dinner, and a festive meal with friends. And garnish is best served with rice or stewed vegetables.
Chicken fillet with mushrooms in dairy sauce
Ingredients:
- chicken fillet - 500 g;
- champignons - 300 g;
- sour cream - 2 tbsp. spoons;
- milk - 1 item;
- onion - 2 pieces;
- flour - 1,5 tbsp. spoons;
- turmeric - 0,5 tsp.
- pepper fragrant (peas) - 3 pcs .;
- dill (dry) - 1 tbsp. a spoon;
- vegetable oil - for frying;
- salt, pepper black ground - to taste.
Preparation
Finely chop the onion and fry in a pan heated with vegetable oil until it is transparent. Chicken breast is washed, soak and cut into small cubes across the fibers. We send it to a frying pan to a bow, salt, pepper and fry until the meat is white. Top with sprinkled crumbled thin plates of mushrooms, stir and simmer for about 5 minutes. After sprinkling with flour, a little of it we pass and pour in the milk. Add sour cream, turmeric and sweet peas. Cover with a lid and simmer on a small fire for 15 minutes, until ready. Do not forget to stir from time to time so that the sauce is not burned. In the end, add dill.
Such a wonderful chicken with mushrooms under the milk sauce can be served with any side dish. Potatoes, rice, pasta - everything will fit perfectly.
Chicken fillet in milk-cheese sauce
Ingredients:
- chicken fillet - 500 g;
- milk - 1 l;
- parsley - 1 bunch;
- sunflower oil - for frying;
- salt, pepper black ground - to taste.
Preparation
Chicken fillet washed, rubbed with salt and pepper and spread on a pan. Fry until golden brown on one side, turn over and fry for another couple of minutes. After pour the milk. Cover with a lid and let the chicken on a slow fire for 25 minutes. And for about 5 minutes before cooking, sprinkle the dish with grated cheese. Served with chopped herbs.
Chicken fillet and broccoli baked with cream sauce
Ingredients:
- chicken fillet - 500 g;
- broccoli - 400 g;
- leeks - 1 piece;
- cream (fat content 10%) - 1 st .;
- cheese hard - 100 g;
- butter - 20 g;
- salt, pepper black ground - to taste.
Preparation
Chicken fillet boil until cooked in salted water. This will take about 20 minutes. Broccoli is also thrown into boiling salted water, but for only 8 minutes, after cabbage we throw it back in a colander and let it drain. If necessary, the inflorescences are cut into smaller parts. The cooled fillet is cut into cubes, leeks - half rings. Cheese rub on the middle grater.
In the greased baking molds we spread chicken, broccoli and onions. Fill with cream and sprinkle with grated cheese. We send the brown to the oven, heated to 180 degrees. Already after 20 minutes the chicken fillet with cream sauce will be ready!
Chicken fillet in white béchamel sauce
Ingredients:
- breast of chicken - 350 g;
- white wine - 30 ml;
- flour - 30 g;
- oil - 30 g;
- milk - half a century;
- salt, pepper black ground - to taste.
Preparation
Meat cut into small pieces, salt, pepper and let in the wine until the liquid evaporates. Rinse the softened butter with flour and fry in a separate frying pan over low heat until golden. Then, with a thin trickle, pour in the milk and, stirring constantly, cook the sauce until it thickens a little.
Chicken breast is put in a heat-resistant form, poured with sauce "beshamel" and sent to a preheated oven to 200 degrees. Bake for 20 minutes, until cooked.