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Chicken breasts in cream. Chicken breast in a creamy sauce in a pan recipe

A familiar dish may well become special or even festive, because chicken in a creamy sauce in a pan is an original version of a dish that can diversify your lunch or everyday dinner. The attractiveness of such a dish is that it can be served to guests. It certainly won't be embarrassing. Another feature of cooking this meat with cream in a pan is that you can always make it in different ways. The sauce turns out to be thick, but an interesting taste can be given to it by adding mushrooms, garlic, cheese, bell peppers, herbs and various seasonings.

An easy way to cook chicken breast in cream

If you can’t figure out how easy it is to cook the most ordinary chicken breast in cream in a pan, the recipe below will tell you about it.

The number of servings is 4.

Ingredients

This is what we're mixing:

Cooking method

The recipe for cooking breast in cream in a pan is definitely not difficult, including for beginners in the field of cooking. However, the dish turns out to be truly tasty, tender and satisfying.

What needs to be done first? Peel the onion and carrot. Coarsely grate the second. Chop the onion into half rings.

Pour the oil into the pan. Warm it up. Send in onions and carrots. Saute vegetables over low heat for about 5 minutes.

Rinse and pat dry chicken breasts. Cut the meat into small cubes. Send sliced meat to carrot-onion frying.

Mix food. Salt. If desired, add suitable spices to this mixture of meat and vegetables, for example, curry, dried basil, thyme, oregano. Fry everything together for 10 minutes.

Pour in the cream.

It remains only to bring our dish to readiness. The meat should be soft and just crumble in the mouth, and the sauce should acquire a creamy texture and a pleasant golden hue. This will take about 10-12 more minutes.

Here is a recipe that is guaranteed not to cause difficulties, but will pleasantly amaze you with its delicate taste.

Chicken fillet in a creamy sauce with bell pepper

If you decide to cook chicken fillet in a creamy sauce in a pan, do it with the addition of sweet bell pepper. Such a component will give an exquisite piquancy to our dish.

Cooking time - 35 minutes.The number of servings is 4.

Ingredients

Such products must be prepared in advance:

heavy cream - 1 tbsp.;
chicken fillet - 400 g;
butter - 20 g;
red sweet bell pepper - 1 pc.;
greens (assorted parsley and dill) - 1 bunch;
onion - 1 head;
salt - 0.5 tsp;
spices - according to your desire.

Cooking method

If you decide to cook chicken fillet in a creamy sauce in a pan, a recipe with the addition of bell peppers and onions will allow you to make it especially tasty. At the same time, the process of cooking meat will not take much time, but the tender, thick, aromatic sauce will certainly become the “highlight of the program” during this dinner or lunch.

Immediately prepare everything that this recipe implies.

Let's get to the vegetables. Clean the onion. Chop it into small cubes.

Wash sweet bell pepper. Cut off the stem and remove the core. Cut the vegetable into not too thin strips. Also at this stage, you should wash the greens, dry it, finely chop with a knife.

Rinse tender fillets and pat dry with paper towels. Cut the meat into chunks.

Heat a frying pan over medium heat. Send a piece of butter on its surface and melt it.

Send onion crumbs to butter. Fry for about 4 minutes, stirring occasionally.

Send the pieces of chicken fillet to the onion blank. Mix. Fry everything together for 5 minutes.

When the meat turns white, shift the sliced \u200b\u200bsweet bell pepper to it. Salt the mixture. If desired, add suitable seasonings and spices. Mix. Fry meat with vegetables for another 10-15 minutes.

It remains the final stage of cooking chicken in cream in a pan according to the recipe with the addition of bell pepper. This is directly an infusion of the cream itself. Fry the composition until the liquid evaporates.

It remains to send the chopped greens to the dish in the pan. Mix everything. Fry for another minute and you're done!

Such an original and very tasty breast recipe in a creamy sauce in a pan will certainly win you over with its refined and rich taste.

Chicken breast in a creamy sauce with mushrooms

Chicken in a creamy sauce in a frying pan turns out very tasty and fragrant with mushrooms. This recipe will appeal to true gourmets.

The number of servings is 6.

Ingredients

We will use the following:

Cooking method

You don't have to be a high-class chef to cook this dietary meat in cream in a pan recipe with mushrooms. This recipe is quite easy to implement. So you will certainly succeed.

Let's start the implementation of the breast recipe in a creamy sauce in a pan with mushrooms by preparing the main ingredient. Wash the meat in running water. Dry. Cut into medium sized cubes.

Thoroughly clean the mushrooms and rinse them well in tap water. Cut the mushrooms in any order, but not too large and not too small.

Clean the onion. Chop it into small pieces. Heat the oil in a frying pan and add the onion to it. Fry until soft and light golden brown.

Send champignons to the fried onion. Salt a little. Pour in spices. Mix. Fry until all the liquid has evaporated.

When the onion and champignons turn out to be fried, transfer the prepared fillet to the pan. Add some salt and spices. Mix. Fry 5 minutes.

Pour in the flour. Stir the food and fry them for a couple of minutes.

Pour the cream into the mixture of meat, mushrooms and onions. Mix everything well and fry until evaporated.

On a note! If such a cream sauce seems too thick and dense to you, you can dilute it with warm boiled water. But after that, boil the mixture for at least 2-3 minutes.

So our chicken is ready in a creamy sauce in a pan according to the recipe with the addition of champignons. It turns out fantastically tasty and appetizing! Give this dish a try and you won't regret it!

French cream chicken breast

There is another very tasty recipe for cooking juicy fillet in a pan in cream. This option for cooking dietary meat is very popular in France.

Cooking time - 45 minutes.The number of servings is 4.

Ingredients

This is what we will use in our recipe:

Cooking method

So, how delicious is it to cook chicken breasts in a creamy sauce in a pan according to a French recipe? In fact, there are no difficulties here. Follow the instructions with the photo step by step - and then you will have an incomparable dish on the table.

Peel the onion immediately. Cut it into small cubes. Heat up a frying pan with vegetable oil. In it, fry the onion slices for 5-6 minutes over medium heat. Don't forget to stir the vegetables occasionally.

Prepare meat. Cut the fillet from the breast. Rinse it in running water. Dry a little with napkins and cut into portioned pieces of medium size.

Send chicken fillet for frying from onions. Mix everything thoroughly. Fry the meat until it becomes a pale white hue.

Pour the cream into the resulting mixture of chicken fillet and onions. What is important, the fat content is not of fundamental importance. The main thing is to use a fresh and high-quality product.

Pour starch into the resulting mixture of meat and onions, already seasoned with cream.

On a note! If there is no starch at hand, it is quite possible to replace it with ordinary flour. But keep in mind that one teaspoon of starch is equal to one tablespoon of flour.

Add suitable spices and seasonings to the chicken fillet in cream. Salt. Mix. Bring to a boil and add dried basil. Simmer this mixture for 10-15 minutes over low heat. The lid should be closed. You will need to achieve the desired degree of density of the sauce - and the dish is ready.

Appetizing chicken in cream, prepared according to a French recipe, can be served with various side dishes: buckwheat, mixed vegetables, potatoes, pasta.

Video recipes

A few video recipes to help cooks:

Breast is a very valuable and tasty product. But it is important when cooking the meat not to overdry, but rather to achieve softness and juiciness. Below are simple recipes for cooking chicken breast in a creamy sauce in a pan. To create a dietary dish, it is permissible to replace cream with sour cream.

Chicken breast with cream and tomatoes

It is necessary to prepare:

Remove bones from washed and dried chicken breasts.
Chop the fillet into small cubes.
Scroll the washed tomatoes into a meat grinder or chop with a blender.
Chop the peeled garlic as finely as possible.
Chop the peeled onion into rings.
Chop greens.
Fry the pieces of meat in a pan in vegetable oil on all sides until golden brown.
Put the onion and garlic on the meat. Cook for about 5 minutes, stirring occasionally.
Put chopped tomatoes in a pan, mix and simmer for 5 minutes.

Pour in the cream, add salt, seasonings, herbs to taste and cook under the lid until cooked. This method is reminiscent of

Required products:

Wash the breast. Separate the meat from the bones and cut into small sticks. Fry in a skillet for about five minutes.
Rinse broccoli.
Mince the garlic.
Add vegetables, garlic to the pan to the breast and mix.

Pour the cream into the breast and do not forget to salt. Cook over low heat with a lid on until done.

Chicken breast with broccoli in creamy sauce

Main components:

Wash the meat well, dry it and cut it lengthwise into two parts. Cut each part from the larger side in the form of a pocket.
Preparation of stuffing for pockets. Cut fresh mushrooms into slices and fry in vegetable oil until golden brown. Leave 3 tablespoons of fried mushrooms in the sauce.
Cut the bacon into long strips.
Put the bacon to the bulk of the mushrooms and overcook everything together for about 5 minutes.
Next, pour in the pre-grated cheese, mix and cook until the cheese is melted. As soon as the cheese mass melts, remove from heat, salt and cool.
Stuff the breasts with the filling and fry them until golden brown.
Prepare the sauce. To do this, pour the wine into the pan in which the breasts were fried and bring to a boil over low heat. Boil wine for 5 minutes. Next, add flour and mix quickly. Pour in the cream, add the remaining mushrooms and boil until the wine aroma disappears. Salt at your discretion.

Put the fried breasts in a deep frying pan and pour over the sauce. Cook over low heat until fully cooked.

Chicken breast with vegetables in cream sauce with nuts

Main Ingredients:

Wash the breast, pat dry and cut into small pieces. Place in a pan and fry until golden brown.
Peel the onion and carrot.
Remove the seeds from the peppers and cut them into strips.
Chop the carrots into cubes, and the onion into rings.
Add the vegetables to the breast, mix and overcook for 5 minutes.
Pour cream into a saucepan and bring to a boil.
Add flour and chopped nuts.
Cook, stirring constantly, for three minutes.
Pour the prepared mixture into the chicken breast with vegetables. Mix everything and simmer for 20 - 30 minutes under the lid.

Thanks to the above cooking methods, the meat is soft and juicy. Chicken breast in a creamy sauce in a pan is cooked for 30-40 minutes. Dishes are suitable for everyday and festive menus due to their exquisite taste.

Chicken breast in cream is a complete meal for the whole family. Many delicious and satisfying dishes are prepared from white poultry meat. It is fried, boiled, baked. We offer to cook very tasty and juicy chicken breast in cream. This dish does not require a lot of ingredients and time.

White chicken meat is considered a dietary product - only 110 kcal per 100 grams of the product. This suggests that it can be eaten if you are watching your figure or just want to eat right. Chicken breast contains B vitamins, vitamins A and PP, as well as a small amount of minerals. Compared to red meat, white meat contains a minimum of cholesterol and fat.

Ingredients

Information

Second course
Servings - 1
Cooking time - 0 h 25 min

Chicken breast in cream: how to cook

First, peel the onion, finely chop and fry in a heated pan with vegetable (butter) oil until golden brown over medium heat, stirring constantly.

Wash the chicken breast, dry it with a paper towel and cut lengthwise into thin plastics. We heat the pan with vegetable (butter) oil, put the fillet and fry over high heat for literally 3 minutes on each side, salt and pepper to taste. In order for the chicken breast to be juicy, it does not need to be fried for a long time, otherwise it will turn out dry and not tasty.

Then lay out the fried onion in an even layer.

Pour in the cream, bring to a boil and simmer for about 2 minutes, the cream will thicken slightly. Let's take it off the fire.

Have you ever cooked chicken in cream? If not, then definitely try this dish. Incredibly tender and tasty, for all its simplicity, and the aroma is worth it. Great for a holiday table.

There are several cooking options, you can choose any of the recipes. Or design your own.

How to cook delicious chicken fillet in a creamy sauce

Chicken breast 1 pc. (chicken fillet 300gr.);
- onion 1 pc.;
- cream 20% 300 ml;
- starch 1 tsp;
- salt, black pepper;
- dill, basil.

1. We take the onion and peel it from the husk, wash it from dirt and cut it into cubes with a kitchen knife.

2. We put a frying pan on gas, pour sunflower oil into it, or use a piece of butter.

3. In a preheated pan, fry the onion over medium heat until soft and translucent.

4. Defrost the chicken, or use it chilled, rinse with cold water under the tap, remove excess moisture with a napkin.

5. On a cutting board, cut the chicken fillet into pieces, cubes or sticks. With a side of 1.5-2 cm. Spread to the onion in a pan and fry for 5 minutes until white.

6. Salt, season with pepper. You can add a couple of pinches of nutmeg. Grind dill and basil, send to the pan.

7. Pour in the cream, add starch to thicken the creamy sauce.

8. Cover the chicken in cream with a lid, slightly reduce the heat and simmer for 10-15 minutes in a pan, stirring every 5 minutes.

We get a tasty treat that will perfectly complement any side dish. But it goes best with all types of pasta, rice and potatoes.

Chicken fillet with cream in a pan

In this recipe, spices are used before frying, and starch is replaced with flour.

Chicken fillet 300 gr.;
- onion 1 pc.;
- cream 30% 300ml;
- flour 1-2 tablespoons;
- rosemary.

1. We prepare the chicken: defrosting, washing, rubbing. And cut into small pieces. It is better not to use leather for this.

2. We put it in a deep plate, rub it with pepper and ready-made seasoning for chicken (if you are too lazy to bother), but it may contain salt. And it is desirable to salt the chicken in cream later. Sprinkle with dried or fresh herbs, mix and leave for 10 minutes.

3. At this time, take care of the bow. Peel it from the husk, rinse under the tap and cut into 4 parts. Chop straw.

4. Heat a frying pan with sunflower oil over high heat and throw in the onion. reduce heat to medium and sauté until soft. This usually takes 5 minutes.

5. Onions can be temporarily shifted, or cooked with chicken in separate pans.

6. Roll each piece of chicken in flour. And fry in a pan in a small amount of oil until a crust forms for 3-4 minutes on both sides. In a large frying pan, this is more convenient, and the thickened bottom will ensure uniform heating.

7. When the crust has formed, you can combine with the onion, salt, add seasonings (if in your opinion they are not enough) and pour over the cream.

Stir, wait for the start of bubbling.

8. Reduce the heat, stir, leave to simmer under a closed lid. 10-15 minutes.

The flour adds thickness to the creamy sauce. Enjoy delicious and tender meat with creamy gravy.

Chicken in a creamy garlic sauce in a pan

Chicken breasts (fillet) 400 gr.;
- turnip onion 1 pc.;
- butter 30 gr.;
- cream 20% 1 glass;
- garlic 3 cloves;
- salt 0.5 tsp;
- mustard 1 tsp;
- ground black pepper 0.25 tsp;
- curry 0.5 tsp

1. Cut the prepared chicken into cubes.

2. Peel the onion, finely cut into cubes.

3. We clean the garlic cloves from the husk, chop.

4. On medium heat, heat the pan, send a piece of butter to it and melt it.

5. Fry the onion and garlic for 5 minutes until golden brown, stirring occasionally.

6. Then we put the chicken there, fry until the meat turns white (the crust is unlikely to work).

7. Salt, curry, mustard, black pepper and greens should be mixed with cream. If you do this with a mixer or blender, then you can also throw garlic there.

8. Pour the aromatic mixture to the (no less aromatic) chicken and simmer over low heat for 15 minutes.

At the end of cooking, check if there is enough salt and spices. Add as needed.

Chicken fillet can be salted during frying (at the end), and not added to the cream.

Eat with boiled cereals, vermicelli and other neutral side dishes.

Chicken in cream with mushrooms in a pan

The same delicious recipe, but endowed with more satiety due to the addition of purchased champignons.

Chicken fillet 300 gr.;
- champignons 200 gr.;
- onion 1 pc.;
- wheat flour 2 tablespoons;
- cream 20% 1 glass;
- Provencal herbs;
- pepper, salt.

1. Cut the peeled onion into half rings or chop.

2. We wash the mushrooms, clean them from darkened places and cut the films (optionally) into strips or into small cubes.

3. In a pan with oil, fry the onion, after 5 minutes add the mushrooms.

4. Fry, stirring occasionally, until moisture comes out of the mushrooms and evaporates. But do not overcook them, they should remain soft.

5. Cut the meat from the chicken breasts into cubes and send to fry with mushrooms and onions. Until the color of the meat changes from pink to white.

6. The hour of Provence herbs, ground pepper and table salt has struck.

5. The next step is to add wheat flour to the pan, sifted through a strainer. This is the best way to avoid lumps.

6. And it's all poured with a glass of cream or milk. With cream, the sauce is thicker, if you like liquid, use less flour.

I would like to eat this dish with potatoes now.

Chicken in cream with vegetables

Chicken (fillet) 300 gr.;
- carrots 1 pc.;
- Bulgarian pepper 0.5 pcs.;
- onion 1 pc.;
- cream 250-300 ml;
- seasoning for chicken;
- spices (salt, pepper).

We can add a tomato here, but not this time.

1. Heat the pan, add sunflower oil to lightly cover the bottom.

2. We clean the onion, cut into strips. We fry until soft.

3. Carrots are washed and peeled. We rub on a coarse grater (or for). Sent to the pan. We fry for 3-5 minutes.

4. We wash the sweet bell pepper under the tap and cut out the middle with seeds. The rest is cut into strips and shredded with sticks. Fry with the rest of the vegetables for 3-4 minutes.

5. Cut the chicken fillet into pieces and fry with vegetables.

6. On a fine grater, grind the peeled garlic cloves.

7. Season with garlic, spices and seasoning for chicken (or your favorite).

8. Pour 300 ml into the pan. cream, preferably to cover the chicken. And simmer for 10 minutes.

How to cook chicken in cream

In any of the recipes, you can make adjustments, slightly change the composition, embellish the taste and aroma.

It is not necessary to make this dish with cream, they can be easily replaced with milk, but in this case you will have to thicken the sauce with flour or starch. It turns out no less tasty with sour cream, especially if you add it with mushrooms.

Adding vegetables will make the dish brighter and more satisfying (I generally keep quiet about the benefits). It can be: tomatoes, cauliflower, zucchini. In addition to onions, carrots, bell peppers and garlic.

The most interesting spices you can add are nutmeg, cinnamon, curry, ginger, turmeric. Just don't add everything at once.

Green onions, dill, parsley and basil, as well as mixtures - Provencal or Italian herbs.

I wish you all incredible pleasure from tender creamy chicken fillet!

When you want to change the taste of a familiar dish, the sauce can become an indispensable assistant to the cook. There are many recipes for such a dressing, and each dish has its own version, but cream sauce is universal. It is prepared quite simply, and it is not worth much effort to transform it - just add a little spice or complement the sauce with well-combined products.

Chicken in a creamy sauce in a pan - general principles of cooking

Chicken fillet is often cooked in a pan in a creamy sauce, but options are not excluded when separate parts of the bird are used. In any case, the chicken is pre-fried so that a golden crust appears on the pieces. The bird prepared in this way has a more pronounced taste and, when stewed in sauce, does not turn out to be boiled.

When choosing cream, you should pay attention to the expiration date and quality of the product. Fat content can be selected based on your own taste. For a richer sauce, cream with a fat content of 20% or more is suitable; lighter versions can be prepared from low-fat ones.

Chicken breast fillets are often stuffed, and vegetables, garlic, mushrooms, cheese, and tomato are added to the sauce.

Spices are one way to improve the flavor profile of a dish, but in this case they should be used sparingly. You can add fresh herbs - basil or dill are most acceptable. Ground pepper goes well with both chicken and cream sauce. For greater effect, it is better to grind it immediately before adding.

A simple recipe for chicken fillet in a creamy sauce in a pan with vegetables

Fresh chicken breast - 600 gr.;

20 gr. frozen cream;

Refined oil - 2 tablespoons;

Two bell peppers (red and yellow).

1. Dry the fillet washed in cool water. We cut it into neat sticks, four centimeters long, with a thickness of up to one and a half centimeters.

2. Cut the onion in two, chop thinly, in half rings, and fry in a pan in a mixture of butter and vegetable oils. Do not let it burn - stir often, cook over low heat.

3. As soon as the onion strips turn amber, add the chicken pieces. Slightly increase the heat, fry the fillets until lightly browned, about seven minutes.

4. Sprinkle with ground pepper, add a little. Place the tomatoes and bell peppers in the pan. Simmer over medium heat for about five minutes, and pour cream.

5. On medium heat, bring to a boil, set the minimum fire. Cover with a lid and simmer the chicken fillet in a creamy sauce for three minutes.

Chicken in a creamy sauce in a pan with mushrooms

Small fresh champignons - 200 gr.;

300 gram chicken fillet;

200 ml low-percentage cream;

A teaspoon of "Peasant" oil;

30 ml corn oil;

Chili pepper - a small pod.

1. We clean the champignons from dirt, wash and cut into plates. We cut the fillet into medium-sized pieces, chop the onion into half rings.

2. In a frying pan, warming up the vegetable oil well, dissolve the butter. We lower the pieces of chicken meat into the shortbread and fry them on all sides over high heat. Put the onion, fry together with the fillet until transparent. Put the mushrooms in the pan and cook for another 5-7 minutes.

3. Lightly add chicken, season with pepper, sprinkle with flour and mix thoroughly. Warm up for about two minutes, add a quarter of a spoon of chopped chili pepper.

4. Press two cloves of garlic through the press, mix with the fillet and pour in the cream. Bring to a boil, remove from stove.

Chicken fillet in a creamy sauce in a pan stuffed with cheese

Brynza lightly salted - 125 gr.;

400 gr. chicken meat;

A glass of medium fat cream;

Fresh chopped parsley and dill - a full spoon.

1. Thoroughly knead the cheese with a fork or rub it on a medium grater, add fresh herbs, mix well.

2. We wash the breast, wipe the remaining water with a towel. From the thicker edge, carefully make a deep incision. Do not cut through the edges and the opposite side, we need a pocket in which we will place the filling.

3. Laying greens with cheese in the resulting hole with a spoon, stuff the fillet. We tightly fasten the edges with a wooden skewer (toothpick), closing the filled pocket.

4. Heat about 30 ml of oil in a frying pan, dip the stuffed fillet into it and fry on each side until evenly colored.

5. Fill the chicken with cream, add quite a bit of salt and about a third of a spoonful of crushed pepper. Bring to a boil, then lower the heat and leave for a quarter of an hour under the lid.

Braised chicken in a creamy sauce in a pan with cheese

Chicken carcass, weighing up to 1.5 kilograms;

Half a liter of 11% cream;

50 ml of lean, frozen oil;

Dark soy sauce.

1. Rinse the bird with running water. We cut off excess fat and skin, remove the remnants of feathers and chop into small pieces. After laying the chicken in a bowl, season the pieces with pepper or special spices. Add salt, pour three tablespoons of soy sauce, mix thoroughly and put in the refrigerator. We marinate for a short time - a quarter of an hour will be enough.

2. Pour quite a bit of oil into a large frying pan and place on a small fire. Dip the chopped onion and fry the slices until translucent. Do not brown - stir often.

3. Add the chicken, slightly increasing the heat, simmer for five minutes, then pour the cream into the pan. Lightly add, you can put a little spice. Warming up well, add finely grated cheese, crush two large garlic cloves. Stir, cover and leave to simmer the chicken over low heat until tender, about half an hour.

Chicken in tomato-cream sauce in a pan with basil

A kilogram of chicken fillet (breast);

Two medium-sized bulbs;

Non-aromatic vegetable oil;

1. Cut the chicken into small pieces. Not cubes and not squares, it is desirable that these be slices like for chops, but smaller.

2. Peel the onion and two large garlic cloves. We rinse them with water and chop them - chop the onions thinly in half rings, and squeeze the garlic with a special press or rub it with the smallest grater.

3. Wash the tomatoes with running water, scald them with boiling water. From the side of the stalk, cut the skin and carefully remove it. Cut the pulp into small cubes.

4. Having warmed up the vegetable oil well, put the fillet slices into it and quickly fry both sides until golden brown. We make the fire maximum so as not to overdry the tender chicken. Put the fried fillet in a deeper frying pan.

5. Add a little more oil to the pan and fry the onion on it. Cook, stirring often and not letting it burn. As soon as the onion turns amber, add the tomatoes and garlic. Lightly add the base of the sauce, stir well, simmer for two minutes. Pour in the cream and cook the cream sauce over low heat until thickened. Be sure to bring the sauce to a boil after adding the cream.

6. Pour the finished tomato-cream sauce to the fillet. Add finely chopped fresh basil leaves. Mix everything thoroughly, put on a strong fire. When the sauce begins to boil, set the minimum heat and simmer the chicken in the sauce for 25 minutes. Be sure to cover with a lid!

Chicken in a creamy sauce in a pan: a recipe for fragrant, juicy fillet in pieces

Four chicken breast fillets;

Large clove of garlic;

Two tablespoons of sweet cream butter;

A bunch of fresh basil;

70 ml of medium-fat cream;

Half a cup of chicken broth;

Olive or very high quality sunflower oil;

A quarter teaspoon ground red pepper.

1. We wash the fillet, dry it, cut it into slices a centimeter wide. Then evenly, without effort, we beat off and fry until a pleasant golden color.

2. Squeeze out the juice from the lemon. We combine it with the broth, add a clove of garlic crushed by a press and a little grated lemon zest, warm it up well.

3. Put finely chopped onion into a clean pan, add a little oil. Over medium heat, bring the onion slices to transparency and add the broth mixture to them. Stirring, evaporate for 8 minutes.

4. Remove the pan from the heat, put the butter in it. Stir until it melts. Then pour the cream, add salt and mix well, put the sauce on a small fire. Warm up, but do not boil.

5. Dip the previously fried chicken into the hot sauce and simmer in it for twenty minutes.

Tricks of cooking chicken in a creamy sauce in a pan - useful tips

Chicken is best fried in vegetable oil. A special effect can be achieved if a mixture of fats is used for this - add a little butter to the heated vegetable oil. The ruddy crust will be more tender, and the dish itself will turn out to be more fragrant.

Don't worry if the sauce is too thick. It can always be diluted directly in a pan with boiled water or chicken broth. You can do the same if the creamy dressing is not enough.

Don't beat the chicken. Tender chicken meat stewed in a creamy sauce, and so it will turn out tender. An exception may be beating in order to give the pieces or breast the desired shape.