We take the potatoes and clean them. We wash them and cut them into suitable cubes, in size. We put them in a pan to boil with a pinch of salt. We boil them for about 3 quarters (so don't boil them very well so that they don't crumble).
Bake the peppers. After they are baked, we put them in a bowl and cover them with a lid. Let them cool a bit and then peel them.
We wash the chicken breast. We tampon it with a kitchen napkin and cut it into suitable pieces.
Heat the oil in a pan. Put the chicken pieces and brown them on both sides, just a little and at the right heat.
Over we add the potatoes, cooked for 3 quarters and drained well. We cut the kapia peppers into strips and put them in the pan over the chicken. Turn well and leave these on the fire for about 2 minutes. We mix the sour cream with the juice left by the peppers, then we pour it all over the above mixture. Season with salt and pepper to taste. We just boil a few. (As long as the chicken is done). Finely chop the dill and pour it over the food.
Turn off the heat of the stove, incorporate the greens well and cover for about 10 minutes with a lid, so that the dill aroma penetrates well.
Chicken breast with asparagus and cream sauce
From the beginning I want to tell you that for those who live (still) in Romania, this is not a cheap food. Not because of the price of chicken breast, but because of the fresh asparagus that is sold (in Selgros) at the exorbitant price of 37.75 lei / kg. However, I dared to buy 450 g, of which I used half. Another necessary clarification: the method of "steaming" the asparagus does not belong to me. I saw it here, I liked the idea and I used it. Thanks, Adrian Hădean! However, while it was on the sieve (about 12 minutes) it did not soften as much as I would have liked, so I boiled it in sauce. In the end it was good.
What do you need? (Ingredients are for two servings)
- Half a chicken breast with bone (about 450 - 500 g)
- 10 sprigs of fresh green asparagus (about 200 - 250 g)
- 4 tablespoons goat's milk cream with 15% fat (about 120 - 150 mL)
- 30 mL brandy or cognac
- 2 tablespoons olive oil + 1 teaspoon for greasing the pan
- 4 - 5 cloves of green garlic (leaves only)
- 1 - 2 teaspoons turmeric (turmeric)
- ¼ teaspoon Madras curry (for a more spicy flavor - ½ teaspoon)
- Salt and pepper - to taste.
How do you proceed?
- Bone the chicken breast, remove the skin and slice it as for the “lamb” schnitzels, cut into strips
- Massage the chicken breast with olive oil and roll it in the mixture of turmeric, curry, salt, pepper and garlic leaves (finely chopped), then let it rest for at least 30 minutes.
- Wash the asparagus thoroughly, drain the excess water and remove the wood.
- Grease a non-stick pan with a teaspoon of olive oil
- Heat the pan over medium to low heat and place the chicken breast slices in the hot pan.
- Cover the pan with a sieve to avoid decorating the kitchen with yellow splashes (from turmeric)
- Place the asparagus on the sieve to steam a little
- Roast the chicken pieces for 10 to 12 minutes, over low to medium heat, turning occasionally (about 3-4 minutes) from side to side.
- When the breast pieces are browned, pour in the brandy and flambe
- After the alcohol flame has gone out, add the cream, stir and then put the asparagus in the pan.
- Cover the pan with a lid and simmer for 8 to 12 minutes (depending on how crispy you like the asparagus)
- Remove the lid and let the sauce thicken for another 2 minutes on low heat.
It can be accompanied by a white, semi-dry wine, but there is also a slightly sour rosé, with a fruity aroma, although it is also popularly called “strawberry”.
Have fun and see you healthy again!
Chicken breast with mushroom sauce and sour cream is a tasty recipe, very simple, quick and easy to prepare. The meat is tender, soft and tasty, bathed in the most creamy sauce with mushrooms and sour cream.
The preparation does not take more than 20 minutes and can be done by any beginner in cooking. It is one of the best recipes for the moments when you have to prepare something quick and tasty.
I dare to believe that this simple and tasty recipe will be to the liking of many of you, considering the fact that the most appreciated meat recipes on the blog are the ones with chicken, but also the quick ones.
I didn't choose to do it by chance chicken breast with mushroom sauce and sour cream. The other day I was away from home for a few hours, so I was late for dinner.
In such situations, when lunch time is approaching and I am in a time crisis, I always resort to fast food prepared in the pan. Absolutely by chance on the way home I stopped at Pepco to buy some plates (you can see them in the picture above).
Well, I couldn't resist buying a few pans, spatulas, a pot for boiling milk, a few glass bowls for video recipes. Most of all, I was delighted to discover the & # 8220Peter Cook & # 8221 brand pans.
I took three different pans, but they all have in common that they have a three-layer non-stick coating, which makes them durable and does not risk deterioration during use, while ensuring very easy cleaning at the end. They have a thick bottom and can be used on all types of burners (with flame, glass ceramic, induction, etc.), and the handles are ergonomic and do not heat up, so you can easily handle them. All the types of pans I saw were in various sizes, so you can choose a whole set.
Peter Cook pans and pots to modern design. The collections currently present in stores are Marble, Stainless Steel and Pro Line.
You will also find pots with glass lids that allow steam to be released during cooking. The fact that these vessels have a warranty period of 3 years for the Marble and Pro Line ranges, respectively 5 years for the stainless steel range, seems to me to be a benefit that you will not find in other similar products.
I invite you to discover the quality of these products and to enjoy the special prices.
I chose to make this recipe in a new pan, and the first one I chose to test was the one with a handle that mimics wood. It was the first one I put in the shopping cart.
I'll leave you with a picture of the Peter Cook pans I bought. Starting today, Peter Cook is my new help in the kitchen.
While I was frying the chicken, as a garnish I prepared green beans, which I boiled for a few minutes (it was frozen), then I sautéed it in oil flavored with garlic. Of course, if you have more time, you can make a mashed potato, rice, baked potatoes or you can choose to accompany the chicken with mushroom sauce and cream only with polenta.
Here are other recipes with chicken that you can prepare quickly, in a maximum of 20 minutes, in Peter Cook pans:
The recipe for chicken breast with mushroom sauce and sour cream is very simple, with ingredients that you probably already have at home or you can buy from any supermarket.
Here is the list of ingredients and how to prepare it chicken breast with mushroom sauce and sour cream:
1 piece chicken breast & # 8211 approx. 350 g
350 g mushroom mushrooms
400 ml sour cream for cooking
1/4 teaspoon dried thyme
1 teaspoon chopped green parsley
In a bowl I put flour and mixed it with a little salt, freshly ground pepper and dried thyme.
I cut the two pieces of chicken breast in half, cutting along their length in half. There is no need to beat the meat with a hammer, even if thick pieces come out. You can put them between 2 food foils and use a rolling pin to thin the meat, but do not thin it too much to keep it tender.
I sprinkled on each piece of meat, on both sides, a little salt and freshly ground pepper. I rolled the slices of meat through flour, then shook them lightly to remove excess flour. I fried the chicken breast pieces over medium to high heat until they were browned on all sides, then I took them out on a plate and kept them in a warm place. In the oil in which I fried the meat I added the garlic and I fried it for about 30 seconds.
I added the sliced mushrooms, stirred and continued to fry until lightly browned.
I poured the wine and continued to cook them until it evaporated.
At this point I put the chicken breast back in the pan. I poured the cream for cooking and let it boil for about 5 minutes on low heat, from the moment it boils. The sour cream sauce will thicken a little, but I wanted it creamier and tastier, so I added a little grated Parmesan cheese. You can use any cheese you like that melts.
I mixed until the composition was homogenous and I left it on the fire for another 1 minute. Given the fact that I used Parmesan cheese, I didn't feel the need to add salt to the sauce, so if you change the type of cheese you have to sprinkle salt to taste.
This chicken breast with creamy mushroom sauce and sour cream is enjoyed hot.
The taste is very good and will be highlighted by the chosen garnish, depending on your taste.
If you are preparing the recipe, don't forget to send me a picture. I will gladly publish it.
I invite you to follow me on the YouTube channel.
Chicken breast with cream and creamy sauce with onion and garlic & # 8211
Chicken breast with cream and creamy sauce with onion and garlic & # 8211 in the pan. Simple and quick chicken recipe with onion and cream. How to make chicken breast food with lots of onions, garlic and creamy sauce? Chicken breast recipes. Fry-cooked sauce recipes.
This recipe for chicken breast with cream and cream sauce is very easy and quick to prepare. Lots of onions and garlic make this simple but very tasty dish delicious.
I don't know why chicken breast is so loved by Romanians because most of the time it is cooked in vain and comes out sour and dry. We don't have much on the blog chicken breast recipes but, in what has been published so far, we managed to make it “edible” & # 8211, that is, to cook it correctly so that it has both a taste and a pleasant, tender texture. Chicken breast is a lean meat that needs fat: oil, butter, lard or cream.
You have already appreciated our version of the classic chicken recipe with cream and polenta (see here) precisely because it comes out tasty. For that recipe I used sour cream (with at least 24% fat) and a little flour.
In this case I used sweet cream for whipped cream (with at least 30% fat) and a lot of white and red onions. Chicken breast can be successfully replaced with turkey breast or boneless chicken legs. The result is a wow one! A fine dish with tender pieces of meat and creamy sauce, extremely fragrant. It took me exactly 17 minutes to cook.
From the quantities below it results approx. 3 servings of chicken breast with cream and creamy sauce with onion and garlic.
For the chicken breast in sour cream, garlic and parsley sauce, I washed the chicken, dried it well with napkins, and cut it into suitable pieces (not very small). I salted and peppered the pieces of breast and left them to rest for an hour in the refrigerator. After 1 hour, I fried the breast in hot oil, and when it was ready, I took it out and kept it warm until I prepared the sauce.
I melted the butter over low heat. I added a tablespoon of flour and mixed quickly. I quenched with a little sweet milk and sour cream. If the sauce is too thick, dilute it with a little sweet milk. I salted and peppered it, I added the crushed garlic, and I left it for a few minutes, on low heat.
I put the pieces of fried chicken breast in a yena bowl, over the meat I added the sour cream sauce. I put it in the oven for about 20 minutes. Then I added the finely chopped green parsley and put it in the oven for another 5 minutes. I then put 1 delicate spoon and left for another 5 minutes.
I served the chicken breast in sour cream sauce with hot sauce and polenta!
Chicken breast with sour cream and tarragon
Well, as I started with news, I should continue with news: I bought a slow cooker, which turned out to be not only an appliance, but an innovator of my cooking style. It's not an advertisement, it's not a product placement, nor do I want to say that I broke it permanently with the classic pot, but it's just that it's convenient and the food cooked in it, at low temperature, comes out great. Among other delicacies prepared in the new purchase, this recipe for chicken breast with sour cream and tarragon, easy and quick to prepare (of course, the cooking time is long) and tasty & # 8230 alas, how tasty and how tender! That's why I really want to share with you this recipe for chicken breast food (I'll explain how it could be done without slowcooker) and, eventually, to whet your appetite to buy the wonder too (it doesn't even have who knows what price).
- 600-700 grams of chicken breast (4 halves)
- 1 tablespoon olive oil
- 15 grams of butter200 grams of salad onion (missing, regular white onion)
- 1 tablespoon flour
- 300 ml. of chicken soup
- 4 tablespoons white vermouth
- 2-3 tablespoons sour cream with 30% fat content (or cream for whipped cream, do not cut when boiling)
- 2-3 green branches of tarragon (I did not have, I put 1 tablespoon of dried tarragon)
- for decoration: finely chopped crow onion (or green onion leaves, in the absence of even parsley)
First of all, let me introduce you to my slowcooker, Crockpot brand, metal exterior (I think aluminum) and ceramic interior (it's a detachable ceramic dish, it can be removed, the exterior only serves to heat it, no comes into contact with food), glass lid, two cooking options (one is & # 8222low & # 8221 and another is & # 8222high & # 8221, although my opinion is that it would rather be & # 8222very low & # 8221 and the other only & # 8222low & # 8221) and an option to keep food warm. For those interested, I bought it from amazon (.co.uk), it arrived in about 7-8 days and it cost, with all transport and a card from which is the recipe that I propose today, about 200 of lei.
To prepare the recipe, I started the slow cooker and fixed it at position II, the one that heats up the most.
In a pan I heated the olive oil then I added the butter and I browned in turn the halves of the chicken breast (which was thicker I split it in thickness) on one side and on the other, enough to take color but to do not cook indoors.
When all the chicken breast pieces were browned, I drained the fat and placed them nicely in the slowcooker's ceramic bowl, then covered with the lid.
I added the cleaned and washed cephas to the pan, cut in halves or quarters (depending on the size) and I stirred continuously until they started to brown.
I added flour, mixed enough to incorporate and immediately added hot chicken soup.
I added the vermouth and brought the sauce to a boil, so that it thickened. I seasoned to taste with salt and pepper and added tarragon.
Pour the sauce into the slow cooker, over the chicken breast, covering it with an even layer.
Cover with a lid and cook for 3-4 hours in a slow cooker, at a high temperature position (until the chicken breast is very tender). There is no need to supervise or add liquid, when cooking in this appliance the evaporation is minimal. If you want to look in the pot, see what happens (even to taste, because it is not forbidden) you can easily lift the lid, then put it back and let the slow cooker do its job, slowly and slowly as he knows. At the end, add the sour cream.
Mix the cream well in the sauce, adjust the taste with salt (if necessary), cover and leave for another 5-10 minutes.
Cut the chicken breast with a very sharp knife, perpendicular to the fiber (carefully, crush the tender one that is, in fact you don't have to cut it) and serve hot by adding sauce on the plate (sublime sauce!) And sprinkling with crow onions, along with the desired garnish. I served it with mashed potatoes flavored with crow onion leaves, respecting the suggestion of serving from the card from which I took the recipe, but I think it would go well with rice pilaf, some tagliatelle al dente, etc.
If you don't have a slow cooker and you want to prepare this delicious recipe: 1. in a pan (pan) brown the chicken breast in olive oil and butter 2. when it browns, add the hot chicken soup, tarragon and vermouth, match the taste with salt and pepper 3. simmer, covered with a lid, until the chicken breast is well cooked and tender, taking into account with hot water whenever the liquid evaporates 4. mix the cream and flour with 1-2 tablespoons of cold water, until well blended, then add over the meat and the liquid in the pan 5. cook 4-5 minutes, until the sauce thickens, adjust the taste with salt and pepper (if needed) and serve immediately.
Chicken breast with sour cream and dill
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