Chicken fillet in a creamy sauce. Video recipe
Would you like to pamper yourself with something unusual and appetizing? Prepare a delicious chicken or pork dish in a creamy sauce and flavored spices.
Chicken in a creamy sauce
The cream will perfectly emphasize the delicate chicken taste, and the pork baked in a creamy sauce will delight even the most sophisticated gourmet.
Chicken in a creamy sauce
To prepare 4 servings of the most tender chicken fillet, you will need: – 4 chicken breasts; – ½ cup flour; – 250 grams of mushrooms; – 100 grams of ham; – olive oil; – a glass of chicken broth; – a glass of liquid cream; – 1 teaspoon of apple vinegar; – green onions; – black pepper, salt; – 2 teaspoons of chopped tarragon.
Season the chicken fillet with salt and flour on both sides. Heat the oil in a large skillet, add the chicken and cook the meat for about 5-7 minutes until golden brown. Place the fried fillets on a plate and cover with foil.
To make a creamy sauce, add flour to a dry skillet and fry until golden brown, then add 2 tablespoons of olive oil to the flour. Fry the mixture a little and pour the cream into it. Boil the sauce for a few minutes, stirring vigorously. Then season with salt and pepper and remove from heat.
If you want to thicken the sauce, add 100 grams of crushed hard cheese and a tablespoon of sifted flour to the sauce before frying.
Add chopped ham and mushrooms to the skillet. Fry 3-4 minutes until mushrooms are soft, then add chicken stock, cream sauce, fried fillet and simmer all together for 8-10 minutes. Then add vinegar and tarragon to the pan, boil for 1 minute. Sprinkle the finished dish with finely chopped green onions, salt, pepper and serve.
To prepare tender pork in a creamy sauce, take: – 400 grams of pork; – 50 grams of butter; – 60 ml of olive oil; – 400 ml of liquid cream (35% fat); – 100 ml of dry white wine; – 4-6 cloves of garlic ; – salt and black pepper to taste.
Remove veins and cartilage from the meat, cut it into 1,5 cm thick pieces, beat each piece and rub the meat on both sides with pepper and salt. Place the pieces of pork in a skillet with heated olive oil and lightly fry until golden brown so that all the juice remains in the meat.
When frying pork, you can use any dairy or vegetable fats, and a set of spices can be supplemented with any spices suitable for meat
Transfer the fried pork into a deep baking dish, pour the wine over the meat, tighten the pan with aluminum foil and place in the oven at 220 degrees for half an hour. While the meat is cooking, chop the onion and garlic, then place them in a saucepan with heated butter and simmer for 5 minutes. Then pour the cream and onion and garlic and bring the mixture to a boil. Drain the pork pan into a saucepan with boiling sauce, season with salt and pepper and bring to a boil again. Pour the pork with the prepared sauce and send the meat without foil to the oven (180 degrees) for another half hour, then remove from the mold and cool slightly. Serve the cooked pork with a vegetable or potato side dish.