Chicken breast baked in sour cream. The recipe for cooking a delicious chicken breast in sour cream on a frying pan.

June 20, 2016 1767

Chicken breast - delicate, dietary, affordable meat, for the preparation of which requires a minimum of time. Sour cream makes the breast even more tender, and the combination of these two tastes has long become a classic of the culinary genre. It is also important that, unlike different sauces, low-fat sour cream will create a low-calorie dish, which will not raise objections from nutritionists and doctors.

Chicken breast recipe in sour cream sauce in a frying pan

This hot dish can enter the menu of any family. It does not require complex ingredients, and its preparation technology is also simple. Chicken Breast in sour cream sauce It is a wonderful hot dish, in the recipe of which it is possible to introduce vegetables if desired (for example, eggplant or bulgarian pepper) and mushrooms. A great side dish for this dish will be a salad.

To prepare 2-3 servings, we will need:

Chicken breast - 300 grams (this is a breast fillet of one small chicken-broiler);
One medium bulb;
Garlic - 1-3 cloves;
Sour cream - 150 g;
Olive oil - 1 teaspoon;
Salt - one pinch;
Pepper is on the tip of the knife.

Cooking time - 40 minutes.

Caloric content is 141 kcal.

Serving this dish on the table, you can decorate it with fresh herbs or sprinkle with grated hard cheese.

Chicken breast with mushrooms in sour cream sauce

What can be more harmonious than the combination of tender chicken and sour cream? Yes, only chicken, sour cream and mushrooms! To realize this taste tandem is simple, all the ingredients are available and familiar, and this dish can be eaten on weekdays and on holidays. The chicken breast, which was prepared for this recipe, is sure to fall in love with children.

We will need:

One medium chicken breast (500 g);
Mushrooms - 350-400 grams;
Sour cream - 0,5 l (to be very tasty, take fat, so as not to break the diet - limit to low-fat);
Two medium bulbs;
Flour - 2 tbsp. l .;
Vegetable oil;
A mixture of "five peppers", you can "three peppers";
A bunch of fresh dill;
Salt (to taste).

Cooking time - 45 minutes.

Caloric content is 226 kcal.

On the table, serve a dish with a side dish of rice or potatoes.

And here is another recipe with similar ingredients.

Trio "chicken breast-sour cream-mushrooms"

The peculiarity of this recipe is that we will simultaneously prepare the dish itself and a side dish to it. In the shortest possible time, there will be a lot of delicious and healthy food to feed a large family and guests in addition. On a garnish to a chicken fillet in sour cream with mushrooms we have planned stewed potatoes.

We need:

One large chicken breast;
Champignons - 700 grams;
Two medium bulbs;
Vegetable oil - 150 ml;
Potatoes crumbly varieties - 1 kg;
Sour cream - 0,2 - 0,25 ml;
Salt;
Half a cup of water;
Black pepper (and other spices to taste).

We cook for 45-50 minutes.

Calorie content is 144 kcal.

The recipe is simple, the main thing is mindfulness speed! We will need three hotplates. Prepare all the ingredients that we need.

So they started:

Here, in fact, that's all. It remains to lay out on the plates a delicious juicy chicken in sour cream with mushrooms and add freshly prepared stew potatoes.

Read - very unusual dishes that are worth trying.

How to cook pollack in batter read.

Bake chicken breast in soy-cream sauce with broccoli

This recipe is both low-calorie and refined. Our task is to cook the baked chicken breast with the vegetables in the oven so that it does not seem dry. The secret of this dish is that the breast before baking has time to marinate a little.

We will need:

One fillet of medium chicken breast;
Three potatoes;
Soy sauce - two tablespoons. l .;
Sour cream - three tablespoons;
One head of onion;
Broccoli - 200 g;
Two cloves of garlic;
One chicken egg;
Milk is one tablespoon.

We cook 1 hour and 20 minutes.

Caloric content is 131 kcal.

A ready-made dish does not require a side dish. To be even tastier, you can sprinkle it with grated cheese.

Here we have collected simple and quick recipes, allowing you to prepare a healthy and satisfying food.

To make it even more delicious

As a vegetable oil, you can take sunflower, but better "noble" olive - you immediately feel the difference in taste;
Dishes that are stewed in a closed frying pan can be successfully brought to the preparedness and in the oven;
Chicken breast can, if desired, be replaced with a turkey;
If the recipe does not specify a specific type of mushroom, you can use a variety of: from fresh forest (white, oily, boletus) to the champignons bought in the store. Suitable and oyster mushrooms, they are useful and easy to digest, but do not have a pronounced "forest" taste.

Bon appetit, dear visitors of our site!

Chicken breast is the most dietary and tender meat. But not all the mistresses manage to keep and increase their juiciness while preparing. A win-win option is to fry it in batter. But such dishes are not always useful and many are not recommended for various reasons.

We offer to cook a stewed chicken breast. With this preparation, the juiciness of the dish is ensured, and the preliminary marinating of the meat will ensure its unique taste and aroma.

Stewed chicken breast with vegetables in sour cream

Ingredients:

chicken breast (fillet) - 850 g;
onion - 210 g;
carrots - 250 g;
sweet Bulgarian pepper - 200 g;
tomatoes - 1-2 pcs .;
- 50 ml;
tomato paste - 25 g;
mustard dining room - 25 g;
garlic - 2 cloves;
caraway seeds - 7 g;
mixture of ground peppers - 12 g;
fresh greens;
salt;
vegetable oil.

Preparation

Chicken fillet fillet washed, wipe dry with a paper towel and cut into square slices of medium size.

Mixing soy sauce, tomato paste, mustard, squeezed through the press garlic, a mixture of ground peppers and cumin. Soak the marinade chicken pieces for thirty minutes.

Meanwhile, peel the onions, carrots and bell peppers and chop everything with straw. We put the prepared vegetables in a heated deep frying pan or a saucepan, splashing in it a little bit of vegetable oil. Fry until soft.

Now lay out the pickled breast, add sour cream, chopped tomatoes, a little salt and mix. Stew the dish for fifteen minutes, closing the lid, and, if necessary, adding a little water. At the end of the cooking, we throw the chopped greens.

Chicken breast stewed in kefir in a multivark

Ingredients:

Preparation

On the washed fillet of chicken breast we make several transverse sections. We rub the meat outside and in the cuts with salt, pepper, Provencal herbs, squeezed through the garlic press, and put into a bowl. From above distribute the half rings of onions and pour kefir. We give a promarinate one hour.

Then shift with the marinade into the oiled capacity of the multivark and turn on the "Quenching" mode for forty minutes.

We serve stewed breast with potatoes or fresh vegetables.

Do you adore the tender and juicy white meat? Try to adhere to proper nutrition and limit fat intake? We can bet that most of your "meat" diet is taken by the chicken breast. Chicken fillet is incredibly nutritious and useful - in its composition is concentrated the mass of B vitamins, and microelements necessary for the body.

This product is quickly absorbed by the body, and therefore does not transform into slags and does not participate in internal fermentation processes.

In short, the chicken breast is not only delicious, but also comprehensively useful.

A stew with vegetables on its basis is a hearty and appetizing dish, which will please both adults and children, who are often indifferent to fresh vegetables.

The recipe for stew with vegetables is simple and trivial. Some housewives insist that such a dish does not need to be cooked at all: just cut the ingredients, place them in a saucepan, season with dressing and wait for the end of the languor on the stove. But it is not so.

When cooking any dish, you must follow certain rules to make it delicious, mouth-watering and melting in your mouth. Chicken meat, especially fillets, is cooked extremely quickly, so it does not tolerate overdrying.

If the breast is stewed for too long, it can become dry and stiff, which obviously does not add to the ready-made dish of tenderness and piquancy. And some vegetables need longer heat treatment, so it's important to observe not only the proportions, but also the order of sending the products to the container.

In order not to spoil and not dry meat, cut it into large enough cubes. Do not grind the fillets into too miniature pieces, as for the fricassee. Before sending to a hot-frying pan, meat can be rolled in flour to make it even more tender and juicy. Naturally, it is not needed.

If you like dry starchy vegetables, consider - they can not do here. To make the ragout appetizing and tender, at least one juicy plant component is needed. The most "tasty" combination is chicken and tomato.

Tomatoes give the dish a special spicy and piquant, they drink the main ingredients with a unique aroma, make the stew softer and juicy.

If the main recipe does not provide potatoes or cauliflower, it is better to serve stewed breast with garnish. Let it be pasta or mashed potatoes.

In the second case, we advise you to boil tubers with several cloves of garlic, and the last ingredient should not be removed from the pan when ready. Drain the water and crush the mashed potatoes and garlic with a cracker, and then add the usual ingredients to it.

Natural flavor will make ordinary puree an amazing and stunningly delicious side dish. Try it yourself, and you can not fail to note the enthusiastic reaction of domestic or guests!

Do not forget about the greenery - it also gives the ready-made dish piquancy and saturation.

Aromatic stew of chicken with tomatoes and pepper

You will need:

Chicken fillet pitted (peeled) - 400 g;
Broth - 1.5 cups;
Tomatoes - 2 pieces;
Bulgarian pepper - 1 piece;
Fresh carrots - 1 piece;
Onion - 1 head;
Iodized salt - 1 teaspoon;
Black pepper sweet (peas) - to taste;
Bay leaves - to taste;
Mixtures of herbs - to taste;
Spices and condiments - to taste.

Instruction:

Rinse the meat thoroughly and dry it with paper napkins. Cut in large cubes of equal size;
Roll the meat in a small amount of flour (if desired) and place it in a thick-walled container. Fill with broth, cover and leave to simmer on low heat;
In the meantime, treat the tomatoes. Scald them with steep boiling water, then shave cold water, wait a few minutes and remove the peel. Slice thin slices and immediately send to the chicken. Place laurel leaves and dried herbs, if you plan to add them;
Bulgarian pepper rinse and dispose of seeds. Slice the straw;
Carrots clean and cut into semicircular segments;
Put the vegetables to your stew;
Finely chop the onion, send to the rest of the ingredients and put it out together for another 15 minutes;
A few minutes before the meal, season and pepper the dish, stir intensively and let it "go" for 5 minutes. After cooking, leave the stew to stand under the lid. Serve with your favorite side dish.

Gentle ragout of chicken in kefir

You will need:

Chicken fillet cleared - 500 g;
Potatoes - 7-8 large tubers;
Onion - 1 head;
Fresh carrots - 1 piece;
Kefir - 1 glass;
Wheat flour - 2 tablespoons;
Greens (assorted) - to taste;
Spices and condiments - to taste.

Instruction:

Clean and prepare the meat by cutting it into large cubes of uniform size;
Peel the potatoes and cut them into cubes;
Chop the onion (you can cut it into half rings);
Carrots cut into semicircular slices;
Melt the butter in the saucepan or large frying pan (you can take vegetable or creamy, at your own discretion);
In the warmed up oil, first place the onion, pass it until the golden brown crust forms, stirring constantly and intensively;
Meat roll in flour and send to the onion. Make sure that it is white on all sides;
Send potatoes and carrots to the pot, pour all the water in a little water and simmer under the lid for at least 15 minutes. Fire must be weak;
Enter into the sautéed kefir and simmer for 10-15 minutes, stirring regularly;
For a few minutes before cooking, season the ragout with salt, pepper and favorite spices, again mix thoroughly, hold under the lid for 2-3 minutes and remove from the plate. Let it infuse for at least 20 minutes. Let your stew soak. Serve as a separate dish, without garnish. Garnish at your own discretion.

We are sure - a fragrant stew on the above recipes will uniquely conquer you and your loved ones. Cook with love, and let each of your dishes become a real culinary masterpiece. Bon Appetit!

When preparing a chicken breast in sour cream sauce, you can not be afraid that the dish will turn dry and tasteless. On the contrary, such a culinary composition allows you to get the most delicate chicken meat, the taste of which can be varied, supplementing it with those or other products, spices and spices.

In the recipes below we will tell you how to cook chicken breast in sour cream sauce and offer several options for this incredibly tasty dish.

Chicken breast with mushrooms in sour cream sauce

Ingredients:

fillet of chicken breast - 520 g;
champignons - 380 g;
onion - 130 g;
sour cream with a fat content of 20% - 520 g;
refined vegetable oil - 60 ml;
flour - 60 g;
a mixture of peppers - to taste;
fresh greens to choose from;
salt.

Preparation

When preparing this dish, wash the chicken breast fillets under running water, dry and cut into thin enough longitudinal stripes. Chop the slices of meat with salt, ground with a mixture of peppers and spicy dried herbs, add flour and mix well, so that all the pieces are scooped. Next, lay out the chicken fillet prepared in this way in the heated with the refined oil pan and fry, stirring, to a beautiful blush and readiness.

Now we extract the chicken on a plate, and in the remaining oil we lay the previously cleaned and chopped onion, and after five minutes the champignons washed and cut into halves or quarters. We keep the contents of the pan on medium heat, stirring, for seven to eight minutes. Then we return to the frying pan chicken fillet, add sour cream, bring the mass to taste with salt, pepper and herbs, cover with a lid and languish on low intensity fire for fifteen minutes. When ready, we throw in the frying pan finely chopped fresh greens and let the dish brew for five more minutes.

Chicken breast in sour cream sauce - recipe in oven

Ingredients:

fillet of chicken breast - 500-600 g;
red sweet pepper - 0.5 pcs .;
- 5 g;
hard cheese - 60 g;
butter - 30 g;
sour cream with a fat content of not less than 20% - 250 g;
garlic - 3-4 teeth;
- 20 ml;
a mixture of dried spicy herbs - to taste;
a ground mixture of peppers - to taste;
fresh greens to choose from;
salt.

Preparation

To prepare the dish, we need two halves chicken fillet, which we will rinse under running cold water and thoroughly dry. Then we make several longitudinal cuts on each loin, we rub the meat with salt, a mixture of ground peppers and seasoning for the poultry, and put a small form for roasting in the creamy butter, smeared generously.

For sauce we clean and squeeze garlic through the press, add it to sour cream, season the mass with salt, ground with a mixture of peppers and spicy dried herbs, pour lemon juice, washed, dried and melrenko chopped fresh herbs and mixed.

Sweet Bulgarian pepper washed, wiped dry, rid of the stem and seed box and cut into small straws. We put the slices of pepper into the cuts of chicken fillet and pour the cooked sauce, evenly distributing it over the meat. If desired, the Bulgarian pepper can be replaced with fresh tomatoes.

We place chicken breasts under sour-garlic sauce in preheated to 185 degrees oven and bake for forty minutes. Fifteen minutes before the end of cooking, we rub the dish with grated cheese.

Many do not like that the chicken's meat is too dry, and so the cooks try to cook it so that it becomes juicy and tender.

Knowing how to put out the chicken breast in a frying pan, you too will learn to give a dry juicy condition, and the family will eat it with pleasure. We learn all about the process of quenching chicken meat and try several recipes with the addition of vegetables, mushrooms, different sauces and seasonings.

To ensure that the breast is soft and juicy, we are guided by the following recommendations when cooking.

Extinguishing time

How much to extinguish chicken breasts in a frying pan? Unlike the rest of the meat, the chicken is stewed, usually about 30 minutes. And if the meat is cut into strips, and even less - 15 minutes.

Longer to extinguish meat it is impossible: it dries up and becomes rigid, especially exposed to a frost.

Breast softening

To soften the thawed meat, gently beat it with a hammer or soak it by placing it in cream, mayonnaise, or sour cream. You can also soak it in a brine of 1 liter of water and 1.5 tablespoons of salt for 5-12 hours, keeping it in the refrigerator.

It is equally important to cut the meat across the fibers: it absorbs broth or sauce better.

Breast Quenching

To preserve the juice and get a larger flavor, the pieces can be lightly fried in a skillet with butter or lard. After a stewy dish in a closed frying pan on low heat.

Stewed chicken breasts are combined with a variety of side dishes, vegetable salads and vegetables, cooked in any form.

Braised breast: recipe with vegetables

Ingredients

Water - 0,5 glasses;
Sour cream - 0,5 glasses;
Tomato paste - ¼ cup;
Chicken breast - 2 pcs;
Cabbage - 700 g;
Carrots - 1 piece;
Onion - 1 pc;
Salt and pepper - to taste.

How delicious to put out the chicken breast in a frying pan

We combine sour cream, tomato paste, water and spices. Thoroughly mix.
Mine meat running water, cut into a cube and fry for a couple of minutes in a frying pan with butter.
Add the chopped onions and grated carrots, stew for a couple of minutes. We cut cabbage with straws, with my hands, pour into the frying pan and continue to simmer on low heat.
Add the sauce to the chicken. We close and prepare further.
The time of extinguishing depends on what kind of cabbage you like - soft or somewhat crispy. Ready cabbage with a breast we transfer in plates and we submit with mashed potatoes, buckwheat or pasta.

Braised chicken breast in tomato juice

Particularly fragrant is the chicken breast with Provencal herbs and thyme. And juiciness is given to it by tomato juice and vegetable ingredients.

Ingredients

Chicken breast - 0,5 kg;
Vegetable oil - a small amount;
Onion - 1 pc;
Carrots - 1 piece;
Sweet pepper - 1 piece;
Garlic - 2 slices;
Parsley - 1 teaspoon;
Provencal herbs - 1 teaspoon;
Thyme - 0.5 tsp;
Water - 0,5 glasses;
Tomato juice - 1 glass.

How to extinguish a chicken breast in a frying pan

We cut the washed and dried meat with a cube about 3 cm in size.
We cut the bulb into half rings, bell pepper and carrots - a cube.
We heat the deep frying pan with butter and quickly fry the meat so that the pink color disappears.
We pour onion and, stirring all the time, we continue cooking for 2 minutes.
We make slow fire, add carrot cubes. After three minutes, pour tomato juice into the dish. Pour the chopped garlic, bell pepper, salt and seasonings. Stir and simmer until meat is ready for 20-30 minutes.

Turn off the stove, and, not removing from the ring, cover the prepared dish with a towel. We wait 15 minutes and serve it to the table with any garnish.