There are many ways to cook chicken, simple and complex. A whole bird and its individual parts are prepared as a dish. A special place in this series belongs to recipes for preparing chicken breast dishes, as they are difficult to compare with anything else because of the piquancy of taste.
Each chicken breast recipe takes into account the peculiarity that meat contains very little fat. It follows that it is important to make it juicy. To do this, many different sauces are used and marinating meat is practiced.
We cook chicken breasts in different ways:
1. The recipe for chicken breast with cream sauce, with pistachios
The recipe is designed for two servings.
Ingredients: two chicken breasts, flour
Sauce Ingredients:
Leek, its light green part, about 4 - 6 cm
Pistachios, peeled, up to 40g
Half a glass of white wine
One cup of fat cream
Olive oil
Butter
Chicken Breast Recipe:
Chicken breast is cleaned of bones, fat and film. On both sides, the fillet is processed with pepper and salt to taste. The pieces processed with spices are rolled in flour, carefully so that nothing falls off the meat afterwards. You can brush off the processed meat.
Pre-heated pan with olive oil, barely covering the bottom. The flame level is set at an average level or slightly higher. After heating the pan, frying is done on both sides of the processed fillet, for approximately 5 minutes, without a lid.
After roasting, the finished meat is transferred to a plate. To complete the heat treatment of the fillet, you need to wrap it with foil and darken it for a few more minutes.
Everything is done correctly if the meat on the cut is light and juicy in taste.
Pistachio sauce is prepared in advance.
For him, chop the pistachios with a knife or a blender. The onion is cut in half lengthwise, the field of which is cut in half rings. After cutting, rinse the onions thoroughly with water.
In a frying pan over low heat, butter is melted, up to 100g, in which the onion chopped in half rings is put out for several minutes. After, you should increase the level of fire, add pistachios to the pan and pour the cooked wine.
After evaporating the wine in half, cream is added. Cooking lasts several minutes with occasional stirring, until a thick consistency of the mass.
The finished mass is seasoned with salt and pepper to taste and served on the table with cooked chicken breast.
Instead of pistachios, you can use other nuts or mixtures thereof. In the preparation of sauces you can be creative without limits.
2. Braised Chicken Breast
Structure:
One chicken breast
One carrot
One onion
50g sour cream
5g butter
Half a tablespoon of flour
Dried Basil
Ground pepper, black
Salt
Vegetable oil
Water
Chicken Breast Recipe:
The chicken breast is washed and dried . Fillet cut into slices very thinly. Sliced pieces of meat are seasoned to taste and mixed thoroughly. Pre-heated pan with vegetable oil. Then chopped meat is laid out in the pan and fry until rosy, over low heat.
Peel the carrots and onions, rinse and chop finely. Fry vegetables in a separate frying pan with vegetable oil at the bottom.
Put the fried vegetables in a pan with chicken breast. Pour the necessary amount of water for the carcass there. Stew should be up to 15 minutes.
The flour is fried until golden in a dry, separate pan. Butter and hot water should be added to it until kefir density is reached, stirring.
Transfer the finished sauce into a pan with meat and mix well. After, add sour cream. The dish is stewed in a closed pan until cooked.
The finished dish is immediately served on the table in a deep plate.
Each person is able to enrich any recipe with personal culinary experience.