Braised breast: recipes and cooking features. Chicken breast stewed in sour cream in a frying pan - he, you and I will love it! A quick and easy way to cook How to stew chicken breast in a saucepan

Choose great classic and original tried and tested recipes for chicken breast in sauce on the fun culinary resource website. Try traditional chicken in sweet and sour, tomato-apple, spicy sour cream or mustard-honey sauce. Add a variety of mushrooms and vegetables. Add color with spicy spices and herbs. Create unpredictable originality in every dish!

Chicken breast is perhaps the most popular and affordable ingredient. It is very tender, but also very capricious in preparation. White diet meat is very easy to dry out and make it almost inedible. But if you follow the recipe and preparation technology, the result will be simply amazing. Breast in sauce can be cooked in a frying pan, a special wok, oven, multi-oven and even microwave.

The five most commonly used ingredients in gravy chicken breast recipes are:

Interesting recipe:
1. Cut chicken breast into neat pieces. Pour in soy sauce. Stir. Let marinate for a couple of hours.
2. Sprinkle the marinated pieces with starch. To stir thoroughly.
3. Heat vegetable oil in a saucepan and fry the chicken in small batches until golden brown.
4. Fry medium-sized chopped sweet pepper in a wok until soft.
5. Add canned pineapple cubes, finely grated ginger, and chopped garlic to it. Add vinegar.
6. Mix thoroughly, pour in the pineapple syrup. Simmer covered for about 10 minutes.
7. Add tomato sauce, sugar, lemon juice, aromatic spices and starch.
8. Let the sauce thicken and reduce slightly.
9. Add fried chicken breast pieces. Mix carefully. Simmer for a couple of minutes.
10. Before serving, sprinkle with sesame seeds and chopped nuts.

Five of the fastest chicken breast recipes in sauce:

Helpful Tips:
. Chicken fillet need to cut across muscle fibers. This will keep the meat juicy and cook faster.
. After frying, it is better to place the chicken pieces on kitchen paper towels to remove excess fat.

Today for many housewives the most delicious and simple option lunch is stewed chicken. Indeed, this dish requires a minimum of time and ingredients. As a side dish for poultry, you can use the most different vegetables and cereals. And in combination with the original sauce, tender stewed meat becomes a complete decoration for the holiday table.

With sour cream

Stewing poultry in sour cream is worth it for those who love very tender and juicy meat. The chicken is soft and creamy in taste. To prepare it, you will need:

• 500 g chicken;
• 1 onion and 1 carrot;
• 1 glass of sour cream;
• oil and spices.

Wash and dry the bird, cut into pieces. Chop the onion and carrot into strips. Heat the oil in a saucepan, add the vegetables, and after a while the chicken. Fry the meat. After 15 minutes, pour in sour cream and add spices. The bird is stewed in sour cream under the lid for about 45 minutes.

Making the gravy

It is not necessary to cook the chicken immediately in the sauce, because you can mix already prepared meat with the gravy. This juicy bird goes well with rice or buckwheat. Have to take:

• 1 chicken carcass;
• 1 onion;
• 2 carrots;
• 2 tbsp. flour;
• 2 tbsp. tomato paste;
• 2 liters of water;
• basil, parsley, garlic;
• salt, pepper, bay leaf;
• oil.

Cut the chicken into portioned pieces and place them in a deep saucepan. Cover with water and cook the meat for 50 minutes. In a frying pan, fry carrots and onions in oil. Boiled poultry should be stewed in a cauldron or in a large frying pan with high sides. Pour some broth into the bowl, add vegetables and wait until it boils. After this, add spices, flour and tomato paste. Stir and leave for 12 minutes. Add herbs and garlic to the gravy and remove from heat. Let the dish sit for 7-15 minutes.

Stew in pieces

Preparing dinner from chicken fillet is much easier than from a whole carcass. This kind of meat stews much faster, and there are no bones in it. Some housewives believe that fillet usually turns out dry, but with the right side dish and sauce, stewed chicken always comes out juicy. To prepare the dish you need:

• 300 g chicken fillet;
• 2 tomatoes;
• 5 tbsp. sour cream;
• Provencal herbs;
• pepper and salt.

For better taste chicken fillet must be properly prepared. After defrosting, fill the meat with water and leave for a while. Then remove the liquid and cut the fillet into medium-sized pieces. Cut the tomatoes into thin slices. Heat the frying pan and fry the tomatoes. Salt and pepper the meat and add to the tomatoes. Pour sour cream over the fillet, stir and add Provençal herbs. Under the lid, this chicken is stewed for 20 minutes.

Tip of the day: try it, or rather choose your own, there are already 10 of them, for every taste and any set of products.

Lunch with chicken breasts in a frying pan

Braised chicken breasts are especially tender and flavorful. Even a novice housewife can prepare them very quickly. This dish is served for both lunch and dinner. You will need:

• 700 g chicken breast;
• 200 g mayonnaise;
• 200 g sour cream;
• salt and pepper.

To make chicken breast stewed with sour cream more dietary, you should carefully remove the skin from it. Separate the bones and cut the meat into cubes. Mix the breasts with mayonnaise and leave for half an hour. You need to start cooking the meat in a dry frying pan over medium heat. After 20 minutes, add spices and sour cream. Simmer the meat for another 15 minutes. Chicken breast stewed with sour cream will turn out more fried if you remove the lid in the second half of the cooking process and turn up the heat a little more.

Simmer using a cauldron

Cooking chicken in a cauldron allows you to achieve the maximum combination of flavors and at the same time quickly stew all the products. To implement the recipe, you need to take:

• 1 chicken carcass;
• 5 shallots;
• 1 chili pepper;
• 2 carrots;
• 5 tomatoes;
• 1 leek;
• 5 cloves of garlic;
• 2 bell peppers;
• oil, spices, parsley.

Separate the bird, add salt and pepper, and season with your favorite spices. Leave the meat to soak for half an hour. Cut the carrots into slices, peeled peppers into strips, and peeled tomatoes into cubes. Place the shallots into cloves hot pepper Finely chop and divide the white part of the leek into rings. Stewing vegetables and chicken in a large cauldron requires preheating the container. Then add oil until the bottom is completely covered. First put the garlic and chili in the cauldron. After a minute you can take them out, since they have already given up their aroma. Now fry the chicken with spices until golden brown, add shallots and carrots. After 10 minutes, put bell pepper, and after another 5 - leeks. After a couple of minutes, pour hot water into the cauldron and close the container with a lid. After 20 minutes of simmering, add the tomatoes and leave on the fire for another 10 minutes. Sprinkle with parsley before serving.

With cream sauce

Stewing vegetables and chicken with cream usually makes the dish especially tender and soft. If you add your favorite spices, then the meat will cream sauce It will also be aromatic. To bring the recipe to life, you should prepare:

• 800 g chicken fillet;
• 1 onion;
• 300 ml cream;
• dried herbs;
• ground paprika;
• nutmeg, salt;
• butter and flour.

Cut the meat into cubes and divide the onion into rings. Fry in a frying pan with oil onion rings to a golden hue. Dredge all the chicken pieces in flour and place in the same frying pan. Fry until golden brown and add cream. After boiling, add herbs, paprika, and nutmeg. In this creamy sauce, simmer the chicken over low heat for 15 minutes.

One of the most popular recipes for Maslenitsa does not lose ground even outside of this holiday, this is, prepare this yummy and see for yourself that it is nourishing and tasty dish.

With wine

When we prepare vegetables and stewed chicken, we often want to add a bright note to the dish. If you cook the bird in wine, the festive dinner will have a pleasant tart sourness. You will need:

• 500 g chicken;
• 150 g pumpkin;
• 150 g zucchini;
• 150 g leeks;
• 200 ml wine;
• 1 carrot and 1 onion;
• 5 cloves of garlic;
• celery, salt, spices.

Peel all the vegetables, chop them coarsely and let the peelings cook for a rich broth. Fry the vegetables in a frying pan with oil, then fry the chicken separately. Pour wine into the bowl where the bird was fried and stir. Now add the meat, vegetables and broth. Salt and season with spices. The chicken is stewed in wine for about 30 minutes.

With oranges

If we cook chicken stewed with fruit, we get an unexpected dish with a sweet and sour flavor. Cooking poultry with oranges can be considered an experiment, but this is a great chance to surprise all the guests at the holiday. You should take:

• 7 chicken thighs;
• 2 oranges;
• 2 onions;
• 4 cloves of garlic;
• juice of half an orange;
• ginger root;
• celery, nutmeg;
• dried rosemary;
• salt and pepper.

Rub the thighs with spices, cut the onions and oranges into rings. In a wide saucepan, first place the onions and then half the oranges. Sprinkle with grated ginger. Place the thighs on top, pour the juice over them, and sprinkle with rosemary. Cover the dish with the remaining oranges and add the garlic and celery. Cover the pan with a lid and bring to a boil. After this, simmer the dish over low heat for 45 minutes. Chicken can also be stewed in a slow cooker on the “Baking” mode or in the oven.

In clay pots

The thick walls of the clay pot heat up well and allow different foods to bake evenly. Therefore, meat in a pot turns out very tasty. You need to prepare:

• 1 chicken;
• 6 potatoes;
• 3 onions;
• 2 carrots;
• 1 zucchini;
• 200 g cabbage;
• 2 tbsp. sour cream;
• garlic, salt, pepper.

Cut the bird into small pieces and fry with butter until partially cooked. Then sauté the chopped onion with grated carrots. Cut the potatoes and zucchini into cubes, shred the cabbage. The dish in the pot should be placed in layers: potatoes, chicken, onions and carrots, cabbage, chicken, zucchini. For juiciness, make a sauce from sour cream and broth from fried vegetables. Place crushed garlic on top of each pot. It is recommended to cover the pots for greater aroma not with a lid, but with yeast dough, which is spread on top egg yolk. After 45 minutes in the oven everything will be ready.

With champignons

The recipe with the addition of mushrooms gives chicken meat a special flavor. The option with champignons is the most popular and simple. Main ingredients:

• 300 g fillet;
• 8 champignons;
• 1 onion;
• 1 tbsp. flour;
• 200 ml cream;
• 20 g butter;
• dill, parsley, spices.

Heat vegetable oil in a frying pan and fry finely chopped onion for 2 minutes. Remove it and fry the chicken pieces in the same oil over high heat. In 3 minutes the meat will be partially cooked. Remove the chicken and work on the mushrooms. Fry the mushroom slices for 2 - 4 minutes. After this, put the chicken and onions in the pan, mix everything and add spices and flour. Pour in the cream and break up the lumps with a spatula. Add the herbs, and after 5 minutes add a piece of butter. Under the lid, the chicken with champignons should simmer for another 7 minutes.

Diet recipe with rice

Dietary chicken is great for those who watch proper nutrition and figure. You will need:

• 2 chicken breasts;
• 70 g brown rice;
• 200 g broccoli;
• 1 carrot;
• oil, salt, pepper.

Boil the chicken meat and tear it into small pieces. Divide the broccoli into florets and cut the carrots into cubes. Fry the carrots in a frying pan for 5 minutes, then add the cabbage and pour in water. Salt and pepper. Once the vegetables are ready, add the chicken and stir. Uncooked rice needs to be cooked and seasoned with oil. Stewed chicken with rice is very filling, but not heavy on the stomach. First, a side dish is placed on the plate, and chicken with vegetables comes on top,

With sweet and sour sauce

Poultry stewed in sweet and sour sauce, resembles dishes from asian cuisine. You will need:

• 1 whole chicken;
• 1 glass of water;
• 1 glass of ketchup;
• 4 tbsp mustard, sugar, soy sauce;
• 2 tbsp. 9% vinegar.

In a saucepan, combine sugar, sauce, vinegar, mustard, water and ketchup. Boil it. Add the chopped chicken pieces and turn the heat to low. Simmer the bird in sweet and sour sauce for about 45 minutes. By the way, you can bake this chicken in the oven.

Who doesn't love white meat? He just doesn't know how to cook it! In fact, even a boring fillet can be juicy, tender and very tasty if you have several proven recipes in your piggy bank. For example, chicken breast in sour cream with garlic. It only takes half an hour to prepare this dish. It goes well with any side dishes, but goes especially well with buckwheat, rice, and potatoes.

Ingredients:

• chicken breast or 2 fillets;
• 1 onion;
• 1-2 cloves of garlic;
• 150 g sour cream;
• 3 spoons of soy sauce;
• oil, spices.

Preparation

Peel one or two onions. You can do more, it won’t spoil the dish. Place it in a frying pan with 2-3 tablespoons of oil and start frying. While the onion is lightly browning, cut the chicken fillet into strips. Since there are no seeds or veins in it, this is done very quickly. Add to the pan.

Fry everything together for about five minutes. The fillet should be slightly browned. Do not keep it on the fire for a long time, otherwise the white meat will become tough.

While the chicken is fried, combine sour cream with 100 ml of water, soy sauce, pepper and salt to taste. Squeeze a couple of cloves of garlic.

Pour the garlic dressing into the frying pan with the fried fillet and onions. Cover, simmer for 10 minutes over low heat, do not let the dish boil actively. At the end, add dry or fresh dill.

Secrets of cooking chicken breast in sour cream and garlic

If you want to cook tasty, but simple and... affordable dish For a family lunch or dinner, then stewed chicken in sauce is almost ideal. Chicken is much cheaper than pork or beef, is not too fatty and is loved by many as a form of meat in principle. Tender and satisfying, even with rosy legs or lean chicken breast fillet. Even the wings are great when stewed. You can choose any part of the chicken carcass and cook it in a stew. Everything will depend only on your taste.

There are also countless options for the sauce in which stewed chicken is cooked. Tomato sauce, sour cream, cream, and mushroom sauce are also suitable for stewing. Can be stewed in soy sauce or mustard. I can’t even list all the possible options for the sauce in which stewed chicken is cooked. One article is definitely not enough.

Therefore, I propose to get acquainted with a small but very tasty part of the recipes for preparing stewed chicken and make a choice for yourself. And then feel free to cook a hearty meal delicious dinner for the whole family. We have already looked at it, but today we will stew the chicken as a dish on its own, and the side dish will be separate and you can choose to suit your taste.

Chicken stewed in tomato sauce

One of the simplest and delicious ways cook chicken stew do it in tomato sauce. This sauce does not require complex ingredients, and the sour tomato taste goes well with chicken. For the sauce you can use tomato paste, fresh tomatoes or canned in own juice. You can also use chicken at your discretion; both breasts and legs will be equally good in tomato sauce.

You will need:

• chicken thighs - 500 g,
• tomatoes - 2 pcs.,
• tomato paste - 2 tablespoons,
• onion - 1 piece,
• butter - 50 g,
• vegetable oil - 4 tablespoons,
• salt - 1 teaspoon,
• thyme - 1/4 teaspoon,
• black pepper to taste.

Preparation:

1. It is most convenient to cook chicken stewed in sauce in a deep bowl with a thick bottom and a mandatory lid. Place a saucepan or frying pan with high sides on the fire and pour in vegetable oil. Put a piece of butter there and melt it.

2. Add tomato paste to the oil and stir thoroughly. Lightly fry the pasta, stirring constantly.

3. Peel the tomatoes. To do this, cut the skin with a cross, then scald the tomatoes with boiling water. The skin will come off easily. Grind the tomato pulp into puree. Add tomato puree to tomato paste in oil and simmer for 3-4 minutes over medium heat, stirring constantly.

4. Now add the pieces to the boiling tomato sauce chicken meat and onions. Add salt and pepper to taste. If you like to eat onions, then cut them into strips, and if not, then put the whole onion in the sauce. It will be stewed together with the chicken and will give the sauce its taste, but at the same time there will be pieces of onion in ready dish will not be.

5. Add 1-1.5 cups of boiling water to the pan and cover with a lid. Simmer, covered, over medium-low heat for 35-40 minutes until the chicken is cooked through. After 10 minutes of simmering, add thyme or other aromatic herbs you like to the sauce. Continue to simmer.

6. Ready-made stewed chicken in tomato sauce goes well with potatoes or rice. But it can also be served as a separate dish.

Bon appetit!

Chicken legs stewed in sour cream sauce in a frying pan

It is very easy to prepare such a delicious dish as chicken stewed in sour cream. You can choose the side dish to your taste, and you will get a very tasty sour cream sauce, which can be poured over not only the chicken pieces, but also the side dish, like a gravy.

You will need:

• chicken drumsticks- 7-8 pieces,
• onions - 2 pcs,
• flour - 2 tablespoons,
• sour cream - 200 gr,
• garlic - 2 cloves,
• paprika - 1 teaspoon,
• fresh dill - half a bunch,
• chicken broth (optional) - 200 ml,
• salt and pepper to taste.

Preparation:

1. Heat vegetable oil in a large frying pan. Add chicken drumsticks and fry them until golden brown for 20 minutes. Constantly turn them from side to side so that they are fried evenly on all sides. Lightly salt the drumsticks while frying.

2. At the same time, in another frying pan, fry finely chopped onion in vegetable oil. Fry it over medium heat until the onion pieces become translucent and begin to brown just a little. After this, pour flour into the frying pan, mix everything well and continue frying in flour.

3. Fry the onion together with the flour until the flour begins to brown. There will also be a pleasant smell fried flour. The main thing is not to let it burn, so don’t turn the heat on high.

4. Now gradually pour the broth prepared in advance into the frying pan with onions and flour. If there is no broth, you can simply replace it hot water. After pouring in the liquid, continue stirring so that the flour does not stick together into lumps. The future sauce will immediately begin to thicken due to the flour; if it becomes too thick, add more liquid until you get the consistency of a good gravy.

5. Reduce the heat under the frying pan so that the sauce only gurgles slightly and there is no active boiling. It's time to add sour cream. Add it to the pan and stir until it is completely incorporated into the sauce. Let the sauce simmer gently for 2-3 minutes.

6. While the sauce is preparing, add spices to it, squeeze the garlic through a press and add salt to taste. Don't forget that the chicken has already been salted a little.

7. It’s time to add the browned chicken that was cooked in another frying pan to the sauce. Place it in a frying pan with sour cream sauce and cover with a lid. Simmer over low heat for another 15 minutes. The chicken legs will be soaked in the sauce and the wonderful taste of the spices.

8. About five minutes before cooking, sprinkle the stewed chicken in sour cream sauce fresh finely chopped herbs.

Chicken stewed in sour cream is ready. Serve with mashed potatoes or rice, it will be very tasty. Bon appetit!

Chicken fillet stewed in beer and soy sauce - video recipe

And now a little exotic. Although it cannot be said that beer is an exotic product, we do not cook chicken in it every day. And as it turns out, it was in vain. Beer, soy sauce, tomato sauce or adjika, a little onion or garlic. Lightly simmer all this and the amazingly tasty chicken dish is ready.

Chicken stewed in creamy sauce with champignons

Stewed chicken- This is a dish that is very easy to prepare. And it usually takes very little time. Therefore, this chicken is simply ideal as a quick lunch or dinner when you want something tasty, but are short on time. How relevant this is for working chefs, who simply don’t have the energy to create masterpieces in the evenings. The recipe for stewed chicken with champignons is one of my favorites. Probably because it reminds me of chicken and mushrooms, which I love so much. If you are also a julienne lover, then you will definitely like this stewed chicken in creamy sauce.

You will need:

• chicken fillet - 600 gr,
• champignons - 400 gr,
• onions - 1-2 pcs,
• cream 20% - 200 ml,
• salt, pepper and spices to taste.

Preparation:

1. In a heated frying pan with vegetable oil fry finely chopped onion. It should become soft, transparent and slightly browned.

2. Cut the washed and dried champignons into small pieces. Add to the frying pan with the onions and continue frying. If a lot of liquid comes out of the mushrooms, let it evaporate.

3. Fry the mushrooms until golden brown and taste good. Lightly salt them while frying to make them tastier.

4. Cut the chicken fillet into small pieces. Then add them to the fried onions and fry everything together until the chicken loses its pink color and turns grey. Don't forget to stir constantly.

5. Add a tablespoon of flour to the pan and mix everything well. Flour will thicken our future creamy sauce. Fry just a little until the flour begins to brown.

6. Pour cream into the pan and immediately reduce heat to low. Mix everything with cream, add salt and pepper to taste. Now cover with a lid and simmer on very low heat for 10 minutes.

Raise the lid from time to time and stir the chicken into the sauce. After a few minutes, the creamy sauce will begin to thicken and take on a nice creamy color.

If desired, you can add your favorite herbs to this sauce, such as rosemary or Provence, and another clove of garlic. This will make the taste even brighter. But even in its original composition, stewed chicken in a creamy sauce with champignons is very tasty. This is how a wonderful lunch will be ready. Call everyone to the table while it's hot.

Chicken breast in spicy creamy tomato sauce

If you have already cooked stewed chicken in cream, and cooked chicken in tomato sauce, then it’s definitely time to try stewing pieces of your favorite meat in creamy tomato sauce. This is incredible delicious combinations softness creamy taste and piquant sourness of tomato. Stewed chicken in this sauce is simply the most tender. You can cook both chicken breast and other parts, such as thigh fillets, drumsticks or wings.

You will need:

• chicken meat - 500 g,
• onions - 2 pcs.,
• cream - 200 ml,
• tomato paste - 4-5 tablespoons,
• butter - 50 g,
• garlic - 1-2 cloves,
• turmeric - 1 teaspoon,
• paprika - 1 teaspoon,
• black pepper - 0.5 teaspoon,
• cumin - 1 teaspoon,
• nutmeg - 1 teaspoon,
• salt - 1 teaspoon.

Preparation:

1. Cut the chicken breast into small pieces. If you decide to cook wings or drumsticks, you can leave them whole. Place the chicken in a bowl and coat in the black pepper, turmeric and paprika mixture.

2. Heat a frying pan and melt 25 grams of butter on it. Place chicken pieces in oil and fry over high heat until golden brown on all sides. The crust will be very vibrant because of the turmeric and paprika, which together give the orange color.

3. In another frying pan with high sides, fry the remaining butter onion. Cut it into small cubes and fry until it becomes soft and browned.

4. Add cumin and nutmeg to the fried onions. Add some salt and stir. Now add tomato paste to the onion. It needs to be lightly fried, stirring constantly. The fried paste changes color and acquires an appetizing smell. this will take approximately 5 minutes.

5. Add cream to the boiling tomato paste. Mix everything and reduce heat. If the sauce is too thick, you can add 100 mils of hot water. The color of the aromatic sauce will be almost coral.

6. Now put the fried chicken pieces into the frying pan with the sauce, stir everything and cover with a lid. Simmer covered over medium heat for another 15 minutes.