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Baked chicken breast with sour cream

Baked chicken breast with sour cream


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Slice the chicken breast into slices and beat lightly. Season with salt and pepper. In the pan greased with oil, place the slices of meat next to each other, spread the sour cream on top and sprinkle with breadcrumbs. Bake for about 30 minutes. 5 minutes before it is ready, sprinkle the cheese on top.

Serve with potatoes, lettuce, depending on what you want.

Good appetite!


How to make a recipe for baked chicken with sour cream and garlic & # 8211 in the oven

I turned on the oven at 200 C (high on gas).

I groomed the chicken from the remains of feathers, tulle and skins. I tamponed it with paper napkins and placed it in a large tray (so that the potatoes could take place). With a kitchen scissors I split it in the middle of the back, cutting it along the spine. I turned it upside down and pressed it lightly with my hands to flatten it (you can hear the bones cracking). Ready! I have a flat chicken!

I sprinkled both sides with coarse salt, pepper and a little sweet paprika.


Chicken breast ingredients in sour cream and mustard sauce

  • 4 slices of chicken breast weighing 90-130 grams / piece
  • 1 tablespoon grated flour
  • 1 tablespoon Dijon mustard (or your favorite mustard)
  • 30 grams (1 small piece) of finely chopped onion
  • 1 small clove of garlic, finely chopped (crushed)
  • 1 teaspoon oil
  • 30 grams of butter with 82% fat
  • 300 ml. of concentrated chicken soup
  • 150 grams of greasy cream with at least 30% fat or the same amount of special cooking cream, which can be even leaner (any percentage between 14-30%)
  • optionally, a drop of freshly grated nutmeg
  • salt and pepper to taste
  • finely chopped greens for sprinkling at the end (parsley or chives)

Preparing chicken breast in cream and mustard sauce & # 8211 Preparing chicken breast slices

1. For this chicken breast recipe in cream sps, the chicken breast is prepared as for schnitzel. Slice into slices about 1.5-2 cm thick, as much as possible with a uniform thickness. No need to fight with a hammer. Season the chicken breast slices with nutmeg (optional) with salt and pepper. Then roll the slices (or sprinkle) with flour. He shook off the excess flour. An economical option, in order not to consume a lot of flour, is to be sprinkled with flour passed through a fine sieve.

2. Put the oil in a pan over medium heat and then add the butter. I do not recommend giving up either of the two types of fats. The butter will taste good and the oil will raise its smoking temperature so that it does not burn. After the butter melts, brown the chicken breast slices for 2-3 minutes on both sides. Just enough to turn slightly golden, then set aside.

Sauce preparation

3. Immediately add finely chopped onion and garlic to the pan. Sprinkle a little salt and reduce the heat, tempering at low temperature until the onion becomes translucent. Add the mustard to the pan and mix quickly. Immediately pour the hot chicken soup, mixing everything well.


Cooking chicken breast in sauce

4. Return the slices of browned chicken breast to the pan. Turn down the heat a little and bring the sauce back to the boil. Reduce the heat to low again. Cover the pan with the lid and cook the chicken breast slices under the lid for 10-12 minutes.

5. The chicken breast, at this stage already sufficiently cooked, is removed from the pan and kept warm, covered. Do not cook chicken breast more than is strictly necessary. Unnecessarily prolonging its thermal preparation, we will only be able to dry it very hard. Instead of enjoying a tender and juicy piece, we will fight with a strong and juicy chicken breast.

Completion of the preparation

6. Raise the heat to medium. Boil the chicken breast sauce with cream until reduced to as low as we want. Add the cream to the low sauce in the pan and mix quickly with the whisk. As I specified in the list of ingredients, you can use either a very greasy cream, which does not cut when cooked, or a special cream for cooking, which will not separate when it boils. Bring the sauce to a boil.


7. For a very fine texture of the sauce for this chicken breast with cream, I recommend that it be passed through a sieve. If you are not interested in this aspect, you can leave it more rustic. Immediately after boiling with the cream, season the sauce to taste with salt and pepper. Add the chicken breast slices to the sauce passed through the sieve. Heat well, turning them in the sauce on all sides. The preparation is ready, all you have to do is sprinkle with greens.

Serve chicken breast in cream and mustard sauce

Sprinkled with your favorite greens, which in my case was chives, this chicken breast in cream and mustard sauce is served hot. Gasket Our favorite dish for this dish is mashed potatoes. It goes just as well with a parsnip puree, for example, which is much poorer in carbohydrates. An elegant dish can be obtained by placing some steamed asparagus stalks next to it. This fragile chicken breast goes with semmelknodel dumplings or, if you prefer, plain rice or vegetables.

May it be useful to you! More recipes with chicken breast can be found with one click here.


Viennese chicken in the oven

& Icirc & # 539i need: 500 g chicken breast, 500 g mushrooms, 200 g horsetail, 200 g sm & acircnt & acircn & # 259, 300 ml milk, 2 potatoes, 2 onions (one white & # 259, one red), olive oil m & # 259sline, 70 g f & # 259in & # 259 white & # 259, spices for chicken, 1 tablespoon & # 259 curry, green & # 539uri Italian, sea salt

Prepare: Cut the onion in half, put it in the heat-resistant ceramic bowl, mix it with a little olive oil and spices. Add the chicken breast, seasoned and seasoned, chew everything and put it in the oven. After 15 minutes, add the onion and the boiled chicken breast, then add the sliced ​​mushrooms (after they have been cooked separately). After the water has dropped, leave the mushrooms, chicken and diced potatoes. Put a foil over the pot and put it back in the oven for 20 minutes. Meanwhile, make the white sauce: boil the milk, sprinkle with flour, mix well over low heat and add the sour cream and 100 g of grated horseradish. Stir everything over low heat until smooth. When the potatoes are iron, remove the foil, pour in the white sauce and grate the rest of the horseradish. Mai la & # 537i cca. Bake for 25 minutes on a suitable heat until browned. You can serve the chicken with lettuce or tomatoes.


Cheesecake with raspberry sauce

You know how it is, it depends a lot on everyone's tastes. One prefers creamy cakes, another whipped cream or chocolate, while another loves fruit cakes. Although we all like it equally, this dessert is still special for us, it is somehow the favorite, from which we can eat as much as we can!

Danut stated that he is in the top 5 with him :))

Ingredients

1 kg of Pilos cow cheese
200 ml cream for Pilos cream
300 g sugar
7 medium eggs
5.5 tablespoons food starch (neither peak nor grated, between)
2 sachets of vanilla sugar
a knife tip salt

Cheesecake crust with raspberry sauce

200 g simple biscuits (not popular, biscuits like pettite beure)
100 g butter
2 tablespoons apricot or plum jam

For the sauce
frozen raspberries
sugar
the water
food starch

Cheesecake preparation with raspberry sauce

Finely grind the biscuits and place them in a bowl in which you put the butter at room temperature together with the jam.

Homogenize the composition well and then distribute it on the bottom of a tray greased with butter, with a diameter of 24-25 cm (I used 22 but I recommend a bigger idea). Press well with a spoon (with the back of the spoon) or with your fingers, gently lifting the composition on the sides of the form. It should not be pressed too much, just enough to bind the ingredients. Let the pot cool.

In another bowl put the cheese, sugar and sour cream in a bowl and mix (I used the blender) until you get a homogeneous paste.

Add, one by one, eggs mixing after each. Incorporate lemon juice, vanilla sugar, salt, food starch and whipped cream and mix for two minutes.

Take out the shape for cheesecake with raspberry sauce from the cold and put it in the preheated oven for 10 minutes on low heat. (160 degrees)

Then remove, pour the filling and put back in the oven (do not raise the temperature!) And bake for 40-50 minutes, at 160 degrees, with ventilation, on step 2, then gently open the oven (put a wooden spoon or a ball of foil) and leave for another 10 minutes. Check that it is baked, but not brown. (if it shows signs of browning, put a piece of baking paper on top, even if it browns a little, it's not a big bathroom) If it's not completely bound, leave it. The inside to the touch must be gelatinous, not too hard you will do once, twice and you will catch the idea. I can't give you exactly the time because the ovens are different.

Another option for baking the cheesecake is to put hot water in a large tray and in it to put the tray with the dessert, which you have previously covered in aluminum foil on the outside, to avoid water penetration and leave to oven for one hour at 170 degrees, program with ventilation. Cooling is done as above, also in the oven.

S.O.S

Prepare as much as you want, more or less, depending on your preferences. I make more, put over the cheesecake and put it on top of each serving. As an idea, 300-400 g of raspberries is enough.

Put the raspberries in a saucepan to boil (it can also be fresh and frozen) adding a small cup of water and sugar to taste.

After it has boiled a few times and the sugar has melted, dilute a tablespoon of food starch in a little cold water, put it in the pan, stir and leave it on the fire until it thickens. If you want it even thicker, add more starch, but keep in mind that as the sauce cools, it thickens an idea more.

When the dish is completely cold, put it in the fridge for 5-6 hours (prepare it in the evening, it will be easier for you to leave it overnight. Do not peel off the ring earlier!


As tasty as it is chicken breast with sour cream in the oven, it is so easy to prepare. Here's what you need to do:

1. Wash the chicken breasts, cover it with butter and season it with salt and rosemary.

2. Line a heat-resistant dish with butter and place the chicken breasts with the sliced ​​peppers and finely chopped garlic. Cover the bowl with aluminum foil and leave it in the oven until the chicken is tender.

3. Mix sour cream with grated cheese until you get a smooth sauce.

Baked chicken breast with sour cream serve hot, garnished with finely chopped green parsley and fresh tomatoes.


Chicken with sour cream and vegetables in the oven

1. Cut the chicken into pieces and brown in oil, add the sliced ​​carrots and sauté the chopped onion, mushrooms and broccoli. Cover the bowl and let it simmer for 3-4 minutes to simmer the ingredients.

2. Grease a heat-resistant dish with butter, add vegetables, meat, parsley and salt.

3. Mix sour cream with eggs, salt and white pepper and pour the composition on top.

4. Place the dish in the oven at a temperature of 175 degrees C for 20 minutes. Enjoy leisurely!

This recipe is recommended by Petrisor Tanase.

Chicken with sour cream and baked vegetables


Easy to complete with garnishes, the tender chicken breast in the oven has the potential to become a family favorite, if you follow exactly the steps in the recipe. In time, you can top it with herbs and spices as you like.

Details are important in this recipe.

  • The thinner a slice of chicken breast, the faster it will cook. Try to keep them all the same size or check the preparation once every 5-10 minutes.
  • Cream has the role of keeping the chicken in a humid environment. If you don't have cream, you can replace it with Greek yogurt or a light mayonnaise.
  • Chicken breast needs space. The pieces of meat must not be glued to each other in the pan, so that the sauce stays even.
  • Chicken meat will remove liquids from the inside that you don't have to worry about because it evaporates during cooking.

Suitable gaskets

  • Noodles
  • Rocket salad
  • Mashed potatoes or peas
  • Rice with butter
  • Coleslaw

Ingredients

Step 1

Chicken with sour cream and baked vegetables

1. Cut the chicken into pieces and brown in oil, add the sliced ​​carrots and sauté the chopped onion, mushrooms and broccoli. Cover the bowl and let it simmer for 3-4 minutes to simmer the ingredients.

2. Grease a heat-resistant dish with butter, add vegetables, meat, parsley and salt.

3. Mix sour cream with eggs, salt and white pepper and pour the composition on top.

4. Place the dish in the oven at a temperature of 175 degrees C for 20 minutes. Enjoy leisurely!