Simple recipes: chicken breast in sour cream sauce

Today, chicken is largely a staple in almost every home, so it’s important to know the different ways of preparing and serving it. You can take a whole chicken, or you can cut it and get at least three delicious dishes, one of which will probably be chicken breast in sour cream sauce. Why?

Saving and taste

Yes, because it is one of the favorites of homemade foods! It uses boneless chicken breast cut into pieces. From one breast of medium chicken, you can make dinner for four family members, when it is only for two, then tomorrow will remain. In addition, with delicious sauce you can pour, for example, noodles, and this saves you from extra time to prepare a side dish. Sour cream with the aroma of onions, sweet red pepper, garlic, paprika and chicken stock - this is something! The dish has an amazing rich aroma and creamy texture. In general, a chicken breast recipe in sour cream sauce will be able to interest even the most picky gourmet. Well, are you ready to start?

Chicken breast in sour cream sauce. The recipe is basic

You will feel like having dinner in a fine restaurant - but right in your own house. This recipe is easy to implement. We hope that the chicken breast in sour cream sauce will become one of the most beloved dishes in your home. We will need the following ingredients: 2 large pieces of fine chicken breast fillet, 2 tablespoons of vegetable oil, 100 grams of butter, medium onion, a couple of garlic cloves, bell pepper, a glass of sour cream, a cup of chicken broth, 3 large tablespoons of sifted wheat flour, salt and pepper and spices to enhance the taste and aroma.

How to cook?

1. Place the lean oil in a large skillet over medium heat. Melt the butter, put the chicken breast in a frying pan and fry the pieces until golden brown on both sides, and then transfer them from the pan to a dish.
   
2. Put in a pan where meat was cooked, chopped onion, plus sweet pepper (peeled and chopped), plus chopped garlic, fry until the onion is translucent and the peppers are tender. Add paprika there and mix everything together.
3. Place the fried chicken breasts in a pan, cover and simmer for 25 minutes or until the chicken is tender and tender. Remove the chicken on a separate plate. Pour the chicken stock into the pan.
4. Mix sour cream and flour together, beat in a homogeneous mass right in the pan and cook until thickened with the broth. Add salt and pepper, spices to your personal taste. Transfer the chicken to a saucepan in a pan. Cover and simmer a little more (about 5 minutes). That’s ready chicken breasts in sour cream sauce in a pan - you can serve it to the table! Just yummy!
   

Chicken breast in sour cream sauce with mushrooms

And now for your attention - a more extended version of this excellent dish. Mushrooms with vegetables are in perfect harmony with sour cream filling of the sauce, and the softness, juiciness, tenderness of the breast gives this rather simple dish exquisite taste qualities that can argue with the most expensive restaurant offers. But you cook at home, and the price, accordingly, turns out to be more pleasant and acceptable.

So, to prepare this variation of chicken breast in sour cream sauce, we take first of all a kilogram of the most tender fillet (it is better to buy chilled rather than frozen, it will turn out tastier). But if you are not too lucky and caught an ice cream piece, do not be discouraged. Just pulp must be thawed, and in a natural way, and not under running hot water or in the microwave. Leave in the dish for a couple of hours on the kitchen table - and you can cook. We also need: a glass of sour cream is not too oily, a pound of mushrooms (it is better to take champignons, since they do not require special attention - just washed and cut), carrots, onions, a little flour, spices to taste, sweet bell pepper, vegetable oil .

How to cook?

1. First, prepare the vegetables and mushrooms. Peel and cut into half rings. We clean the onion and cut into half rings. And peel the carrots and three on a grater.
2. In a large skillet, heat a couple of tablespoons of vegetable oil and simmer the onion. Then there are other vegetables (stew for 5-7 minutes over medium heat).
3. Separately, fry the pieces of fillet in a frying pan (on both sides to a golden hue) and remove in a separate bowl. Then here we fry finely chopped champignons.
4. Add a little broth to the pan, then flour and sour cream. We extinguish everything on the lowest heat, constantly stirring so that the dish does not burn. The process lasts about 10 minutes. Then add the pieces of fried fillet and mushrooms to the sauce pan. We introduce salt with spices according to our individual preferences (some do without this step at all).
5. Cover the frying pan with a lid and simmer the food for another 5-7 minutes. Then the fire can be turned off, and the dish must be infused for 15-20 minutes. After that, you can serve the table. As a side dish we use mashed potatoes or all the same noodles. Garnish with sauce and pour a couple of sliced ​​chicken on top. Tasty and easy! Bon appetit to all!