Chicken meat in a creamy sauce gets extraordinary juiciness, even if it was originally a little dry. For example, chicken breasts are quite difficult to make tender without using this method. Consider some recipes.
Cooking Cream Sauce
Creamy Chicken or Julienne Sauce
You will need: a glass of fat cream, a pack of butter (180 grams), half a glass of flour, nutmeg in powder - on the tip of a knife. Dry the flour in a dry hot frying pan for a minute or two, stirring constantly. Add the butter to the flour and fry for another minute, with stirring. Dilute this mixture with cream a little, rubbing all the smallest lumps. Bring to a boil, add nutmeg. Creamy chicken sauce can be served.
Italian creamy sauce
It will take: a glass of cream, four raw yolks, two cloves of garlic, a little olive oil, one hundred grams of Parmesan cheese, fifty grams of Gorgonzola cheese. Cut the garlic into thin rings and fry in olive oil. Beat cream with yolks, add garlic and heat over low heat. Grate cheeses on a fine grater, pour "Gorgonzola" into a hot sauce and bring to a boil, stirring so that the cheese dissolves. Remove from heat, add Parmesan and mix well. So, the Italian creamy sauce for chicken or any other fried or baked meat is ready.
Creamy Mushroom Sauce
You will need: a glass of not too greasy cream, about a kilogram of mushrooms, a couple of spoons of soy sauce, olive oil. Rinse the mushrooms and cut into slices. Fry them in vegetable oil until golden, add soy sauce and cream. Cook with a small boil for five to seven minutes and serve immediately.
Creamy Pasta Sauce
You will need: a glass of cream, two hundred grams of hard cheese, a couple of cloves of garlic, two handfuls of walnuts, salt, black pepper and nutmeg. Heat the cream in a saucepan, but do not boil. Grate cheese and garlic finely, add to cream. Stir. Salt, pepper. Grind the fried walnuts in a blender and add to the sauce. After a slight boil, boil for about three minutes and serve.
How to make chicken sauce
For this we need
Boneless and skinless chicken breast, turnip, one and a half cups of nonfat cream, dried dill, flour (about a spoon), salt, nutmeg, olive oil.
How do we do it
Cut the breast into small pieces. Chop the onion - it is better to do this in a blender. In olive oil, fry the onions until golden brown, add chicken, salt, pepper and dried dill. Stir from time to time! When the pieces of meat become edible, sprinkle them with flour, turn over several times, so that the flour is slightly fried, pour the cream, bring to a boil with stirring and remove from heat. This sauce is very good to any side dish.
Afterword
The basis of a creamy sauce, as you already understood, is just cream that gives the dish both taste and softness and satiety. By the way, you can also play with taste, adding cheese for velvetiness, garlic or a mixture of peppers for pungency. Creamy chicken sauce can even be made sweet and sour if you add a little prune jam after boiling . The base of the sauce is always the same - butter, flour and cream. The secret is simple!