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Chicken breast with white sauce

Chicken breast with white sauce

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The chicken breast, washed and seasoned to taste, is cut into 5 cm strips, given through flour, egg and then breadcrumbs, thus being prepared to be fried in oil (we can use the option of being "immersed" quickly in the bath of hot oil or to be "steamed" in a little oil and with the lid tightly closed on the pan). Remove the pieces of meat on a paper towel to drain the excess oil.

Sauce: Wash the mushrooms well in cold water, cut them into small pieces and heat them in a little oil, then quench with wine, add milk and cream, then let the sauce boil until it begins to thicken. Serve hot with salad or anything else you prefer!

Chicken breast with white sauce - Recipes

An easy to prepare recipe with great taste.


  • chicken breast - 200 g
  • bacon strips - 40 g
  • mushrooms - 100 g
  • soy sauce - 10 ml
  • thyme - a dust
  • white pepper - a powder
  • wine - 25 ml
  • undiluted cooking cream - 100 ml
  • olive oil - 30 ml

Heat the pan with oil, add the diced chicken breast (2 cm), the thin strip bacon (2x2 cm), the diced mushrooms (1 cm) and heat them until the chicken is done. Then add the soy sauce, mix for 1 minute, sprinkle with thyme and white pepper, then add the wine. Let it simmer for 1-2 minutes until there is very little wine left in the pan and add the sour cream, let it simmer for another 1-2 minutes.

Chicken breast with vegetables and lemon in white sauce

Wash the potatoes well and peel them (if you do not use new potatoes). Then cut them in halves or quarters, depending on the size and boil them in salted water.

When they are ready, drain them well.

Season the chicken breast with salt and pepper to taste. Put the chicken to fry, over high heat, in a pan with a little olive oil. Add the thyme sprigs next to it. Let it brown slightly on both sides, then add the chicken in the oven until well penetrated.

When ready, take the chicken out on a plate and add a little oil and boiled potatoes to the pan in which it was fried, with the cut side down. When they start to brown, add the mushrooms and chopped thyme. Cook everything very well for 3-4 minutes.

In a cup, mix the milk with the flour and add the composition in the pan over the vegetables. Then add the chicken broth, beans and lemons and mix gently. At the end, add the chicken breast. Season with salt and pepper to taste. Bring everything to a boil until the vegetables are well penetrated.

  • The ideal prepared cream has a fat content of about 12%.
  • Too much dairy in the sauce or are you lactose intolerant? You can replace milk with water and classic cream with cooking cream.
  • You can boil everything on the stove, instead of the oven, but you will have to put the onion and the chicken breast to harden, then the potatoes to boil and then take them out, to prepare them for the sauce.
  • For extra color, you can add a bunch of finely chopped parsley to the dish, along with the grated cheese.
  • For extra flavor, you can add an apple cut into thin slices with the chicken.
  • Before you add the sauce, you will notice that the chicken pieces stick together. You can peel them off with a wooden or silicone spoon.
  • If you want to cook the recipe again, we recommend you try it with boned legs.
  • You can replace the sauce flour with starch.

Suitable gaskets

  • Bulgarian salad
  • Tomatoes
  • Vegetable mixture
  • Rice
  • Fries

Chicken breast recipe ingredients in lemon sauce:

2 chicken breasts (about 1 kg in total)

lemon, butter and garlic sauce:
4 cloves of garlic
70 ml lemon juice (7 tablespoons) & # 8211 1 lemon
100 gr melted butter
1 teaspoon dried or fresh thyme
1/2 teaspoon tarragon I used dry
1/3 teaspoon ground black pepper

3 tablespoons frying oil

Preparing chicken breast recipe in lemon sauce:

  1. Wash the meat and absorb the excess liquid with a napkin. Season with salt and pepper. Brown the meat on the pan on both sides for an appetizing look.
    Skip this step, in case you want.
  2. Mix the ingredients for the sauce: butter, thyme, pepper, crushed garlic, tarragon, salt and lemon juice.
  3. Place the browned chicken pieces in the pan and pour the sauce over the meat. Cover the tray with aluminum foil or lid.
  4. Bake at 200 gr. After about 10 minutes, grease the chest with sauce from the pan every 10 minutes. This way we avoid drying the meat.
  5. Baking time varies from 25-40 min. Depending on the thickness of the meat. Towards the end, uncover the tray and let it brown in the grill mode in case you omitted the browning on the pan.

Put in lemon and garlic sauce before baking

Here's how easy it is to prepare this chicken breast recipe in lemon and garlic sauce in the oven. The meat will be very flavorful due to the ingredients. You can pair the food with mashed potatoes / rice and vegetables. Another suggestion would be to add potatoes or other vegetables such as carrots, broccoli to the chicken pan. They will borrow the taste of the sauce and complete the meat.
Find here other meat recipes from my blog.

Baked chicken with lemon and garlic


Chicken breast in lemon and garlic sauce

To be honest, the simplest and fastest meat recipes seem to me to be those with chicken breast. Whether you choose to prepare chicken breast in the oven or in the pan, the result will satisfy the taste of the whole family. Along with vegetables, chicken meat becomes an ally in a diet because it is low in calories. Today, I show you how to make chicken breast in butter, lemon and garlic sauce in the oven. My recipe does not contain wine so it can be served to children, without a doubt.

For lovers of recipes with chicken, I recommend the brand Healthy Chicken. Few people know that this brand is actually a family business, from the village of Tîrnova, Dondușeni District. The owners are simple people who produce their own grain and raise birds. "Healthy chicken" grows in conditions of controlled hygiene and maximum responsibility, being fed Moldovan cereals harvested from the family lands. The Healthy Chicken brand can be found in Nivalli stores and deserves more attention from consumers who pay attention to what they eat. See the offer of products (chest, carcasses, wings, thighs) here.

The chicken is tender and fresh so it will turn any recipe into a success.

2 chicken breasts (about 1 kg in total)

lemon, butter and garlic sauce:
4 cloves of garlic
70 ml lemon juice (7 tablespoons) - 1 lemon
100 gr melted butter
1 teaspoon dried or fresh thyme
1/2 teaspoon tarragon I used dry
1/3 teaspoon ground black pepper

Chicken breast with tortelloni in white sauce

I must tell you that this recipe was marked with the highest grade by my boys: X
That I profiled myself on white sauces, I think I told you before, only the combination is different every time.
Even if it is a caloric food, it is very tasty and from time to time we can afford to pamper our taste buds with such dishes.

  • 1 kg chicken breast
  • salt
  • pepper
  • lemon juice
  • Paprika
  • flour
  • 25 g butter
  • 20 ml olive oil
  • 200 ml of semi-sweet white wine
  • 250 g mascarpone
  • 400 g sour cream
  • 1 clove of garlic
  • basil leaves
  • oregano
  • 50 g parmesan
  • 600 g tortelloni with spinach and ricotta
  • the water
  • salt
  • green dill
  • green parsley

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]
Cut the chicken breast into long strips that we sprinkle with lemon juice and season with salt, pepper, paprika, then pass them through flour and fry in butter and olive oil.

Peel them well on all sides until they get a slightly crispy crust, then add the wine, and after a few minutes, add the finely chopped garlic, sour cream and mascarpone mixed well, then the basil leaves and oregano.

Do not let the sauce boil too much, a boil or two.
Boil the tortelloni according to the instructions on the package, in boiling salted water and add them to the white sauce, towards the end of cooking.
Also after extinguishing the fire, add the finely chopped greens, do not put much, a few strands of each.

Serve the chicken breast with tortelloni in white sauce, with grated Parmesan cheese and fresh vegetables, or vegetable salad.
May it be useful to you!

Chicken with cream simple and quick recipe

Chicken with cream simple and quick recipe. How to make chicken with sour cream? The tender pieces of chicken (boneless thighs or breast) wrapped in a very fine and velvety sour cream sauce. A simple, quick, easy to prepare recipe.

How to make chicken in sour cream sauce that does not cut (cheese)? This chicken with sour cream (chicken breast or boneless thighs) is made all over Europe, being part of the range of more consistent winter food recipes. In the meantime, it has become a traditional Moldovan or Romanian recipe. More Bucovina. How to make chicken with sour cream in Bucovina? It is made with country chicken (pieces with skin and bone), with vegetables and greens (carrots, parsley, parsnips, onions) and looks more like a chicken ciulama (which is prepared on the basis of a meat soup with vegetables). Very good and so on! But there are two completely different recipes: chicken with sour cream is not ciulama! You can find it here old ciulama recipe chicken with mushrooms and sour cream.

The Germans and the Austrians also make chicken with sour cream and call it & # 8222Hähnchen mit Rahmsoße & # 8221 and the French have their & # 8222poulet a la creme fraiche & # 8221. Usually mushrooms are put in this recipe with chicken with cream, as I did here.

The chicken recipe with sour cream that I present to you now is after Silvia Jurcovan. Her book is called & # 8222Cooked French-style chicken & # 8221. I think you already know that I'm not a fan of chicken breast, so I chose some boned thighs for this recipe. They are much tastier and juicier.

Salt, pepper, onion and garlic (discreetly) are enough for this kind. There is no point in intervening with other spices or aromatic herbs because they would cover the delicate taste and aroma of sour cream.

The cream I used was a very fine Albalact cream, with 20% fat (we're talking about fermented cream, not sweet cream for cooking). There is also Albalact with 25% fat. I was very happy to find that it did not coagulate (cheese) by cooking and that the sauce was smooth and homogeneous, without lumps.

From the quantities below it results approx. 4 servings of chicken with sour cream.

How can we customize this chicken dish?

We can easily customize this Tuscan style chicken recipe. Simply add or remove ingredients from the white sauce. For example, you can add mushrooms to cook immediately after removing the chicken. Or add capers when you put the garlic. If you do not have fresh spinach, you can put it frozen. I used dried and packaged tomatoes as such, but dried tomatoes preserved in oil are also very good. You can find them everywhere and they are super tasty. Of course you can also put fresh ones, but I would opt for the cherry ones. However, keep in mind that they are much more acidic. In addition, you can add peas, green beans or even pumpkin.

For this Tuscan-style chicken to be fragrant and tasty, you must brown the chicken breast before making the sauce. In this way the chicken will remain juicy inside, and the sauce will be tastier due to the taste of browned chicken. If necessary, add water to the sauce so that it is not too thick. Boil it enough for the tomatoes to soften and the chicken to be fully cooked. Always put the spinach near the end because it does not require a long cooking time. When the dish is ready you can serve it with Easter, potatoes or rice. It is very good as such, along with crispy bread. Also try the recipe spicy pan for another super chicken dish.

These recipes are for sauces that can be accompanied by chicken.

1. Mujdei

  • Chop a clove of garlic.
  • Stir in the garlic and press for 15-20 minutes.
  • Add 1 teaspoon of oil, salt and pepper.
  • After a few minutes, add another tablespoon of oil.
  • Stir as you add the ingredients.
  • Add 200 ml of cream, a little at a time.
  • Top with a bunch of chopped parsley.
  • Stir a little and you're done.

2. Leek with olives

  • Finely chop 1 bunch of green onions, one clove of green garlic, half a leek and 9 pitted green olives.
  • Heat 4 tablespoons of oil in a pan and fry the onion, leek and garlic for 3-5 minutes.
  • Top with olives, 100 ml of white wine, salt and pepper.
  • When the sauce shrinks and becomes thicker, top with a core mixture of 5 nuts and the juice of half a lemon.
  • Leave everything on the fire for another minute.

3. Sos romesco

  • Mix 4 peeled tomatoes and half a clove of garlic in a pan. Sprinkle with olive oil and leave the dish in the oven until caramelized.
  • Fry 40 g of hazelnuts and 40 g of almonds in a tablespoon of oil, stirring constantly. Extinguish the fire after 5 minutes.
  • Grind the hazelnuts and almonds together with 1 teaspoon of paprika, tomatoes, salt and a tablespoon of garlic.
  • Add 80 g of olive oil and vinegar as you grind.

4. Sos in Thai

  • Remove the stalks from 400 g of jalapeno hot peppers and 200 g of serano hot peppers, clean their seeds and membranes.
  • Mix the peppers with 4 cloves of garlic cut in half, 3 tablespoons of brown sugar, a tablespoon of salt and 7 tablespoons of water. Mix everything in a blender.
  • Put the mixture in an airtight covered bowl and keep it in a dark place for 4 days. Mix the composition every day.
  • Put the composition in the blender, together with 100 ml of vinegar and mix until the texture softens.
  • It all goes through a sieve. The resulting mixture reaches a pan where it will boil for 7-8 minutes.

5. Mustard sauce

  • Finely chop 3 cloves of garlic, 1 bunch of parsley, 1 bunch of parsley and 1 bunch of green onions.
  • Mix 3 tablespoons of mustard with 2 tablespoons of tomato juice and 1 teaspoon of vinegar.
  • Add the green mixture over the mustard and leave the sauce in the fridge.

Difficulty preparing

In general, chicken sauces need the same utensils. We include here everything you need for all recipes. Recipes have little difficulty.

  • Knife
  • Chopper
  • bowl
  • teaspoon
  • mortar
  • blender
  • pan
  • heat-resistant vessel.

1 chicken breast
4-5 potatoes
200 gr sour cream
2-3 tablespoons butter
1 link parsley

Boil the potatoes in their skins, clean them, cut them into cubes and place them in a yena bowl (or a regular tray).
Boil the chicken breast, then cut into strips and place over the potatoes.
Make the sauce as follows: melt the butter in a saucepan, then add the cream little by little, chewing continuously with great care so as not to cut it, bring it to a boil and season with salt and pepper. Pour the sauce obtained over the potatoes and chicken. Bake for 30 minutes, then sprinkle with finely chopped parsley.
If you are in a hurry you can put it in the microwave for 5 minutes. Serve hot.

Try this video recipe too