Recipe for chicken shmatochki with sour cream. Chicken fillet in sour cream sauce in a frying pan. Chicken fillet in sour cream-chasnik sauce

Cooking is a mysticism, its possibilities are boundless. Sometimes the simplest herbs can overwhelm you with their delicious taste. Place them in a frying pan. There is a wide variety of products, and the skin from them is unique in its own way.

Classic Strava

Well, the chicken with the sour cream in the frying pan is just that smooth. The simplest thing you can do is simply cut the fillet, place it in a container, grease it with oil, add some salt and pepper, pour in sour cream and put it on the boil, then stir occasionally. The same can be done with krills. This is a classic recipe to prepare. Ale, no matter what we seem to forgive, still follow the melodious culinary canons. For example, do not add too much sour cream, spices, or olive oil. Otherwise, the dish will be salted, spiced, and fatty. In order for this classic herb to develop a special aroma, you should not just pour sour cream on it, but make a sauce. The chicken will have an original taste and, obviously, it will not be so banal and “fresh.” The sauce may vary depending on the addition of new ingredients. This is the chasnik, and the mushrooms, and the tomatoes. Zagalom, poednannaya can be like - smut, so that it doesn’t take away the taste of the herb, but harmoniously complements it.

Spices and spices

This is what you can do to change the situation. Chicken in sour cream in a frying pan is not bad. If you know about the basic principles of preparing this delicacy, you can easily cook the chicken with French fries, adding a little white wine with peas. Or you can have chicken with sour cream in a frying pan in Italian style - you just need to add tomatoes, oregano and basil. Otherwise, prepare the sauce by seasoning it with saffron and curry. After adding olives to the fruit, you can add some walnuts to the chicken. And, of course, not without our national cuisine - just put finely chopped salted cucumbers in a frying pan before the meat and add cooked lingonberries or crane to the animal, which is a common feature of Russian cuisine. So, as you can understand, various food seasonings and spices that appear completely different in their appearance, you can distinguish different and not at all similar to one another delicacy and.

Preparing the sauce

The chicken in sour cream in the frying pan turned out to be really tender and savory, requiring special attention to be given to the gravy or sauce. It can be bubbly, piquant, with a rich mixture of herbs, and we’ll be completely forgiven. Another type consists of sour cream, mixed with a tablespoon of wheat beans and a pinch of salt, boiled over fire for five minutes. Over time, the borocha sauce becomes thick and does not evaporate. Apparently, the frying pan loses more sauce when cooked. And, it must be noted, it is suitable for preparing absolutely any kind of herbs - poultry, meat, fish, hot appetizers, or anything else. If you want to boil any sauce before stirring, the ingredients will mix better, and the aroma will become richer and deeper. It is necessary to adjust the volume so that the sauce does not burn. And add a little olive oil before cooking.

Experiment with additives

To add a special flavor to the sauce, add tomato paste, mushrooms, white wine, herbs, chasnik, pepper, barberry - the most common additives for sauce, based on sour cream. If you select additional ingredients, you can add a special herbal aroma. Let's take care of it. For example, if you add too much mustard or curry, the sauce will become too spicy, and instead of a subtle spicy aroma, it will become herbal, which is simply impossible to eat.

Methods for preparing poultry

Also, with different sauces you get the original chicken in sour cream. The recipe for preparing the herb itself is not particularly complex. We need to deal with the meat first - carefully wash it and cut it (like fillet). Then you need to prepare the sauce, so that it tastes a little more. Varto means that the trigger can be extinguished in a number of ways. You can grease them beforehand, or start right away before cooking. If you cook it the first time, the meat will be more flavorful, and the sauce will be better lubricated. However, this time the chicken is stewed in sour cream with a chasnik, in a frying pan, and will be a little fatty. And the axis that is prepared immediately will be lower, and the gravy will be thicker. If you want the herbs to have the aroma of spices, we recommend cooking them without lubricating them. Before speaking, add meat halfway through the process. Having added the cob, you can cut the chicken into a tough one, and if it’s at the end, it will come out fresh.

Additional ingredients

If you add tomatoes, mushrooms and sour to the main product, you will get a stronger curd of sour cream. Beautiful recipes make it possible to cook meat with other products, the taste will be more intense. If you cook it with champignons, tomatoes and cheese, it tastes almost like julienne. The fillet must be cut into medium pieces, just like mushrooms. You can add tomatoes as well so that they get more juice. Mixed with sour cream, the stench gives a unique aroma and subtle relish. The chicken should first be stewed in sour cream, and then at the ready stage add mushrooms and tomatoes, the leftovers and ingredients are then used to prepare the meat. Finally, literally a few minutes before you need to remove the frying pan from the heat, you will need to grate the ready-to-eat herb and, cover it with a lid, scoop out the giblets. In 5 minutes we will prepare the delicacy. It can be served as a herb on its own or with a side dish - brushed potatoes or fresh vegetables.

Baked chicken

Chicken with sour cream in a frying pan is delicious, but not less appetizing than poultry, baked with sauce. This is the straw with a ruddy sparkle, as if it were a miracle every day supper or a Christmas tree. Universal frequency. And it’s even easier to cook. Before you bake the meat, you need to salt the pieces and add spices and herbs. After this, coat the bird with sour cream and add some beard in advance. Then place the sheet in the oven, heat up to 200 degrees. About 40-60 khvilins are needed for baking. Here you can also improvise - put fruits or vegetables (apple, quince, tomatoes, potatoes, etc.) on top of the meat, and you can feed the animal with detailed cranes. It’s not just to make the grass look elegant, but also to give it a taste of fancy.

Culinary achievements

With the most beautiful recipes for chicken and sour cream, you can endlessly indulge in the culinary mystique and delight your loved ones with delicious and original dishes. Don’t be afraid to experiment and add different spices and ingredients. Remember that you can miraculously eat a lot of products from the chicken. Pineapples, apples, tomatoes, mushrooms, chasnik, potatoes, peas - and this includes only a minimal amount of ingredients that can make the herb delicious. Here everything lies in the special savory likeness of a person who is preparing a chastische. The smut in cooking is cooked with all the heart, and then it will turn out really tasty, like if the chicken is simply salted and doused with sour cream.

Has your home been invaded by unexpected guests? Do you think it’s not necessary for you to spend a lot of time preparing to fight and pamper your loved ones with delicious and unusual food? You have been tasked with preparing a diet herb? All these problems will help you solve the problem with sour cream sauce!

Depending on the method of preparation and the accompanying ingredients, it can be used as a staple for Christmas, an everyday family or a mercilessly dietary herb.

How to prepare sauce for chicken?

The addition of sour cream sauce does not interfere with the preparation of poultry. Its spicy taste fits organically into meat, fish and vegetable herbs, cold and hot appetizers. As a result, every day hedgehogs experience hostile metamorphoses. Simple and brown ingredients are combined with uncooked and fresh water.

Ingredients:

sour cream 30% fat – 200 g;
chasnik – 2-3 cloves;
leafing the crop;
salt.

Preparation:

Clean the cloves of the chasnik. Pass them through a press or grate them into a fine grater. Place in sour cream and stir.
Chop the green crop. Place it also in the bowl with sour cream.
Salt the seasoning to your taste or, focusing on the level of saltiness, for which you prepare sour cream sauce.
Mix all ingredients thoroughly until the grains of salt are completely dissolved.
The sauce for transforming everyday herbs is ready!

Chicken in sour cream and garlic sauce - recipe

Ingredients:

broiler carcass;
tsibulya – 2 pcs.;
chasnik – 10 cloves;
sour cream - 200 gr.;
crepe;
parsley;
rosin fat for greasing;
milk;
Boroshno - 2 tbsp. l.;
khmeli-suneli – 1 bag;
black chalk pepper;
salt.

Preparation:

Trim the carcass into shreds, salt and pepper them.
Grease the frying pan until it turns brown.
Cut the cibulini into cubes.
Coat them with olive oil until you get a golden hue.
Place the greased chicken meat and fillet in one saucepan, pour in a little boiled water. Place on fire, extinguish for 15-20 minutes.
The clockmaker can see the cloves through the press.
Stir thoroughly add a small amount of milk until you have a uniform consistency.
In a saucepan, simmer broiler shanks with zibula, add sour cream, chasnik, a sum of beard and milk, a pinch of salt and ground black pepper.
Cover with a lid and pour over a sliver of fire.
After thickening the sauce, add a new bag of hops-suneli, finely chopped crepe and parsley. Mix well. Cover with a lid and simmer for 2 more hvilini.

That's all. Bon appetit!

Chicken with mushrooms, stewed in sour cream sauce in a frying pan.

Write this recipe in your cookbook by great writers and put a bookmark on this side, so you can turn it over and over again. Regardless, you won’t need a cookbook in the morning. You will remember this!

Ingredients:

poultry fillet – 0.5 kg;
pecheritsi – 200 g;
sour cream – 200 g;
tsibula-ripka - 1 pc.;
salt and spices.

Preparation:

Place the fillet into small pieces.

Frequently feast the tsibul with puffballs. Coat with oil.

Eat chopped liver until the end. Using a stretch of 10 pieces, grease, stirring occasionally on medium heat.

Add more pieces of meat. Salt, pepper, season with thyme.

When the fillet is coated until ready, add sour cream and stir. Cover with a lid and simmer 10 quills over low heat.

Wait and praise it!

Recipe for preparing chicken fillet with pecheritsy in a multicooker

If you are a fan of modern automatic kitchen machines, write down a recipe for preparing chicken with sour cream and mushrooms from your asset. You will definitely deserve it.

Ingredients:

chicken gomilka – 1 kg;
sour cream – 200-250 g;
chasnik – 1-2 cloves;
rosin fat for lubricating;
salt.

Preparation:

Shmatki gomilki obsipte be-yaky seasonings and sellu. Pour over some quills to dry out.
Pour olive oil into the multicooker bowl. Set the grease program to maximum temperature and add the chicken pieces. For the skin side, five quills of lubrication are sufficient.
Switch the multicooker to off mode. For 1-1.5 hours, cook the gomilki in these bowls, not forgetting to turn them over to the other side in the middle of the cycle.
Add|add| sour cream. Extinguish yet khvilin 20.
Vidaviti chasnik. Close the lid of the device and fill it with 20 pieces of cotton for polishing.

It was delicious, tasty and appetizing.

Stewed chicken legs with potatoes in sour cream - cooked in the oven

This is a herb for those who don’t want to scrupulously consume calories. If you want to give your friends some dietary food, you can treat yourself. The relish of this herb is truly like the ruin of a child.

Ingredients:

poultry homilka – 1 kg;
potatoes – 1 kg;
mayonnaise – 200 g;
sour cream – 200 g;
chasnik – 3 cloves;
salt and pepper.

Preparation:

Cut the potatoes into several pieces.
Remove the skin from the skin. It’s better to seep in the sauce and seasonings.
Place pieces of potato and chicken meat on the deco. Sip with pepper and say.
Mix sour cream, mayonnaise and pour through a saucepan into the creamy mixture.
Pour the removed mixture into the sheet and mix well.
Cover the sheet with a sheet of foil. Cook for about an hour in the oven, heated to a temperature of 180 degrees.
Remove the foil and bake another 20 quiches to get a golden brown crust.

Live well!

Breast goulash with tsibule, carrots, chasnik + sour cream sauce with lokshina

A classic goulash with spicy notes will not only brighten up a family dinner, but also enhance the status of the lady. Aje could be cooked so deliciously!

Ingredients:

broiler breast – 1 pc.;
sour cream – 5 tbsp. l.;
tomato paste - 1 tsp;
Boroshno - 1 tsp;
chasnik – 7 cloves;
tsibula-ripka - 2 pcs.;
carrots – 1 pc.;
universal seasoning – 1 tbsp. l.;
salt;
dormouse fat.

Preparation:

Cut the breast into small pieces.
Detail the hourbook.
Mix the meat, add a spoonful of seasoning and add a spoonful of seasoning. Leave it to marinate for a few minutes.
Cut the cibulini into cubes, grate the carrots through a large grater. Coat the vegetable sumish with the rose oil.
Add marinated meat to it. Re-grease until golden brown.
Eat sour cream, tomato paste and boron. Mix well until smooth consistency without breasts. Dilute the sauce with water at a ratio of 1/1.
Pour the sumish into the frying pan with the meat. Salt until relished. Stir occasionally, then on low heat for 10 minutes.

Use pasta, buckwheat, rice and potatoes for garnish.

If you only have a little bit of sour cream, you can dilute it with a small amount of water.

If you start to oil the trigger, then it needs to be oiled until there is enough heat, otherwise it will become dry. After the chicken fillet has turned white, you need to add the fillet, change the flour a little and brush the fillet until golden brown. Make sure that by the time you add the sour cream, the tsibulya is ready, otherwise it may lose its crispiness. If it’s just a little time beforehand, it’s better to coat the chicken fillet and the chicken fillet with cream. Then transfer them to a saucepan or frying pan, add spices, salt and sour cream, bring to a boil and simmer on a small fire under a lid.

You can cut the chicken fillet into pieces and cook it according to the recipe. And then prepare a salad with fresh cabbage, add vegetables and Korean carrots and roast it all at once from the pita bread. There will be some small burritos or something like kshtalt charmi.

Chicken fillet – 500 g.
Tsibulya - 2 pcs.
Sour cream – 150-250 rub.
Roslinna oliya 2 tbsp. l.
Salt pepper.

Cut the chicken fillet into small pieces.

Peel the zibula and cut into large cubes. The cibul can be cut into rings, slices or small cubes.

While the oil is heated, fry the chicken fillet until lightly golden brown. The fillet is coated over high heat for 3-4 lengths.

Add the chicken to the chicken and fry it until golden brown.

Add salt, black pepper and spices to the chicken for relish. Then we add sour cream. Everything is mixed well.

If you don’t have enough sour cream, you can dilute it with water or broth.

A very strong taste comes out when you add a little bit of curry to the chicken.

Bring the sauce to a boil, add a little heat and cover it with a lid. We extinguish the trigger with a stretch of 10-20 khvilin.

Boil a little bit of sour cream and remove the chicken from the fire.

Don’t forget to add sauce and meat to taste; add more salt and spices if necessary.

When the chicken is ready, serve it with rice, mashed potatoes or any other side dish for your taste.

Recipe 2: chicken fillet in sour cream in the oven

Chicken fillet – 700 gr.
Sour cream (25%) – 300ml.
Gorilka – 100 ml.
Bell pepper – 1 pc.
Black pepper
Roslinne oil

We coat the fillet

So, since I bought fresh chicken fillet, I washed the head of it under cold running water, then dried it and cut it into small pieces.

After that, put the frying pan on medium heat, pour in a little olive oil and coat the meat, stirring steadily until it is covered with a golden crust (about 10 pieces).

At this hour, carefully peel the whole bell pepper, paste it, cut it into strips and add it to the frying pan.

Then add heat, salt, pepper to taste and simmer for 5 minutes.

Set the oven to 150 degrees.

After we have stewed the meat in the chuck, pour it with sour cream, stir thoroughly and bake in the oven for about 10-15 minutes until the sauce thickens.

Recipe 3: Chicken fillet with carrots and sour cream in a frying pan

Cut 4 chicken fillets into small cubes. Grate the carrots. Lightly coat the fillet in a hot frying pan with a small amount of oil, until you change the color. Rub viklasti on top
Cover the carrots with a lid and cook over high heat for about 5 minutes.

Open the lid, stir, pour in a third of the bottle of water. Close the lid and simmer on low heat for 7-10 minutes. Salt, pepper, add herbs (dried can be used), ready-made seasoning for chicken, thyme.
Stir.

In 100 g of sour cream, add half a teaspoon of beard, a small chasnik clove. Add sour cream to the frying pan before the fillets and carrots, mix, cover with a lid and simmer for 3-5 minutes.

Recipe 4: Chicken fillet “Tenderness” with soy sauce in a frying pan

Getting ready for a blast, the result is miraculous!

1 chicken fillet (about 600 g),
chicken seasoning,
3-4 tbsp. soy sauce,
3-4 tbsp. sour cream,
Oil for lubrication

1. Drain the chicken fillet, dry it, cut into small pieces.

2. Sprinkle the fillet with soybean, add seasoning, mix well, and marinate for 1 year.

3. Coat with 20 minutes of oil, stirring. Add sour cream, mix, remove from | I'll smell it.

Recipe 5: Chicken fillet with mushrooms and sour cream in a frying pan

600 gr. chicken fillet,
200 gr. fresh mushrooms (I took pecheritsi),
1 large cibulin (200 gr.),
1 bottle of sour cream,
1 tbsp. Boroshna spoon,
salt, black pepper - for relish,
4 tbsp. spoons of olive oil.

Cut the chicken fillet into small pieces. Place a frying pan on the stove and fry it over the fire until it is very hot, without covering it with a lid, until golden brown. Remove the fillets from the pan.

Cut the chicken into slices, coat it in the same fat that coated the chicken fillet. Coat the tsibul under the lid until ready. Remove from the pan.

In this frying pan, place the mushrooms, cut into sheets, cover with a lid, when the mushrooms are drained, remove the lid and brush the mushrooms.

Pour in 100 ml of dill, add the chicken fillet, salt and pepper, simmer under the lid until the whole thing boils. Vogon is average.

Posipte 1 tbsp. Use a spoonful of beard, mix thoroughly.

Add the greased pastry, mix, grease everything at once, stirring for about 1 time.

Pour in the sour cream, reduce the heat to a minimum, stirring, let the meat simmer under the lid for 4-6 quills.

Recipe 6: Chicken fillet with sour cream and tomatoes in the oven

400 g chicken fillet,
seasoning (or salt, black pepper) and mustard,
1 tsibulya,
1-2 tomatoes,
100 g solid siru,
100 g sour cream

Rinse the hot chicken fillet with cold water, cut into pieces and beat lightly.
Rub the skin of the fillet with seasoning or ground black pepper and sell, spread with hot mustard and cover for 30-40 minutes.
Coat fillet pieces with oil until golden brown on medium heat.
Cut the tomato into circles, the cibul into slices. Place chicken fillet in a baking dish. On top add squash and tomato mugs.
Grate the solid cheese into a coarse grater and mix with sour cream, divide the sour cream and sour cream into chicken pieces with vegetables.
Bake the chicken fillet in the oven at a temperature of 200 degrees until golden brown, about 20-25 minutes.

Decorate the finished herb with detailed greenery.

Recipe 7: Chicken fillet with sour cream and cheese in the oven

Come out even more delicious and delicious. The sourdough crust gives a delicious appearance and preserves the juiciness of the chicken fillet. A great alternative for those who don’t eat mayonnaise. Tim more, that mayonnaise is initially thought of as a white sauce for dressing salads.

Cooking chicken fillet with sour cream is even quick, if everyone is hungry and wants to eat something tasty and not wait for a long time in the evening, this option for preparing chicken fillet is just for a similar moment.

Minimum range of products:

2 pcs. chicken fillet
100-150 g sour cream
50-70 g solid syru
2-3 tbsp. spoons of water
Enjoy the relish, Oliya.

Shred the chicken fillet and beat it in a bag (so it will be softer and juicier)

Cut into cubes:

Then grease the mold with olive oil and place chicken fillet in it, add salt and add sour cream:

Stir, add|add| a little water (a couple of tablespoons):

If you want to add a piquant relish and spiciness to the finished chicken fillet, you can add a teaspoon of homemade mustard at this stage.

Bake in the oven at 180 degrees.

While the chicken fillet is baking in the oven, grate the cheese into a coarse grater:

Bring the water to a boil, and the top of the chicken will brown, and 5 to 7 minutes before the bread is ready, grate with cheese and bake until golden brown.

We take it out, divide it into portions and place it on plates with a side dish and vegetables. The side dish would definitely go with mashed potatoes or pasta. My pasta only took 4 minutes to cook while the chicken fillet was roasting - everything really came out really well.

For everything you need 20-25 dollars. For those who are very hungry and a simple snack is not satisfying, but want to refresh themselves - the best option is a chicken fillet baked with sour cream and cheese - delicious and nutty.

If you want to cook something savourier, sweeter and, at the same time, our kind, chicken, stewed in sour cream, is a sure-fire option. There are so many recipes for this herb that it’s difficult to find the right one.

Particularities of preparation

Regardless of the simplicity of the recipe, chicken stewed in sour cream, not everyone turns out well. The whole point is that not all gentlemen know the little secrets of preparing tasty chicken.

Golovne is the taste of chicken. Since chicken meat has a horny tinge, no bruises on it, and fat without a hint of sauerkraut, with which the unpleasant smell is still present, then this is all to say about the good acidity of the final product. This is a tasty herb, as long as the recipe and preparation technology are perfected.
You can change the caloric content of the finished meat by using Teflon dishes for stewing meat, and in this case a lot of oil is not required. Moreover, the clear coating of frying pans and saucepans allows you to cook without oil. However, in this case, however, when extinguishing, it is necessary to drink enough water or broth.
If you extinguish the trigger with a large amount of sour cream, you don’t need to add more water: the sour cream does not lubricate the trigger, but rather extinguishes it.
To save money, you can quench a whole chicken in sour cream by dividing it into portions. However, do not forget that a chicken breast has fewer calories than the lower part or the chicken.

When choosing a recipe, you need to pay attention not only to the availability of the products used in your recipe, but also to the method of preparation. Some people prefer chicken with the skin, a large quantity of oil, but others, however, give preference to children's food.

Chicken stewed in sour cream with chasnik

trigger – 1.3–1.5 kg;
sour cream – 0.4 l;
water – 0.25 l;
fresh chasnik – 1 head;
tsibul - 0.2 kg;
paprika – 10 g;
Boroshno - 60 g;
dried chasnik – 15 g;
roslinna oliya – how much is needed;
salt for relish.

Cooking method:

Wash the chicken carcass thoroughly and cut it into portions. One carcass can yield at least 12 pieces.
Rub the skin with a mixture of dried chasnik and paprika.
Lubricate the trigger on low heat, turning the pieces hour after hour, so that the smell does not burn for 20 minutes.
While the trigger is oiled, clean the meat and cut it into small cubes.
Peel the fresh chasnik and finely chop the cloves with a knife.
Mix the tsibul and chasnik with sour cream, add well, add salt to the mixture, dilute it with water or chicken broth. Stir until the mixture becomes homogeneous, without any small lumps.
After the end of the designated time, pour into the cauldron or saucepan with the trigger prepared.
Cover with a lid and simmer for 15 minutes until it boils.

Video recipe from nagodi:

The trigger, extinguished according to the recipe, is coming out even stale. It must be served with a side dish. Rice is the best choice as a side dish, although it can also be paired with potatoes. Apparently, this recipe can be used to extinguish chicken flanks or krill.

Chicken stewed in sour cream with mushrooms

chicken breast fillet – 0.8 kg;
fresh forest mushrooms – 0.3 kg;
sour cream – 0.25 kg;
tsibul - 0.2 kg;
Roslinna oliya – 50 ml;
vershkova butter – 50 g;
salt, spices, herbs - to taste.

Cooking method:

Prepare the mushrooms by sorting them out, cleaning them from the mixture, rinsing them, and soaking them for consumption. You also need to boil the mushrooms in salted water for 20 minutes. When you pick up “gentry” mushrooms, such as boletus mushrooms, you need to soak them and cook them beforehand - just cut them.
Wash the chicken fillet and cut into cubes about one-half centimeter.
Frequently feast the tsibul with puffballs.
In one frying pan, coat 10 pieces of chicken strips with oil, before adding pepper and salt for relish.
In another frying pan with a little butter, fry the mushrooms and zibula. They need to be lubricated until the liquid is steamed.
Mix the chicken with mushrooms and place in a cauldron or deep frying pan. You can also use ceramic pots or baking dishes.
Cover the chicken with mushrooms with sour cream, dry the greens and place in the oven on the second day - there the meat will be simmered in sour cream without adding water. However, since the sour cream is very thick, you can add milk and tops, so the chicken will definitely not burn.

This herb can be served in pots or in portioned baking forms as a stand-alone herb. It is more economical to serve it as hot grass with a side dish of baked potatoes.

Chicken stewed with vegetables in sour cream

chicken - carcass weighing about 1.4 kg;
carrots – 0.2 kg;
tsibul - 0.2 kg;
chasnik – 5 cloves;
potatoes – 0.7 kg;
tomatoes – 0.6 kg;
zucchini – 0.5 kg;
sour cream – 0.2 l;
salt, spices - to taste;
water for consumption.

Cooking method:

After washing the chicken carcass, divide it into pieces. You can immediately take chicken gomilki and quilting.
Peel the potatoes and cut into small pieces.
Scald the tomatoes with dill so that they can be easily peeled. Using a guest knife, cut the meat into small pieces.
Cut the zucchini into cubes, first peeling them, as there is no need, and scooping out the juice from them with a spoon, as the stench is great.
Cut the carrots into thin slices and circles.
Crush the chasnik with a special press.
Peel the cibul and dehull it, cut into slices.
Mix sour cream with sour cream and spices, with a little time.
Mix the vegetables.
Spread the chicken pieces with sour cream and spices and let them marinate on the surface.
Place the chicken in sour cream in a cauldron, place the vegetables there.
Pour a little water into the cauldron, cover with a lid and place on the fire.
Simmer 40 khvilins in a saucepan.

This recipe is good because it doesn’t contain any added olive oil, and it doesn’t require much sour cream. So the herb turns out to be economical and low-calorie. You won’t need a side dish - that’s another advantage.

Chicken stewed in sour cream with vegetables and pecheritsa

chicken fillet – 0.4 kg;
carrots – 0.2 kg;
tsibul - 0.2 kg;
potatoes – 0.8 kg;
fresh pecheritsa – 0.4 kg;
sweet pepper – 0.4 kg;
sour cream – 0.25 kg;
chasnik – 4 cloves;
seasoning for potatoes and sallu – until relished;
parsley – 50 g;
Oil, water - how much you need.

Cooking method:

Wash the chicken fillet and cut into small cubes.
After peeling the zibula and carrots, cut them into cubes, or even small ones.
Cut the peeled potatoes into medium-sized cubes or slices.
Wash the pepper, peel it, cut into strips.
Cut the pecheritsa into thin slices.
Add 50 ml of sour cream. Take the chasnik and place it in it, mix well.
Pour butter into a heavy saucepan, place carrots and zucchini cubes in it, brush them until soft.
Add potatoes, add olive oil if necessary. Lubricate the potatoes with 5 hvilins.
Place the mushrooms, brush the potatoes with another 10 quilins. In essence, it is no longer lubricated, but extinguished, and the fragments of mushrooms are visible.
Place the pepper, chicken, pour sour cream over everything, as if nothing was added to it. Season and add salt for relish.
Simmer the dish over low heat under the lid for 25 chickens, then stir and add water to the giblets.
Before serving, drizzle or brush with sour cream, mixed with chasnik, and sprinkle with finely chopped fresh parsley.

There is no need for a side dish of juicy and rich herb with chicken stewed in sour cream.

Chicken stewed in sour cream is a complete dish that can be served without a side dish, especially when served with vegetables. As a side dish for the eggplant, you can add potatoes or other vegetables, with which the chicken is stewed, or rice, with which the chicken meat is best eaten.

This herb in many families known to me is chergovaya, so when it is prepared, it is good and is famous for its delicious relish. It cannot be called childish, but it can be considered important intellectually. Potatoes, pasta, rice will go with a bang with this meat sauce. Both adults and children cackle.

To ensure that the chicken fillet has lost its juiciness, coat it thoroughly over high heat until the crust has settled and seals the meat juice in the middle of the pieces. Whose meat will not be dry. It is very important that the sour cream does not burn and does not sizzle with the herbs. Some cooks coat the chicken with pieces of fillet, making it sour, sour cream sauce and then pour it over the chicken. At the same time, drink it like sour cream.

Gently rub the skin with a portion of the detailed greens. It wouldn’t hurt to brighten up the grass and add vitamins. Try cooking tender chicken fillet stewed in sour cream, and share with your loved ones. There won't be any bad ones!

warehouses

Chicken fillet - 300 g;
Cybula ripchasta - 1 pc.;
Sour cream 20% fat - 2 tbsp. l.;
Chicken broth – 70 ml;
Boroshno wheat – 1 tsp. (without top);
Oliya sonyashnikova refined – 3 tbsp. l.;
Black pepper – 1 pinch;
Strength behind the relish.

Preparation

Wash the chicken fillet, dry it thoroughly with a paper towel and cut into small pieces.

Place the fillet in a frying pan. Heat with oil (1.5 tablespoons) and brush while stirring over high heat until lightly browned.

Sprinkle fillet pieces with pepper and salt for relish. Mix everything.

Peel the cibulin, cut it in half, and then cut the skin half again into 4 parts and thinly push it across, so that the cibulin is cut finely.

In a large frying pan, coat the cibul with any remaining oil until soft.

Soak the tsibul with flour|boroshny| and mix.

Make sure to dilute the sour cream with broth and mix thoroughly.

Pour sour cream into the frying pan tsibule and mix until a homogeneous mass is formed. Add salt until tasteful, stir again, bring to a boil and simmer for 3-4 minutes.

Add sauce to chicken fillet.

Mix everything and cook the chicken fillet in sour cream sauce in a frying pan for 12-14 minutes, stirring occasionally.

Chicken fillet in sour cream sauce served with a side dish of potatoes in any form, pasta, rice, buckwheat or vegetables. When serving, you can sprinkle the trimmed green sprinkles.

Chicken fillet with sour cream and cheese

The chicken scraps are cooked very quickly and have a tender taste that my children love, I will often prepare herbs from it. One of the favorite recipes of our homeland is chicken fillet with sour cream and cheese. Syr and sour cream have always been in our Budinka, because we love milk. It’s impossible to buy chicken fillet and cook tasty herbs for the first time, as if every time no one was tired of it. The recipe is incredibly simple, and the result is finger-licking!

warehouses:

Chicken fillet - 600-700 g (1 tray);
Cybula – 1-2 heads;
Chasnik – 2 cloves;
Sour cream – 100 g;
Solid cheese (through a period of melting and melting) – 100 g;
Boroshno – 1 tbsp. l.;
Roslinna oliya – 30 ml;
Salt and pepper – to taste.

Preparation:

To cook chicken fillet in sour cream sauce, cut the meat into small squares in my frying pan. The cybula is cleaned, by the way, in the squeezing mode (you can specify it, or else it is more appropriate, if the cybula is detected).
Heat the oil in a frying pan, place fillet pieces and spread a slab or two on both sides on a high fire. Then we simmer the mixture there, change the heat to medium and smear everything at once until golden.
Now let's add it well. We carefully sizzle the meat with it so that it evenly coats the breast, which does not soften the breast. We stir, we change the fire.
We detail the hour and add it to the meat.
Add sour cream, stir, add salt, pepper, cover with a lid and add another 10 minutes.
3 minutes before soaking, soak in chicken fillet, stewed in sour cream, grated cheese. I'm closing it again. After 3 hvilini Vimikamo.
Place cooked chicken fillet in sour cream sauce on top of mashed potatoes, rice or pasta and sprinkle with chopped herbs.

Please:

You can add carrots to the chicken fillet in sour cream sauce in a frying pan, this will give the carrots a nice color and even more subtle taste. Carrots should be placed immediately after the tsibula and brushed until lightly crusted.
The juice will come out when you add red bell pepper to it. All ingredients, including fillet, are then cut into strips (the fillet is cut into strips). First coat the beef, then add pepper and then meat. Brush everything at once over high heat until browned, then pour in sour cream sauce and simmer until done.
For greater richness, you can cook chicken fillet in sour cream sauce with mushrooms (preferably with pecheritsy). In this case, the head is coated with the fillet, then the mushrooms are removed from it, and then the fillet is placed. After a few minutes of brushing the ingredients, sour cream sauce is poured in, and the dish is simmered on low heat for another 30 minutes.
To ensure that the sour cream does not burn during the preparation time, it must be fresh and added at the very end. If the recipe requires more early introduction of sour cream, it is necessary to dilute it with a small amount of milk, and the herb itself must be subjected to a very strong fire.
If it’s time and you want a spicy taste, try marinating the chicken fillet for a year in soy sauce, and then brush and simmer with sour cream, just like before. Don't forget that when adding soy sauce to the soy sauce, you don't need to add extra salt to the herbs.
The main secret to properly preparing chicken in sauce is to lightly coat it and the chicken at maximum heat. Otherwise, the juice from the fillet is steamed, and the cibul comes out boiled.
Add 1 tsp to the sauce. Extract the cucumber with more flavor and flavor.