✨Hello, my name is Oksana! I am glad to welcome everyone who has looked at my page. Thanks so much for taking the time to read my recipes! I would be grateful for your comments and subscriptions!
✅👌 Probably, every housewife has ever cooked a chicken breast and knows firsthand how easy it can be to dry it out. It is worth keeping it on the fire a little longer, and the tender meat becomes dry.
Today I want to share with you one recipe for cooking a dish using chicken breast, which is cooked on the stove for a maximum of 10 minutes!
✨ In this variant, the breast will never be dry! Very tasty and juicy.
📕Ingredients for cooking: 🥙
Chicken breast fillet - 500 g
Onions - 1-2 pcs.
Cream (I have 33%, but you can take less fatty ones) - 200 ml
Refined sunflower oil - 30-40 ml
Wheat flour - 1 tsp l.
Pepper and salt to taste
👨🏻🍳 Let's start cooking... ⤵️⤵️⤵️
Peel and cut the onions into thin half rings / quarter rings. Next, pour oil into the pan, heat it up and pour the onion slices into it. Cook over medium heat, stirring with a spatula, for a few minutes.
Meanwhile, rinse, dry with napkins and cut the chicken breast fillet into small pieces of arbitrary shape.
So, the onion became soft and began to gradually gilded.
Now we make the fire a little stronger, put chopped chicken pieces in a pan with onions. Sprinkle immediately with flour, mix and fry everything for just 1 minute, no more.
After a minute, reduce the heat to medium, salt and pepper the contents to your liking.
Pour in the cream, stir again and simmer again for 1 minute. Next, close the pan with a lid, reduce the heat to the very minimum. And we prepare the contents for about 5-6 minutes, no more.
During the last stage of stewing, the chicken will finally reach the desired condition, but will not dry out. The cream thickens, absorbs the aroma of spices - you get a delicious creamy sauce. You can serve chicken with any side dish of your choice - potatoes, pasta, cereals. I really like it with buckwheat.
SHEET PHOTO ON THE SIDE-> -> -> -> ->
Cook, taste, Bon appetit!
Best regards, Oksana!