A very simple way to cook chicken fillet, which I have been using for a long time. And it always turns out great! It is not costly at all, neither in terms of money nor in time. I spend my time on this dish no more than 5 minutes. It is enough just to cut everything and put it in a saucepan. Serve with any side dish. Well, very tasty and not greasy at all!
Here I have potatoes as a side dish, first boiled and then fried in butter. But it is also very tasty with mashed potatoes! And with any porridge. And with pasta. And with stewed cabbage. The most delicate chicken turns out in a fragrant creamy sauce.
HOW TO COOK:
I cut the chicken fillet into convenient pieces. It can be smaller or larger - it doesn't matter here. I cook according to my mood. Chicken fillet pieces will not be dry anyway! It always turns out tender and juicy.
I put it in a suitable dish. I usually cook in a saucepan. But you can take a stewpan and a small ladle. Any dish will do))
I add salt and black pepper. Pour the chicken pieces with boiling water about 2/3. I stir and simmer for a couple of minutes. You don't even need to stew - just bring it to a boil.
While it is boiling, I cut the onion into half rings and the garlic into small pieces. You can add more onions - it will only taste better.
These are the proportions I usually "maintain":
• Chicken fillet - 400 g
• Onion - 1 pc. (large)
• Garlic - 3 teeth.
• Sour cream - 2 tbsp.
• Salt
• Ground black pepper
I add chopped onions and garlic to the meat. Here - sour cream. The fat content of sour cream is not important. But, of course, the fatter, the tastier. Ideally 20% - it will not curl up, and the taste of the dish turns out to be more interesting. Stir and simmer for 20-30 minutes over low heat.
And that's all. Chicken fillet goulash is ready)) It looks and smells very appetizing! The onions and garlic have practically turned into a sauce. This is delicious!
In the video below, I showed this recipe and 6 more ways to make delicious chicken fillet. Take a look - you will definitely like them all too: