The most delicious thing, I can tell you! Here is a chicken breast - separately. Dry and, frankly, not very bright in taste if cooked solo. There is an onion - which not everyone will be happy to eat solo too. And if you combine them, and moreover - add overflows of taste from the accompanying, so to speak, ingredients, you get... probably a delicacy.
Why I write "probably" - I am so afraid. Connoisseurs will come and say what it is - not a delicacy, there is no truffle, no caviar, and flow around as you want (just kidding).
So if the presence of caviar and truffles is not necessary for you, then ...
We take:
- A couple of chicken breasts
- 3-4 red sweet onions
- 100 ml cream
- 150 g fatty (thirty percent) and not very sour sour cream - one in which the creamy taste still prevails over the sour milk
- Salt, red and black pepper to taste
- Butter or ghee for frying
How we cook:
We will need either a frying pan that feels good in the oven, or some other dish in which you can both fry and bake in the oven.
Peel and cut the red onion into half rings.
If the breast is on the bone, remove the fillets, if the breast is just "whole", cut it in half. We wash, dry, salt, pepper and send a frying pan with a couple of tablespoons of well-heated butter or ghee.
When the breast is well browned, send the onion into the same pan, cover with a lid and... put in the oven at 180 degrees for 20-25 minutes.
When this time has passed, we take out, mix sour cream with cream and pour them into an almost finished dish. then you can either send it to the oven again - for 5-7 minutes to warm everything up, or warm it up on the burner.
Someone recommends adding cream and sour cream at the start of baking, but I don’t like it - it’s not a creamy sauce, but don’t understand that, where everything is divided into separate fractions.
And when the milk component is added at the end and is not heated for a long time, the sauce comes out tender and smooth.
Bon Appetit!