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Grilled chicken breast with puree

Grilled chicken breast with puree


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The chicken breast is cut into 4 pieces of about 150 gr / piece

Season with salt and pepper

Peel the potatoes, cut them into cubes and boil them in salted water for 20 minutes

Place the chicken breast on the grill for 15 minutes, turning from side to side from time to time.

Boiled potatoes drain the water

Mix together with milk, butter and add salt to taste if needed

Place the puree and chicken breast on the plate, decorating with basil

Good appetite!


Chicken breast with cream and creamy sauce with onion and garlic & # 8211 in the pan

Chicken breast with cream and creamy sauce with onion and garlic & # 8211 in the pan. Simple and quick chicken recipe with onion and cream. How to make chicken breast food with lots of onions, garlic and creamy sauce? Chicken breast recipes. Fry-cooked sauce recipes.

This recipe for chicken breast with cream and cream sauce is very easy and quick to prepare. Lots of onions and garlic are the delight of this simple but very tasty dish.

I don't know why chicken breast is so loved by Romanians because most of the time it is cooked in vain and comes out sour and dry. We don't have much on the blog chicken breast recipes but, in what has been published so far, we managed to make it “edible” & # 8211, that is, to cook it correctly so that it has both a taste and a pleasant, tender texture. Chicken breast is a lean meat that needs fat: oil, butter, lard or cream.

You have already appreciated our version of the classic chicken recipe with cream and polenta (see here) precisely because it comes out tasty. For that recipe I used sour cream (with at least 24% fat) and a little flour.

In this case I used sweet cream for whipped cream (with at least 30% fat) and a lot of white and red onions. Chicken breast can be successfully replaced with turkey breast or boneless chicken legs. The result is a wow one! A fine dish with tender pieces of meat and creamy sauce, extremely fragrant. It took me exactly 17 minutes to cook.

From the quantities below it results approx. 3 servings of chicken breast with cream and creamy sauce with onion and garlic.


How to make grilled chicken breast without grilling

Either you want to "detoxify" your body, or you want to lose the extra pounds you added to the wasp waist between Gregorian and Julian Christmas (Dec. 25 - Jan. 7), all the sites and blogs , be they of fashion & style, life & health, home & garden, food & drink, or breaking news, recommends salads, vegetables, and lean fish grilled chicken breast. Even the prince, especially the "women's" magazines, does not deviate from this custom.

Being outside in winter, sometimes with "degrees of cold", in Chisinau, it is a bit awkward to heat the grill in the yard or in front of the building. So we tend to give up the option with "grilled chicken breast”. Wrong! The wood or charcoal grill can be successfully replaced by an electric grill or grill pan.

But even if you do not have the kitchen equipped with such devices, at least one pan you still have: non-stick & # 8211 tefloned (with or without thermospot), with ceramic or stone coating, or even a simple one, made of cast iron or black sheet. In any case, in such a pan you can brown the chicken breast so that it comes out "grilled".

What do you need?

In addition to the pan, you also need chicken breast (this I learned from Captain Obvious), vegetable oil, spices (usually salt and pepper):

  • 400 g boneless and skinless chicken breast (possibly sliced)
  • 2 tablespoons grape seed oil (but can also be olive or even sunflower)
  • Sea salt, black pepper or freshly ground mixture - to taste.

How do you proceed?

If the chest piece is whole, wipe it with absorbent towels (washing under running water does more harm than good, in the sense that it can spread Salmonella on a surface with a considerable radius), then cut it into thin slices (5 - 6 mm), as for schnitzels.

If the chest is ready sliced, remove excess moisture with absorbent towels and read on.

Put the breast slices in a large bowl, season them with spices and oil, then mix everything thoroughly (even by hand) so that the spices and oil cover the entire surface of the breast slices. It is advisable to use a disposable glove, both for hygienic and sanitary reasons, and for the sake of not staining yourself with oil.

Leave the chicken breast to “marinate” for 5-10 minutes, during which time heat the pan (without oil) on the stove, over maximum heat. If the pan is equipped with a thermospot, find out immediately when it is hot (the color of the sticker in the center of the bottom of the pan becomes monochromatic). In a regular frying pan, bring the open palm closer to the bottom of the pan 1 cm. You should not hold out for more than 2-3 seconds. Don't try to lean your palm against the bottom of the pan, you might succeed!

Place the breast pieces in the pan, not overlapping, with space between them. Once they have fallen into the hot pan, do not arrange them "to look good in the picture", leave them as they fell until you have to turn them on the opposite side.

At a thickness of 5 mm, after 4-5 minutes you can turn them, leaving them for another 4 minutes on the other side. If they are thinner, turn them faster, and if they are thicker, leave them longer. That's all I learned from Captain Obvious.

In order not to be mistaken, you can turn the meat when the visible part of the slice (ie the one that is not in direct contact with the bottom of the pan) begins to change color. The turn is from translucent pink to opaque white.

Once the chicken breast slices are browned on both sides, you can extract them from the pan. After emptying the pan and removing it from the heat, you can pour a cup of water into it, but not immediately, but after about 3-5 minutes. In this way, the residues in the pan do not harden and the pan is easier to clean. If cleaning the frying pan is not your job, there is no point in getting tired of this extra operation.

In addition to chicken breast, to keep up with the dietary trend, there are some vegetables cooked, steamed or pan-fried with a little butter (this is not so dietary, it's good). There is even a puree: carrots, peas, celery, cauliflower, sweet potatoes, purple potatoes, even normal potatoes. For non-dietary and anti-silhouette purposes, I warmly recommend french fries in an oil bath. Even a glass of rosé!


Chicken Breast With White Sauce

If we don't like the white sauce made with fried butter, we can resort to the healthier version. Wash the parsley and finely chop it and then add it to the sauce. Let it cool a little so that it is not hot and incorporate the mascarpone with a wooden spoon.

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I salted and peppered the pieces of breast and left them to rest for about an hour in the refrigerator.

Chicken breast with white sauce. Serve the chicken strips with this sauce. Chicken breast with mushrooms and white sauce with garlic quick recipe in the pan urban flavors 28 September 2019 at 18 48 I also recommend the chicken recipe with cream and polenta see here. Ingredients 1 kg chicken breast 200ml whipped cream 1 teaspoon mustard 3 cloves garlic 4 sprigs of thyme 100 g cheese oil for frying salt and pepper to taste how to prepare the chicken breast is seasoned with salt and pepper to taste. A simple and good fast food.

In this recipe we do this not only by rolling the meat through spices before frying but we also cook it over low heat in a white sauce. Serve with white rice mashed potatoes or pasta. We make the grilled chicken breast or in a pan but in very little oil and we make the white sauce separately without frying the butter beforehand. In a bowl, mix the whipped cream with a little salt and pepper.

Serve chicken breast with mushrooms and white sauce with garlic quick recipe to the pan. 1 2 teaspoon soup. An important step in cooking meat and especially chicken breast with an almost neutral taste is flavoring. After 1 hour I fried the breast in hot oil and when it was ready I took it out and kept it warm until I prepared the sauce.

Chicken breast 709 recipes. Skinless chicken breast 4 pcs paprika 1 teaspoon grated butter 50 g olive oil 1 tablespoon cooking cream 200 g grated Parmesan cheese 60 g lemon juice 2 teaspoons thyme 1 2 teaspoons salt and green parsley pepper 1 tbsp oregano. The tender and juicy pieces of chicken breast and browned mushrooms wrapped in a fine and creamy sauce. If you liked our chicken breast recipe with white mushroom sauce, don't forget to review it.

Loredana October 20, 2019 at 07 59. For chicken breast in garlic and parsley cream sauce I washed the chicken, dried it well with napkins and cut a suitable piece not very small. Remove from the heat, season with salt and pepper, then add the butter and turn well. Chicken breast and mozzarella rolls baked sweet potatoes with chicken breast raw salad with chicken breast and mayonnaise chicken breast with mushroom sauce mushrooms stuffed with chicken breast chicken breast at.

After you have finished cooking, give yourself a few minutes and arrange your hair like in a salon with personal care products from babyliss. Fry in a pan with hot oil on both sides until golden. In less than 30 minutes I made a quick and tasty meal. Pay attention to this aspect and the chicken will turn into a special food.

At the end of cooking the chicken breast in white sauce, add half a bunch of parsley.


1. Cut the chicken into pieces, season, salt and pull a little in the pan, preferably in a Teflon pan, without oil. It doesn't have to be done too much, because it then puts me in the oven. It can also be boiled, but it seems a little better fried.


2. The puree is mixed with 2 eggs, a little cheese and salt.


3. Grease a bowl of hyena with butter and pour the puree into it. Put the chicken pieces on top.


4. Mix the white sauce with the rest of the eggs.


5. Pour into the hyena bowl and put the remaining cheese and a few pieces of butter on top.


6. Put in the oven for about 30 minutes, until it takes on color on top.


White sauce (I made 500ml but didn't use everything):

Melt the butter without heating it up, add the flour, chew until incorporated (DO NOT fry) and then add the warm soup little by little, stirring.

For the soup. It is interesting to have something like this in the house. For this, buy chicken bones and boil them plain or with some vegetables. Strain, and then I put the juice in bags and in the freezer. It is used when needed.
The gratin is served hot, possibly with a salad.


Preparation Chicken breast in a frying pan with spices

I cut the chicken breast into strips. I seasoned these with the dry mix above. I was careful not to overdo the seasoning.

I moved the chicken strips to a saucepan (which can be closed with a lid) and added the 2 tablespoons of olive oil. I mixed well to make sure all the pieces of meat are in contact with the oil. I closed the pan and put it in the cold for at least 30 minutes. This time spent in the cold makes the chicken breast (which is a lean meat) grease well with oil and is impregnated with the wonderful aromas of dry marinade.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Until the chicken breast was marinated, I had time to take care of the garnishes. I made a parsnip puree with butter and parmesan and a sautéed mushrooms with herbs.


Rack of lamb

Grate the ginger (a piece of about half a finger). Salt the meat, sprinkle with ginger. Meanwhile, heat the grill. Add the meat on the grill, turn from time to time, on one side and the other.

Lamb steak can be served with a wholemeal salad, with homemade dressing, without too much fat, and a little wholemeal bread.

Grilled lamb leg and liver (barbecue) for the Ascension of the Lord

The lamb pulp and liver are washed, wiped, marinated for about two hours. After removing from the marinade, the pulp

Grilled lamb

The ribs are washed, greased with olive oil then seasoned with salt, oregano pepper, sprinkled


Grilled chicken breast with vegetables (in the grill pan on the stove)

ingredients
-0.6 kg chicken breast (we can also use the thighs), -3 potatoes, -4 medium carrots, -2 onions, -6-8 garlic cloves, -1 red pepper, -1 yellow pepper, -1 green pepper, -1-2 small cakes, -50 ml olive oil, -2 tablespoons grilled spices, -a tablespoon vegeta, -2 tablespoons worcestershire sauce, -2 tablespoons barbecue sauce (hickory smoked), -salt, -piper

Difficulty: Average | Time: 1h 45 min


Frying fried chicken breast with spices

When both garnishes were ready, I started to fry the spicy chicken slices in the grill pan briefly. No oil because they were themselves dressed in olive oil. I heated the non-stick pan well (it can also be a normal one, without grill-type ribs or even a heavy one, made of cast iron) and I placed the chicken breast slices in it, on a single layer (not a pile). The secret of browning the meat lies in the space between them, in the pan. If they are piled up, they will leave water and boil, they will not fry. If you have to fry larger quantities of meat, it is good to do it in several tranches.

I fried the chicken breast strips for 2-3 minutes on high heat on each side, until they were browned (they were thin). When they browned, I put them aside and kept them warm until ready to serve.



Comments:

  1. Dino

    It is an excellent variant

  2. Holcomb

    This message is simply incomparable)

  3. Meztirg

    Unfortunately, I can't help you. I think you will find the right solution.Do not despair.

  4. Choovio

    Congratulations, your opinion will come in handy

  5. Court

    I understand this question. I invite to the discussion.



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