Dish: Main
Number: 2
There are many recipes for chicken with cream, and although the ingredients may vary depending on the cook, the result is very similar. For example, we can add ingredients such as mushrooms, vegetables, bacon, or whatever you like best. In today's recipe, we will only add onion and leek. With these two simple ingredients, you will see what a delicious dish we can make.
As for the chicken, we can use chicken breast fillets or chicken thigh fillets, although you can also use whole pieces, cook them in the oven, and then add the cream sauce. In today's recipe, we chose chicken breasts. We invite you to follow our step-by-step videos, where we will show you how to prepare chicken with cream. If you have any questions or concerns, please leave us a comment and we will be happy to help you.
Ingredients to prepare Chicken with cream
How To Make Chicken with cream
Step 1: We begin preparing our chicken with cream by seasoning the chicken breast fillets with salt and pepper. Then, in a frying pan over medium-high heat with a little olive oil, we cook them for 3 to 4 minutes on each side (they will finish cooking in the sauce).
Step 2: After 4 minutes, remove the chicken fillets from the pan and set aside. Then, in the same pan, add the onion and leek and cook for 3 minutes. Then add the white wine and let all the alcohol evaporate (approximately 1 minute). Next, add the cooking cream, a little salt, a little pepper, stir, and cook for 3 minutes.
Step 3: Add the chicken breast fillets that you set aside and cook for 5 minutes, basting them with the sauce. Remove from the heat, serve on a plate, sprinkle with a little fresh parsley, and your delicious chicken with cream is ready to enjoy.
Tips for preparing Chicken with cream
For this chicken with cream recipe, you can use chicken breast fillets or chicken thigh fillets.
What can we accompany Chicken with cream?
Serve this delicious chicken with cream with white rice, oven-roasted potatoes or mashed potatoes.
Comments
Thank you! Your comment has been sent, it will be published shortly.
This recipe has no comments yet