Recipe Chicken breast in milk sauce. Calorie, chemical composition and nutritional value.

This happened when my business trip absence, without reducing the appetite of my other half, forced him not only to take a closer look at how his beloved prepares delicious dishes at home, but also to take a direct part in it. Of course, there was a lot of food in the refrigerator, but he loves this bird so much, especially chicken legs with cartilage in milk sauce and cutlets made from this meat with mushrooms and homemade chips!

Having delved into the convolutions, the husband, with great spiritual desire and rumbling in his stomach, began forward movements towards: chicken, a refrigerator with milk and sour cream, other food products for the recipe, as well as a frying pan and a home stove. But in my worries I forgot to take a photo of the ingredients and something else, for which I was mercilessly beaten by batogs (just kidding), so don’t judge too harshly.

Chicken cooked in a milk sauce with the addition of sour cream in a frying pan is particularly tender, soft and juicy, and the resulting gravy will be an excellent addition to any side dish. So, if your family, unlike you, do not like any of the cereals or do not eat pasta, you can safely cook it for dinner, but only in the company of such a chicken. Believe me, there will be no trace left of both the meat and the side dish sprinkled with milk sauce.

Basic recipe for making cream

To prepare a classic cream sauce, you need to use the following ingredients:

• 0.2 l cream;
• 1 tbsp. l. flour;
• 1 tbsp. l. butter;
• salt.

Step by step recipe:

1. Sift flour through a sieve.
2. Heat in a dry frying pan until golden brown, stirring constantly.
3. Add cream in small portions. To prevent lumps from forming, mix well.
4. Add salt.
5. Bring to a thick consistency. The moment to turn off the stove will come when bubbles begin to appear, as in the process of boiling liquid.

If lumps still form, the mixture must be strained using a fine sieve and brought to a boil again.

There is another simplified sauce recipe in case the previous version does not turn out perfect. To create it you need the following components:

• cream – 0.2 l;
• starch – 2 tsp;
• butter – 1 tbsp. l.;
• salt;
• mustard – 0.5 tsp;
• dry white wine – 50 ml;
• garlic;
• a mixture of dried Italian herbs.

Cooking method:

1. Dilute starch in 50 ml of cream.
2. Heat the remaining cream almost until it boils.
3. Introduce starch in a thin stream. At the same time, constantly stir with a spoon.
4. At the point of boiling, add mustard, wine, herbs. Add salt.
5. Heat until the alcoholic aroma disappears. This will take up to 5 minutes.
6. Add oil and pressed garlic.
7. Warm up for 1-2 minutes. Switch off.

It is allowed to add pieces of ham, sautéed onions, and mushrooms. It depends on the taste preferences of the housewife or household members.

The finished sauce is usually combined with chicken or other meat and vegetable dishes.

Cooking features

1. Density.

• The sauce will be thick at a ratio of 3 tbsp. flour and 60 gr. butter for 150-170 ml of milk;
• medium - with a ratio of 3 tbsp. flour and 40 gr. butter for 150-170 ml of milk;
• liquid - at a ratio of 3 tbsp. flour and 20 gr. butter for 150-170 ml of milk.

1. Thickeners.

This is usually flour or starch. Flour should be fried without oil or fried in oil before adding to the sauce - this prevents the appearance of lumps and the appearance of a nutty aroma.

Flour calcined without oil can be stored for future use. It should be stored in jars with a ground-in lid in a dry place.

Starch is not subjected to heat treatment; it is dissolved in 1-3 tablespoons of cooled boiled water and poured into the sauce.

You can thicken milk sauce not only with flour or starch, but also with egg yolk. You cannot boil the sauce when adding them; ideally, it should be cooked in a water bath.

1. Milk and butter.

Fresh milk is most often used. You need to add it to the sauce a little at a time, whisking the sauce after each introduction. Some recipes use sour milk or coconut milk.

The butter will melt better and faster if it is at room temperature (lying on the table), but you should not melt the butter specifically for the sauce.

1. Supplements

When adding spices and spices, the sauce is transformed.

The milk sauce mutes the harshness and heat of the spices. It softens their taste even with significant additions.

Good options are achieved by adding:

• in salty sauce - black pepper or paprika, nutmeg or ginger, dill or sesame seeds, cumin or bay leaf, turmeric or tomato paste, salt.
• for sweet - cinnamon, vanilla, cocoa, sugar.

Adding lemon juice can curdle the sauce!

Creamy garlic sauce for chicken

To create a delicious creamy garlic sauce with chicken, you will need:

• 1 tbsp. milk;
• 0.8 kg chicken fillet;
• 4 cloves of garlic;
• 1 onion;
• 1 tbsp. l. butter;
• 1 tbsp. l. processed cheese;
• 3 tbsp. l. hard cheese;
• 1 tbsp. l. wheat flour;
• ground black pepper;
• salt.

Step-by-step preparation:

1. Melt butter in a hot frying pan.
2. Fry the peeled and chopped onion until golden brown.
3. Add diced meat and finely chopped garlic to the onion.
4. Pour the milk and sift the flour there using a sieve.
5. Grate the cheese. Combine all ingredients with spices without removing from heat.
6. To cover with a lid. Simmer over low heat for 10-12 minutes.
7. After removing the lid, simmer the sauce until thick.

The finished dish is served hot.

Nutritional and energy value:

Ready meals
kcal 1276.3 kcal	proteins 134.5 g	fat 51.6 g	carbohydrates 73.3 g
Portions
kcal 319.1 kcal	proteins 33.6 g	fat 12.9 g	carbohydrates 18.3 g
100 g dish
kcal 121.6 kcal	proteins 12.8 g	fat 4.9 g	carbohydrates 7 g

Cooking with cheese

To create a delicious chicken dish in cheese and sour cream sauce you will need:

• 1 chicken breast;
• 0.2 l sour cream;
• 4 tsp. sunflower oil;
• 0.1 kg hard cheese;
• 0.5 tbsp. water or chicken broth;
• Provencal herbs;
• pepper mixture;
• salt.

Step by step recipe:

1. Cut the washed and dried breast into small cubes.
2. Fry in a heated frying pan with oil for 15-20 minutes.
3. Grate the cheese.
4. Combine sour cream and liquid, season with spices.
5. Mix with cheese.
6. Pour the prepared sauce into the meat, and after boiling, simmer for about 5-7 minutes.

The dish is served in portions or in a large plate hot immediately after cooking. You can decorate with herbs and add any spices to your taste.

Sweet milk sauce

This is a sauce recipe according to GOST. It is prepared in kindergarten for cottage cheese casserole, and at home - to pour over pancakes, pancakes, cheesecakes, puddings or fruit salads.

If desired, you can add cinnamon to the composition, replace granulated sugar with honey, and replace butter with sesame oil.

Prepare:

• milk – 500 ml (or 375 ml milk and 125 ml water);
• wheat flour – 20 gr.;
• butter – 20 gr.;
• sugar - 60 gr.;
• vanilla - on the tip of a knife

Cooking steps:

1. Melt the butter in a saucepan, rub in the flour and fry until soft and creamy.
2. Add hot milk in portions, thoroughly rubbing the sauce each time.
3. Wait until it boils and cook the sauce (reducing heat to low) for 8-9 minutes.
4. Mix sugar with vanilla and a small amount of hot (previously boiled) water.
5. Rub the sweet solution into the sauce and wait for another boil.
6. Pour over the dish.

Sour cream dressing

One of the common options for making creamy sauce from sour cream is Georgian. For this you need:

• 0.7 l milk;
• 1 chicken;
• 0.125 kg butter;
• 4 tsp. wheat flour;
• 5-6 cloves of garlic;
• spices, salt, ground black pepper to taste.

Cooking method:

1. Cut clean chicken into small pieces. Coat each with spices and salt. Leave in this state for 25-35 minutes.
2. Fry the meat in a hot frying pan.
3. Melt butter, combine with flour. Be sure to stir constantly to prevent lumps from forming.
4. Add milk in small parts.
5. Pass the garlic through a press. Send to main team.
6. Boil the sauce until it reaches a thick consistency.
7. Place prepared meat into the prepared sauce.
8. Before serving, simmer the meat pieces under a closed lid in sour cream dressing for about 15-25 minutes.

Compound:

• Chicken (legs, thighs) – 1-1.6 kg
• Milk – 1.5 cups
• Lemon – 1 pc (only lemon zest is needed)
• Butter – 20-30 g
• Garlic – 2-3 cloves
• Curry – 1 teaspoon
• Ground black pepper - to taste
• Salt - to taste

Preparation:

Wash the chicken and remove the skin. In my opinion, the chicken is too oily if you leave the skin on.

Place the frying pan on the fire and melt the butter in it.

Fry the chicken in melted butter. The chicken must be fried on both sides over high heat for literally 1 - 2 minutes, it should set on the outside so that all the juices are sealed inside and remain raw inside. This will give the chicken a lighter color. If there is a lot of chicken, you can fry it in two batches. Salt and pepper the chicken when frying.

Transfer the fried chicken to a plate, cover with a lid to keep it warm and set aside for a while.

Prepare milk sauce. In the pan in which the chicken was fried, combine the milk with salt, pepper and curry.

Remove the zest from the lemon, we only need the yellow part, so try not to touch the white layer. The most convenient way to remove the zest is with a potato peeler. There is no need to additionally grind the zest.

Add the lemon zest to the milk sauce, place the sauce on the stove and bring it to a boil, stirring constantly. There is no need to boil the sauce; as soon as it boils, turn it off immediately.

Peel the garlic and cut into thin slices.

Place the garlic on the bottom of the mold with the milk sauce and place the prepared chicken in the mold.

Pour the sauce over the areas of the chicken not covered with sauce and place the chicken in an oven preheated to 200 degrees for 1 hour. During cooking, be sure to open the oven 2-3 times to pour the sauce over the areas of the chicken protruding to the surface.

After an hour, the chicken in milk in the oven is ready, serve it hot with any side dish of your choice. In my opinion, this chicken goes perfectly with mashed potatoes.

Below you can watch a funny video:

Source: duxovka.ru

Creamy milk sauce for chicken

Many people love baked chicken meat when it turns out juicy and soft. For this, a creamy sauce made from milk is used, emphasizing the appetizingness of the dish.

Ingredients for the sauce:

• 0.045 kg butter;
• 0.5 l of milk;
• 0.045 kg flour;
• salt.

Step-by-step recipe:

1. Place oil in a saucepan. Heat until it starts to boil.
2. Gradually add flour, stirring constantly.
3. Heat the milk. Place in a bowl with salt.
4. Cook the sauce over low heat for 7 minutes.

Pour the processed chicken meat into the prepared sauce in a baking dish and place in the oven for 30 minutes.

Cooking chicken fillet stewed in milk in a frying pan

For cooking you need:

• 300 grams of chicken fillet;
• 150 grams of carrots;
• 300 milliliters of milk;
• dinner spoon of flour;
• a little salt, spices and sunflower oil.

1. The loin is washed under cool running water and then cut into small cubes.
2. The carrots are washed to remove any remaining soil, peeled, and grated.
3. A frying pan greased with sunflower oil is heating up on the stove.
4. Chicken pieces are poured into a frying pan and fried until the meat turns white.
5. Next, pour the grated carrots into the pan. Everything is salted, peppered, actively interfered with.
6. The mixture is poured with milk sauce and simmered for a quarter of an hour.
7. The flour is stirred in half a glass of water at room temperature. The flour liquid is poured into the pan and simmered for another 5 minutes. During this time, the milk sauce will become thick.

Chicken fillet stewed in milk with various ingredients added

With ginger The following products are needed:

• half a kilogram of poultry loin;
• a glass of milk;
• a tablespoon of young ginger;
• a couple of tablespoons of sunflower oil;
• a dinner spoon of basil;
• a little salt and pepper.

1. The loin is washed under water and cut into pieces of any size. The resulting slices are salted, peppered, sprinkled with ginger and basil, stirred and left for 10 minutes to soak.
2. After this, each piece is fried over active heat for 5 minutes. The frying container must be pre-lubricated with vegetable oil.
3. Next, the fire is turned down, milk is poured into the meat slices, and the pan is covered with a lid. The quenching continues for another quarter of an hour.
4. If you want to make a thick sauce, then stir a couple of tablespoons of flour into the milk base at room temperature before adding it to the frying container.

In this video you can learn another recipe for chicken fillet with ginger and honey.

With vegetables The following products are needed:

• chicken breast;
• 100 milliliters of curdled milk;
• 100 milliliters of milk;
• 12 small potatoes;
• 3 bell peppers;
• 30 grams of sunflower oil;
• some fresh herbs;
• a couple of pinches of seasoning for cooking poultry;
• bulb;
• carrot;
• zucchini;
• a couple of tomatoes;
• a little salt and pepper.

1. The breast is freed from skin and bones. The resulting pulp is washed under running water at a cool temperature, and then cut into medium pieces.
2. Meat slices are immersed in yogurt, everything is peppered and seasoned with spices. The greens are finely crumbled and also poured into the yogurt with meat. Everything is mixed and left for 1 hour.
3. A frying pan, greased with vegetable oil, is heated on the stove. All the meat pulp is poured into it along with the marinade.
4. The onion is peeled, cut into half rings, and then poured into a frying pan, everything is mixed and fried for 120 seconds.
5. The carrots are washed from the remaining soil, peeled, grated on a fine grater and poured into the frying mixture.
6. The potatoes are washed, peeled, cut into quarters, and then immediately placed with the meat and vegetables.
7. The mass is mixed and poured with milk gravy. Simmer the dish over low heat for 10 minutes. The pan needs to be covered with a lid.
8. The zucchini is peeled with a knife, its pulp is cut into cubes. It is better to take a young zucchini so that it does not contain large seeds.
9. Bell peppers are washed under water and cut in half. Seeds and partitions are removed from both halves. The pepper pulp is separated from the stalk and then cut into cubes.
10. Zucchini and pepper are poured into the stewing mixture. The mixture is stirred and simmered for a quarter of an hour.
11. The tomatoes are immersed in boiling water for 120 seconds, then removed and placed in cold water. After this, the skin will come off easily. The tomato pulp is crushed and added to the main frying. The ingredients are brought to a boil, after which they are salted and mixed.

By taking as a basis a recipe for a simple stew of chicken fillet in milk gravy, and adding your favorite ingredients to it, you can get a delicious, individual dish. It is worth considering that poultry fillet goes well with most additional ingredients, so housewives can safely use their imagination and experiment when cooking. If there is no such desire, or there is not enough time for experiments, then you can use the ready-made recipes described above. Food prepared according to them will be a wonderful addition to the table, and will also be loved by family, friends and guests.

And in this video you can find an amazing recipe for chicken in coconut milk with the addition of curry. Be sure to leave your questions and suggestions in the comments to the article!

For chicken breast

For tender meats like chicken breast, you should use a special sauce. Required components:

• 1 tsp. butter;
• 2 tsp. olive oil;
• dry white wine – 0.5 tbsp.;
• cream – 0.2 l;
• Dijon mustard – 1 tbsp. l.;
• garlic – 3 teeth;
• water;
• salt;
• ground pepper.

Cooking method:

1. Heat both types of oils in a frying pan.
2. Combine with garlic and mustard squeezed out through a press.
3. Simmer and gradually add wine and cream, stirring continuously.
4. If the consistency is too thick, it is recommended to add a little water.
5. Boil the sauce for 2-3 minutes.

You can add cooked meat to the prepared dressing and serve it hot with a side dish.

With tomato flavor

To cook chicken breast in sour cream and tomato sauce, you will need the following items:

• 1500 g chicken breasts;
• 5 onions;
• 500 ml sour cream;
• 2 tbsp. l. tomato paste;
• 0.1 kg sunflower oil;
• 4 tsp. flour;
• ½ tbsp. l. salt.

You need to do the following:

1. Peel and cut the onion into small pieces.
2. Fry in a frying pan heated with oil until golden brown.
3. Cut the meat into cubes. Place in a frying pan.
4. Add salt and fry over high heat for 5 minutes, stirring constantly.
5. Turn the heat to low and cover with a lid. Simmer for 15 minutes.
6. Add sour cream, pasta, flour.
7. Simmer for another 15 minutes.

Serve the finished dish with a side dish of any vegetables. The thickness of the sauce may vary depending on taste preferences. Spicy lovers can add pepper and spices.

Yogurt sauce

For a classic recipe for making yogurt-based seasoning you will need:

• 0.2 liters of yogurt;
• 0.1 l olive oil;
• 6 tsp. white wine vinegar;
• basil;
• dill;
• salt;
• pepper.

Step-by-step instruction:

1. Grind clean dried herbs using a blender. Add salt.
2. Combine yogurt with olive oil, vinegar and pepper.
3. Mix all ingredients. Mix thoroughly until smooth. Bring to desired taste.

The dressing goes well with chicken, fish, vegetables, and toast.

Recipe for julienne

To prepare creamy cheese sauce and julienne with chicken and mushrooms, you need to use:

• chicken meat – 0.320 kg;
• champignons – 0.325 kg;
• onion – 0.125 kg;
• 0.2 l cream;
• 0.025 kg butter;
• flour – 2 tsp;
• ½ tsp. nutmeg;
• sunflower oil;
• salt;
• pepper.

Step by step recipe:

1. Cut the clean fillet into small strips.
2. Chop the peeled onions and mushrooms.
3. Heat the frying pan. Fry the salted meat.
4. Place the onion fried until golden brown in a bowl.
5. Fry the mushrooms separately.
6. Fry the flour in a frying pan over medium heat. Add oil, stirring.
7. Pour in the cream with nutmeg and salt. Stir until thick.
8. Connect all components.
9. Pour the mixture into cocotte bowls, grate with cheese.

Bake in the oven for 20 minutes at 180 degrees.

How to cook with nuts

This creamy sauce for chicken turns out just as good as restaurant sauce! Feel free to prepare this dish for the holidays when you are expecting guests. The beauty of the recipe lies in its affordable price, but the taste and appearance of the dish looks very expensive and solid!

What you need to prepare:

• half a kilo of chicken fillet;
• 100 grams of peeled walnuts + 50 grams;
• a glass of cream;
• parsley and dill;
• a tablespoon of flour;
• salt and seasonings.

Preparation:

1. Wash the fillet, dry it, and fry it.
2. In a dry frying pan, fry 100 grams of nuts crushed in a mortar, pour into a bowl. In the same frying pan, fry the flour, add the nuts again, and pour in the cream. Bring to a boil, then add the chicken here and simmer for 20 minutes.
3. Chop the greens and 50 grams of nuts, sprinkle the dish with this mixture when serving.

Spicy version with chili

To create this original creamy chili cheese sauce you will need:

• 0.25 kg cream cheese;
• 0.25 kg cheddar cheese;
• 0.06 l cream 20%;
• 2 bell peppers;
• 1 tomato;
• 2 tsp. chili powder;
• salt.

Step-by-step preparation:

1. Crush the cream cheese with a spoon.
2. Chop the cheddar.
3. Combine both types of cheese with cream and chili.
4. Boil over low heat for 5 minutes until the ingredients are completely melted.
5. Remove from stove. Add chopped vegetables. Add salt.

It is recommended to serve the cooled sauce to the table in a gravy boat.