Fragrant and tasty creamy sauce for chicken: top best recipes

White sauce is one of the basic and most versatile. In one form or another, it can be found in different cuisines around the world. It is made from broth, milk, cream or sour cream, often with the addition of butter, wine, vegetables, herbs, spices, and mushrooms. Flour is used to give it a thicker consistency. Serve white sauce with meat, poultry, fish as a gravy or separately. Usually this seasoning is prepared for a specific dish, adding exactly those spices and vegetables that go best with the main dish. Garlic, ginger, fried onions and peppers, mushrooms, as well as curry seasoning and paprika are often added to the white sauce for chicken. There are quite a lot of options for this type of liquid seasoning suitable for chicken appetizers, so every gourmet can choose a sauce recipe whose taste will fully correspond to his gastronomic preferences.

Cooking features

Cream sauces contain dairy products. All components must be fresh. At the slightest sour taste, you should discard this ingredient and replace it with a fresh one, as it will simply curdle when boiling and ruin the gravy. You also need to carefully monitor the composition. Sour cream reconstituted from powder will form unattractive flakes.

Important rules:

• The dish contains flour. To get rid of small spores, flour bugs and lumps, it is definitely recommended to sift the flour through a sieve.
• The sauce will not only become tastier, but also more beautiful when the flour mass is sautéed. Add cold water, milk and broth in a thin stream.
• For a more uniform consistency, it is recommended to rub the sauce through a sieve. Small pieces of vegetables, mushrooms and just lumps can ruin any recipe.
• To find balance and improve taste, the fat content of the sauce depends on the parts of the chicken carcass.
• There are complex seasonings on the market. You can change the composition according to your taste and wishes.
• The sauce is especially tasty hot. It is advisable to make one serving at a time, since the heated version is no longer as tasty.

White sauce with milk for chicken

Ingredients:

• Milk (up to 3%) – half a liter
• Oil sl. – 80 gr.
• Flour – 50 gr.
• Salt, spices.

Heat the oil to 30 degrees, add the sifted flour. Stirring the flour, fry it until it turns red. Shake and carefully pour in the milk. Add spices, salt. After it thickens, pour into a gravy boat. Serve warm. Suitable for dry meat product. If you reduce the fat content of the milk, you can water the hams.

Creamy garlic sauce for poultry

• Poultry meat - 600 g
• full fat milk - 150 ml
• onion garlic
• 1 tbsp. l. flour
• Drain. oil – 20 g
• Cheese, salt, seasonings: paprika, oregano, herbs, rapeseed oil.

Wash the meat, dry it, cut it. We fry it until it turns orange, before the meat has time to release its juice. Add saltiness and sprinkle with pepper.

Place butter and chopped onion in a saucepan. Add all other components. Bring until thick, being careful not to boil too much.

Place the meat in a baking dish. Fill with a homogeneous mass. Sprinkle grated cheese on top. At 180-200 gr. bake in the oven for 15-20 minutes.

The dish, in creamy garlic sauce, is served with mashed potatoes, pasta, and vegetable salads.

How to cook in Georgian

Georgian chicken in creamy sauce is a dish of particular attractiveness due to the use of herbs and spices that excite the taste buds. In honor of the town of Chkmeri, where the recipe was invented in the old days, this dish is called in Georgian - chkmeruli.

Required Products:

• chicken (700 – 800 g); • garlic 5 – 6 cloves; • finely chopped cilantro and mint (a bunch); • heavy cream 300 – 400 ml; • hops-suneli - 2 tablespoons; • black pepper to taste, coriander powder - 3 teaspoons; • butter 20 – 50 g, vegetable oil; • flour – a tablespoon.

How to cook:

1. Marinate the chicken in lightly salted water for 1 - 2 hours (50 grams of salt per 1.5 liters of water). 2. Cut the carcass lengthwise along the breast line. Rub both halves with a mixture of hops-suneli, salt and pepper on all sides. 3. Quickly fry the chicken under pressure (you can use a heavy kettle filled with water) in a hot frying pan on both sides until golden brown in a mixture of butter and vegetable oil. 4. For the sauce, squeeze out the garlic, mix it with finely chopped cilantro and mint. Pour in warm cream, salt, add pepper, khmeli-suneli with coriander. Mix flour with a small amount of cream so that there are no lumps, add to the main part of the sauce. Mix. 5. Transfer the chicken to a preheated thick-walled saucepan, where a little oil has already been added. Pour the sauce over the halves and simmer for 10 - 15 minutes under the lid. 6. To enhance the thickness of the sauce, you can add half a cup of powdered walnuts at the very end of cooking - this will give the dish even more uniqueness.

Classic white sauce

One of the most popular gravy. It gives the meat a unique creamy hue.

Compound:

• milk (2.5%) – 500ml
• oil l. - 100 g
• flour – 4 spoons
• chicken fillet – 400 gr
• herbs, spices to taste.

Melt the butter. Bring the flour to a caramel color. Pour in cold milk in a thin stream. Add spices. Add meat and simmer for 20 minutes.

Tip: to make the meat juicier, marinate it in soy sauce for an hour, and then fry until half cooked.

Cheese sauce

Very spicy sauce. Suitable for any meat dish, especially poultry.

Ingredients:

• 100–150 g hard cheese;
• 100 ml thick sour cream;
• 2 tbsp. l. mustard;
• spices to taste.

Method of preparation : heat the sour cream. Add grated cheese. When the cheese crumbs melt, add mustard. Cool slightly and serve.

Sour cream - cheese sauce with garlic and sweet pepper

Nutritional and energy value:

Chicken in cream sauce with pesto

• Chicken breast - 3 pcs.
• Milk (6%) – 250 ml

For pesto: herbs, walnuts, garlic head, vegetable oil, hard cheese.

Crush the entire range of products and some nuts. Chop the remaining nuts with a knife and leave for now. We will send them to the finished pesto, just before serving.

Fry meat slices, add cream, simmer. Five minutes before it's ready, add half the pesto. Add salt. Add the second part of the pesto to the table, garnishing with nut crumbs.

Chicken with pineapple in creamy curry sauce

Compound:

• chicken fillet – 400 gr
• bulb
• pineapple conc. — 250 gr
• cream 20% - 200 ml
• salt, black pepper
• turmeric - 1/3 tsp.
• curry - 1 tsp.
• flour - 1 tbsp.
• vegetable oil

Onion rings, dip in olive oil. Place the pineapples in a frying pan and simmer for a quarter of an hour. Pour pineapple syrup into the roast, chop the chicken fillet and add to the mixture. Simmer over low heat for about 15 minutes.

Add flour, salt, pepper. Add curry, turmeric, pour in cream, stir, simmer for another quarter of an hour.

Bake the bird in the oven

How to deliciously cook chicken with herbs in a creamy sauce in the oven?

To do this you will need:

• 2 – 3 chicken legs; • 2 processed cheese; • 2 cups cream 20%; • 3 cloves of garlic; • 2 teaspoons of Russian mustard (not from a tube, but from a jar); • herbs: thyme, rosemary; • salt, pepper and other seasonings.

Cooking method:

1. Remove the skin from the legs, rub with salt and pepper and fry in a frying pan. 2.Grate the cheese curds and beat them with cream, mustard and spices (you can use a fork or whisk). 3.Place the fried legs in a mold and pour in the sauce. 4.Bake in an oven heated to 180 - 200C for about 40 minutes. 5. 10 minutes before turning off the oven, sprinkle the dish with any grated cheese.

Chicken fillet in creamy sauce with champignons

• chicken meat 300 g
• mushrooms 200 g
• bulb
• cream 15% - 150 ml
• wine - half a glass (note: it is better to take dry or semi-dry white)
• salt

Sauté mushrooms and onions. After the juices have evaporated, add the meat pieces, lightly fry, pour in the wine, and after a minute add the cream. When it becomes thick, the gravy is ready.

Chicken breast stroganoff

Beef Stroganoff cooked with white meat chicken is a very delicious dish, although it cooks twice as fast as with beef.

To prepare you will need:

• half a kilo of chicken fillet; • 150 – 200 ml of heavy cream; • 50 ml tomato juice; • 1 onion; • a teaspoon of strong mustard; • tablespoon of flour; • salt and spices to taste.

How to cook chicken beef stroganoff:

1. Cut the fillet into small long pieces, add salt and fry with onion cut into rings for about 7 minutes until the onion is golden. 2. Sprinkle the fillet and onion with flour through a sieve and mix. 3. Add mustard to tomato juice and pour into the pan and simmer for 5 minutes. 4. Slowly pour in the heated cream, stirring quickly to prevent it from curdling. 5. Simmer the beef stroganoff over low heat, covered, for another 10 minutes.

Spicy dressing with nuts

The whole world knows Georgian Satsivi. However, our kitchen can offer an option no worse.

• Chicken breast - 2 pcs.
• Nuts gr. — 200 g
• Cream - 200 ml;
• Garlic
• Khmeli-suneli - half a tsp.
• Salt, dried basil, nutmeg.

We cut the meat, boil it, fry it. Dry the nuts without oil, pass through a meat grinder along with garlic and spices until a homogeneous paste is formed.

Pour in the cream and add some salt. Mix the meat with the mixture. Simmer for 10 minutes after boiling. Greens can be served with a side dish.

Broccoli recipe

Chicken with broccoli in creamy sauce is a great option for those who want to not gain weight and still eat to their heart's content.

Products:

• broccoli inflorescences – 400 g; • white chicken meat – 700 g; • carrots – 1 root vegetable; • half an onion; • garlic - 3 cloves; • low fat cream 150 – 200 ml; • cheese - 100 g (if you are losing weight, you can omit it); • flour – 2 – 3 spoons to thicken the sauce; • seasonings to taste.

How to cook:

1. Cut the fillet, beat it and quickly fry in oil until crusty along with the onion, cut into rings. 2. Disassemble the broccoli into florets the size of chicken pieces, grate the carrots and add the vegetables to the chicken, reducing the heat. 3. Sprinkle the fillets and broccoli evenly with flour and toss to combine. 4. Pour a mixture of warm cream mixed with spices and grated cheese over the fillet and vegetables. 5. Simmer the chicken for about 10 minutes over low heat. The broccoli should not become too soft and should retain its shape. Adjust the thickness of the cream sauce by adding flour if necessary.

Chicken curry

• Chicken leg fillet
• onion
• garlic
• Bell pepper
• tomatoes
• seasonings
• ginger
• cream 30%
• olive oil

The dish is prepared according to the traditional classic recipe, but in a cauldron! The whole process takes place there. Add seasonings and meat to the frying. Simmer until done. Pour in the cream. Let's boil. Turn it off. Let it brew and simmer for another 20 minutes while the cauldron cools down.