Chicken breasts in cream with herbs

4 servings

90 minutes

Chicken breasts in cream with herbs is a tender and aromatic dish of Russian cuisine, perfect for a family dinner. The combination of soft chicken fillet, thick cream, and fragrant herbs creates a rich flavor with light notes of sweetness from carrots and spiciness from spices. It is prepared by stewing, which helps retain the juiciness of the meat and reveal all flavor nuances. Historically, such dishes emerged in Russia as a home alternative to complex restaurant sauces, allowing housewives to quickly prepare a hearty dinner. The chicken is served with a side dish—mashed potatoes, rice or fresh bread. The main advantage of the recipe is its simplicity and rich creamy-herb flavor that makes it versatile for any occasion.

Energy value per serving

• Calories: 472.7
• Proteins: 51g
• Fats: 24g
• Carbohydrates: 10.2g

Ingredients

• Carrot: 1 pc
• Chicken fillet: 4 pc
• Onion: 1 pc
• Cream 10%: 500 ml
• Dried dill: 1 tsp
• Dried parsley: 1 tsp
• Ground black pepper: to taste
• Ground red pepper: to taste
• Deodorized refined vegetable oil: 2 tbsp
• Spices: to taste
• Ground dried garlic: to taste

Cooking steps

1. Wash the pieces of chicken fillet under cold water. Then cut them crosswise into two parts.

   Required ingredients:

   • Chicken fillet: 4 pieces

2. Spread a small amount of Maggi universal seasoning on each piece.

3. Pour 2 tablespoons of vegetable oil into the pan and add all the pieces of fillet.

   Required ingredients:

   • Deodorized refined vegetable oil: 2 tablespoons
   • Chicken fillet: 4 pieces

4. Lightly fry the fillet for 10 minutes over medium heat (there should be no crust on the chicken). During the set time, you will need to turn the fillet quite often.

5. Pour the fillet with cream. Meanwhile, while the chicken is stewing, grate the carrot and onion on the finest grater (though, it depends on personal preference; I like the onion to just release its juice, and the carrot to be finely grated). Add all the grated vegetables to the pan. The carrot should be under the pieces, not on them.

   Required ingredients:

   • Cream 10%: 500 ml
   • Carrot: 1 piece
   • Onion: 1 piece

6. Add all the spices listed in the ingredients. Close the lid and let it stew. However, you need to watch that the cream doesn't evaporate (if it does evaporate a bit, you can add milk; if there's no cream, the taste won't change). Also, during the stewing process, you need to turn the pieces.

   Required ingredients:

   • Spices:  to taste
   • Ground black pepper:  to taste
   • Ground red pepper:  to taste
   • Ground dried garlic:  to taste

7. In your opinion, when the chicken is almost ready (it should be soft and juicy), add dried parsley and dill. The sauce can be either thick or liquid. Both are very tasty.

   Required ingredients:

   • Dried parsley: 1 teaspoon
   • Dried dill: 1 teaspoon