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.
1
Wash the pieces of chicken fillet under cold water. Then cut them crosswise into two parts.
- Chicken breast 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.
- Refined deodorised vegetable oil: 2 tablespoons
- Chicken breast 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.
- Single cream 10% fat: 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.
- Spices: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
- Garlic powder: 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.
- Dried parsley: 1 teaspoon
- Dried dill: 1 teaspoon