Chicken with flour crust and cream sauce
3 servings
30 minutes
Chicken with a flour crust and creamy sauce is an exquisite dish of European cuisine that combines the tenderness of chicken fillet with the velvety texture of the cream sauce. This recipe likely originated from traditional meat preparation methods in France and Italy, where flour is widely used to create an appetizing crust and cream adds depth of flavor. The chicken fillet, fried to a golden crust, retains its juiciness while the cream gently complements its rich dairy taste. The dish is perfect for a family dinner or a romantic evening, pairing well with light sides and fresh vegetables. Its mild flavor and aroma make it a versatile choice for both everyday meals and festive tables.
1
Rinse the fillet in cold water and cut it into small pieces.
- Chicken breast fillet: 400 g
2
Coat the pieces of chicken generously in flour.
- Wheat flour: 0.5 glass
3
Fry over medium heat until golden brown.
- Chicken breast fillet: 400 g
4
Add salt and cream.
- Salt: to taste
- Single cream 10% fat: 150 ml
5
Cook until the cream thickens.
- Single cream 10% fat: 150 ml
