Braised breast in sour cream in a frying pan

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make stewed breast in sour cream in a frying pan? Prepare your food. Take the meat chilled if possible, it will turn out juicier. If the breast is frozen, then defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. Choose natural sour cream, without vegetable additives.

2. STEP 2

   

   Wash and peel the onions and carrots. Cut them into small cubes. If desired, you can grate the carrots.

3. STEP 3

   

   Wash the chicken breast and dry it well. If you have it on the bone, then cut off the fillet and cook broth from the bones. Cut the meat into medium-sized slices across the grain.

4. STEP 4

   

   You can cut the breast into smaller pieces - this will make it easier to eat.

5. STEP 5

   

   In a small amount of heated vegetable oil over high heat, quickly fry the breast pieces, literally 20 seconds on each side. This way you will “seal” the juice inside - the meat will be softer and juicier.

6. STEP 6

   

   Add onion to the meat, and then carrots, stirring, and simmer the food a little over low heat.

7. STEP 7

   

   Add flour - spread it in a thin layer, removing the pan from the stove. Lowering the temperature is necessary to prevent flour lumps from forming; this is the easiest way.

8. STEP 8

   

   Add half a glass of water to the pan and quickly stir the contents until smooth. Return the pan to the stove and bring the sauce to a boil.

9. STEP 9

   

   Add sour cream and continue simmering over low heat.

10. STEP 10

    

    Salt the dish, sprinkle with a mixture of Italian herbs and bring to readiness, this will take about 10 more minutes. Serve the finished dish with a side dish. Bon appetit!

Comments on the recipe

elena D

13.12.2023

4.6

Baking chicken in sour cream sauce is a great idea! By the way, sour cream can be replaced with cream.

Maria

13.12.2023

4.9

Stewed breast in sour cream in a frying pan turns out incredibly tasty in a delicate velvety sauce. I cut the breast into pieces, salted it, added a spoonful of sour cream and let it sit for about an hour. Then sprinkled with flour and fried in a frying pan. The result was a crust that sealed all the juice. Next I added the diced carrots. I added the sifted flour to cold water (1 cup) and mixed with a whisk so that there were no lumps; I also added sour cream. The rest of the water was poured from the kettle into the frying pan. Add the sour cream and flour mixture in a thin stream. When the sauce warmed up and began to boil, I added rosemary, oregano and just a little dried garlic, stirred, covered and simmered for about 15 minutes on low heat. The result was an incredibly tender, aromatic sauce with a velvety texture, and the breast pieces were very soft and juicy. Be sure to prepare! Thank you very much to the author for the recipe!