Creamy Pan-Seared Chicken Fillet

Tasty and satisfying, for main course and dinner, for every day! Chicken fillet in a creamy sauce in a frying pan is a simple, but at the same time amazingly tasty and refined dish. It cooks quite quickly, the meat turns out tender and juicy, in a thick, aromatic gravy.
cook time: 40 min
Chloe Benton
Creamy Pan-Seared Chicken Fillet

Nutrition Facts (per serving)

139
Calories
7g
Fat
4g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Onion 2 pc
Garlic 4 clove
Salt to taste
Wheat flour 1 tbsp
Water 150 ml
Vegetable oil (for frying) 30 g
Dry spices to taste
Chicken fillet 500 g
Cream 150 g

Recipe instructions

Step 1

Step 1
How to make chicken fillet in cream sauce in a frying pan? Prepare your food. Take chicken fillet (I used breast fillet, but any will do), wash it and dry it well with a paper towel. Excess moisture will prevent the meat from frying; it will stew. Cut each chicken fillet into 3 portions.

Step 2

Step 2
Heat the frying pan. Pour some vegetable oil on it for frying. Fry the chicken pieces over high heat for 2-3 minutes on each side. In this way, you will seal the meat juices inside, and the fillet will turn out very soft.

Step 3

Step 3
While the fillet is frying, peel the onion and chop it finely.

Step 4

Step 4
When the chicken fillet has released its juices, add the chopped onion. Salt the meat a little and sprinkle with dry spices. Cover the pan with a lid, reduce the heat a little and cook for 10-15 minutes. Donʼt forget to stir periodically.

Step 5

Step 5
While the meat is braising, prepare the following ingredients. Pour cream into one mug. In another mug, dissolve flour in cold water. Peel and chop the garlic. The cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish.

Step 6

Step 6
Add cream, flour with water and chopped garlic to the meat. Heat everything well, bringing the mixture to a boil. When heated, the resulting sauce will begin to thicken due to the flour. If the sauce is too thick, add a little hot water. Chicken fillet in aromatic creamy sauce is ready. Bon appetit!

Additional rubrics

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