Creamy Chicken Fillet with Carrots and Celery

Fillet in sour cream in a frying pan — juicy, tasty, tender! You can serve fillet stewed in sour cream in a frying pan with any side dish. It goes well with potatoes or any vegetable puree, pasta, boiled rice or buckwheat — everything with sour cream sauce is very tasty!
cook time: 30 min
Caleb Huxley
Creamy Chicken Fillet with Carrots and Celery

Nutrition Facts (per serving)

102
Calories
4g
Fat
3g
Carbs
13g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Pepper to taste
Sour cream 0.5 cup
Carrot 0.5 pc
Bulb onions 1 pc
Chicken fillet 400 g
Celery stalk 1 pc

Recipe instructions

Step 1

Step 1
To cook fillet in sour cream in a frying pan, take chicken fillet, sour cream, onions, salt, a mixture of peppers, if desired, for taste and beauty you can add bright vegetables: carrots, red or orange bell peppers, green celery stalks, etc. I added stem celery and carrot.

Step 2

Step 2
Prepare the vegetables: peel the onion and cut into thin half rings (although slicing it does not play a special role in this case), it is better to cut the carrots and celery stalk into small cubes.

Step 3

Step 3
Pour sunflower oil into a frying pan, heat it and first add the onion, simmer a little and add the rest of the vegetables. If you like a strong roast, then fry the vegetables over high heat; if you want the dish to be more tender and soft in consistency, then simply simmer all the vegetables together.

Step 4

Step 4
Rinse the fillet, dry with a paper towel and cut into small pieces across the grain.

Step 5

Step 5
Add the prepared pieces of fillet to the frying pan with the rest of the vegetables, and add gradually, not the whole mass at once, with constant stirring, try to ensure that each piece immediately comes into contact with the hot frying pan and other ingredients — in this case the protein coagulates, the meat becomes clogged and loses its juice, leaving juicy.

Step 6

Step 6
Season, and it is better to add salt after all the pieces of fillet are “closed” so that the meat does not release juice. Fry all the fillet pieces in this way.

Step 7

Step 7
Add sour cream, simmer over low heat for about half an hour, add salt to taste, add a little water, bay leaf, turmeric or any other chicken spices.

Step 8

Step 8
Sprinkle the finished fillet in sour cream in a frying pan with parsley and serve with any side dish. Bon appetit!

Additional rubrics

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