Chicken fillet in cream. Chicken fillet in creamy sauce: step-by-step recipes for making chicken fillet in cream with various additives

White chicken meat can be attributed to dietary meals, since it can be eaten by almost everyone, including those who follow a diet for medical or other reasons. It is less high in calories than pork or beef, which makes it possible to eat it even for those people who are watching their figure. Chicken breast is the most tender and dietary part of the carcass, which is used even for a children's menu. Many are confused by the fact that fillets in most cases turn out to be very dry, so some refuse this. delicious product... In fact, this is nothing more than a prejudice. When cooked correctly, the breast is incredibly juicy, tender and very appetizing.

One of the recipes is juicy and tender breasts- chicken fillet in cream. The dish is prepared in a matter of minutes and does not require expensive products, which makes it affordable for everyday table... Thanks to the cream and the spices used, the chicken breast pieces become incredibly tender, juicy and aromatic. Treat yourself and your family with delicious meat dish perfect for lunch or dinner. Fillet stewed in cream perfectly harmonizes with boiled potatoes, vegetable side dishes, pasta and a variety of cereals. A step-by-step recipe will help even inexperienced housewives cope with the preparation of this dish.

Taste Info Poultry second courses

Ingredients

• Chicken fillet- 300 g;
• Cream - 60 ml;
• Sunflower oil - 2 tablespoons;
• Salt to taste;
• Ground black pepper - to taste;
• Greens optional.

How to cook chicken fillet in cream in a skillet

In order for the dish to turn out delicious, you need to choose the right meat. Try to take a chilled chicken fillet or breast (the latter will need to be cut into two parts, removing the bone). If you already have meat and it is from the freezer, it must be properly defrosted. Place the fillets in a deep bowl and place them on the bottom shelf of the refrigerator overnight. Put it on the table in the morning and leave it to defrost completely. Never use quick methods such as microwave oven or hot water for these purposes - the chicken will become dry and harsh.

Place the meat in a colander and rinse well under running water, then leave there for a while to remove excess moisture. When the main liquid has drained, pat dry the chicken with paper towels.

Peel the fillet from the film, and using a sharp knife, cut it into small pieces. This way, they will cook on the inside faster.

For frying, you can use vegetable oil or butter. Pour or place in a skillet and send over medium heat to preheat. Place prepared chicken pieces in hot oil and immediately increase the burner flame to maximum value. This is necessary so that the meat quickly acquires a crust, and all the juice remains inside. Fry until lightly browned, stirring with a wooden spatula. It will take literally 3-5 minutes.

Reduce heat to medium and pour in the cream. The recommended fat content of the product is from 10 to 30%. Continue frying over medium heat until the meat pieces have absorbed most of the cream. Keep stirring so that the chicken cooks evenly.

When the cream is almost completely absorbed, season the dish with your favorite spices. Classic version- salt and ground black pepper. You can experiment by adding Italian or Provencal herbs, curry or chicken condiment. Stirring constantly, fry the meat for another 2-3 minutes, then turn off the heat.

Chicken fillet in cream in a pan is ready.

Sprinkle the dish with fresh, chopped herbs if desired, and serve immediately. Bon Appetit!

Chicken fillet in cream in the oven

For those who prefer non-roasted dishes, the recipe for baked chicken fillet in cream is ideal. Such cooking masterpiece can be used not only for the daily menu, but also for festive feast... The dish is prepared very simply and quickly, all that is needed is a simple set of products and a few elementary actions. The oven will do the rest for you.

Ingredients:

• Medium-sized chicken fillet - 2 pcs.;
• Cream - 175 ml;
• Salt, ground black pepper, spices - to taste;
• Garlic - 2 cloves (optional)

Preparation

1. Wash the meat thoroughly and let it dry, then remove the film on its surface.
2. Pour the cream into a deep, wide bowl. The fatter milk product- the tastier the finished dish. Season with salt, pepper and, if desired, season with your favorite spices. Peel the garlic, rinse, chop with a press and add to the cream. If the dish is prepared for children, or you simply do not like the aroma of this plant, do not use it. Stir the mixture thoroughly.
3. Place the prepared fillet in the cream and spice mixture. Mix well with your hands. Cover the meat container with a clean towel and leave for half an hour. During this time, the chicken will be well marinated and saturated with the necessary aroma.
4. Preheat oven to 180 ° C. Transfer the marinated meat to a baking dish. Top with the rest of the cream sauce. Place in the oven for 20-30 minutes. As soon as the fillet acquires a beautiful golden color, it can be removed. Do not overcook the meat in the oven, otherwise it will become dry and tough.
5. The creamy chicken is ready. Serve hot with any mayonnaise-based sauce.

Teaser network

Chicken fillet with onions and cream in a pan

If you have very little time, but you want something unusual and tasty, try cooking chicken fillet with onions and cream in a pan. The dish is prepared very quickly and easily, and the result will delight even the most fastidious members of your family. The taste of onions is practically not felt, but thanks to it, the meat turns out to be incredibly juicy.

Ingredients:

• Chicken fillet - 250 g;
• Onion - small head;
• Cream - 150 ml;
• Salt, black pepper, spices - to taste;
• Fresh herbs - optional;
• Garlic - 2 cloves;
• Vegetable oil for frying.

Preparation

1. Prepare the meat in the usual way: wash, dry and remove films. Cut the fillets into medium sized pieces.
2. Peel the onion, rinse, cut into small cubes and send to the pan with heated vegetable oil. Fry over medium heat until golden brown.
3. Add to the onion chicken pieces and fry everything together for 10 minutes. Remember to stir the contents of the pan to avoid burning the meat.
4. Pour the cream into the skillet and reduce heat to low. Cover and simmer for 15 minutes.

1. Add salt, pepper, and your favorite spices, such as chicken seasoning. Chop the peeled garlic and send it to the rest of the dish. Cover again and simmer for another 10 minutes.

1. Serve hot chicken fillet with onions, sprinkle with fresh chopped herbs.

Baked chicken fillet with cream cheese

Incredibly tender, incredibly tasty and very beautiful. This is the characteristic that can be given to chicken fillet baked in cream and cheese. Such a dish can easily be served at the festive table or prepared for Sunday lunch to pamper your loved ones. In spite of exquisite look, worthy of the cuisine of an expensive restaurant, it will not be difficult to make a meal. The process is very simple and quick, and the result will delight even the most sophisticated gourmet.

Ingredients:

• Chicken fillet - 1 pc.;
• Cream - 75 ml;
• Hard cheese - 50 g;
• Vegetable oil for frying;
• Ground black pepper, salt to taste.

Preparation

• Wash the meat thoroughly, let it dry and remove the films.
• Turn the oven on at 180 ° C so that it warms up well.
• Lubricate the bottom of the pan with vegetable oil and send to preheat. Place the fillet in one piece on a hot surface and season with salt to your liking. Fry the meat over high heat, until golden brown on both sides. The inside of the fillet should remain moist, it will go in the oven.
• In a deep bowl, combine heavy cream, pepper and salt. Add other seasonings if desired. Grind the cheese on a fine grater and divide into two parts, send one of which to the cream. Mix the mixture well.
• Find a convenient baking dish: small but deep enough. Put the ruddy fillet on the bottom and pour creamy cheese sauce... Ideally, the cream should completely cover the meat, for this you can press it down a little.
• Place the mold in a hot oven for 20 minutes. After the indicated time, remove the meat and sprinkle with the remaining cheese. Place in the oven again for 5 minutes.
• Chicken fillet in cream with cheese in the oven is completely ready! Serve hot or warm.

Note to the hostess:

• When preparing chicken fillets, it is always worth observing the time indicated in the recipe. If you overdo it, the meat will become hopelessly dry.
• If you don't have enough cream, it doesn't matter. One third of the indicated amount can be replaced with milk or sour cream. More is not recommended, otherwise the unique creamy taste will be lost.
• When cooking chicken in cream in a pan, you can add any vegetables: onions, carrots, tomatoes, bell pepper, green pea etc. In this case, you will succeed independent dish that does not require additional side dishes.
• Pay attention to the recipe.

Chicken meat is also distinguished by its versatility: no matter what part of the carcass you take, each has its own taste and application, which allows you to cook the bird literally every day, and the dish will be different from time to time. This time we decided to play on the classic combination of chicken and dairy products, preparing chicken fillet in cream at once according to several different recipes.

Chicken fillet in cream in a pan

Give bored dietary meat a new taste can be done with readily available additives - lemon and thyme. When paired, they go well not only with poultry, but also with a simple creamy sauce in which we will stew the fillets.

Ingredients:

• chicken fillet - 1.9 kg;
• thyme - 2 branches;
• flour - 65 g;
• butter - 45 g;
• chicken broth - 235 ml;
• lemon - 1 pc.;
• cream - 260 ml;
• flour - 15 g.

Preparation

1. Cut off whole chicken fillet pieces from films and residual fat, season, and then marinate in lemon juice and thyme.
2. After half an hour, fry the chicken, filling it with the remnants of the marinade, until the fillet grabs from all sides.
3. Place the poultry in a separate dish, melt the butter in a skillet and add flour. Dilute the resulting mass with cream and broth.
4. Wait for the sauce to thicken and add the chicken pieces. Bring the poultry until cooked in a sauce, then serve with citrus zest or lemon slices on top.

Chicken fillet with mushrooms in cream

Ingredients:

• chicken fillet - 5 pcs.;
• garlic - 4 cloves;
• bacon - 180 g;
• champignons - 380 g;
• cream - 235 ml;
• chicken broth - 115 ml;
• parmesan - 45 g;
• parsley for serving.

Preparation

1. Fry pieces of seasoned chicken fillet on all sides over high heat until browned, but not cooked. Remove the chicken on a separate plate.
2. In the same bowl, fry the bacon pieces until crisp, remove the bacon itself on napkins, and use the remaining fat to fry the mushrooms with garlic.
3. Pour the cream mixture over the mushrooms and chicken broth, add grated cheese and let the sauce come to a boil, thicken slightly.
4. Put the chicken in mushroom sauce, sprinkle with crunchy bacon crumbs and send to cook at 200 degrees for 10-12 minutes.

Chicken fillet with bell pepper in cream - recipe

The Thai version of the dish uses coconut cream instead of cow's - perfect option for those occasions when you want to diversify the menu with something exotic.

Ingredients:

• yellow curry paste - 1 ½ tbsp spoons;
• chicken fillet - 320 g;
• sweet pepper - 90 g;
• zucchini - 90 g;
• coconut cream - 95 ml;
• water - 115 ml;
• fish sauce - 10 ml.

Preparation

1. Before preparing the chicken fillet in cream, you need to quickly fry the vegetables over high heat, not cooking, but allowing them to brown.
2. Add the chicken fillet cubes to the vegetables in the skillet, season with salt and curry paste.
3. Pour the coconut cream / water mixture over the chicken and vegetables and fish sauce and then let it simmer over medium heat for about 8-10 minutes, or until the sauce thickens and the chicken is tender.

Chicken fillet in cream in the oven

Ingredients:

• butter - 55 g;
• champignons - 155 g;
• flour - 45 g;
• milk - 470 ml;
• cream - 230 ml;
• grated cheese - 240 g;
• boiled chicken fillet - 3 pcs.;
• broccoli head - 1 pc .;
• boiled rice - 2 tbsp.;
• bread crumbs - ½ tbsp.

Preparation

1. Boil broccoli inflorescences. Disassemble the chicken into fibers and place the rice with vegetables and poultry in a baking dish.
2. Fry the mushrooms, sprinkle with flour and cover with a mixture of milk and cream. Let the sauce thicken.
3. Pour the sauce over the contents of the form, sprinkle with cheese and breadcrumbs, then leave to bake for 20 minutes at 200 degrees.
   

Chicken fillet in a delicious creamy sauce will never be dry and insipid. Due to heavy cream, mustard and cheese, white meat is impregnated aromatic sauce and becomes so tender and juicy that it literally melts in your mouth. Thanks to this, you will rediscover baked chicken meat for yourself, and you will certainly not refuse to cook it over and over again. This is almost impossible to spoil, so if you are not yet a sufficiently experienced hostess, do not be afraid to tackle it. I suggest to help you step by step cooking chicken fillet in a creamy sauce with a photo, where the process of preparation and baking of ingredients is shown in detail. You can boil potatoes or rice with an appetizing fillet and prepare a salad. Do not miss adding a sprig of thyme to the dish, it will give it a spicy aroma and flavor!

Ingredients for making chicken fillet in a creamy sauce

Step-by-step cooking of chicken fillet in a creamy sauce with a photo

1. Cut the chicken fillet into two halves, season with salt and pepper to taste. Larger pieces are juicier.
   
2. Fry the fillets on one side and the other until crisp over high heat. They will come to full readiness in the oven.
   
3. Make a creamy sauce by mixing cream with mustard, chopped garlic, and thyme. You can also add salt and pepper to the sauce to your liking.
   
4. Grind the cheese on a fine grater.
   
5. Fill a baking dish with toasted chicken pieces.
   
6. Pour the cooked sauce over the fillet.
   
7. Sprinkle the meat with grated cheese and place in a preheated oven to 200 degrees for 20 or 25 minutes.
   
8. Make sure that the meat does not dry out.
   

Since the sauce remains after baking the fillet, you can pour it over the potatoes, rice or pasta with which you will serve the dish. Bon Appetit!

This dish is suitable for both dinner and festive table... chicken fillet according to this recipe turns out to be juicy, soft because of the cream and incredibly tender thanks to the cream. Hard cheese forms an appetizing golden brown crust on top, making the dish especially tasty. Since we bake fillets, this dish can be classified as dietary.

Ingredients:

fresh chicken fillet 2 pcs.

vegetable oil peeled 4 tbsp. l.

cream (fat content 15-20%) 200 ml

1 large garlic clove

hot mustard 1 tbsp l.

hard cheese 100 g

black pepper 0.5 tsp

spices for chicken 0.5 tsp.

salt to taste

parsley for decoration

Servings: 4 Cooking time: 50 minutes

Calorie content of the recipe
"Chicken fillet baked in cream" per 100 g

Calories

• Carbohydrates

It turns out quite high in calories. Cream is cream - tender, juicy, very nutritious. You can serve it with a light salad, for example, here you can see a selection of cool ones. A very balanced dinner will turn out.

Recipe

Step 1: prepare the chicken meat

Wash the fillet and dry thoroughly from water, so that it is convenient to work with it. We clean it from the films and cut it lengthwise to get two long thin pieces of the bird. Salt and season each piece of chicken on both sides. I used a ready-made spice mix of turmeric, paprika, ginger, basil, dried onions and garlic for the recipe.



Step 2: fry in a pan

Pour odorless vegetable oil into a cast-iron or non-stick frying pan. Let it warm up properly and only then put the pieces of meat in it. Due to the high temperature of the oil, all juices will remain inside the meat, and an appetizing crust forms on the surface of the chicken.



Fry the meat on both sides until a uniform golden hue is formed.

Step 3: Prepare the Spicy Creamy Sauce

Pour medium-fat cream into a deep bowl, as indicated in the recipe. Add the mustard. Grind the garlic through a press and add it for flavor. Add a little salt and pepper. You can use fresh herbs for the sauce, thyme or rosemary are great.



Mix everything so that the mixture acquires a homogeneous consistency.

Step 4: bake

Transfer the fried pieces of meat to a baking dish. Any refractory cookware can be used, such as ceramic, glass, metal, or heavy-duty disposable utensils (available from hardware stores and supermarkets). There is no need to lubricate the mold.



Fill the poultry with the prepared creamy sauce on top.



Rub hard cheese.



Let's sprinkle them with our ingredients.



Now we will cook chicken fillet baked in cream in the oven at 200 degrees. After 20 minutes, the dish will be completely ready. Do not keep it for longer than the specified time. hot oven to prevent the meat from getting dry.



Chicken fillet is tasty and light and quick to cook.

Even an inexperienced hostess can handle this.

Such meat is especially tasty in the oven or slow cooker.

It is this cooking method that allows you to get juicy, aromatic and tender meat.

Chicken fillet in cream - the basic principles of cooking

Chicken fillet can be stewed or baked in cream. Meat can be cooked in one piece, or cut into pieces or slices.

Before cooking, it is advisable to marinate the chicken fillet so that the meat is saturated with the aromas of spices and herbs.

Cream can be used in any fat content, depending on how high-calorie dish you want to get.

In addition to cream and chicken fillet, onions or other vegetables are added to the dish.

So that the meat does not lose its juiciness, it is recommended that it be breaded and fried beforehand so that the juice is "sealed" inside.

Then the prepared meat is poured with cream and continues to cook until the meat is tender.

Recipe 1. Chicken fillet in cream with garlic and herbs

Ingredients

500 g chicken fillet;

seasonings for chicken;

garlic - 2 heads;

freshly ground pepper;

greens - a bunch;

cream - 300 ml;

soy sauce.

Cooking method

1. We wash the chicken fillet well under running water, dry it with napkins and cut into large chunks. We spread the meat in a deep heat-resistant form.

2. Crush everything with spices and pour with soy sauce.

3. Rinse a bunch of greens, dry and grind. Sprinkle the meat with herbs and squeeze out the garlic.

4. Carefully pour cream over everything so that they completely cover the chicken fillet. We bake in the oven for forty minutes, stirring from time to time. Take out the baking sheet, lay out the fillets on portioned plates and serve with rice garnish.

Recipe 2. Chicken in cream with tomatoes

Ingredients

seasonings for chicken;

600 g chicken fillet;

50 g butter;

four tomatoes;

400 ml 35% cream;

bulb.

Cooking method

1. Peel the chicken fillet from excess fat and films. Rinse the meat well, pat dry with disposable towels and cut into cubes. Fry the chicken until golden brown on butter... Then transfer the meat to a saucepan.

2. Scald the tomatoes with boiling water and remove the thin skin from it. Peel and chop the onion.

3. Put the onion in a frying pan with the oil left over from frying the chicken fillet, and fry it for two minutes. Then add peeled and finely chopped tomatoes to it, pour in a little boiled water and simmer, stirring occasionally, for five minutes.

4. Add the tomato and vegetable stir-fry to the grilled meat. Pour cream over everything and simmer for seven minutes from the moment of boiling. Serve chicken fillet with boiled potatoes or rice.

Recipe 3. Chicken fillet with vegetables in cream

Ingredients

large chicken breast - 2 pcs.;

butter or sunflower oil;

bulb;

seasoning for chicken;

green onions- three bundles;

yellow and red bell peppers;

150 ml 20% cream;

Cooking method

1. Chop the peeled onion into thin quarter rings. Chop the white part of the green onion diagonally across.

2. We clean the chicken breast from excess fat and films. We wash the meat, dry it and cut into bars.

3. We clean the seeds of bell peppers. Cut the tomato and peppers into large strips.

4. Heat vegetable oil in a cast-iron pan and add butter. Put onions in it and fry, stirring constantly, for two minutes.

5. Now add the meat and continue to fry, stirring occasionally, for about seven minutes, until it begins to brown. Pepper and salt.

6. Then add the tomatoes, bell peppers and cook everything together for another three minutes until the latter are soft.

7. Twist the fire to medium and carefully pour over the cream. We boil for two minutes. At the end, add spices, cover and turn off the heat. After five minutes, serve the chicken fillet in cream with pasta or boiled rice.

Recipe 4. Chicken in cream with mushrooms and cheese

Ingredients

allspice;

kg of chicken fillet;

60 ml sunflower oil;

bulb;

350 ml 10% cream;

300 g of champignons;

a bunch of greens of dill, onions and parsley;

300 g soft cheese.

Cooking method

1. Wash and dry the chicken fillet. Cut the meat into small pieces. Place the chicken in a skillet and fry until golden brown.

2. While the meat is roasting, peel the head of the onion and chop it into half rings.

3. Remove the thin skin from the champignons, rinse the mushrooms and pat dry. Cut the mushrooms into thin slices. Grate the cheese coarsely and chop the herbs.

4. As soon as the meat is covered golden crust, add onion and chopped champignons to it. Stir and fry everything together, stirring occasionally, for ten minutes.

5. Pour the cream into the pan, add the grated cheese and simmer everything over low heat for ten minutes, stirring from time to time. Now add the herbs and freshly ground pepper. Simmer for another five minutes and remove from heat. Place the side dish on a plate and top with the creamed chicken fillet.

Recipe 5. Chicken fillet in cream with carrots in a slow cooker

Ingredients

incomplete glass of cream;

two chicken breasts;

freshly ground pepper;

carrot;

seasoning for chicken;

30 g wheat flour.

Cooking method

1. Wash and dry the chicken breasts. Then cut the meat into pieces of medium size. Peel the onion and chop the feathers. Wash the peeled carrots and chop into bars. Put everything in a deep bowl, season with spices and pepper. Pour in sunflower oil and stir. Place everything in the multicooker bowl.

2. Close the lid of the machine firmly and activate the "Bake" mode. After half an hour, open the lid, salt and add flour. Stir and pour in the cream immediately. Stir again and close the lid. Continue cooking for another ten minutes.

3. Once the sauce has thickened, serve the meat garnished with potatoes or rice.

Recipe 6. Chicken fillet in cream with poppy seeds, baked in the oven

Ingredients

70 ml of olive oil;

half a kilo of chicken fillet;

herbs and seasonings for chicken;

150 ml 20% cream;

100 g of hard cheese;

freshly ground pepper;

Cooking method

1. Rinse the chicken fillet under the tap. Use a sharp knife to cut off the films and excess fat. Rub the meat with pepper, seasonings and salt. Leave the chicken fillet like this for half an hour to soak in the flavors.

2. Pour olive oil into a cast iron skillet and heat it over high heat. Sear the chicken fillet on both sides until appetizing crust... The meat should not be cooked, but only slightly browned.

3. Now cut the meat into 3 cm thick portions.

4. Grind the cheese into coarse shavings. Combine cream and cheese in a saucepan and put on low heat. Bring the sauce to a boil, stirring occasionally, and cook for another three minutes. Then remove the saucepan from the heat and add the poppy seeds. Stir the sauce thoroughly.

5. Place the chicken fillet slices in a deep ovenproof dish and top with the sauce. Bake in the oven at 200 C for 20 minutes. Serve with spaghetti or mashed potatoes.

Recipe 7. Chicken fillet in cream with mustard

Ingredients

a glass of heavy cream;

six halves of chicken fillet;

coarse salt;

30 g Dijon mustard;

freshly ground pepper;

30 g parmesan;

3 cloves of garlic;

60 ml olive oil;

five sprigs of fresh thyme.

Cooking method

1. We wash and dry the chicken fillet. Rub each slice with pepper and coarse salt.

2. Fry fillets on both sides on olive oil until the surface forms golden brown.

3. Clean and crush the garlic cloves using a garlic press. Add the garlic to the cream. We also put Dijon mustard and thyme here. Pepper and salt. Stir the mixture.

4. Put the slices of fried chicken fillet in a deep heat-resistant form and fill everything with creamy sauce. We send it to the oven for half an hour and bake at a temperature of 180 C. Take out the form five minutes before cooking and sprinkle with finely grated Parmesan. We serve meat with fresh salad from vegetables or potatoes.

Recipe 8. Chicken fillet in cream with potatoes

Ingredients

800 g potatoes;

coarse salt;

kg of chicken fillet;

a mixture of peppers;

150 g red onions;

5 g each turmeric and paprika;

2 cloves of garlic;

150 ml 33% cream.

Cooking method

1. We clean the chicken fillet from all excess, wash it and dry it. Cut the meat into small pieces.

2. Peel, wash and cut the potatoes in large pieces... We spread the vegetable in a deep bowl, sprinkle with a mixture of peppers, turmeric, salt and paprika.

3. Peel and chop the onion with fine feathers.

4. Fry the pieces of meat in a pan for two minutes each. We transfer the chicken to a separate plate.

5. In the same pan, fry the potatoes until they brown.

6. Put the chicken fillet and potatoes on a baking sheet. Lay out a layer of onion on top. Fill everything with cream and sprinkle with finely chopped garlic.

7. Cover the baking sheet with foil and place in the oven for forty minutes. Cook at 180 ° C. Ten minutes before the end of cooking, remove the foil sheet to brown the dish.

Recipe 9. Chicken fillet in cream with tomato paste and potatoes

Ingredients

30 ml of sunflower oil;

800 g chicken fillet;

60 ml tomato paste;

a mixture of peppers;

100 ml 20% cream;

20 ml lemon juice;

3 cloves of garlic;

100 g of hard cheese;

3 potatoes;

bulb.

Cooking method

1. We wash under the tap and dry the chicken fillet. We clean it from films and excess fat.

2. Clean the chives and chop them into thin slices. Rub the breasts with a mixture of peppers and salt. Stuff the breasts with garlic slices. We spread the fillets in a deep heat-resistant form.

3. Grind the onion into thin quarter rings. Sprinkle the meat in the mold with chopped onions.

4. Peel the potatoes, wash and cut into circles. Place the potatoes on top of the meat.

5. In a separate cup, mix the cream with lemon juice and tomato paste... Beat everything with a mixer until light foam appears. Fill the chicken and potatoes with the resulting sauce.

6. We put the form in the oven and bake for forty minutes at 180 C. Then take the form out of the oven and sprinkle the dish with cheese shavings. We send the form back to the oven and leave it there until the cheese is melted. Serve as an independent dish.

Chicken fillet in cream is baked without skin. Also remove any excess fat.

If you are using heavy cream, do not use a lot of butter.

It is better to use cream, the fat content of which is 33%. They do not curl when baked.

Pour enough cream over the dish so that it does not burn.

For baking, you can use either pure cream or add garlic, cheese, onions or spices to it.