Chicken Breasts in Cream with Herbs

Main Dishes | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

In my opinion, the best side dish would be white long-grain rice.

Ingredients

Carrot - 1 piece
Chicken fillet - 4 pieces
Onion - 1 piece
10% cream - 17 fl oz
Dried Dill Stems - 1 teaspoon
Dried parsnip - 1 teaspoon
Ground Black Pepper - to taste
Red Long Chili Peppers - to taste
Vegetable Oil - 2 tablespoons
Spices - to taste
Ground Dried Garlic - to taste

Step by Step guide

Step 1

Wash the pieces of chicken fillet under cold water. Then cut them crosswise into two parts.

Step 2

Coat each piece with a small amount of universal seasoning.

Step 3

Pour 2 tablespoons of vegetable oil into the frying pan and place all the pieces of fillet.

Step 4

Slightly fry the fillet for 10 minutes over medium heat (there should be no crust on the chicken). During this time, you will need to turn the fillet quite often.

Step 5

Pour the cream over the fillet. Meanwhile, while the chicken is stewing, grate the carrot and onion on the finest grater (although, it depends on personal preference; I like the onion to just release its juice, while the carrot should be finely grated). Add all the grated vegetables to the frying pan. The carrot should be under the pieces, not on top of them.

Step 6

Add all the spices listed in the ingredients. Cover with a lid and let it stew. However, you need to watch that the cream does not evaporate (if the cream has evaporated a bit, you can add milk; if there is no cream, the taste will not change). Also, during the stewing process, it is necessary to turn the pieces.

Step 7

When you think the chicken is almost ready (it should be tender and juicy), add the dried parsley and dill. The sauce can be either thick or thin. Both are very tasty.