Chicken fillet goulash is impressive! Different types of chicken goulash with gravy on sour cream, tomato, cream, mushrooms

Chicken fillet goulash is impressive! Different types of chicken goulash with gravy on sour cream, tomato, cream, mushrooms

Goulash made from chicken fillet is cooked much faster than from meat.

Addition to any side dish can be done for some half an hour.

And you can always choose the option gravy to your taste.

Meet the chicken goulash?

Chicken fillet goulash - general principles of cooking

The fillet is washed, then dried with napkins. If water droplets remain on the product, this will prevent the formation of a crust. Goulash chicken can be cut into cubes, cubes or straws. But it is worth remembering that the fillet is prepared quickly and it is important not to overdo it, otherwise it will become dry. Therefore, it is risky to make very small pieces.

Spread the chicken in a well-heated butter, so that the crust immediately seizes itself, and only then cover and stew with other ingredients.

What can be laid in goulash:

• onions, carrots, garlic;

• tomato paste or tomatoes;

• cream, sour cream;

• flour, starch;

• oil or other fats.

Sometimes goulash is prepared with the addition of mushrooms, other meats, offal, cheese, prunes, nuts. Dish options are actually a lot. You can add different spices, herbs, ready-made sauces and seasonings.

Recipe 1: Chicken fillet with tomato paste

The most common variant of goulash with tomato gravy. To prepare the sauce used tomato paste.


• half a kilo of fillet;

• 2 tablespoons of pasta;

• 1 bulb onion;

• 1 medium carrot;

• 30 ml of oil;

• a clove of garlic;

• a spoonful of flour;

• spices and any greens.


1. Wash the chicken and cut into cubes. If you want to cook the dish quickly, you can cut it into strips.

2. Shift in hot oil and fry for about five minutes.

3. Add onion chopped into arbitrary slices, and then the carrot.

4. Fry the chicken with vegetables until almost ready and add tomato paste with flour, stir. 5. Fill 400 milliliters of boiling water, stir well and stir over low heat for five minutes.

6. Add seasonings, greens and can be turned off! Served such goulash to any side dishes of cereals or vegetables.

Recipe 2: Chicken fillet with fresh tomato sauce

In the summer season, any side dish can be supplemented with chicken fillet with fragrant gravy of ripe tomatoes. Tomatoes are laid in slices, but you can grate or grind them if desired. We get rid of the skin, it will make the dish more tender.


• 2 fillets;

• carrot;

• two onions;

• 4 tomatoes;

• 200 ml of water;

• spices;

• one spoonful of flour;

• for frying oil.


1. Dice chicken fillet, sprinkle with flour and quickly fry in a skillet until a beautiful crust.

2. Add onions and grated carrots, fry over medium heat.

3. On tomatoes, we make small cruciate cuts and dip into boiling water for five seconds. Then we shift it in cold water and remove the skin.

4. Cut the peeled tomatoes into cubes, shift them to the chicken with vegetables and stew until the tomatoes are soft.

5. Pour in water, add seasonings: salt, pepper, you can use the already prepared mixture for chicken or meat.

6. Simmer the goulash for a few more minutes, put fresh greens in the end, turn them off. You can add a leaf of laurel.

Recipe 3: Chicken goulash with cream sauce

The creamy sauce is perfect for chicken goulash. It fills the pieces with juiciness, makes it softer. Such a dish with gravy is ideal for boiled rice, goes well with buckwheat and mashed potatoes.


• 1 large chicken breast;

• 400 ml of cream 10%;

• spices;

• a spoonful of flour;

• one onion;

• 60 grams of oil;

• garlic clove;

• dill.


1. Onion cut into half rings and fry on half of the prescription oil until half cooked.

2. Cut the chicken into large strips and shift to the onions. The fire at this moment should be maximized. This will give a quick crust and seal all the juices inside. 3. Cover and simmer under the lid for six minutes.

4. In another pan, heat the remaining oil and fry the flour. Enter the cream and warm up, add spices.

5. Pour the sauce into the main dish and simmer for three minutes.

6. Add garlic, warm up a minute. If there is no fresh clove, then you can take dried garlic.

7. Add dill, turn off. Goulash should be allowed to stand for about fifteen minutes before serving, so that the garlic has time to reveal its taste.

Recipe 4: Chicken fillet with sour cream sauce

Another option is goulash with a gravy based on milk sauce. This recipe uses a mixture of sour cream and tomato paste. The dish turns out not only very tasty, but also beautiful.


• half a kilo of fillet;

• onion head;

• spoon of pasta;

• 4 tablespoons sour cream;

• 1 spoonful of flour;

• 60 grams of oil;

• spices;

• glass of water.


1. Divide the oil in half and spread in different pans.

2. On one fry the chicken, cut into any pieces. We bring almost to readiness.

3. On the second pan, brown the onion, finely chopped, add the tomato, sour cream and broth in a minute. Boil sauce for a couple of minutes and fill with spices.

4. Add flour to the chicken and quickly stir it so that the lumps do not have time to grab.

5. Shift the sauce from the second pan, cover and cook the goulash, cover with a low boil.

6. Turn off after five minutes. To your liking we put greens, a leaf of laurel, garlic.

Recipe 5: Chicken Goulash with Mushrooms

For the preparation of such goulash mushrooms are used. Pre-boil mushrooms do not need. Dish with creamy gravy. Instead of cream you can use sour cream, but not very sour.


• champignon 0.3 kg;

• 2 onions;

• fillet 0.5 kg;

• 0.25 kg sour cream;

• 50 ml of oil;

• spices;

• flour spoon.


1. Cut the champignons with the plates, put them into the pan with half of the prescription oil and fry until ready. At the very end put the chopped onion. 2. Cut the chicken fillet into slices and send it to another pan. Fry in the remaining butter until golden brown.

3. Combine the mushrooms and fillets, add flour to them and quickly stir.

4. Spread sour cream and we cook the dish under the lid for three minutes, season with spices.

5. Discover and taste the goulash. If you need more sauce, you can pour a little broth or simple boiling water.

6. At the very end in the mushroom goulash you can add greens.

Recipe 6: Boiled Chicken Goulash with Gravy

It happens that there remains a boiled chicken fillet, but eating it yourself is not very tasty. But you can cook stunning goulash out of it. The sauce is prepared creamy with the addition of cheese.


• 2-3 fillets;

• 400 ml of cream;

• 1 spoonful of flour;

• 1 onion;

• 2 cloves of garlic;

• 40 grams of oil;

• 80 grams of cheese;

• 0.5 buns of dill;

• seasonings.


1. Since the fillet is already boiled, it does not need to be cut large. You can simply disassemble the fibers so that it is faster soaked.

2. Cut the onion in half rings and sprinkle with flour, mix. We do all this right on the cutting board.

3. Heat the oil. It is advisable to use butter, as with it goulash sauce turns out much more tasty.

4. Fry the onion in hot oil until golden brown and add the garlic.

5. Next pour the cream, heat it almost to the boil.

6. Add the grated cheese and simmer the sauce over a low heat for another minute, do not let it boil, let the cheese melt.

7. Add salt and any other seasonings. You can take any ready-made assembly.

8. Now add the cooked fillet, cover and simmer for five minutes, then turn it off and leave for another twenty minutes for the chicken to soak.

Recipe 7: Chicken Goulash with Beer

Recipe for stunning chicken goulash with gravy. Beer is desirable to use a dark, which will give the dish an unusual taste and make it very fragrant. For cooking, it is better to use a cauldron or a cast iron pan. Ingredients

• 0.6 kg fillet;

• 250 ml of beer;

• 1 Bulgarian pepper;

• 2 cloves of garlic;

• 2 onions;

• 2 tablespoons of pasta;

• 50 ml of oil.

From the spices you need zira, cumin, paprika and black pepper.


1. Clean the onion heads and chop half rings. Throw in a cauldron with hot oil, then put a good pinch of cumin and fry together.

2. Clear the pepper from the core, cut into strips and shift to a browned onion.

3. After three minutes, add to the cauldron. It can be cut into any pieces and size. Slightly fried with vegetables, five minutes is enough.

4. Add paprika, black pepper and zira, put the pasta. Mix the products to evenly distribute the spices and heat them until the tomato paste darkens.

5. Now pour in prescription beer, put peeled, but whole cloves of garlic, cover cauldron and simmer chicken goulash for about fifteen minutes.

Recipe 8: Chicken Goulash with Prunes

Option interesting goulash with the addition of prunes. And walnuts will add more spice to him.


• 0.5 kg fillet;

• 0.1 kg of prunes;

• 2 spoons of nuts;

• 350 ml of cream;

• 1 onion;

• 1 spoonful of flour;

• salt;

• for frying any butter.


1. Cut the onion into half rings and fry in a skillet with oil.

2. We cut chicken fillet into blocks one centimeter thick and sprinkle wheat flour right on the cutting board, stir and send to the onion. Fry for three minutes.

3. Wash the prunes. Ate it very dry, then you need to soak it. Cut each plum in half lengthwise to make long pieces.

4. Shift the dried fruits to the chicken, pour in a couple of tablespoons of water and simmer under the lid for about ten minutes.

5. Mix the cream with salt, other spices can not add. The dish itself is aromatic. Pour the sauce into the goulash and warm up for three minutes. 6. Walnuts need to separately fry and cut into small pieces. Pour them into goulash, stir and immediately turn off.

Chicken fillet goulash - tips and tricks

• No tomato goulash paste? Use fresh tomatoes. They need to cut and fry in a skillet to get rid of excess moisture and make it brighter. No fresh tomatoes? Similarly, you can use canned tomatoes. In addition, they are very easily removed from the skin.

• Chicken fillet will get a richer taste if pickled pieces in soy sauce before roasting.

• To make the fillet quickly fried to a beautiful crust, the slices are breaded in wheat flour.

• If the goulash sauce is made from sour cream or cream, then it is better to fry chicken and vegetables in butter or vegetable oil.

• It is believed that the most delicious goulash is made in cast iron. Ideally, you can use a small pot. But also a stewpan or a high frying pan will do.

• Little fillet? Cook vegetable goulash with chicken. To do this, add more carrots, sweet peppers, you can throw zucchini or eggplant. Deliciously obtained with grated radish, pumpkin.

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