Breast in sour cream - nutritionally dish that will decorate any holiday.
Breast, cleared of bones and skin, is the most delicious part of the carcass of various animals. Such meat is appetizing in any form - baked, fried, stewed, grilled.
Why breast is cooked in sour cream? This dairy product will give me an unusual delicate flavor.
Basic principles of cooking breasts in sour cream
To breast in sour cream had a rich taste, the meat must be marinated. For the marinade use soy sauce, citrus juice, salt, garlic, spices and spices to taste. This mixture is able to soften the meat and better absorb the flavors of spices and herbs.
Breast fillet should be fried on high heat on both sides until golden brown to preserve juiciness.
Sour cream sauce is made on the basis of sour cream or a mixture of fermented milk product with cream or olive oil, flour, wine, greens, mushrooms.
Breast need to pour sauce. Stew until tender. The cooking time of meat depends on its thickness.
Chicken breast in sour cream with champignons
Ingredients
chicken breast - 480 g
champignons - 370 g
sour cream - 500 g
onions - 115 g
wheat flour - 48 g
vegetable oil - 80 ml
Pepper Mix - 8 g
dill - 45 g
salt - 7 g
Method of preparation
Wash the mushrooms. Wipe with a paper towel. Cut into 4 parts.
With a bow to remove the husk. Rinse under running water. Cut into cubes of medium size.
Wash the chicken breast. Drain. Slice into cubes. Put in a deep pot.
Salt and pepper.
Pour out the flour. Roll the meat.
Preheat pan. Pour out vegetable oil. Lay out the breaded pieces of meat.
Fry over high heat until light browning.
Using skimmers put the ingredient in a deep container.
In the oil, which is left after cooking the breast, fry the onions to softness. Add salt.
Add slices of champignons. Stir the mixture. Simmer for about 6 minutes.
Put there fried chicken meat.
Pour sour cream.
Simmer on medium heat for 15 minutes until slightly thick.
At the end of cooking, sprinkle the breast with chopped dill.
Chicken breast in cream sauce with mushrooms ready for use.
Serve with boiled rice.
Duck breast in sour cream, soaked in orange marinade
Ingredients
Orange juice - 45 ml
Salt - 16 g
Citrus zest - 25 g
Lemon juice - 46 ml
Olive oil - 55 ml
Dried rosemary - 4 g
Ground black pepper - 6 g
Sour cream - 140 g
Duck breast - 380 g
Greens - 70 g
Method of preparation
Into the container pour out the orange and lemon juice.
Add olive oil.
Pour rosemary and zest.
Salt
Add pepper. Stir the mixture.
In a marinade with a unique flavor put duck breast.
Cover with a lid. Leave for 50 minutes at room temperature.
Remove the marinated meat. Drain with a paper towel.
Put the saucepan on the stove. Heat its surface. Smear lightly with oil.
Put the breast. Fry on one side until golden brown.
Cover the baking sheet with foil.
Breast to put in the form of fried side up.
Heat the oven to 200 degrees.
Bake fragrant meat for 5 minutes.
Pour sour cream. Bake another 10 minutes.
Remove the dish from the oven. Allow to cool.
Chop duck breast. Serve with greens.
Duck breast in sour cream with an apple in a double boiler
Ingredients
duck breast fillet on skin - 640 g
sour apple - 70 g
white onion - 45 g
dry red wine - 90 ml
sour cream - 110 g
butter - 35 g
sea salt - 6 g
crushed black pepper - 2 g
lettuce leaves - 125 g
Method of preparation
Peel the apple. Remove the core. Pulp into cubes of the same size.
Onions rid of the husk. Grind.
In the capacity of a double boiler lay out the butter. Melt it. Pour out the chopped products. Turn on the mode “Quenching”. Cook the ingredients until soft for about 10 minutes.
Dry the duck breast fillet. Cut into thin slices. Put the steamers in a pot into pieces of apple and onion.
Pour the wine.
Add sour cream.
Add salt. Spice up.
Cook in the same mode 50 minutes.
Duck breast in sour cream is ready. Cool the meat.
Lay out on the plates. Decorate with lettuce leaves.
Serve with boiled potatoes.
Chicken breast in sour cream with cheese
Ingredients
chicken breast meat - 320 gr.
onion - 30 gr.
garlic - 15 gr.
cheese - 55 gr.
low-fat sour cream - 95 gr.
salt - 4 gr.
vegetable oil - 55 ml
Method of preparation
Peel and peel the onions and garlic. Cut the ingredients into strips.
Pour oil into a saucepan.
Put the onion with garlic. Fry until transparent.
Rinse the fillets thoroughly under running water. Wipe wipes. Cut into 1 cm thick pieces.
Pour into a frying pan with onions. Fry the meat until whitening.
Add sour cream. Mix. Stew until tender breast.
Cheese grate on a coarse grater. Pour on the breast in sour cream. Mix.
Turn off the stove.
Chicken breast in sour cream with a unique flavor is ready to eat.
Duck breast in sour cream in pots
Ingredients
Parsley - 115 g
Medium apples - 300 g
Salt - 7 g
Olive oil - 18 ml
Carrots - 125 g
Sour cream - 415 g
Duck breast fillet - 1.8 kg
Potatoes - 540 g
Onion - 60 g
Method of preparation
Wash the meat. Wipe off with a towel.
Cut into pieces of large size. Fry in oil, turning.
Arrange the pots in equal portions.
Cut off the top layer of potatoes and carrots.
Cut carrots into strips and potatoes into slices.
Remove the husks from the bulbs. Cut into half rings.
Wash apples thoroughly. Cut into small pieces, removing the core.
Rinse the parsley with water. Drain. Chop.
In the pan with butter, where the meat was cooked, put the potatoes. Cook, stirring constantly, for 4 minutes. Put onion and carrot slices. Cook for another 5 minutes.
Vegetables spread out in pots.
Add apples in about the same amount.
In a separate container pour the sour cream.
Pour chopped greens. Mix. Salt Pour pepper.
Sour cream sauce poured into pots. Cover with lids.
Place in a hot oven.
Cook at a temperature of 205 degrees for about 40 minutes.
Rabbit Breast in Sour Cream
Ingredients
rabbit breast - 1.2 kg
bacon - 105 g
broth - 240 ml
sour cream - 245 g
flour - 40 g
butter - 48 g
stewed beets - 0.45 kg
salt and pepper
water - 1 l
Vinegar 6% - 235 ml
chopped carrots - 140 g
chopped parsley - 155 g
bay leaf - 3 g
Method of preparation
Rinse the rabbit breast well.
Put in pan. Pour cold water.
Refrigerate for 4 hours.
Drain the water.
Prepare the marinade: pour water, vinegar into the container, add carrots, parsley, bay leaf. Stir the mixture. Add salt and pepper.
Put the soaked fillet into another bowl. Pour marinade. Place in a cool place for a day.
Dry the meat. Lard the spinach. Sprinkle with pepper and salt.
Smear sour cream.
Fry the breast fillets in a hot pan, greased with butter, until half cooked.
Each breast cut into portions. Put in pan.
Pour broth. Add leftover sour cream, juice that remained after roasting meat.
Cover with a lid. Simmer at low boil until cooked.
Prepare flour passerovka on the pan. Pour it with broth, in which the stew was stewed. Boil for 1 minute.
Pour the sauce into the pan with the brisket. Boil.
Rabbit breast in sour cream is ready.
Put the pieces of meat on the plate. Overlay beetroot. Pour over the sauce. Serve.
Stuffed Chicken Breast in Sour Cream with Mashed Potatoes
Ingredients
smoked bacon - 300 g
Feta - 150 g
sour cream - 120 g
dried oregano - 3 g ground black pepper - 2 g
fillet chicken breast - 3 pcs.
eggs - 2 pcs.
bread crumbs - 250 g
potato - 240 g
onion - 35 g
butter - 32 g
Method of preparation
Turn on the oven. Preheat to 180 degrees.
Finely chop the bacon. Put in a hot frying pan. Fry until blush.
Put on paper towel.
Fat does not drain. Cool it down.
Crumble goat cheese in containers.
Add 60 g sour cream.
Add pepper and oregano. Stir the mixture. Postpone.
Chicken breasts spread out on a cutting board.
In each of them cut the pocket with a sharp thin knife.
Place bacon in pockets.
Flour the flour into a separate container.
In the plate to drive eggs. Beat lightly.
Press the chicken breasts into the flour on both sides.
Dip in the beaten eggs.
Roll in breading.
In the pan, put the fat from the bacon. Preheat it on low heat.
Brown the stuffed fillet on both sides. Fry each side for 2 minutes.
Save fat residues.
Cover the pan with foil.
Posting chicken meat. Place in a hot oven.
Bake until the fillet is pink and the filling is hot.
Peel the potatoes. To cut in cubes. Put in a large saucepan with salted water.
Boil. Reduce the fire. Boil the potatoes until done.
Drain the water.
In the remaining fat, fry finely chopped onion until soft.
Prepared potatoes with fried onions crushed in mashed potatoes.
Add butter and sour cream.
Delicious chicken breast will be perfectly combined with mashed potatoes.
Boiled chicken breast in sour cream
A set of products is designed for 4 servings. Breast cream will turn out very tender. This dish is suitable for children's menu.
Ingredients
Boiled breasts - 440 gr.
Sour cream - 60 gr.
Onion - 85 gr.
Carrot - 45 gr.
Flour - 12 gr.
Butter - 100 gr.
Salt - 8 g
Parsley root - 45 g
Method of preparation
Pour water into the pot. Add parsley root and peeled onion.
Posting chicken fillet. Boil until cooked.
Cool the boiled meat. Cut into small slices.
Onion cut off the husk. Grate to make onion gruel.
Peel carrots.
To cut in cubes.
Melt the butter in a saucepan.
Put onion mass.
Pour chopped carrots. Mix. Simmer the mixture until half cooked under the lid.
Put the finely chopped meat.
In a separate container, mix the sour cream with flour. Add to mix.
Salt Spice up. Mix.
Pour in some water. Chicken breast in sour cream should be stewed for about 10 minutes.
Serve with a side dish.
Goose breast in cream with prunes
Ingredients
Goose breasts - 600 g
Prunes - 330 g
Garlic - 30 g
Sour cream - 70 g
Ready mustard - 25 g
Provencal herbs - 5 g
Salt, pepper, ground
Seasoning for goose - 20 g
Method of preparation
In a pot mix Provencal herbs with pepper.
Garlic peel, skip through the garlic. Add to mix.
Add salt.
Put the mustard.
Put sour cream. Mix.
Grate the duck breasts with fragrant mixture.
Wrap the meat in cling film. Beat off with a kitchen hammer so that the piece is about 2 cm thick.
Wash the prunes. Soak in warm water for 20 minutes.
Drain the liquid. Fruits divided into several parts. Arrange in pieces of meat.
Fillet roll roll.
Wrap the rolls to save the form. Leave the meat in this form for 5 hours so that they are soaked.
Wrap each breast in sour cream in foil. Fasten well so that the juice does not spill out.
Heat the oven to 180 degrees.
Duck breasts lay on a baking sheet. Bake 55 minutes.
Meat cut into portions. Arrange on a dish.
Serve pickled mushrooms.
Breast in sour cream - tricks and useful tips
- To make the breast in sour cream softer, it must be beaten or marinated.
- Chicken breast in sour cream is combined with dill, paprika, curry, cumin, a mixture of Italian herbs.
- Duck breast does not require cooking oil. She has enough of her own fat.
- In the process of frying the skin from the breast should not be removed, it is better to do this before serving the food on the table. Fat that is under the skin will melt and make the meat more tender.
- Chicken breast in sour cream goes well with curry, paprika, dill, cumin, a mixture of Italian herbs.
- Breast in sour cream can be served as a separate dish or with a side dish.
- Before cooking, rinse the rabbit meat and soak it in water with lemon juice. This will help to cope with the specific smell of meat.
- Juniper berries are added to meat to give tartness to it, lemon for softness, cloves, coriander, dill and parsley for aroma and flavor enhancement.
- Greens should be added at the end of cooking.
- Breast in sour cream has a unique taste both hot and cold.
