Juicy chicken breast with olive herbs. Baked Holy Chicken Stewed Breast in Cream Sauce

This delicious and simple chicken breast preparation recipe is very popular in France. Chicken breast with, pickled in French herbs, is always very popular.

You can pick up any part of the chicken. This cooking method will work perfectly with chicken wings or ham. Today, for marinations, take chicken breasts. For each country is characterized by a set of herbs for cooking. In Russia, it is, first of all, dill and parsley, we are accustomed to the laurel sheet.

My grandmother, preparing chicken, always sentenced: "Chicken laurel does not like! Remember!" Although in the eastern dishes, preparing chicken Curry, will certainly add a bay leaf. Everything is relative.

Chicken breast, pickled in French herbs

Ingredients

2 Chicken breasts
½ glasses of olive oil
1 tbsp. Fresh lemon juice
Mix of olive herbs
Salt, pepper to taste

Cooking

Prepare chicken breasts. Divide each breast in half, remove the bone. Save, pepper.
In a separate container, prepare marinade. Mix olive oil with herbs, mix well.
Chicken breasts pour marinade with herbs and let it be soaked from 20 minutes (if there is no time) to several hours in the refrigerator.
Place the marinated chicken breasts on the baking sheet, lubricated with oil, and bake 30-40 minutes in the oven.

From time to time, breasts should be turned and water with the seeding juice. At the end of the preparation, pour meat with a knife. If the juice stopped stand out, then breasts are ready. They should be a pleasant gold color. Everything can be served! A salad with paste in Italian is well suited to chicken breast. Tip: It is better not to remove the skin with breasts. The skin helps to keep moisture in meat and makes it more gentle.

Total cooking time - 35 minutes

Training - 10 minutes

Number of portions – 4

Difficulty level - easy

Purpose –

How to cook –

What to cook –

Kitchen - (France)

Products:

Chicken breast - 4 pieces (about 650-700 grams fillet)

Creamy oil - 30 grams

Flour - 20 grams

Garlic - 1 teeth

Tomato paste - 2-3 tablespoons

Meat Broth - 0.5 liters

Wine French - 125 ml

Cream - 125 ml

Seasoning "Olive herbs" - 1 teaspoon

Salt, pepper ground, vegetable oil

How to cook chicken breasts in butt sauce:

French wine can be used for the preparation of chicken breasts in cream sauce to use any. But the most fragrant wine is pink or red.

Creamy oil melt in a saucepan. Add flour and fry it until golden color.

Clear garlic and crush through a press or knife. Add to saucepan with tomato paste.

Wine mix with meat broth (you can make a broth from cubes). Thin weaving, constantly stirring, pour into a saucepan. Mix well so that there are no lumps.

Add cream. Salt and pepper in taste, seasoning "olive herbs".

Bring to a boil and cook until the sauce becomes thick.

Chicken fillet wash and dry. The dishes for the microwave ovens are sprinkled with vegetable oil. Salt breasts and pepper. Stay in the form and put in the microwave on the middle power for 8-10 minutes. When breasts are ready, put them on the plate and pour the cooked cream sauce with olive herbs.

Serve breasts with boiled rice, potato mashed potatoes and fresh vegetables.

Bon Appetit!

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All the complexity in the preparation of chicken breast with olive herbs is that most often it is simply reworked on fire, and it becomes very dry. And since in chicken fillet, in principle, not so many juices, then it is completely easy to overpower. Let's prepare a very juicy chicken breast of olives with garlic - fragrant and appetizing, expiring delicious juice and fragrant fresh greens.

Products on 2-4 portions of Provenski breasts:

Chicken fillet - 2 pcs. It is desirable one form and size.

Vegetable oil - 2 tbsp. For frying.

Creamy butter - 20 gr.

Thyme fresh - 4 twigs, only leaves.

Parsley - a small bundle.

Rosemary Fresh - 1 branch, only leaves.

Basil fresh - several large leaves.

Garlic - 3 teeth.

To fry the chicken breast with Olive herbs in French, it is necessary to prepare all the ingredients for the preparation of dishes. Chicken breasts need to cut off a small fillet - this is such a small part on the fillet below, similar to the oblong drop. Cut it and leave for another dish, and the rest of the fillet is cleaned from fat, films and cut a little a tendon that is almost on every breast. It will not allow meats to wrap up.

Now you need to slightly repel the chicken meat in the part where it is thicker. It is not necessary to beat it very much - a slightly knock the knife should be quite enough. So the chicken will prepare evenly.

Fragrant Olive Herbs and Seasonings

Greens need to disassemble the leaves and stems. Stems will go to aromatize the oil in which chicken breasts will be fried. All fragrant herbs, except for the basil, you need to grind finely. Basil is better to distort a little larger, as it is very watery and with fine cutting just blossoms in a pan.

Turn on the oven by 180 degrees. We take the pan, which will be subsequently sent to the furnace, and put it on the burner - on fire from the middle to strong. Pour vegetable oil, we fold the stems from all the greenery, crushed garlic and wait until the frying pan gets. As soon as the frying pan heats up, put breasts and fry to her beautiful golden crust.

Stages of frying and baking chicken fillet

Depending on how much the frying pan is warmed up, the process of frying chicken breasts with rsovers can take from 2 to 5 minutes. After the meat is twisted on the one hand, turn it over to the other side, keep it literally a minute and remove from the fire. Add a piece of butter, sprinkled with chopped herbs, salt, pepper and send it to the oven. In order not to overcover the fillet, it should be kept in the oven for no more than 10-12 minutes, otherwise it will start losing juice.

After the first five minutes of staying in the oven, fillets should be poured with fragrant oil remaining in a frying pan, - a tablespoon will be enough. After 12 minutes, get baked chicken meat out of the oven, pour it a couple more times with oil, while it is still hot, and spread it on a plate.

Olive chicken fillet serving

Immediately there are chicken breasts with rsive herbs in no case. First, they are very hot, secondly - if you cut chicken immediately after heating, it will lose all its juice. To any meat should be given 5-10 minutes to rest, whatever the liquid in it is distributed evenly. After leisure, cut meat into pieces with a thickness of 1-1.5 cm and enjoy your juicy chicken breast with olive herbs and garlic. Bon Appetit.

ABOUT check simple and tasty dish. Excess fat flows, the chicken is baked without fat. It is wonderful for both family dinners and a festive table. Serve multicolored , , chocolate pudding or , burn candles, put the music ...

4-8 servings

Ingredients

1 chicken planned
2 tbsp.
2 tsp garlic powder or two cloves of fresh garlic, finely chop
50 g of room temperature cream oil (optional
Salt
Pepper

Cooking

Preheat oven to 375 F (190 c). If the chicken is very big, heat the oven to 360 f (180 s).

Wash chicken, wipe dry with a paper towel. Inside and overtake salt, pepper, garlic and rsovers. If you use butter, distribute the oil under the skin of the chicken, especially in the region of the breast, because This is the most dry part of chicken meat.

Wear a chicken for a tripod.

Put in the bottom of the oven. So that the top of the chicken is not burned, cover it with a thin strip foil, as a scarf. At the end of frying foil lift. If the chicken is twisted under the foil well, then the foil is left on the bird. If the top of the chicken is paler, foil to remove and finish the chicken without foil.

Remove the chicken out of the oven, freely cover the foil. Let stand for about 5-10 minutes. During this time, the chicken inside the "coming" and impregnated with juices. Then cut into portion pieces. If it is cut immediately, the juice follows, and the chicken will turn out dry.

To wash the chicken, dry with paper towels and cut on a quarter.

Mix salt, pepper, dry garlic, ground coriander and olive herbs. Add olive oil, mix. There should be a casual mass.

To graze pieces of chicken with this mixture, cover the bowl with a lid or a food film and marinated for 1-2 hours at room temperature. You can leave for a longer time, for example, for the night, then the chicken should be removed on the lower shelf of the refrigerator.

If you removed the chicken in the refrigerator, it is necessary to get it 1 hour before cooking. Share parts of the chicken on the top grille of Aerium.

If the chicken is quite large, a special expansion ring can be installed on the airhril. Bake a chicken with olive herbs at a temperature of 240 degrees for 30 minutes. Then gently flip pieces of chicken on the other side and bake at the same temperature for another 30 minutes. Due to the uniform blowing in the air-haired hot air, the baked chicken always turns out with a crispy golden crust, and the excess fat flows into the bottom of the Aerium. The finished chicken should be soft, and the juice arising from it is transparent. By the same recipe you can bake a chicken in a preheated oven for 1 hour at a temperature of 200-220 degrees. If in the oven there is a "grill + convection" mode, turn it on for the last 20 minutes of baking.

Delicious, juicy and fragrant chicken with olive herbs is ready.

Pleasant appetite, please your loved ones!