Stewing is one of the best ways to give chicken breast a juiciness and softness.
White meat is saturated with moisture, it becomes soft and pleasant to taste. And there are a huge number of variations in the preparation of such dishes.
You can stew a breast in various ways and with anything, but here the most interesting and delicious recipes are collected.
Braised breast - general principles of preparation
Dishes with breast are cooked very quickly, usually half an hour is enough to get tender and soft white meat.
It is important to remember that the longer you stew the breast, the drier and tougher it becomes. Also of great importance is the freshness of the product and whether it was frozen.
The chest from the freezer will be much drier and stiffer than chilled. And if you still need to cook it, it is advisable to marinate the meat in advance in fatty foods: sour cream, mayonnaise, cream.
You can also beat the fibers with a hammer to make them softer.
General principles for breast stewing:
1. Cut the meat into slices. To make it more tender and better absorb juices, the cut should go across the fibers. Regardless of the size of the pieces.
2. Send to the pan. You can pre-fry for 2-3 minutes to make the dish more flavorful. The oil needs to be warmed up well so that the protein of meat in contact with hot fat immediately seizes and helps to keep all the juices inside.
3. Fill the liquid. It is easiest to use water, but the result is not impressive. It is better to make some sauce, use juices, vegetables, dairy products. The amount of liquid depends on whether gravy is needed or not.
4. Spices are added. As you know, the chicken loves them very much and goes well with them.
5. The pan is covered, the dish is stewed on a small fire. The time depends on the size of the pieces and whether there was a preliminary roasting.
Braised breast is suitable for most types of side dishes, combined with any vegetables, fresh, stewed, baked.
Recipe 1: Cream Cheese Stew
Cream is the perfect complement to white meat. This stewed breast recipe has two options. You can just cook the dish in a pan, melt the cheese under the lid. And after the main cooking you can fill everything with cheese and bake in the oven until golden brown.
Ingredients
• 2 breast fillets;
• 2 onions;
• 200 grams of cream;
• clove of garlic;
• spices;
• 100 grams of cheese.
Cooking
1. We wash the breast with cold water, cut into slices across the fibers. Each piece is slightly beaten with a hammer on both sides.
2. Peel and chop the onion in half rings.
3. We fill the bottom of the pan with chopped onion, lay on top the pieces of the beaten breast.
4. Chop the garlic, mix with cream, salt and pepper, add other spices to your taste. Paprika is perfect for this dish.
5. Fill the contents of the pan with cream sauce, cover with a lid and simmer for 20 minutes.
6. We rub the cheese coarsely.
7. Now you can fill the cheese in a pan, cover and then darken for another 2-3 minutes. Or remove the pan from the heat, cover everything with cheese and put in the oven preheated to 200 degrees for 10 minutes.
8. Serve the creamy breast with any side dishes: rice, potatoes, buckwheat, fresh vegetables.
Recipe 2: Braised Cabbage Breast
A delicious version of stewed breast with white cabbage in tomato and sour cream sauce. The number of products is approximate, you can change to your taste. It is better to stew in a cauldron, but you can use a deep frying pan, a duckweed.
Ingredients
• 2 breasts;
• 700-800 grams of cabbage;
• butter;
• onion and carrot.
For the sauce:
• 50 grams of tomato paste;
• 100 grams of sour cream;
• half a glass of water;
• a pinch of pepper, salt.
Cooking
1. Pour a little oil into the cauldron, put on the tile.
2. Thoroughly wash the chicken, cut into cubes and send to the cauldron, fry for 2-3 minutes over high heat.
3. Chop the onion arbitrarily, pour it to the breast. Three carrots or cut into strips, also sent to the cauldron, all together fry.
4. Shred the cabbage and send to the rest of the products. If the stewing utensils are small, then the cabbage can be mashed in a cup so that it decreases in volume and then sent to the cauldron.
5. Bring tomato paste with half a glass of water, add sour cream, pepper, mix and pour into the breast with cabbage. Mix everything, salt.
6. Cover the cauldron with a lid and simmer the dish over low heat. We focus on our taste, someone likes soft cabbage, and someone likes it to crack a little.
Recipe 3: Braised Breast in Mayonnaise with Tabasco Sauce
Tabasco is a spicy sauce that goes well with meat and poultry dishes. It will give a rich stew to a stewed breast, and mayonnaise will add the fats that are missing in the white meat.
Ingredients
• 2 breasts;
• 4 tablespoons of mayonnaise;
• 1 teaspoon of Tabasco sauce;
• clove of garlic;
• salt, oil, a little greens.
Cooking
1. Fillet cut into small sticks, about 1 centimeter thick.
2. Pour oil into the pan, heat it until the haze and lower the chicken. Fry on all sides, mix several times.
3. Mix mayonnaise and Tabasco, who loves more spicy, you can add more sauce. Add chopped garlic, 100 ml of water.
4. Pour the sauce into the fried breast, simmer for 15 minutes under the lid.
5. Sprinkle the finished dish with fresh herbs, serve independently or with any side dishes.
Recipe 4: Braised Breast with Green Beans and Vegetables
A light but hearty dish of stewed breast and vegetables. Great for everyday menus and diet food. You can cook both on the stove and in the slow cooker in a quenching mode.
Ingredients
• 500 grams of breast;
• onion head;
• 2 peppers;
• carrot;
• 300 grams of beans;
• 2 tomatoes;
• spices, oil.
Cooking
1. We prepare the vegetables, wash and peel everything, remove the ends of the green beans on both sides. If the pods are too long, then you can cut into several pieces. We cut the products in any usual way.
2. Cut the breast into small pieces, send it to fry in a deep pan.
3. As soon as the pieces turn white on all sides, add the onion, cook for 2 minutes and pour the carrots. Fry together for another 2 minutes.
4. Add pepper, beans, sliced tomatoes. If you do not like when tomato skins come across in a dish, then you can remove them first. Or just grate the tomatoes, leaving the peel.
5. Stir the vegetables with the breast, salt, pepper, cover and simmer for 20 minutes.
6. If you plan to prepare a dish for diet food, then skip the frying steps, put all the products together, add some water and cook for 35 minutes.
Recipe 5: Braised Mushroom Breast
Chicken and mushrooms are a combination that can already be called classic. Such a stewed breast is cooked in sour cream sauce, which is obtained quite a lot. It is better to use not very fat sour cream up to 15%.
Ingredients
• 500 grams of breast;
• 400 grams of champignons;
• 450 grams of sour cream;
• 2 onions;
• 2 tablespoons of flour;
• salt, oil;
• a mixture of peppers.
Cooking
1. Cut the breast into cubes, add salt, pepper and breading in flour. Fry in oil in a pan. Thanks to the breading, the crust will appear very quickly, literally in 2 minutes. Take the chicken out of the butter in a bowl.
2. Mushrooms cut into arbitrary, not very small pieces. Fry in the same oil in which the breast was cooked.
3. Onion cut into half rings, send to the pan to the mushrooms, fry until golden brown.
4. Return the chicken breast to the pan.
5. Add salt, a mixture of peppers to the sour cream and pour the fried ingredients.
6. Cover, cook over low heat for 15 minutes. Then sprinkle with greens.
Recipe 6: Braised Breast in Wine
The dish is not only tender, but also unusually fragrant. For stewed breasts, you can use red or white wine. The taste and color of the dish depends on the choice. According to this recipe, not only chicken breast is delicious, but also turkey.
Ingredients
• 600 grams of breast;
• 200 mo of wine;
• onion;
• salt, bay leaf;
• frying oil;
• greens for serving.
Cooking
1. Onion cut into cubes, fry in a pan in oil until light brown.
2. Cut the breast into cubes, about 2 × 2, send to the onion and fry a little.
3. Fill with wine, add bay leaf, salt. Cover and simmer for 15-20 minutes at minimum heat. During this time, the wine is almost completely absorbed into the chicken, making the pieces unusually juicy and soft.
4. Sprinkle the finished dish with chopped herbs.
Recipe 7: Spicy Stewed Breast in Tomatoes
A bright and rich dish of stewed breast for spicy lovers. It cooks quickly, is eaten even faster.
Ingredients
• 0.5 kg of breast;
• butter;
• 1 large carrot;
• 3 tomatoes;
• a spoon of Korean spices;
• salt, pepper.
Cooking
1. Pour oil into a frying pan, put on a stove.
2. Peel the carrots and cut into small cubes. Breast a small straw.
3. Fry the carrots for a couple of minutes in oil, spread the breast and cook together.
4. Cut the tomatoes in half and rub so as to get rid of the skin.
5. Sprinkle the fried vegetables with Korean spices, salt and pepper to taste, pour the tomatoes and simmer under the lid for no more than 20 minutes.
Recipe 8: Piquant Braised Breast in Sweet and Sour Sauce
This dish has not only an unusual taste, but also a very beautiful color. It will become a real decoration for light side dishes from boiled potatoes, rice, pasta.
Ingredients
• 800 grams of breasts;
• 70 grams of olive oil.
For the sauce:
• 100 ml of apple juice;
• 70 ml of soy sauce;
• 50 grams of sugar;
• salt;
• 2 tablespoons of ketchup, better than barbecue;
• clove of garlic;
• 150 ml of water.
Cooking
1. Chicken fillet cut into cubes, fry in hot oil in several stages. It is necessary that the pieces do not stick together and fry on several sides.
2. For the sauce, we dilute the ketchup with water, add sugar, salt, apple juice, chopped garlic. Mix well until sugar is completely dissolved.
3. Put the whole chicken back into the pan, fill it with prepared sauce, let it boil, remove the heat and simmer for 15 minutes. The dish should not boil intensively.
4. Ready-made stewed chicken can be sprinkled with any herbs.
Recipe 9: Braised Nuts and Prunes
Another delicious stewed breast recipe that will require walnuts and prunes.
Ingredients
• 700 grams of fillet;
• 200 ml cream;
• 100 grams of prunes;
• 70 grams of nuts;
• onion;
• salt, oil.
Cooking
1. Onion cut into half rings, fry in oil.
2. Cut the breast into arbitrary slices, send to the onion. Fry together for 2-3 minutes.
3. At this time, cut the prunes into strips, chop the nuts, but not very finely. They need to be felt in the dish.
4. Put prunes and nuts in a pan, add cream, salt and pepper to taste, cover and cook under the lid for about 15 minutes. Add greens if desired.
Braised Breast - Tips & Tricks
• Want to put out a dietary breast? Just put the pieces in a pot, season with spices, add a little water and put in the oven. You can also put any vegetables. Dishes in pots are much tastier than those cooked on the stove, even without the addition of fats.
• If the breast has been frozen, it must be saturated with moisture before cooking. This is easiest to do with a brine. Dissolve 1.5 tablespoons of salt in a liter of water, you can add spices, and immerse the breast. We let lie down for at least 3 hours, but you can clean it all night in the refrigerator. Then we take out the meat, dry it with a napkin and cook according to the recipe.
• Lemon zest - an excellent supplement for white meat dishes, which does not have a pronounced aroma and taste. It is enough to grate a small amount of zest and add during braising.
• Soy sauce - a product that remarkably softens the fibers of white meat. It can be added to any sauces and fillings, from this the dish will only taste better. But you need to remember that soy sauce is quite salty, so add it should be dosed, and exclude salt from the recipe.
