Chicken Fillet, Stewed in Cream, With Carrots and Prunes
by Editorial Staff
Tender, juicy and very, very creamy chicken fillet is obtained according to this recipe. Carrots and onions perfectly complement the taste of chicken, and prunes add a pleasant “smoked” flavor.
Cook: 40 mins
Ingredients
- Chicken fillet – 500 g (2 pcs.)
- Cream 20% fat – 400 g
- Carrots – 160 g (2 pcs.)
- Bulb onions – 100 g (1 pc.)
- Prunes (pitted) – 100 g
- Ground black pepper – 0.25 teaspoon (to taste)
- Salt – 0.5 teaspoon (to taste)
- Flour (for breading) – 2-3 tbsp
- Vegetable oil (for frying) – 30 ml (2 tablespoons)
- Lettuce leaves (for serving) – 2-4 pcs.
Directions
- We prepare the necessary products.
- We wash the chicken fillet, dry it and cut into pieces with a side of 5-6 cm.
- Roll the fillet pieces in flour from all sides.
- Heat the vegetable oil in a frying pan, spread the chicken fillet in flour breading and fry over high heat for 5 minutes, until golden brown.
- Add half of the cream to the chicken and simmer over low heat, covered for 15 minutes.
- Meanwhile, peel and rinse the onions and carrots. Rub the carrots on a fine grater.
- Cut the onion into thin half rings.
- \Wash the prunes and cut into thin strips.
- Combine onions, carrots and prunes in a bowl. Salt and pepper, mix.
-
After the time has passed, add vegetables and prunes to the chicken. Pour the remaining cream into the pan. Stir and simmer under a lid over low heat for 10 minutes. We taste, adjust salt and pepper to taste.
- Chicken fillet stewed in cream, with carrots and prunes, served hot, garnished with lettuce or parsley sprigs if desired.
-
The chicken fillet prepared according to this recipe turns out to be very tender and juicy.
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