Creamy sauce for chicken - guarantee of juicy dish

Chicken meat in a creamy sauce gets an extraordinary juiciness, even if it was initially dry. For example, chicken breasts are difficult to make tender without applying this method. Let's consider some recipes.

Preparation of a creamy sauce

Creamy sauce for chicken or julienne

It will take: a glass of fatty cream, a packet of butter (180 grams), half a glass of flour, a nutmeg in powder - at the tip of the knife. Dry the flour on a dry hot frying pan for a minute or two, stirring constantly. Add butter to the flour and fry another minute, with stirring. Gradually dilute this mixture with cream, rubbing all the smallest lumps. Bring to a boil, add the nutmeg. Creamy sauce for chicken can be served.

Creamy sauce in Italian

It will take: a glass of cream, four raw yolks, two cloves of garlic, a little olive oil, one hundred grams of Parmesan cheese, fifty grams of Gorgonzola cheese. Cut the garlic with the finest ringlets and fry in olive oil. Cream whisk with yolks, add the garlic and heat over a low heat. Grate the cheeses on a fine grater, pour the Gorgonzol into hot sauce and bring to a boil, stirring to make the cheese dissolve. Remove from heat, add "Parmesan" and mix well. That's ready Italian cream sauce for chicken or any other fried or baked meat.

Creamy sauce with mushrooms

It will take: a glass of not too fat cream, about a kilogram of champignons, a couple of spoons of soy sauce, olive oil. Wash the champignons and cut into plates. Fry them in vegetable oil until golden, add soy sauce and cream. Cook with a small boil for five to seven minutes and immediately serve.

Creamy pasta sauce

It will take: a glass of cream, two hundred grams of hard cheese, a pair of cloves of garlic, two handfuls of walnuts, salt, black pepper and nutmeg. Heat the cream in a saucepan, but do not boil. Grate the cheese and garlic finely, add to the cream. Stir. Salt and pepper. Roast the walnuts in a blender and add to the sauce. After a slight boil, boil for about three minutes and serve.

How to cook chicken sauce

We will need this

Chicken breast without bones and skin, onion-turnip, and a half cup of cream of low-fat, dried herbs of dill, flour (about a spoon), salt, nutmeg, olive oil.

How will we do it?

Cut the bread into small pieces. Chop onion - it is better to do it in a blender. On olive oil fry the onion until rouge, add chicken, salt, pepper and dried dill. From time to time, stir! When the pieces of meat become edible, sprinkle them with flour, turn them several times to lightly brown the flour, pour the cream, bring to a boil while stirring and remove from heat. This sauce is very good for any garnish.

Afterword

Basis creamy sauce, as you already understood, just cream, giving the dish and taste, and softness, and satiety. Taste, by the way, you can play, adding cheese for velvety, garlic or a mixture of peppers for sharpness. Creamy sauce for chicken can be made even sweet and sour, if after boiling add a little jam of prunes. The base of the sauce is always the same - oil, flour and cream. The secret is simple!