Chicken breast is a tender and dietary meat that cooks very quickly. There are many interesting recipes that help diversify the family's diet and try Russian, European, Pan-Asian options for cooking pieces of poultry. Below we will tell you the recipes for chicken breast in a pan, consider the secrets of cooking and little subtleties that will never interfere with the hostess.

Chicken breast in sour cream sauce is a real lifesaver for busy housewives, when time for delights is sorely lacking, and all households are waiting for a hot dinner. The advantages of the dish are the low cost and simplicity of the ingredients, which, with a high degree of probability, are in every refrigerator.

What we need:

• chicken fillet - 500-800 g;
• sour cream - 250 g;
• a couple of tablespoons of flour;
• onions - 1 pc.;
• vegetable oil for frying - 50 ml;
• salt, pepper to taste;
• any spices (you can Provencal herbs or curry) - a pinch.

Let's start cooking.

1. Cut the chicken fillet into large cubes or strips - as you like. Fry quickly in hot vegetable oil, add onions to it and quickly fry everything again.
2. As soon as the chicken juices and turns white, this is a signal that it's time to add the sauce. Pour out a glass of sour cream, sprinkle with flour (with it, our sauce will acquire a pleasant, slightly oily consistency), heat everything up, let the sauce thicken and immediately turn off the stove.

The whole process takes hardly more than 10 minutes. In hot sauce, the breast reaches full readiness, acquires tenderness and "creaminess". All that remains is to sprinkle it with your favorite spices and serve it to the table.

Do not give the sauce a strong boil, otherwise the sour cream will "curl up".

The beauty of a dish is its versatility. Do you want to add a European flavor? Season with Provencal herbs or Italian oregano. Would you like to eat dishes with a light Pan-Asian accent? Add a pinch of curry (just don't overdo it, because the spice is very bright). And you can choose any side dish: from spaghetti to the usual boiled potatoes. And how delicious such a breast with mashed potatoes is! Sprinkle with herbs, cut off a slice of bread and eat, savoring each bite.

Batter recipe

Fillet in batter in a pan is very similar to the favorite nuggets of children. Many mothers do just that: they fry chicken in batter, pass them off as nuggets and, as practice shows, children willingly believe, sweeping away without a trace. In addition, chicken breast, which is "by nature" rather dry, turns out to be very juicy in batter.

Ingredients for the recipe:

• 1 large chicken breast;
• egg;
• flour;
• 100 ml of kefir or fermented baked milk;
• salt, pepper to taste;
• oil for frying.

Cooking is very simple:

1. Cut the fillet from the bone, cut into pieces the size of a matchbox. The chicken will be even juicier if you marinate it in milk beforehand.
2. Let's prepare the batter. To do this, mix milk, egg, flour, salt and pepper. The dough should be as thick as sour cream - smooth, without lumps.
3. Heat vegetable oil in a skillet.
4. Now quickly dip the pieces of breast into the batter and throw them into the butter. Fry on both sides until golden brown.
5. Put the finished pieces on a paper towel and it will absorb excess fat.

We eat the appetizer hot, dipping it in barbecue sauce, ketchup or sour cream with herbs and garlic.

Tender chicken breast with cheese in a pan

It's no secret that men are big fans of French meat, which is distinguished by the presence of a cheese cap. But it is always easy to prepare a kind of light version, where there is no mayonnaise, but there is dietary meat and cheese.

For this dish we need a piece of chicken fillet, vegetable oil and any hard cheese.

In a preheated skillet, fry the breast on both sides for a couple of minutes each (this way it will remain juicy), sprinkle with grated cheese, turn off the stove so that the cheese melts. The chop is ready! Serve it with vegetables, potatoes or pasta.

You can take any cheese for the recipe. A very spicy option is with Dorblu cheese.

And for all fans of experiments, we offer another version of cheese chicken breast. To do this, cut the breast into two parts and stuff it with a triangle of melted cheese. "Sew up" the fillet with a toothpick, fry in a skillet until tender (about 10-12 minutes) and serve. The cheese will melt inside and nourish the meat with juices. Such a dish comes out surprisingly original and very tasty.

In a creamy sauce

Chicken breast in a creamy sauce (and other parts of the body of a bird or rabbit) is called fricassee. Fricassee was invented by the French, known for their love of meat in different types of sauce. In fact, this is a stew made from pieces of poultry, which are stewed in a fat creamy sauce, saturated with its juices and become surprisingly tender.

Champignons, finely chopped in sauce, decorate the dish, but it is undesirable to give it to children.

If desired, you can add a little mustard, egg yolks to the sauce - an amazing, even noble, restaurant flavor, rare and unusual, will appear.

We need to prepare chicken fillet for a pound:

• 2 cloves of garlic;
• a glass of the fattest cream;
• Provencal herbs.
• vegetable oil for frying - 50 ml;

To begin with, fry the strips of chicken in vegetable oil, add garlic, pour cream and simmer until the meat is cooked. The cream will thicken in just a few minutes, and during this time the bird will have time to soak in the creamy juices. Season it with Provencal herbs and serve with tagliatelle pasta - wide noodle nests. The final touch is grated Parmesan.

Fry fillets in mayonnaise sauce

When there is no cream or sour cream at hand, the favorite sauce of Russians - mayonnaise - will come to the rescue. Many criticize it for its dubious composition and high calorie content ... And nevertheless, it is difficult to find a person who is ready to give up a piece of breast marinated in mayonnaise with garlic.

For the recipe you need: 500 g of chicken fillet, mayonnaise, garlic, vegetable oil, black pepper.

1. We beat off the pieces of the breast at random. You don't have to make them too thin, the pieces can be of different sizes.
2. Now add some salt to them, squeeze out the garlic (or three of it on a fine grater), generously coat with mayonnaise sauce and fry on both sides in vegetable oil.
3. It takes 10 minutes to cook, but the poultry soaked in the sauce literally melts in your mouth.

Serve it with baked potatoes, butter and a fresh cucumber for a royal meal!

In an amicable way, the meat should be marinated for 30-60 minutes and it is easy to prepare it in this way for two to three days. The chicken lies quietly in the refrigerator and only gets better, marinating in mayonnaise with garlic. It is very convenient. It's easy to prepare meat ahead of time and then quickly fry it for dinner (or in the morning to take lunch with you to work).

Chop fried in bread crumbs

Chicken schnitzel, as the chicken chop in breadcrumbs is called in another way, claims the right to be called a restaurant dish. It is delicious, unusual and looks gorgeous when served. A kind of steak is quite simple to prepare, and most importantly, it does not require restaurant costs.

Ingredients:

• 500 g chicken breast;
• bread crumbs - 100 g;
• two chicken eggs;
• sunflower oil;
• salt, spices.

Our task is to very thinly beat off the chicken fillet. To do this, we cut the breast along the fibers into 2 parts, and then beat them with a hammer on a wooden board. The meat should be slightly thicker than newsprint: the schnitzel becomes several times wider. Sprinkle it with spices.

1. Preheat the frying pan.
2. Beat the chicken eggs with a fork and salt. We dip a piece of meat in eggs, then dip it in breading (generously!) And toss it into the sizzling butter.
3. Fry until crusty on both sides, let the excess oil drain on a paper towel.

The meat is cooked almost instantly, and hot hot oil and a "fur coat" of crackers tightly seal the aromas of the chicken. Schnitzel spreads with juice, as soon as it is cut with a knife! The dish is great with vegetables, served with potatoes and pasta. Want to surprise your friends at a party? Cook schnitzel and you can't go wrong!

Regular garlic is appropriate as a spice, but now it is easy to find special croutons on sale, to which the manufacturer has added spices. And just cook them yourself at home - just grind the croutons in a blender with garlic, pepper and any spices.

In soy sauce

Chicken breast meat changes taste surprisingly well depending on the type of marinade. Soy sauce, especially when mixed with honey, oranges and ginger, gives the breast the same flavor that is very much loved in Asia. But it is Asian cuisine that is in great favor today.

To prepare such a breast, prepare a poultry fillet, soy sauce, a little honey, a ginger root and one ripe orange, you need to completely squeeze the juice out of it.

Cooking the sauce:

1. Add honey to the soy sauce.
2. Rub a little ginger.
3. Dilute with orange juice.

Salt, pepper is not necessary. For piquancy, you can squeeze out some garlic.

We immerse the chicken pieces in the sauce and marinate for 3 to 5 hours, after which we fry them in a little vegetable oil. Can be cooked in a grill pan - the fillet will look very appetizing. The option goes perfectly with baked zucchini, eggplant, tomatoes, beans and, of course, with rice.

The original recipe in bacon in a pan

The breast, wrapped in strips of bacon, turns out to be spicy and juicy, with a subtle smoky aftertaste. It looks so interesting, which seems like aerobatics of the art of cooking. Although in reality everything is elementary!

Cooking step by step:

1. Cut the chicken breast into two parts and beat off.
2. Lubricate with salt and pepper.
3. Three cheese on top of the breast.
4. We twist the roll.
5. Wrap the roll in bacon.
6. We "pinch" the edges with a toothpick (you can wrap it with culinary thread).
7. Fry over high heat in a skillet.
8. Close with a lid and simmer for another 5-7 minutes.
9. Remove the lid, untie the “laces” of the roll.

Serve the rolls with a garnish of vegetables, french fries and barbecue sauce. There are 5-7 such rolls in a frying pan. If the company is large, prepare them in advance, refrigerate them. It turns out an original snack, which is always eaten first. You can also pour cream on the rolls and bake in the oven for a quarter of an hour. The result will be a completely different, but deliciously tasty dish, which has received the name "boyar-style meat" in some cafes.

Steam the large chicken fillets:

• tomatoes - a couple of large;
• eggplant - 1 pc.;
• zucchini - 1 pc. (small fruit);
• a large bunch of greens;
• seasoned salt to taste;
• vegetable oil (used for frying) - 50 ml.

You are free to choose any vegetables - green beans, cauliflower, broccoli, carrots. The more variety there is, the tastier the dish will turn out.

1. Cut the vegetables into cubes and fry over high heat. We cut up the breast and fry it too, but in a separate frying pan.
2. Combine meat, vegetables, herbs and spices and simmer until tender. Tomatoes should be added last - they produce a lot of juice, so that the stew becomes watery. But, if you like food with a consistency between the first and second, cook it your own way.
3. The final step is spices and garlic. A juicy stew will turn out to be especially tasty from seasonal vegetables; it is eaten as an independent dish, eating bread.

Chicken breast is a versatile product. It is always best to keep a package of frozen fillets in the refrigerator. Low-fat, juicy when cooked correctly, it goes well not only with hearty ingredients like mushrooms, meat and cheese, but even with pineapples, dried fruits, nuts (remember the Georgian satsivi). And it prepares in minutes! Allow yourself to experiment, be full and happy.