Recipe: Yummy Creamy Chicken fillet
Creamy Chicken fillet. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper. Transfer to a plate; set aside.
Rub the salt in the fillet. A yummy, creamy chicken casserole which can turn into an elegant dish when the chicken breasts are left whole. For a variation, use boneless chicken breasts, but do not dice them. You can have Creamy Chicken fillet using 14 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Creamy Chicken fillet
- It's of Chicken fillet:.
- It's 2 of Chicken Breast (filleted or whole).
- You need 1 tsp of - Cayenne pepper.
- You need 1 tsp of - Ground black pepper.
- It's 1/2 tsp of - Rosemary.
- Prepare 1 1/2 tsp of - Salt.
- Prepare 1 tsp of - Garlic Powder.
- You need of Sauce:.
- Prepare 5 cloves of - Garlic.
- It's 1 1/2 tbsp of - Parmesan.
- Prepare 1 cup of - All Purpose cream.
- Prepare 1 tbsp of - Salted Butter/Margarine.
- It's 1/2 tsp of - Dried Basil.
- You need 3/4 cup of - Grated carrots.
Pour the soup mixture over all, but sprinkle the cracker and seed combination over the breasts only and bake as usual. Add chicken to flour dish, one at a time, turning to coat lightly in flour. Heat olive oil in heavy skillet over MED HIGH heat until hot. Add butter, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan.
Creamy Chicken fillet instructions
- Prepare the filleted chicken breast by cutting it into 4 or 5 pieces in each fillet. The desired slices should not be too thick and approximately even in each face of the slices (so that it will be easier to fry it in both sides)..
- Put the slices in a bowl or any container to mix the spices together with the chicken. Rub the salt in the fillet. Then add the remaining spices mentioned above. Make sure to mix it well. (This can also be prepared overnight and put it in the ref).
- Prepare a frying pan and put it on the stove at medium heat. When the pan is nicely heated, tone down the fire into low heat before pouring the oil of your choice. When the oil are heated up, you can start frying the seasoned chicken. Fry until each face of the fillet are golden brown..
- When you are half way thru cooking all the chicken, you can start preparing for making the sauce. Start by mincing the garlic cloves. Grate the carrots into medium sizes. Get another pan to saute the garlic and grated carrots..
- In medium heat, saute the garlic and carrots with the butter. When the carrots are half cook, tone down the fire into low heat then pour the All Purpose cream. Slowly and constantly stir the mixture to make sure that it won't be burned. Add a pinch of salt if needed. Let it cook until it shimmer. Then add the parmesan cheese while it's hot and mix well..
- Prepare a plate of your choice to arrange it together. Put the chicken on the plate then pour the sauce into it (elegantly). Garnish it with dried Basil leaves. Then serve..
This chicken cutlet recipe is for juicy, tender pan seared fillets in a scrumptious (and quite plentiful) creamy sauce. If breaded chicken cutlets are your goal - refer to our step by step instructions and video for chicken schnitzel. Because a chicken schnitzel is essentially a breaded pan fried chicken cutlet. Dip chicken breasts in flour mixture to coat both sides; shake off excess. In a large cast-iron or other heavy skillet, heat butter over medium heat.
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