Chicken breast in creamy apricot gravy

Category: Meat dishes
Chicken breast in creamy apricot gravy

Ingredients

chicken breast 2 pcs. middle

Cooking method

  • Ingredients:
  • chicken breast - 2 pcs. middle
  • onions, carrots, spices - for broth
  • gravy sauce:
  • chicken broth - 1/2 cup
  • white wine - 2 tbsp. l.
  • thick cream - 4 tbsp. l.
  • butter - 20 grams
  • flour - 1 tsp. with a slide
  • apricots - 2 pcs.
  • salt, pepper - to taste
  • garnish:
  • couscous - 100 grams
  • chicken broth - 200 ml.
  • salt to taste
  • green onions - to taste

  • Preparation:

  • Boil chicken breasts, add chopped onions, carrots, dried herbs to the broth. You should not pour a lot of water, just to cover the meat, with a small top. We leave the boiled breasts in the broth so that the meat does not become dry.

  • Couscous garnish
  • Pour the couscous groats into a bowl, pour the chicken broth (in which the breasts were cooked) along with the onions and carrots, mix, leave to swell. Stir periodically so that the cereal absorbs the broth.

  • Gravy sauce:
  • Pour broth from boiling breasts into a ladle, add wine, butter, set on fire.
  • Dilute the flour in cold cream, stir with a jar until smooth. Pour the cream into a ladle, stirring continuously, so that the flour cream dissolves in the broth uniformly, without lumps.
  • Add salt and pepper to taste, let the sauce thicken for 3-4 minutes over low heat.
  • Cut the apricots into thin slices and add to the sauce, stir and cook for another 3-5 minutes, stirring occasionally. The sauce thickens and cools quickly, so it is better to prepare the side dish and sauce at the same time.

  • It is advisable to cut the breast into thick pieces (so that the meat does not fall apart), put in a saucepan, pour the gravy on top and simmer a little, 2-3 minutes, the meat will be very soft, with the taste of creamy gravy, soaked in sauce - very tasty and tender!

  • We collect the dish:
  • We put the mold on the plate, put the couscous into it, condense the porridge in the mold, then remove the mold and the couscous remains on the plate as a neat cylinder.
  • Cut the breast, put it neatly on a plate, around the couscous
  • pour the porridge and meat with the gravy sauce, sprinkle with a little green onions, and serve.

  • Chicken breast in creamy apricot gravy

  • Chicken breast in creamy apricot gravy

  • Chicken breast in creamy apricot gravy

The dish is designed for

2 servings

Note

When there is a boiled breast with broth at home, it turns out very quickly to cook lunch or dinner.

In the photo I give a variant of the breast with sauce, since the breast stewed in gravy is "non-photoginic" and does not look so impressive. Breast is tastier and more tender after simmering in sauce - try it and you won't regret it!

Chicken breast is usually a little dry - and with gravy, sauce, it's very good!

Classic cream sauce with broth, cream and wine. To make the sauce not bland, I added fresh apricots to it.

Couscous is also quick to cook. You can warm up the cereal with broth in a saucepan to remove excess liquid, salt to taste.

Cook with pleasure and bon appetit!Chicken breast in creamy apricot gravy

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