Chicken fillet in sour cream-mustard sauce

Category: Culinary recipes
Chicken fillet in sour cream-mustard sauce

Ingredients

chicken fillet 1 package
large onion 2 pieces
sour cream 15% 400gr
Russian mustard 2 tbsp. l
Bay leaf
peppercorns
garlic

Cooking method

  • "Chop finely and finely two large onions, pour on the bottom of the pot. Put the meat on top in one piece, add peppercorns and bay leaves and put the pot in a moderately heated oven. Under no circumstances pour water or salt the meat. The pot will make its own. business and in 2.5-3 hours you will get the most tender roast, floating in onion juice mixed with meat. In the meantime, you can prepare the sauce.
  • Fry the flour in a dry frying pan until it smells like nuts (and it starts, don't worry), put two glasses of sour cream in the flour. When it opens, add three tablespoons of Dijon (if not Russian) mustard to the sauce. Now you need to season the sauce with ginger, marjoram, season with garlic and pour the prepared sauce over the meat. Then lightly salt the dish. Another half hour in a weakly heated oven - and you've already got a roast like a merchant, the pride of the Slavyansky Bazar restaurant. "
  • A recipe from my favorite book "Russian Cuisine in Exile" by Peter Weil.
  • I did everything according to the recipe, only in a slow cooker:
  • Chopped onion
  • Chicken fillet in sour cream-mustard sauce
  • Fillet cut into large pieces, laid out on onions, added lavrushka and pepper
  • Chicken fillet in sour cream-mustard sauce
  • Chicken fillet in sour cream-mustard sauce
  • Then I turned on the Extinguishing mode for 40 minutest, chicken cooks quickly. Do not pour water - onions will give off juice, like meat.
  • While the fillet is stewing, I started sauce.
  • Put 2 tbsp in a well-heated frying pan. l flour, stirring, began to pensively wait for the promised smell of nuts))
  • When it smelled, well, it didn't seem like nuts to me)) I added sour cream, it is necessary to stir thoroughly so that there are no lumps
  • Chicken fillet in sour cream-mustard sauce
  • Sour cream has blossomed, added mustard-squeezed out of a tube, then garlic
  • Chicken fillet in sour cream-mustard sauce
  • Added sauce to the fillet and put it on for another 20 minutes, I did not salt, mustard and garlic are enough for me. I removed the bay leaf.
  • Chicken fillet in sour cream-mustard sauce
  • Chicken fillet in sour cream-mustard sauce
  • And in 20 minutes it's done !! Delicate meat, awesome sauce !!!
  • Chicken fillet in sour cream-mustard sauce
  • Very delicious !!!

Time for preparing:

1 hour

Cooking program:

Extinguishing

National cuisine

Russian

Note

"Meat can be eaten with lips, it is tender, spicy and aromatic. And if you serve buckwheat porridge as a garnish, you can call the boss for lunch" a la russe ".
Likewise, you can cook chicken or rabbit in a pot. Or you can put a fish fillet there, pour it with a mixture of milk and eggs, sprinkle abundantly (half a glass) with dill and serve fish in half an hour - as tender as a bride .. "
The recipe text began, "Take, say, a three-pound piece of beef tenderloin ..."
But I had a chicken) This recipe was published in the magazine Worker or Peasant, I wrote it off in a culinary notebook in the distant 90s ...
I did beef, there was no Internet, how many pounds three in grams - I did not know)) All by eye
But he was remembered precisely for the sauce, very tasty, you can eat it without meat, dipping bread into it
Meat at that time was made in a brazier .. Pots were in short supply))
The crown dish was for birthdays and New Years

Chicken fillet in sour cream-mustard sauce

Many had such notebooks, recipes were written down from words, copied from magazines, etc.
Chicken fillet in sour cream-mustard sauce

Chicken fillet in sour cream-mustard sauce

Manna
Melisathanks for adapting the recipe for 37501 AND for quotes from books, magazines and notebooks
Melisa72ru
Manna
yes, "history" sits next to, on the other side of the monitor
I still use this notebook .. Time-tested recipes
Manna
Yeah, I also have such worn out pages, but I no longer have notebooks, but separate pages of a small format, so that it is convenient to take the recipe with you to the kitchen, and not carry the whole bunch of recipes, so as not to accidentally spill something on all the wealth
Melisa72ru
Quote: Manna

Yeah, I also have such worn out pages, but I no longer have notebooks, but separate pages of a small format, so that it is convenient to take the recipe with you to the kitchen, and not carry the whole bunch of recipes, so as not to accidentally spill something on all the wealth

all these pages are very valuable)
The notebook was donated in 1987, so since then, different things have been written into it
however, it is already falling apart from old age, yes .. buried in places))
toffee
And what a photo! Mmm, caresses the eye. I liked that first the recipe was given in the oven, and then in the cartoon. I don't have a multi - I didn't like it. And I love to bake in the oven! I'll bookmark it and try it. But I can't find Dijon mustard. It was already just wondering (what kind of reindeer is he?) What it tastes like.
Melisa72ru
iris. ka
Irina, why do you need Dijon mustard?
The author of the recipe emigrated from the USSR in 1977, and indicated in the recipe what can be used to replace Russian mustard.
Our mustard, Russian-vigorous, spicy-hot ..
And Dijon mustard differs from ours in a softer and not harsh pleasant taste.
If you cook according to this recipe, there is nothing better than our mustard))) Especially with meat!
Can be in a regular brazier or in a pot. So the recipe for pots is intended
love-apple
Melisa72ru cooked turkey fillet-delicious
Melisa72ru
love-apple Larissa, I have no doubt that it is delicious!
And, most importantly, without much effort ..

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