You will need
- 600 g chicken fillet;
- 1 carrot;
- 1.5 tbsp of flour;
- 200 ml cream fat content of 25%;
- 4-5 tablespoons of melted butter;
For this dish, buy chicken – white meat boneless or chicken breast whole. In the second case, meat will cost you a little cheaper, and the bone then you can use for chicken soup. To separate the meat from the bones is very easy. Usually the edges of the pulp of leaves is very simple. In the middle you can make small incisions with a knife between the cartilage and meat. After you separate the pulp, remove the chicken breast skin.
Rinse the meat under cold water. Drain, dry fillet with a napkin and proceed directly to cooking. Cut the meat into small strips with a length of about 5-6 cm and 1 cm in cross-section.
Then melt in the pan three tablespoons of butter. Sunflower in this case will not fit. It is necessary to emphasize the creamy flavor in a dish. Lightly fry the chicken pieces on medium heat. If the meat is completely taken away in the oil, add a little more.
Put the roasted chicken in the skillet and take a bow. Take one medium-sized onion. Remove the husks, finely chop and place in the pan from the chicken. Saute the onion on low heat. Put the onions in the skillet with chicken, add a little water to it did not cover the meat, simmer for 5-7 minutes.
Put on the stove the pan when it is hot, pour in it one and a half tablespoons of flour. Constantly stir so that the flour is not burnt. As soon as it becomes light brown, add a tablespoon of butter. Mash the flour and gradually add the double cream, still stirring. Once you get a smooth sauce without any lumps, pour it into the skillet with the chicken. Simmer the chicken with the sauce for another 10-15 minutes. Then remove from heat and serve.
Chicken fillet with creamy sauce goes best with a side dish of mashed potatoes. But you can also serve it with spaghetti.