How to make delicious chicken gravy. Chicken fillet goulash recipes with photos

From chicken fillet.

Chicken fillet sauce with sour cream

This dish is so easy to prepare that even an inexperienced cook can handle it. Recipes for chicken fillet gravy with sour cream may differ from each other. This time we will cook like this:

• Cut 700 grams of chicken meat into medium-sized pieces.
• Heat vegetable oil in a cauldron or thick-bottomed pan, and then fry the prepared fillet in it.
• Peel two or three onions and finely chop. Fry them separately in a frying pan, and at the very end add 150 grams of sour cream. After this, simmer the products together for a few more minutes.
• Pour the finished sauce into the bowl with the chicken and cook the gravy for about half an hour. If desired, at this point you can add any spices, garlic or aromatic herbs.

As you can see, preparing chicken fillet gravy is quite simple. And they themselves are a universal dish. That is why it can be served with any side dish.

Chicken fillet gravy recipe

You can make sure that these dishes allow you to maintain a beautiful figure if you read the composition of the chicken fillet gravy. You can see the recipe with photos below:

• Cut 500 grams of chicken fillet into small cubes.
• Melt two tablespoons of butter in a frying pan, add two tablespoons of flour to it and fry it until golden brown. To prevent the sauce base from burning, cook it over low heat, stirring constantly.
• Pour one glass of milk and half a glass of thick sour cream into the pan. Add salt and pepper to them and cook everything together until the sauce thickens.
• Heat a second frying pan, pour a little oil into it, and then quickly fry the chicken in it until golden brown.
• Combine the meat with the sauce, heat the gravy over the fire, add chopped garlic, salt and pepper (if necessary).

The gravy is ready, it can be served immediately with pasta, rice or crumbly buckwheat.

Gravy in a slow cooker

Your irreplaceable kitchen assistant will do an excellent job preparing this dish. Read from chicken fillet and surprise your loved ones with new delicious dishes. How to cook:

• Cut the chicken fillet into pieces of the size you need and place them in a slow cooker.
• Peel two onions, cut into half rings and place on top of the bird.
• Peel two carrots and a couple of cloves of garlic and grate them on a fine grater. Add them to other products.
• Pour some vegetable oil into the bowl and turn on the device in the “Frying” mode.
• Mix water with a small amount of flour and 100 grams of sour cream.
• When the chicken and vegetables are sufficiently browned, add water to them and set the “Stew” mode for one hour.

You can stir the ingredients several times during the cooking process, or you can do this at the very end. Serve the dish with a side dish of vegetables or cereals.

for spaghetti

If you are expecting guests, and only the simplest ingredients are on hand, then pay attention to the recipes for chicken fillet gravy described in this article.

• Process chicken breast (250 grams), remove skin and bones. Cut the fillet into long strips.
• Peel a couple of cloves of garlic and one onion. Cut the onion into half rings and finely chop the garlic.
• Heat a frying pan on the stove and pour some vegetable oil into it. First fry the onion, then add the chicken, and at the very end add the garlic.
• When the fillet is browned, add two tablespoons of tomato paste and three tablespoons of sour cream to the pan. Mix the ingredients.
• After a couple of minutes, pour in half a glass of water, add salt and spices to taste.
• Simmer the fillet in tomato sauce for a few more minutes.

Place the finished dish on boiled spaghetti, sprinkle chopped herbs and grated cheese on top.

and chicken fillet

Fresh and aromatic wild mushrooms are best suited for this dish. However, you can use dried mushrooms or champignons to prepare it. The recipe for making gravy is quite simple:

• Cut 300 grams of processed skinless chicken breast into pieces of equal size.
• For the marinade, mix three tablespoons of olive oil and four tablespoons of white wine in a separate container. Add thyme and a little salt to it.
• Place the chicken in the sauce and leave to marinate in the refrigerator for several hours or even overnight.
• When the required time has passed, heat a non-stick frying pan well and add a drop of vegetable oil to it.
• Fry the chicken pieces on all sides until crispy. When the fillet is ready, set it aside.
• Peel champignons or wild mushrooms, rinse well under running water and cut into small pieces. After this, fry them in vegetable oil.
• When the excess moisture has evaporated, add 150 ml of sour cream and 200 ml of milk, previously mixed with a small amount of cornstarch, into the pan. Pour in 150 ml of white wine.
• Cook the sauce, stirring constantly until it becomes thick enough.
• Separately boil 300 grams

Combine with mushroom sauce, stir and cook everything together for a few minutes. After this, place the dish on plates and serve it to the table, sprinkled with finely chopped green onions.

Tagliatelle pasta with chicken and mushroom sauce

This dish has an excellent taste that your guests will certainly appreciate. To prepare chicken fillet sauce for pasta, you will need:

• Chop half an onion and fry it in a frying pan.
• Add chicken pieces to it and cook everything together for a few more minutes.
• Place the chopped champignons in the pan and fry until the excess moisture evaporates.
• After this, add 250 grams of sour cream to the food, and after a couple of minutes, three tablespoons of grated cheese, a spoonful of tomato paste, salt and ground pepper.
• Add boiled pasta to the prepared gravy and mix everything.

After a few minutes, the finished dish can be served.

We will be glad if you find the chicken fillet gravy recipes collected in our article useful. Choose any one and feel free to start cooking.

• 1 Chicken sauce for pasta
• 2 To mashed potatoes
• 3 With tomato paste
• 4 Delicious gravy with chicken and mushrooms
• 5 Cooking in a slow cooker
• 6 How to make it with sour cream
• 7 Chicken gravy with mayonnaise

Chicken gravy is an excellent addition to almost any side dish. Juicy and incredibly tasty, it makes it a truly complete, complete dish. Depending on the set of additional components, you can prepare the gravy in different ways.

Chicken sauce for pasta

If you plan to have pasta as a side dish, then chicken gravy can be made using the simplest ingredients.

For this option you will need:

• 350 grams of chicken fillet;
• 60 grams of flour;
• 1 carrot;
• 2 laurel leaves;
• salt;
• 1 onion;
• pepper;
• vegetable oil.

How to prepare this gravy:

1. To begin, cut the chicken fillet into small cubes.
2. Heat oil in a frying pan and fry the meat in it until tender. Place the finished pieces into a saucepan.
3. Finely chop the onion and cut the carrots into cubes or grate on a large-mesh grater. Lightly fry the pieces in the same frying pan, and then add them to the pan with the meat.
4. Pour cold but boiled water over the food. The liquid level should be at least 3 centimeters from the bottom.
5. Place the pan on the fire and slowly bring its contents to a boil.
6. Reduce the flame to minimum and simmer the food for about 45 minutes.
7. Dissolve flour separately in water. Pour this mixture into the pan and continue simmering. In just 10 minutes the gravy will be ready.

After that, all you have to do is pour it over the freshly cooked pasta.

For mashed potatoes

When starting work, you need to correctly assess the compatibility of certain products. For example, Chicken milk gravy is ideal for mashed potatoes. It turns out tender and at the same time very juicy.

In this case, you will need few products:

• 3 chicken fillets;
• 0.5 liters of whole milk;
• 2 onions;
• 60 grams of wheat flour;
• spices;
• a little oil.

The process of preparing this gravy is also not particularly complicated.

You just need to:

1. Rinse the fillet thoroughly and then chop it into cubes or medium cubes.
2. Fry them in preheated oil.
3. Peel and chop the onion as finely as possible.
4. Add it to the pan as soon as all the moisture has evaporated.
5. To prevent the food from burning, add a little more oil.
6. Sprinkle flour on top of everything and mix thoroughly.
7. Add milk. The mixture must be stirred constantly to prevent lumps from forming. If this does happen, add a little water and stir everything thoroughly again.

With tomato paste

To make the chicken gravy more flavorful, you can add a little tomato paste to the recipe. The finished dish will only benefit from this.

There is one very simple recipe for which you only need:

• 1 carrot;
• 1 chicken carcass;
• 1 onion;
• 50-60 grams of tomato paste;
• a little fresh or dried dill.

To prepare this gravy, a completely different technology is used:

1. First, put the chicken in a pan of water and boil it until cooked.
2. At this time, finely chop the onion and carrots, and then fry in a frying pan until the vegetables acquire a pleasant golden hue.
3. Remove the finished chicken from the pan and cool. After this, carefully separate the meat from the bones with your hands.
4. Transfer the fried vegetables to the broth.
5. Add pasta to them and cook a little over low heat.
6. Roughly chop the chicken meat and fry it a little in a frying pan.
7. Add it to the sauce pan, sprinkle with dill, stir and bring to a boil.

This sauce goes well with any side dish, be it potatoes, pasta or porridge.

Delicious gravy with chicken and mushrooms

One of the most delicious, according to many experts, is poultry gravy with the addition of mushrooms.

There is one interesting recipe, the list of main components for which is very small:

• 0.4 kilograms of chicken fillet;
• 200 grams of any mushrooms (preferably champignons);
• 40 grams of butter;
• 60 grams of flour;
• salt;
• 1 glass of water and the same amount of cream;
• pepper and a teaspoon of Provençal herbs.

How to make chicken and mushroom gravy:

1. Finely chop the mushrooms and onions.
2. Melt the butter in a frying pan.
3. First add the onion and fry for 5-6 minutes until it becomes transparent.
4. Add mushrooms. Continue heat treatment until all moisture has evaporated.
5. Place the fillet, previously washed and cut into small pieces, into the pan.
6. As soon as the chicken and mushrooms are sufficiently browned, add salt, all the spices, flour and mix. Fry after this for another 2 minutes.
7. Stirring constantly, pour in the cream in a thin stream. If the mass turns out to be too thick, it can be diluted a little with water.
8. Simmer covered for half an hour over low heat.

This sauce is ideal with boiled rice or buckwheat. Yes, and it will be very tasty with mashed potatoes too.

Cooking in a slow cooker

Those who have a multicooker in their kitchen will definitely love the original and very easy recipe for gravy made from tender chicken meat.

To work you will need the following components:

• 800 grams of fillet;
• 3 tablespoons of barbecue sauce and the same amount of soy sauce;
• salt and favorite spices;
• fresh greens.

How to prepare gravy from these products in a slow cooker:

1. First of all, you need to carefully cut the meat into small pieces with a sharp knife.
2. Mix the remaining ingredients (except greens) in a bowl.
3. Pour the prepared mixture over the meat, mix well and leave to marinate for 20 minutes. During this time, you can go about your business.
4. Place the meat along with the marinade into a multicooker bowl. Set the “quenching” mode and set the timer for 40 minutes. 5 minutes before the end of the process, add chopped greens into the bowl.

The gravy turns out to be very aromatic, moderately spicy and incredibly tasty. It will be an excellent addition to boiled spaghetti.

How to make with sour cream

For novice housewives, you can offer a recipe according to which chicken gravy is very easily prepared with sour cream.

In this case, you will need to take:

• 0.7 kilograms of chicken (any part of the carcass);
• 150 grams of sour cream;
• 60 grams of wheat flour;
• 3 onions;
• 15 grams of salt;
• 2 pinches of ground pepper;
• 100 milliliters of sunflower oil.

To work, you will also need a regular frying pan and a cauldron.

To prepare the gravy you need:

1. Cut the chicken carcass into portions.
2. Place them in a cauldron and lightly fry with oil.
3. Separately, fry finely chopped onion in a frying pan.
4. As soon as it becomes slightly transparent, add flour and sour cream. Mix all this and simmer for 5 minutes over low heat.
5. Pour the prepared sauce into a cauldron. Salt the contents, add spices and cook for about 30 minutes. You can add a couple of cloves of garlic for flavor.

If you don’t have chicken fillet on hand, then this version of gravy for dinner is a real find.

Chicken gravy with mayonnaise

Chicken is a versatile product. If you simply boil it, you get a light dietary dish. And together with a fragrant, complex sauce, it will be an excellent chicken gravy.

For those who like experimenting, we can offer an interesting option, for which you need:

• 1 chicken carcass weighing no more than 1.3 kilograms;
• 1 carrot;
• a little water (250 milliliters);
• 1 red onion;
• 50 milliliters of soy sauce;
• 30 grams of olive oil;
• 50-60 grams of mayonnaise;
• spices.

How to make this gravy correctly:

1. Roughly cut the chicken into pieces.
2. Transfer it to a frying pan with boiling oil and fry for 5-6 minutes.
3. Cut the onion into half rings and finely grate the carrots.
4. Place the vegetables in a frying pan with the stewed meat, which by this time should have released its juices.
5. Add spices and add a little salt if necessary.
6. Dissolve mayonnaise and sauce in a glass of water.
7. Pour this mixture over the chicken and simmer over low heat for about 20 minutes.

The result is a gravy with an amazing taste and a pleasant, unique aroma. In this case, you can add any side dish.

Chicken gravy is a “cozy” dish for meals during the cold season. Porridge, pasta, and mashed potatoes are ideal for everyday lunches and dinners. When combined with a thick, spicy, aromatic gravy, an ordinary side dish turns into a delicious dish. A good gravy allows a rational housewife to feed her family varied, tasty, healthy and not at all expensive.

The easiest and fastest way to prepare gravy is from chicken meat. It is tender, does not require long-term heat treatment, and can be combined with various fillings - sour cream, cream, mushrooms, vegetables, tomato puree. Any meat is suitable for making gravy, both fillet and budget options - thighs, wings, even trimmings.

You can make the gravy for future use. It can be stored in the refrigerator for several days without compromising its taste. Having a saucepan with gravy in stock, housewives prepare dinner in 20-30 minutes.

Ideal for busy people!

We have selected a variety of recipes that will not only tell you how to prepare chicken gravy, but will pleasantly surprise you with new flavor combinations, diversify the table, and bring pleasure to you and your family.

Photo of chicken gravy with sour cream without flour

Sour cream chicken gravy goes most harmoniously with fluffy mashed potatoes or crumbly boiled rice. It is good on its own with a crispy French baguette. It’s not worth preparing gravy with sour cream for future use. Once heated, it doesn't taste as good. And there is no point in this, because the sour cream gravy is prepared very quickly. So, let's look at the method of preparing chicken gravy with sour cream.

Recipe ingredients:

• boneless chicken breast 1 piece
• onions 1-2 pcs.
• sour cream 500 ml.
• salt 1/2 teaspoon
• black pepper 1/2 teaspoon
• bay leaf 1-2 pcs.
• vegetable oil 30 ml.

Cooking method:

1. Cut the chicken fillet into thin strips. The finer the cutting, the faster the dish will cook. Heat vegetable oil in a frying pan. Fry the chicken fillet over high heat until the pieces begin to brown.
2. While the meat is roasting, peel and finely chop the onion. Add onion to browned meat. Fry together, covered, stirring occasionally, until the onion is soft and translucent.
3. Salt the meat, season with pepper, add sour cream. Stir. Turn down the heat. Simmer over low heat for 5-10 minutes under the lid. Turn off the heat, add the bay leaf to the gravy and let it brew for another 10-15 minutes.

Chicken gravy recipe in a slow cooker

Photo of chicken gravy with mushrooms in a slow cooker

A very beneficial combination is chicken, mushrooms and cream. The sauce made from these products is suitable for pasta, but can be served as a separate dish. The amount of mushrooms can significantly exceed the amount of meat. There are no strict proportions in preparing gravy. It all depends on your taste preferences. Let's look at the detailed process of preparing chicken gravy in a slow cooker.

Recipe ingredients:

• chicken breast 300 g.
• champignons 500 g.
• onion 1 pc.
• cream 200 ml.
• flour 1 tbsp. spoon
• butter 30 g.
• vegetable oil 2-3 tbsp. spoons
• parsley small bunch
• pepper mixture 1/2 teaspoon
• salt to taste

Cooking method:

1. Wash the chicken fillet, pat dry with a napkin to remove excess moisture, and cut into small pieces. Fry in a well-heated frying pan for 5-7 minutes. The meat should be slightly browned.
2. Peel the onion and cut into half rings. Wipe the mushrooms with a damp cloth and cut into strips or slices. Small mushrooms can be cut in half or added whole. Fry until the juice from the onions and mushrooms has evaporated.
3. Pour one and a half glasses of hot boiled water into the frying pan. Simmer the meat and mushrooms for 5 minutes. Dissolve flour in half a glass of cold water. Pour the water and flour into the gravy, stirring vigorously so that the flour is distributed evenly and does not form clots or lumps. Boil for a few minutes.
4. Add cream. Bring the gravy to a boil. Season with salt, pepper or your favorite spices. Place on the lowest heat. Simmer for 10-15 minutes. At the very end, add finely chopped parsley and a piece of butter. It will give the gravy a delicate milky flavor.

Serving method: Serve the sauce with durum wheat pasta. Can be used as spaghetti sauce. Young boiled potatoes or mashed potatoes will also work.

Photo of chicken sauce for pasta

A small piece of chicken can feed a huge family if you make tomato sauce for spaghetti. The chicken in the gravy is one of the shades, so the piece of meat may be tiny. In addition to fillet, you can use any boneless chicken meat.

Recipe ingredients:

• chicken meat 300 g.
• onion 2 pcs.
• garlic 3-5 cloves
• bell pepper 2 pcs.
• tomato paste 3 tbsp. spoons
• dried basil 1 tbsp. spoon
• black pepper 1/2 teaspoon
• olive oil 50 ml.
• salt to taste

Recipe for chicken pasta sauce:

1. Cut the chicken meat into small pieces. Peel and finely chop the onion and garlic. Heat vegetable oil in a frying pan. Fry the garlic for 1 minute. It shouldn't brown, just give off the aroma. Add meat. Fry, stirring, for 5-7 minutes.
2. Peel the seeds and cut the pepper into thin strips. Add peppers and onions to the frying pan with the meat. Fry everything together for another 5 minutes.
3. Place basil, black pepper and tomato paste in a frying pan. Add 1.5 cups of water. Stir and simmer the sauce over low heat to the desired consistency. Add salt to taste.

Serving method: Cook the spaghetti or pasta according to package directions, place the pasta on a warm platter and pour a generous amount of gravy over it. You can sprinkle the dish with grated hard cheese.

Photo of spicy chicken gravy with rice

Fans of spicy oriental cuisine will love the chicken curry gravy. Today, curry is a turmeric-based seasoning that is widely known throughout the world. Its composition is not fixed, so it differs in taste depending on the manufacturer. In addition to turmeric, pepper, coriander, ginger, cumin, cardamom, cinnamon, cloves and other components are added to the mixture. The curry sauce has a spicy aroma and an optimistic red color.

Recipe ingredients:

• chicken fillet 500 g.
• onion 1 pc.
• vegetable oil 30 ml.
• curry 2 tbsp. spoons
• butter 50 g.
• flour 2 tbsp. spoons
• milk 1 liter
• salt to taste

Recipe for chicken gravy with rice:

1. Peel the onion and chop finely. Cut the meat into thin strips. Heat vegetable oil in a frying pan. Fry the fillet until lightly browned. Add onion. Cook together until the onion is soft (3-5 minutes).
2. Melt the butter in a saucepan. Add flour and stir using a wooden spatula. Gradually add milk and knead the mixture so that there are no lumps. Boil the resulting mixture for 2-3 minutes. The mixture should thicken. Add curry.
3. Combine chicken fillet with onion and milk sauce. Add salt to taste. Boil over low heat for 5-10 minutes.

Serving method: Serve with steamed long grain rice. Sprinkle the finished dish with chopped parsley or any herbs to taste (green onions, dill, cilantro).

Tips for making chicken gravy

Chicken gravy helps to present in a favorable light even those foods that your household refuses to eat. Some people don’t like porridge, others don’t like pasta. If you know how to prepare gravy with chicken according to the rules, any side dish will be eaten without a trace:

• To prepare the gravy, cut the chicken into small pieces. The meat will cook faster and will be soft and tender.
• Gravy based on sour cream or cream can be prepared not only from chicken meat, but also from liver.
• The amount of liquid ingredients in the gravy can be reduced or increased depending on the consistency of the gravy you want. To thicken the rare gravy, just add a little flour. You can make thick gravy thinner by diluting it with broth and boiled water, and creamy gravy with milk.
• Sour cream and cream sauces are prepared in the quantity that you can eat in one meal. When heated, the dish loses its attractive appearance and taste.
• The meat for the gravy can not be fried first, but baked in the oven in foil, then finely chopped and added to the sauce at the very end.

You can make an excellent and flavorful gravy from chicken meat that goes well with any side dish, especially mashed potatoes.

For gravy, it is better to use skinless chicken breast, which contains the least fat and the most meat. You need to buy a large breast so that it contains large whole pieces of meat, or you can buy ready-made chicken fillet.

If you want the gravy to be fattier, then you need to buy breasts from soup chickens, since they are intended for broths and jellied meats, and contain enough fat in their meat.

As a rule, these chickens or breasts are usually smaller than regular ones and have visible layers of fat under the skin.

Make sure that the meat is fresh, it should not have an unpleasant odor or a yellowish tint, the same goes for chicken fillet.

To prepare the gravy you will need:

• chicken breast (large) – 1 pc.;
• coriander – 2 pinches;
• carrots and onions – 1 pc.;
• salt and pepper - to taste;
• flour – 2 tsp;
• garlic – 2 cloves;
• fresh dill - a pinch;
• tomato ketchup – 2 tbsp. l.;
• vegetable oil – 1 tbsp. l.

Chicken gravy recipe

After purchasing, rinse the meat well under running water, or better yet, soak it in cold water for 10 minutes, then place it on a plate and let it drain a little.

Cut the meat into small pieces, their thickness should not exceed 1 cm. You can also cut it into large layers, or into strips, at your discretion.

Place on a flat plate and add salt, let the salt soak in for about 10 minutes. Pepper and sprinkle with coriander, let it soak as well. After 10 minutes, turn the meat over and do the same with the other side.

While the meat is salting, prepare a small 1.5 liter saucepan with filtered water. There is no need to add salt to the water in advance, since our meat is already salted. If you find the gravy under-salted, you can always salt it to your liking during cooking.

As soon as the water boils, place the chicken meat in boiling water and add oil, cook for about 15 minutes over low heat, otherwise the broth will all boil away and you will have to add water, which is very undesirable.

Meanwhile, while the meat is cooking, you need to prepare the onions and carrots. Chop the onion and grate the carrots on a fine grater, then add to the future gravy, after exactly 15 minutes, otherwise the carrots will be overcooked, since they need to cook for some more time.

The meat gravy should boil for another 15 minutes along with the carrots and onions, then you can add ketchup and cook for another 10 minutes. For the gravy, any ketchup of your choice will do, except kebab ketchup, which gives off an unpleasant smell and a bitter taste.

Now take 1/3 cup of cold water and dissolve the flour in it until not a single lump remains. Pour into the gravy a little at a time and stir constantly.

If you still cannot dissolve the flour completely, then you should not pour it out with lumps, as they will immediately brew and float to the top. Take a small sieve and strain through it, only then can the uniform, monotonous mass be poured into the boiling gravy.

The gravy should simmer for about 10 minutes until it thickens completely. Do not forget to stir it so that it does not burn, because after adding flour it needs constant stirring.

Chop the dill and garlic, add them to the gravy at the very end of cooking, then cook it for a couple more seconds, stir, and turn off.

Chicken gravy is ready. If desired, you can add vegetables and fresh green onions to it, or limit yourself to only peppers and tomatoes.

Chicken meat gravy is very tasty and aromatic. All you have to do is prepare the side dish, and your lunch or dinner is already completely ready. Bon appetit!

Gravy is a favorite culinary delight in many cuisines around the world. In the UK, no Sunday lunch is complete without gravy. It is served with meat: pork, beef or lamb. In the United States, on Thanksgiving Day, gravy is used to top the holiday turkey, and in Canada, without it, you can’t get “poutine” - the national Canadian dish of French fries, cheese and gravy. What can we say about Russia, where it is impossible to imagine cutlets, dumplings, or even porridge, pasta, or potatoes without gravy.

They make gravy for baked drumsticks or boiled brisket, or navel stew. In this article we will talk about one of the varieties of gravy - chicken gravy. A tasty and healthy dish that everyone will appreciate!

Are gravy and sauce the same thing?

It is believed that gravy and sauce are the same thing. Even if we take the etymological origin of the word “sauce”, it comes from the French sause, which means “gravy”. Indeed, there is something in common between these two dressings for the dish. They are both prepared from broth and some kind of thickener: flour, starch, eggs, cheese.

Only, unlike gravy, the sauce does not undergo heat treatment. That is, when we prepare gravy, we simmer it over low heat for a certain time, and to prepare the sauce it is enough to simply mix all the ingredients in certain proportions, without involving fire.

Although many chefs still resort to the stove while preparing some exquisite sauce, this is everyone’s business.

So, gravy and sauce are different, but definitely similar. Let's take a closer look at what gravy is and how to prepare it correctly.

The whole truth about gravy

The basis of any gravy is broth, that is, the liquid in which meat or vegetables were cooked. Most often, meat broth is used to prepare gravy, since it is higher in calories, more filling, and tastier.

The second most important ingredient for gravy is the thickener. Most often they use starch (corn, potato) or flour, but there are many variations.

The main thing when preparing gravy is to observe all proportions. It is important that the dressing is of medium viscosity and thickness: not too liquid, but not too thick. To do this, you need to strictly follow the proportions. For one cup of broth you need to take one and a half cups of flour. The flour must first be sifted so that it is like “fluff” - without lumps, otherwise later the lumps will end up in the gravy.

It is advisable to prepare the gravy in the same container in which the broth was cooked: it will be richer in taste. You can add any vegetables and any seasonings to the dish.

Chicken gravy: why is it the most delicious?

Chicken gravy is a special dish. It is believed that the meat of this bird is the most delicious. In addition, it is dietary and very healthy: it contains protein, linoleic acid, vitamins A, B1, B2, B6, vitamin D, as well as phosphorus, manganese, magnesium, iron and many other substances useful to our body.

Poultry meat can also be distinguished by its taste: it produces incredibly tasty cutlets, chops, broths, pancakes, chicken fillet dishes, nuggets from chicken wings, navels and, of course, gravy. The recipe for chicken gravy is very simple: it does not require any culinary delights or a huge amount of ingredients. So how do you make chicken gravy?

Chicken gravy, recipe one

Recipes for gravy with chicken meat differ in what kind of meat we take and what ingredients are for it. For example, if we have chicken breast gravy, the process of preparing the gravy will be somewhat simplified. Mainly because it is sirloin meat, and gravy from chicken fillet is prepared faster and easier, because you don’t have to chop and cook the meat for a long time.

To make the chicken gravy, start by preparing the ingredients.

For the tender chicken fillet sauce we will need:

• Chicken breast (fillet) – 300 grams;
• Onion – 1 piece;
• Carrots – 1 piece;
• Premium wheat flour – 2 tablespoons;
• Sour cream (preferably 2.5% fat) – 2 tablespoons;
• Water – one and a half glasses;
• Vegetable (olive or rapeseed) oil – 4 tablespoons;
• Greens (dill, parsley, leek);
• Spices and seasonings - to taste.

As you can see, there are very few ingredients. How to make amazing sauce with chicken? Where should I start?

First you need to tackle the meat. Chicken fillet should be cut into several small pieces. Then heat the frying pan, add vegetable or any other oil, and fry the chicken until the pieces of meat turn white. By the way, it is safest and healthiest to fry in olive oil. It emits very few harmful substances compared to plant-based ones.

So we fried the chicken fillet. Then we cut the onion and grate the carrots. Add vegetables to chicken. Now you need to mix it all and fry again over low heat.

After a few minutes, add sour cream, salt and spices to the pan. You can add bay leaf to enhance the aroma and taste.

Now we just have to wait a little while everything is sautéed. Then pour a glass of water into the pan and let the mixture simmer over low heat for 15 minutes.

While the meat is stewing, we will make flour. You need to take half a glass of water and dilute flour in it. The flour must be sifted first, but if lumps still start to appear, you can take a whisk and mix everything thoroughly.

Add flour diluted in water to the pan. At the same time, add dill and mix everything thoroughly. Let the mixture simmer a little more and that’s it – the chicken gravy is ready!

Chicken gravy, second recipe

Chicken sauce is a dish that can be varied with all sorts of additives. For example, tomato paste. Tomato paste is a universal product; Making chicken sauce with it is a pleasure!

So, chicken sauce with tomato paste. Ingredients:

• Chicken breast (fillet) – 400 grams;
• Tomato paste – 3 tablespoons;
• Onion – 1 piece;
• Vegetable oil (olive or rapeseed);
• Spices, seasonings;
• Salt, pepper.

Cut the chicken breast into small pieces. Place the meat in a heated frying pan, after pouring oil for frying into it.

Chop the onion with a knife and add it to the meat. Let the chicken and onions cook over low heat.

Meanwhile, add tomato paste and water. Mix everything thoroughly. Add spices, salt and pepper - the chicken sauce with tomato paste is ready!

By the way, chicken gravy tastes best in a slow cooker. This device preserves all the taste and healthy properties of the products, so the gravy from fresh chicken in the slow cooker will be even healthier and tastier.

Delicious gravy from tender chicken fillet recipe third

Here is another recipe for amazing chicken gravy. It is served with chicken bechamel sauce. So, chicken breast gravy.

We will need the following ingredients:

• Chicken fillet (breast) – 500 grams;
• Onions – 1 piece;
• Garlic – 2 cloves;
• Oil for frying – 2 tablespoons;
• Spices (basil, turmeric);
• Salt;
• Pepper mixture;
• Greens (dill and parsley).

For bechamel sauce you will need:

• Milk (fat content 2.5%);
• Premium wheat flour – 2 tablespoons;
• Butter – teaspoon;
• Pepper mixture, salt.

Let's show you how to make chicken breast gravy.

First, let's cut the meat. Then heat the frying pan. Crush the garlic with the wide side of the knife and place it in a hot frying pan. When it turns golden brown, you need to take it out.

Now put the chicken meat in the pan. Add a mixture of peppers and turmeric to the meat. Fry the fillet.

As soon as the meat is ready, remove it from the pan and transfer it to a separate bowl. Now you need to fry the onion, then add it to the chicken.

Meanwhile, start preparing the bechamel sauce.

Melt butter in a frying pan, add sifted wheat flour and salt to it. We mix everything thoroughly and often.

Then we heat the milk to room temperature and add it to the flour. Mix well. If lumps form, you can take a whisk and mix everything thoroughly.

Bring the sauce to a boil, add the pepper mixture. You can add a pinch of nutmeg - the dish will acquire a refined taste and aroma.

Pour the finished bechamel sauce over the chicken, adding a little butter. You can sprinkle the gravy with fresh dill or other herbs.

Delicious and aromatic chicken fillet gravy is ready!

It is worth noting that in all of the recipes listed, you can use minced chicken instead of chicken fillet: gravy made from fresh minced chicken will be no less tasty! The cooking principle is the same, and the products are the same.

Conclusion

Chicken with chicken gravy - so much taste and aroma in this phrase! No wonder chicken gravy is loved all over the world. Considering that this hearty and healthy dish is easy to prepare, it elevates it to the rank of all-time favorites. We hope you will like the recipes and tips presented in this article and that you will be satisfied. Bon appetit!