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Braised Chicken Breast in Cream with Prunes

Braised chicken breast in cream with prunes — intriguing, isn't it? ;) The dish comes out amazing. We love making it to go with mashed potatoes done in cream. Everything is so rich and creamy, and the meat just melts in your mouth. The prunes add a piquant sweet-and-sour note. The kids especially love it — they won't leave their chairs without seconds!

alena•♫Author avatar
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Stewed chicken fillet
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 15 g
Fats 27 % 8 g
Carbohydrates 23 % 7 g
178 kcal
GI: 100 / 0 / 0
  • How do you make braised chicken breast in cream?
    1. Rinse the chicken breast and cut it into 2x3 cm (about 1-inch) pieces. 2. Peel the onion and chop it fine. 3. Heat a sauté pan with the oil over medium heat and add half the curry powder. Stir the spice into the oil vigorously for just 15–30 seconds. 4. Add the chicken and onion and fry until lightly golden. 5. Add the prunes, the rest of the curry, the salt, and the ground pepper. Keep frying and let the chicken brown a little more. 6. Pour in 200 ml of the cream. Add the peppercorns and stir. Lower the heat a touch, cover, and wait for it to come to a simmer. 7. Once it simmers, stir again, and top up with the remaining cream if needed — at this point the meat should be submerged in cream at least two-thirds of the way. 8. Braise, covered, over low heat for another 20 minutes. 9. Serve hot, but let it rest under the lid for another 5–10 minutes before serving. Enjoy!
  • Keep in mind that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish — thaw meat slowly in the fridge rather than at room temperature.
  • Remember that any oil is only good up to a certain temperature — its smoke point, where it starts to burn and forms harmful compounds. Choose an oil with a high smoke point for frying.
  • One tip on cream sauces: to keep cream or sour cream from curdling, use a higher-fat product, warm it gradually, and avoid a hard boil once it's in.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Curry - 352  kcal/100g
  • Prunes - 227  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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