Skillet-Braised Chicken Breast in Cream

Cooking method

1. Step 1:

   

   How do you make skillet-braised chicken breast? Gather the ingredients you'll need. Mine is bone-in breast, but you can use ready-cut chicken fillet. Use an odorless (refined) vegetable oil.

2. Step 2:

   

   Rinse the chicken breast and pat it dry with paper towels. Remove the skin and carefully cut the meat away from the bones. Cut the fillet into pieces of the size you like.

3. Step 3:

   

   Peel the onion and chop it small. The shape is up to you — I cut mine into thin half-moons, but small dice works too.

4. Step 4:

   

   Heat the vegetable oil in a skillet and add the chopped onion. Sauté over medium heat for 3–4 minutes, stirring now and then.

5. Step 5:

   

   Raise the heat and sear the chicken pieces until golden on the first side.

6. Step 6:

   

   Flip the pieces and brown the other side too, remembering to stir. The golden crust that forms seals the juices inside, keeping the chicken juicy and tender.

7. Step 7:

   

   In a small bowl, stir the flour into a little of the cream until the lumps disappear. Add the rest of the cream and your choice of seasonings and herbs — I used basil and Italian herbs.

8. Step 8:

   

   Pour the prepared cream into the skillet, season with salt, and stir. Bring the sauce to a boil.

9. Step 9:

   

   Braise the chicken over low heat for about 10 minutes, stirring occasionally and turning the pieces. At the end, cover the pan and let the dish rest for 5–7 minutes.

10. Step 10:

    

    Serve the braised chicken breast with any side dish or with fresh vegetables. Enjoy!