You can fry chicken fillet. Chicken breast in a frying pan. Fillet on a grill pan

Good to know before cooking

The following notes will help you cook chicken correctly, tasty and with maximum benefit.

If you are going to cook the chicken in pieces, you need to cut it across the grain;
For chops, carefully cut the fillet lengthwise. You will get 2 halves. Place them between two sheets of parchment paper. Using a rolling pin, go over it several times. Or beat it lightly with a hammer. The finished fillet should be approximately 5mm.
To save money, you can buy a whole chicken breast and separate the fillets yourself.
To make the chicken juicy, marinate it first. It is good to use lemon juice, soy sauce, low-fat kefir or yogurt as a marinade. It turns out very tasty with mayonnaise and garlic. The optimal marinating time is 30-40 minutes.
Do not cook the fillets for more than 40 minutes to ensure they are juicy. Cooking for too long will make the meat tough.

How long to fry chicken fillet in a frying pan

Do not overcook the chicken, this will make it almost tasteless and very dry. Chicken meat cooks quite quickly. If you're short on time to prepare dinner, frying in a pan is the perfect option.

Fillet, cut into pieces, as well as chops, are fried for about 15 minutes. The whole fillet will be ready in 25 minutes. For frying on a grill pan, 7-10 minutes are enough. You can also simmer the bird for half an hour over medium heat, covered.

How to cook chicken fillet in a frying pan

You know that there are a huge number of completely different chicken dishes. I will show you the simplest recipe - fry it in a frying pan. It's very fast, but no less tasty

Choose according to your taste how to fry chicken fillet in a frying pan. There are several ways. You can fry it whole, cut it into pieces, dip it in batter to make it juicy.

The easiest way is to fry it in pieces. To do this, you need to heat the frying pan properly and pour a couple of tablespoons of oil. Then place the pre-washed and chopped meat in the pan. Just dry it thoroughly from water in advance so that the oil does not start to sizzle and fuss. Fry the fillet until cooked and stir occasionally. At the end, when the bird is almost ready, add spices.

Let's look at a few more recipes.

Chicken fillet recipe with sour cream

Chicken goes well with sour cream. In this sauce, the fillet turns out deliciously tender and soft. And it will take very little time to cook.

You will need:

500 grams of chicken meat;
two onions;
200 grams of sour cream;
salt pepper;
2 tablespoons of vegetable oil.

Cut the bird into pieces and fry over fairly high heat. But not for long - as soon as the fillet turns white, add finely chopped onion to it.

Then fry along with the onion until it turns golden. Fire - medium. After this, add a little salt, pepper or other spices to your taste and sour cream. Stir and bring the sauce to a boil. Next, simmer, covered, over low heat. You can add a little curry for color.

If you don’t have enough sour cream, you can dilute it a little with water. This should not in any way affect the taste of the finished dish. You can cook fillet with cream in the same way. To do this, it is better to choose cream with 10% fat content.

Fillet on a grill pan

We all know about the dangers of fried foods. But many people cannot imagine their life without aromatic fried chicken. I found a good solution for myself in a grill pan. It is possible to cook with virtually no oil. Therefore, health harm is minimized.

Food fried on a grill pan is healthier than using a regular pan. The meat cooks quickly, remains juicy and acquires an appetizing crust. If you have a grill pan on your household, you will like the following recipe.

Ingredients:

chicken fillet;
spices;
vegetable oil.

Wash the fillet and dry with a napkin. Cut lengthwise into two pieces. Rub the meat with spices to your taste. Grease with vegetable oil. Place on a well-heated grill pan. Fry for no more than five minutes on each side over medium heat.

What I like about this frying pan is that you don’t have to add additional oil to the pan. The meat is cooked in its own juice. And beautiful transverse stripes give the dish a beautiful look. It's like going to nature. And as a side dish you can fry vegetables in a grill pan - bell peppers, zucchini slices and tomatoes. Try it yourself.

Chicken in batter

Fillet in batter usually turns out especially juicy. When cooked this way, the juice does not escape from the meat. To cook chicken in batter you will need:

fillet;
salt, spices;
flour;
egg;
vegetable oil.

Wash the meat, dry it and cut into medium-sized pieces. Salt and rub with your favorite spices. Sprinkle with a little vegetable oil and leave to marinate for 30-40 minutes.

For the batter, beat 1 egg. Add a little salt, a tablespoon of flour. Mix everything well. If desired, you can also add greens to the batter.

Dip pieces of meat in batter and place in a frying pan heated with vegetable oil. Fry until done. Chicken in batter goes perfectly with fresh vegetables.

Recipe with tomato sauce

Chicken fillet with gravy cooks quite quickly. By making different gravies, you can get dishes that are very different from each other. One simple option is chicken with tomato sauce.

To prepare this dish, take:

chicken fillet;
tomato sauce (you can use ketchup instead);
flour;
onion;
salt, spices.

Wash the meat and cut into medium-sized pieces. Salt, add pepper, roll in flour. Fry in a frying pan.

For the gravy, take a couple of tablespoons of flour and dissolve in 500 ml of water. Then add tomato sauce or ketchup, spices, salt. Fry chopped onions in a frying pan. Place the browned chicken in the pan with the onions. Pour the gravy into the pan and simmer over low heat for no more than 20 minutes.

The benefits of chicken

Chicken meat is considered a dietary product. Calorie content of 100 grams of chicken fillet is 110 kcal. Protein content - 23 g, fat - 1 g. Calorie content may vary depending on the cooking method. For example, fried fillet contains 163 kcal.

Chicken meat contains calcium, magnesium, potassium, zinc, copper, sulfur, selenium, and iron. It is also rich in vitamins A, B1, B2, B3. In terms of phosphorus content, chicken is second only to fish.

Fillet is the most healthy part of chicken, as it contains a minimum of cholesterol. Thanks to the small amount of connective tissue, it is easily absorbed. Chicken is very rich in protein when compared to other types of poultry and meat. At the same time, the amount of fat is minimal and the calorie content is low. This makes chicken breasts indispensable for people involved in fitness and leading a healthy lifestyle.

Eating chicken helps in building muscle mass. It also has a beneficial effect on the functions of the nervous system and brain, strengthens bone tissue.

Chicken selection

Recently, various kinds of horror stories about chickens fed with hormones and antibiotics have become popular. Many people are simply afraid to buy chicken meat! But you shouldn’t refuse such a unique product. You just need to know some rules for choosing quality chicken.

When purchasing chicken fillet, be sure to check its expiration date. If you buy at the market, it is better to ask to see a quality certificate. If the meat is packaged, pay attention to the manufacturer and product information on the packaging.

Try applying light pressure to the product with your finger. If it does not return to its original shape, it means that the fillet has been re-frozen. It is better to choose a medium-sized chicken. Too large may indicate that the bird was raised with hormones. The color of the product should be pinkish and uniform. Choose meat without damage or bruising.

What to serve with fried chicken

Chicken goes well with many foods. The healthiest option is with any salad or baked vegetables. Rice, mashed potatoes, and legumes are also suitable as an addition. Mushrooms and cheese complement the taste of chicken well. The following spices are traditionally used in preparing chicken dishes:

garlic;
curry;
oregano;
thyme;
turmeric;
marjoram;
coriander;
paprika;
rosemary.

How do you cook chicken fillet?

For cooking chicken, frying pan recipes are not always a good choice. This meat is quite capricious, and it is very easy to dry it out. The result will be a tasteless dish that will not bring pleasure to either the guests or the hostess herself.

But there is a way out, and even from chicken fillet you can quickly prepare simple and tasty dishes that will delight the cook’s culinary talents. Some secrets and tips will help you turn chicken breast into a tender, melt-in-your-mouth dish.

Healthy chicken breast meat contains almost no fat, so it is suitable for baby and diet food. A large percentage of easily digestible proteins and the presence of various microelements (copper, selenium, manganese, sulfur, etc.) make it a valuable product for healthy adults.

The speed of preparation and compatibility with almost any side dish have ensured the popularity of chicken fillet throughout the world. But not everyone knows how to cook it so that it remains juicy.

There are 2 main methods for cooking chicken fillet in a frying pan: frying and stewing. The second method is more popular, since cooking occurs under a lid with the addition of liquid or sauce, so that the tender meat does not dry out, maintaining its juiciness. But when frying, you have to resort to all sorts of tricks to make the chicken fillet dish juicy.

Simple recipes for cooking chicken fillet

Grilled fillet

For 3-4 servings you will need:

2 pcs. chicken fillet (or 1 whole breast);
rosemary or fresh thyme (4 sprigs);
black pepper;
vegetable oil;
salt with smoky flavor.

Flavored salt can be replaced with regular salt and 2 tsp can be used to add a “smoky” smell. liquid smoke or do without such seasoning.

Place a grill pan over high heat and begin preparing the chicken fillet. Divide the completely defrosted or paired breast halves lengthwise into plates, resulting in 4 serving pieces. Rub them on all sides with salt and pepper, put a sprig of herbs on each.

Fry the breast plates in a hot frying pan without oil. First, fry them on the side where the rosemary sprigs are placed. The time for frying is 1-2 minutes, but the easiest way to determine the moment for turning is by how the meat lags behind the pan.

If it is still stuck and you need effort to lift the piece, then you need to wait a little longer. When ready to flip, the meat will easily come away from the pan.

You also need to fry the other side for no more than 2-3 minutes. During this time, the top side should be greased with vegetable oil to give an appetizing shine.

When you press your finger on the middle of the plate of meat, it should feel elastic and easily move away from the pan when you try to pry it off with a knife or spatula. Remove the finished fillets from the pan and serve with vegetable salad, potatoes or boiled rice.

Breading and batter?

A crust is formed from a layer of flour or dough on the surface of the meat, which retains all the moisture inside, preventing it from leaking out during cooking.

So, you will need:

2 halves of breast (fillet);
½ lemon;
salt, pepper, seasonings to taste (hops-suneli, Provençal herbs, etc.);
egg;
flour - ½ cup;
a little grated cheese and 2-3 tomatoes.

Cooking chicken fillet in a frying pan according to this recipe will require a little more time: the meat should be marinated a little. To do this, cut it in half lengthwise into slices, sprinkle with lemon juice and sprinkle with spices. No salt is needed for pickling.

You need to marinate for about 15 minutes. Before cooking, add salt to the meat, roll in flour, dip in an egg, beaten until smooth, and again in flour. Place in a preheated frying pan over low heat. Brown the breading on both sides (Fig. 1).

Sprinkle the finished fillets with grated cheese, lay out the tomato slices and leave covered for 2-3 minutes on the stove turned off.

A version of the same dish can be prepared by replacing the breading with batter - a liquid dough. It only requires half a glass of milk, a glass of flour, a pinch of salt and 1 chicken egg. If desired, you can use tomato juice in the same amount instead of milk. The dough takes on the consistency of thick sour cream; it sticks well to the meat and does not roll off it.

Prepared pieces of chicken fillet should be dipped in batter and oil should be placed in a heated frying pan. Fry over medium heat until done, which can be determined by the browning of the crust and the elasticity of the meat inside.

Filet for breakfast?!

Another chilled chicken recipe can make preparing breakfast or sandwiches for work much easier. In the event of an unexpected visit from guests, such preparation will also be very useful. Have to take:

1 kg of chicken breasts (more is possible if the preparation is stored in the freezer);
garlic - 5 cloves;
hot pepper pod;
mustard;
balsamic vinegar, apple, wine or lemon juice - 1 tbsp. l;
soy sauce - 1 tbsp. l;
salt (if necessary);
vegetable oil - 1 tbsp. l.

Cut the fillet into slices as in previous recipes. Mix the remaining ingredients in a bowl and place 2 layers of chicken in this mixture, turn over, put 2 more pieces on top, turn over along with the bottom ones. Repeat the procedure until you run out of fillet pieces. Meat can be placed in containers in quantities sufficient for cooking at one time. To store it, you can keep it in the refrigerator for 2-3 days; for a longer period, you need to put the containers in the freezer.

You can cook immediately by placing the slices in a heated frying pan, lightly greased with oil. Turn over and immediately cover with a lid, let sit for 1-2 minutes and serve. To prepare frozen fillets marinated in advance, you only need to defrost them, taking the container out in the evening if you need a delicious piece of chicken for breakfast.

How to cook braised breast in a frying pan?

The general principle of preparing chicken fillet in this way is to quickly fry it and then finish it in a sauce made from various ingredients.

The set of products for chicken breast with tomatoes is as follows:

1 kg chicken fillet;
4-5 large tomatoes (total weight 700-750 g);
curry to taste;
garlic - 1-2 cloves;
vegetable oil 1-2 tbsp. l;
fresh parsley;
salt.

Cut the fillet into small pieces, sprinkle with curry and salt. Scald the tomatoes with boiling water and remove the skin. Heat a frying pan and pour vegetable oil into it. Quickly fry the fillet pieces for 1-2 minutes, reduce heat to medium. Continue cooking uncovered for a few more minutes until the liquid in the pan has evaporated.

Chop the tomatoes and parsley, chop the garlic. Add tomatoes to the pan (Fig. 2). Reduce heat to low, cover the container and simmer the chicken for 15-20 minutes. Towards the end of cooking, add salt if necessary. Add garlic and herbs, heat for 1-2 minutes and remove from heat.

Cream sauce is suitable for chicken fillet. To stew the breast in cream, you will need:

0.5 kg breasts;
medium-sized carrots (100-150 g);
onion (about 100 g);
green onions and dill;
250 g cream;
garlic - 3-4 cloves;
vegetable oil - 1-2 tbsp. l.

Grate the carrots on a coarse grater, cut the onion into cubes. Fry vegetables in vegetable oil until browned. Place small pieces of chicken fillet in a frying pan and fry the meat. Reduce heat to medium and continue cooking, stirring, for 10-15 minutes.

Pour in the cream until the contents of the pan are covered. Simmer the chicken over low heat for another 15-20 minutes. A few minutes before the end, add chopped garlic and herbs (Fig. 3).

An option for the dish could be chicken fillet in kefir, sour cream or unsweetened yogurt. To do this, the cream must be replaced with the same amount of fermented milk product.

Boiled rice or mashed potatoes can serve as a side dish for stewed chicken fillet according to these recipes. The creamy sauce goes perfectly with a side dish of buckwheat. Tomato sauce is suitable for any pasta.

Fried fillet is a culinary classic, it is not only very tasty, it is also very easy to eat, the fillet always turns out soft, tender, with a crispy breading. It goes great with any side dish or salad. In order to treat yourself to such a delicious dish, you need to know how to fry fillet. This process is quite simple if you smoked ready-made fillets. And it’s a little more difficult to cook fillets, which must first be separated from the bones.

Chicken fillet

Fried chicken is the most popular dish. And it's very easy to prepare. If you bought a breast and not a ready-made fillet, then frying the chicken fillet begins by separating it from the breast bone. Take a sharp knife and make cuts along the rib bones on the inside. Then you need to separate the meat down to the cartilage exactly along the sternum bone. You will separate one fillet from each side of the breast, that is, you will get two. Next, add a little salt to the pieces, pepper, and leave in a cup to marinate. Now you need to prepare the leison and breading. Beat the egg, adding a teaspoon of water, salt, a tablespoon of flour. Mix everything thoroughly. For breading, use ground crackers with spices. The chicken fillet must first be dipped in breadcrumbs, press the breading firmly, then dip into the lezon, and again into the breadcrumbs. Heat sunflower oil in a frying pan and place the fillet. When deciding how long to fry the fillet, keep in mind that 7-8 minutes on each side is enough. The fillet cooks very quickly, and if you overcook it, it will be tough.

What can you do with fried fillet?

Of course, after frying, you can start eating chicken fillet. How long to fry it for other dishes can be understood if you add up all the cooking times. It should not exceed 20-25 minutes. If you quickly fried the fillet for 4-5 minutes on each side, then you can start preparing the fried fillet under a fur coat. Place the fried fillet on a baking sheet, top with a thin slice of tomato, pickled onion, pour mayonnaise, and generously sprinkle with grated hard cheese. Then place in the oven for 20 minutes over medium heat. If you have not yet decided how to fry chicken fillet, then use this recipe. You will surprise everyone at home and arrange a real celebration of taste!

Frying fish fillet

If the housewife does not know how to fry fish fillets, then it is best to do the same as with chicken. But separating it from the bones is much more difficult. Cut off the head of the fish, gut it, and wash it. Make cuts in the middle along the fins - from the top to the tail. Remove the fins. Without removing the skin, separate the fish from the vertebral bone, from the ribs. The fillet is ready! Now cut it into portions. Breading for fish is done in the same way, but it will be tastier if you add finely grated hard cheese to the crackers. Dip the fillet into the breading, then into the lezon, then back into the breading. And you can fry over low heat for 5-7 minutes on each side. This fish is best served with vegetables; it will be a very tasty and dietary dish.

Frying meat fillet

Meat fillet (beef, pork) is most often fried and then cooked until cooked. The fillet is cut into thin layers, no more than 1 cm thick. Then you need to take a hammer and beat off the pieces on both sides. Salt and pepper. The meat is placed in a hot frying pan with vegetable oil. Fry for 5-7 minutes on each side until golden brown without breading. During such frying at high temperatures, the juice remains in the meat, it turns out juicy. Then all the fried pieces are placed in a pan and filled with a small amount of water. Simmer for 30 minutes over high heat. You can put a “fur coat” on the fried chops and simmer them in the oven.

How and how much to fry chicken fillet in a frying pan

There are not so many nutritious and affordable products today, but chicken fillet can still be considered one. Dishes made from this product are almost always low in calories, even if you fry it in a frying pan. Chicken breast cooks very quickly, especially if cut into small pieces. Therefore, many housewives are interested in how long to fry chicken fillet in a frying pan.

How long to fry chicken fillet

It is important to know how many minutes to fry chicken pieces, as it is quite easy to dry it out. This part of the chicken is considered the driest, so you can easily “overcook” it in a frying pan. If the fillet is cut into small pieces, then over medium heat a golden crust will form in 5-7 minutes, no more. Just stir a couple of times and the fillet is ready.

How to properly fry chicken fillet

Before frying chicken fillet, you need to marinate it for at least half an hour. A marinade of wine, soy sauce, lemon juice, kefir and so on will make the fillet more juicy. But you can simply rub it with salt and black pepper, in which case it is especially important to monitor how long to fry the chicken breast. There are no recommendations on how to properly marinate the fillet and how long it should be - this is a matter of taste, but you definitely don’t need to keep it for a day, as it may spoil.

Chicken breast is a valuable product. With a low calorie content, it has high nutritional value. It is easy to prepare and pleasant to eat. It is combined with a variety of spices, sauces, and side dishes. It is good both baked, stewed and fried. Chicken breast is especially quick and easy to cook in a frying pan, and if housewives choose another method of cooking it, it is most often for fear of drying it out. In fact, knowing some of the subtleties will allow you to make juicy and soft breast, regardless of the method of preparing it.

Cooking features

To ensure that the chicken breast in the pan turns out tender and juicy, you need to follow a few simple rules.

It is better to fry fresh or chilled breasts. Otherwise they will not be juicy enough. Frozen breasts can be stewed, but even in this case they must be defrosted correctly. If you put them in water or heat them in the microwave, they will become dry, and even the richest sauce will not restore their juiciness. Thawed in the refrigerator, without a sharp temperature change, the breasts will remain almost as juicy as those that were not frozen.
To make the breasts juicier and more tender, it is recommended to marinate them before cooking. It is not necessary to keep it in the marinade for a long time; usually 20–30 minutes is enough.
In order for breasts cooked in a frying pan to be soft, they need to be cut across the grain or beaten. It is best to beat through a layer of polyethylene, for example, by putting a piece in a bag. Thanks to this, the meat will not stick to the hammer and tear, and splashes will not scatter throughout the kitchen.
It is not advisable to fry chicken breasts without breading or batter. The dough or breading creates a protective barrier that prevents liquid loss. Thanks to them, the juiciness of the meat is preserved.
Place the breaded breasts on a hot frying pan and fry in a sufficiently large amount of oil. In this case, they will not burn and will remain juicy.
You need to salt the chicken breasts at the last stage of cooking. Otherwise, the salt will “pull” moisture out of them and they may become dry.

Individual cooking features may depend on the specific recipe, but the general principles do not depend on this.

Breaded fried chicken breasts

chicken breast – 0.5 kg;
wheat flour – 80 g;
chicken egg – 2 pcs.;
garlic – 2 cloves;
salt, spices - to taste;

Cooking method:

Wash the chicken breast and remove the skin. Separate the fillet from bones and cartilage. Cut each piece of fillet lengthwise into 3 pieces. Place the layers of meat in a bag and beat through it with a culinary hammer.
Pass the garlic through a special press, mix with a spoon of oil and coat the chicken chops with this mixture. Season them to taste and refrigerate for 20 minutes.
In a bowl, whisk the eggs.
Sift the flour onto a flat plate.
Heat oil in a frying pan.
Remove the chops from the refrigerator, roll in flour, then in egg, then again in flour. Place in a frying pan with boiling oil.
Fry over medium heat until golden brown on both sides. Then reduce the heat, salt the breasts, cover the pan with a lid and keep the chops on the stove for another 5 minutes.

Video recipe for the occasion:

Before placing the chops on plates, it doesn’t hurt to place them on a napkin to drain off excess oil. Potatoes, rice, and vegetables are suitable as a side dish.

Chicken breast nuggets

chicken breast fillet – 0.4 kg;
soy sauce – 40 ml;
egg – 2 pcs.;
corn flour - how much will be needed;
breadcrumbs - how much will be needed;
seasoning for chicken - to taste;
vegetable oil - how much will be needed.

Cooking method:

Rinse the chicken fillet, pat dry with a napkin and cut across the grain into pieces no more than 1 cm thick, or even a little thinner.
Add chicken seasonings to soy sauce and stir. Marinate the chicken pieces in the resulting mixture.
Beat the eggs in a bowl. Prepare the crackers.
After 20 minutes, heat the oil in a frying pan. Dredge chicken pieces in cornmeal, then dip them in egg, then coat in breadcrumbs.
Place in boiling oil and fry for 3-4 minutes on each side in boiling oil.

Chicken nuggets are juicy and soft. They can be served with a side dish, used to make sandwiches, or served as an independent snack.

Chicken breasts in batter

chicken fillet – 0.4 kg;
chicken egg – 2 pcs.;
milk – 100 ml;
flour - how much will be needed;
salt, pepper - to taste;
vegetable oil - how much will be needed.

Cooking method:

Separate the fillet from the chicken breast. Wash it, cut into pieces 1 cm thick across the grain.
Beat the eggs with milk, add salt and pepper to them, stir.
Sift the flour and add it in small portions to the egg-milk mixture, stirring thoroughly each time until you get a homogeneous, lump-free dough, the consistency of sour cream.
Heat the oil in a frying pan and fry the chicken pieces in it, after dipping each one in the batter.
Place on a napkin to remove excess oil.

Chicken breasts fried in batter can be served without a side dish. They are also suitable for a buffet table, as they are small in size, appetizing and tasty.

Chicken breast in a frying pan in creamy sauce

chicken breast fillet – 0.8 kg;
cream – 0.2 l;
garlic – 5 cloves;
curry seasoning – 20 g;
vegetable oil - how much will be needed;
cheese – 100 g;
salt - to taste.

Cooking method:

Cut the chicken breasts into pieces and pound lightly.
Mix the cream with curry seasoning and a tablespoon of vegetable oil. Marinate the breasts in the cream for 30 minutes.
Remove the breasts from the cream.
Crush the garlic with a press and rub the breasts with it.
Pour oil into the pan. Put it on fire.
When the pan is hot, place the breasts on it. Fry them on each side for 2 minutes over high heat without a lid.
Pour in the remaining marinade, add salt and leave to simmer over low heat for 10 minutes.
Finely grate the cheese. Sprinkle the dish with it and leave on the fire for another 5 minutes.

Breasts in cream sauce turn out unusually soft and tender. They go well with both mashed potatoes and rice.

Chicken breast in a frying pan with vegetables

chicken breast fillet – 0.4 kg;
bell pepper – 0.4 kg;
onions – 100 g;
zucchini - 0.3 kg;
garlic – 2 cloves;
salt, pepper, herbs - to taste;
vegetable oil - how much will be needed.

Cooking method:

Wash and dry the breast.
Chop the greens with a knife and mix with pepper.
Finely chop the garlic and add to the greens.
Rub the breasts with the resulting mixture, leave for 20 minutes in a cool place.
Peel the onion and cut it into thin half rings.
Wash the pepper, remove its stems and seeds. Cut into small strips.
Peel the young zucchini and cut into thin slices.
Pour oil into a frying pan and heat it to a boil.
Place the breasts in boiling oil and fry them on all sides for 10-15 minutes.
Add vegetables to the breasts and add salt to taste. Reduce heat and cover the pan with a lid.
Simmer the breast with vegetables for 20 minutes, stirring occasionally.

Before serving, the breast should be cut into portions. A few pieces of breast, some stewed vegetables and a side dish, which can be boiled rice or mashed potatoes, are placed on a plate.

Chicken breast cooks in a frying pan very quickly. If you follow the advice of professionals, she will learn to be juicy and soft. There are so many recipes that everyone can choose the one that suits their taste best. Some recipes are appropriate to use for preparing a weekday lunch, while others are suitable for welcoming guests.