Chicken fillet in creamy cheese sauce

6 servings
50 min

How to make a rourine fillet in a creamy sauce in the oven? Rinse the chicken fillet well under running cool water. Dry with paper towels. Clean the films. Cut in half. Salt, pepper with ground black pepper or pepper mixture.

Pour refined vegetable oil with a high smoking temperature into the pan. Warm up well. It is possible to determine that the oil has warmed up in a simple way. Lower a wooden spatula into the oil. If bubbles have gathered around it, then you can start the roasting process. Place the prepared fillet in the pan and fry over medium heat on all sides until golden brown.

Prepare the sauce. Pour cream into the container. Squeeze the peeled garlic cloves through the press. Add the thyme and mustard. Mix everything together. Cream can be any fat, but remember that the higher the fat percentage of the product, the calorie the dish will be. If you decide to add ready-made chicken spices, read the formulation on the packaging. Sometimes there is already salt in the mixture, take this into account when you salt the meat and sauce, otherwise you risk salting the dish.

Grate hard cheese on a fine grater. Take delicious cheese, not fresh.

Lightly grease the vegetable refined oil with a heat-resistant tin. Place the fried chicken fillet in one layer.

Pour the butter sauce over the chicken evenly.

Sprinkle with grated cheese

To keep the oven warm to the right temperature, turn it on in advance, 10-20 minutes before cooking begins. Bake the chicken fillet in a creamy sauce at 180 degrees for about 20-25 minutes. How to check the readiness of the dish? The chicken will brown on top. The pulp should be easily pierced with a knife and will leak clear juice. A lot of liquid is formed in the form, which can be used as a tasty gravy to the side dish.