Creamy chicken, or Kremalı Tavuk, is a delightful dish that combines tender chicken breast with a rich and savory cream-based sauce. This dish is perfect for a cozy dinner at home, offering a wonderful blend of flavors from fresh vegetables, cream, and a hint of spice. It’s a versatile meal that pairs well with rice, pasta, or even crusty bread, making it a favorite for many. The key to this recipe is in its simplicity, yet the result is a luxurious, restaurant-quality dish that will impress your family and friends. Let’s dive into the recipe and learn how to make this delicious Kremalı Tavuk at home.
Ingredients for the Chicken
- 2 chicken breasts (approximately 1200 grams): Chicken breasts are the star of this dish. They are lean and tender, making them the perfect protein to soak up the rich creamy sauce.
- 1 teaspoon of red ground pepper: This spice adds a subtle heat and vibrant color to the chicken, enhancing both its flavor and appearance.
- 1 teaspoon of salt: Salt is essential to bring out the flavors of the chicken and ensure the seasoning is well balanced.
- 1 teaspoon of black pepper: Black pepper adds a touch of heat and complexity to the dish, complementing the other spices.
- Half a tea glass of vegetable oil (approximately 60 ml): The oil helps in marinating the chicken and ensures that it cooks to a golden-brown perfection when seared.
Ingredients for the Creamy Sauce
- 1 tablespoon of butter: Butter provides a rich base for the sauce, adding depth and a velvety texture.
- 1 onion: Onions bring sweetness and a bit of earthiness to the sauce, balancing out the richness of the cream.
- 1 clove of garlic: Garlic adds a fragrant aroma and a touch of pungency that enhances the overall flavor profile of the sauce.
- 1 red bell pepper: The red bell pepper adds a pop of color and a slight sweetness that pairs well with the creamy sauce.
- 400 grams of mushrooms: Mushrooms offer an umami flavor that adds richness to the sauce, making it more robust and flavorful.
- 1 packet of cream (200 ml): Cream is the base of the sauce, providing a smooth and rich consistency that coats the chicken beautifully.
- 1 cup of milk (200 ml): Milk helps to thin the cream slightly, making the sauce more fluid and enhancing its creaminess.
- 1 cup of water (200 ml): Water is added to adjust the consistency of the sauce, ensuring it isn’t too thick.
- 1 tablespoon of cornstarch (not too heaping): Cornstarch is used as a thickener to give the sauce the perfect consistency.
- 1 teaspoon of salt (not too heaping): Additional salt is used to season the sauce, ensuring all the flavors are well-balanced.
- Half a teaspoon of black pepper: This gives the sauce a gentle heat and complements the other ingredients.
Step-by-Step Preparation
1. Preparing the Chicken:
Start by preparing the chicken breasts. It’s essential to slice the chicken breasts into thin fillets. This ensures they cook evenly and absorb the marinade effectively. To do this, place each chicken breast on a cutting board and, using a sharp knife, carefully slice through the breast horizontally, creating two thinner fillets from each breast.
Once your chicken is sliced, it’s time to marinate. In a large mixing bowl, combine the red ground pepper, salt, black pepper, and vegetable oil. Stir the mixture well to ensure the spices are evenly distributed. Add the chicken fillets to the bowl, ensuring each piece is thoroughly coated with the marinade. Use your hands to massage the marinade into the chicken, making sure every surface is covered. This step is crucial as it allows the flavors to penetrate the chicken, making it more flavorful.
Cover the bowl with plastic wrap or a lid and place it in the refrigerator to marinate. The chicken should marinate for at least 1 to 2 hours, but for best results, consider letting it sit overnight. This gives the flavors time to meld and enhances the taste of the chicken.
2. Cooking the Chicken:
Once the chicken has marinated, it’s time to cook it. Heat a large, non-stick skillet over medium-high heat. Ensure the skillet is hot before adding the chicken—this helps achieve a nice sear on the outside, locking in the juices. Add the chicken fillets to the skillet, making sure not to overcrowd the pan. Cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (75°C) to ensure it is fully cooked.
Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Cover it with foil to keep it warm while you prepare the creamy sauce.
3. Preparing the Creamy Sauce:
In the same skillet that you cooked the chicken, add the butter and let it melt over medium heat. The butter will start to foam and turn a light golden color, indicating that it’s ready for the next ingredients. Add the finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and soft. The onion adds a sweet and slightly savory base to the sauce, which complements the creaminess.
Next, add the minced garlic and sauté for another minute. Be careful not to let the garlic burn, as it can become bitter. The garlic should be fragrant and lightly golden.
Now, add the sliced red bell pepper and cook for an additional 2-3 minutes. The bell pepper should soften slightly but still retain a bit of crunch, adding texture and sweetness to the sauce.
Add the sliced mushrooms to the skillet. Mushrooms contain a lot of moisture, so they will release their juices as they cook. Continue to sauté until the mushrooms are golden brown and all the moisture has evaporated. This process usually takes about 5-7 minutes.
4. Finishing the Sauce:
Once the vegetables are cooked, it’s time to thicken the sauce. In a small bowl, mix the cornstarch with the milk, stirring until the cornstarch is fully dissolved. This slurry will help thicken the sauce without making it lumpy.
Pour the cornstarch-milk mixture into the skillet with the vegetables, stirring constantly. Then, add the cream, water, salt, and black pepper. Stir well to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat to low. Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens and becomes smooth.
5. Combining the Chicken with the Sauce:
Once the sauce has thickened, return the cooked chicken fillets to the skillet. Nestle the chicken into the sauce, ensuring each piece is well-coated. Cover the skillet with a lid and let the chicken simmer in the sauce over low heat for another 5-10 minutes. This allows the chicken to absorb some of the creamy sauce, making it even more flavorful.
6. Serving:
After simmering, your creamy chicken is ready to serve. You can garnish it with fresh herbs like parsley or thyme for added color and flavor. Serve the chicken hot with a side of your choice—rice, pasta, or a simple salad all pair beautifully with this dish.
Tips for Success:
- Marinating Time: The longer you marinate the chicken, the more flavorful it will be. If possible, prepare the chicken the night before to allow the spices to fully infuse.
- Cooking Temperature: Ensure your skillet is hot enough before adding the chicken to prevent sticking and to achieve a nice sear.
- Vegetable Preparation: Make sure to slice the vegetables evenly so they cook at the same rate, ensuring a uniform texture in the sauce.
- Sauce Consistency: If the sauce is too thick, you can add a bit more water or milk to reach your desired consistency. Conversely, if it’s too thin, allow it to simmer a bit longer to thicken.
Kremalı Tavuk is a dish that beautifully combines the richness of cream with the heartiness of chicken and vegetables. It’s a meal that feels indulgent but is surprisingly easy to prepare, making it perfect for both weeknight dinners and special occasions. The key to this recipe lies in the balance of flavors and the care taken in each step—from marinating the chicken to perfecting the sauce. With this detailed guide, you’ll be able to create a restaurant-quality dish in your own kitchen, impressing your family and guests with your culinary skills. Enjoy your delicious Kremalı Tavuk!
