Chicken breast according to Pohlreich: ingeniously simple and…

| Reading time 5 minutes

Creating a good and tasty lunch does not have to be a matter of a few tens of minutes and hundreds of crowns. In a short time, you can conjure up an excellent meal, and it will certainly not be a dish that would be sold in any way and made from low-quality ingredients! Grab a chicken breast, English bacon and cream from the supermarket and you’re ready to serve in just a few moments!


When it comes to a quick lunch or dinner, many people think of meatless dishes or chicken breast dishes. They only take a few minutes to prepare, they are delicious and keep you full for a long time. But from time to time it happens that the chicken meat is relatively dry after baking or frying, and the guests then feel that the meat is simply missing something. Therefore, it is definitely worth preparing a sauce for it, which will reliably replace a possible lack of juice. Have you tried cooking chicken breast according to Zdenek Pohlreich?

How to process chicken breast

Chicken is one of the most popular types of meat. It is very easy to prepare, it is ready in no time and you will certainly not offend him. But the problem is that we don’t always manage to get it out of the pan at the right time, and the result is that the meat is dry, rubbery and barely edible without some kind of sauce. But there’s really nothing to be surprised about. Raw chicken is probably the last thing we want to eat. This is also the reason why many leave it to be fried or baked for a long time to make sure that it is cooked enough.

If you are preparing the meat without sauce to cover any dryness, instead of the whole steak, cut it into smaller strips, with which the level of doneness can be judged a little better. A well-prepared steak can be a little juicier, but without a kitchen thermometer, preparing it requires some culinary skills.

Chicken breast in cream and white wine according to Zdenek Pohlreich

Chicken breast with cream and white wine is a wonderful dish.
Source: Shutterstock

you will need:

2 chicken breasts

4 slices of English bacon

100 ml of white wine

80 ml of chicken stock

80 ml of cream

a handful of green chives

olive oil




Wash the chicken breasts, dry them with a kitchen towel and gently pat them on both sides. Season them with salt and pepper. Pour about 2 tablespoons of olive oil into the pan and quickly fry the meat on both sides. Then reduce the temperature and let the meat fry gently on both sides. Then remove the meat from the pan, transfer it to a plate and cover with aluminum foil or a lid to keep the meat warm.

After the meat, pour the white wine into the hot pan and let the alcohol evaporate from it. Add chicken broth and cream. Boil everything and stir until the sauce thickens. At the very end, season the sauce with salt and pepper and add a handful of chives. Return the meat to the pot and let it heat up in the sauce. It is served with boiled potatoes or French fries.

Chicken breast with basil and lemon according to Zdenek Pohlreich

Chicken breast

Basil and lemon add great flavor to chicken.
Source: Shutterstock

you will need:

4 chicken breasts

500 ml of chicken stock

a handful of fresh basil

1/4 teaspoon rosemary

1/4 teaspoon lemon zest

1 tablespoon of lemon juice

4 slices of butter

1 teaspoon of oregano



olive oil


Rub the chicken breast with a little olive oil on both sides and season with salt and pepper. Fry them on both sides in a pan, or put them on the grill. Fry until golden on both sides, ideally five minutes. If you have a kitchen thermometer at home, use it to test the temperature of the meat, which should be 77 °C so that the meat is nicely juicy and sufficiently cooked.

Take a deep pan or pan and pour the chicken stock into it. Add the lemon zest, lemon juice, rosemary, oregano and basil that you chopped earlier. Cook the sauce until almost all the liquid has evaporated. At that moment, add the butter and mix everything well. At the end, add the roasted chicken breast to the sauce and let it heat up nicely.

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