I saw this recipe online and it calls for chicken breast fillets, fried in a pan for 7 minutes. Do they mean a whole breast or some cut portion of it? I try to look up breast vs. breast fillet, but most answers say, "it depends." And I'm too much of a cooklet to know this.https://cookdinehost.com/blogs/articles/creamy-chicken-mushroom
>>20982024It's a ragout. You don't have to fry the chicken that long. Just sear them on the highest setting and cook them in the sauce so they stay juicy. Imo the recipe doesn't sound good and tol American. You don't need 4 garlic cloves and a quarter liter of cream. Also use real chicken fond and no cube. I'd also add shallots or replace the garlic with it.
>>20982067 Good info, but that doesn't explain what a fillet is.
>>20982100Chicken filet is either just a better sounding synonyme for breast or means a specifically trimmed part of the breast.
>>20982110 Right. That part I figured out. So which is it, is what I'm trying to find out.
>>20982111kys you fucking retard
>>20982111it depends
>>20982111You are astoundingly retarded
>>20982161>>20982163>>20982165No need to be a helpless, samefagging cunt. If you can't answer the question, simply don't reply.
>>20982180well it depends
>>20982024this:https://carnicosortega.com/tienda/ave/pechuga-de-pollo-entera/#iLightbox[]/0cut in like 2 or 3 portions
>>20982024That could mean a few things, it probably means a portion of a chicken breast, maybe even a whole breast. It probably doesn't include any chicken meat other than the breast, unless it's referring to the tender.
>>20982100Usually it's just a synonym for breast. "Breast filet" would thus be redundant. It could be that it's being used to mean a boneless breast, more properly called a suprême. Some people also incorrectly use "filet" to specifically refer to the mignon (inner) filet or chicken tenderloin.
>>20982100the picture clearly shows a whole chicken breast. the real answer is that it doesn't matter at all. you could use any piece of chicken and it would come out the same.
>>20982362Yeah, it looks like a boneless, skin-on breast (a suprême), which sadly isn't always that easy to find in the U.S. At least in my area, the supermarkets generally only carry whole bone-in and boneless skinless. Then again, it's much cheaper to just buy whole chickens and part them out yourself, anyway. You can freeze the parts you don't want immediately, and use the carcass for stock (which you can also freeze).
>>20982111fillet/ˈfJlJt/noun1.a fleshy boneless piece of meat from near the loins or the ribs of an animal.
>>20982354you also sometimes see people calling a "fillet" what you get by slicing a chicken breast across into 2 or 3 pieces, like how you might do if you were making chicken burgers. This can also be called a cutlet.to OP, my view is this, the shorter/hotter the cooking time, the more likely it is that slicing the chicken into smaller pieces will be useful.
