Tender chicken breast stewed in oil
I tried a brisket in an Italian restaurant in our city. Almost fell in love once and now cook at home. Such a simple recipe I haven't posted. Not easy, but very simple. No spices, no fancy manipulation. Nothing to do, and the result is excellent. Chicken breast - juicy and tender with a wonderful flavor of butter, not driving, and subtly accentuating the natural taste of white meat chicken. The breast turns out not at all greasy, and so delicious and self-sufficient that it can just serve solo. But then each consumer safely fry for 2-3 fillets because it melts in your mouth absolutely instantly!


  • Chicken fillet

    4 piece

  • Butter

    100 g


Oil to dissolve in a saucepan with a thick bottom over medium heat. Do not heat!
Spread washed with ice water and very well drained halves of the chicken in the oil skin-side down. Fry until small glow –in 3-4 minutes. Then flip Breasts, reduce heat slightly and cover. Simmer for 7-8 minutes. All.
When serving, lightly season with pepper for Amateurs and salt is not recommend at all.
I cook these Breasts often enough to recommend the perfect side dishes. Of course, the mashed potatoes will add tenderness. But very tasty make this breast with polenta, which was immediately hot fill good cheese and butter from the chicken. Salty polenta perfectly accentuate the sweetness and tenderness of natural chicken meat. In addition, good cauliflower, stewed in milk, baked in cream or smoothie out of it.
Comments and reviews
  • user-avatar
    Maulen Okaay

    10 из 10

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