Description
My favorite demanded gravy for buckwheat porridge and I remembered that after cooking this dish in the baking dish there is quite a lot of fragrant gravy. The dish is relatively quick and not troublesome cooking. It turns out tasty and juicy!
Ingredients
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Chicken fillet
700 g
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Sour cream
300 g
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Garlic
4 tooth
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Dill
-
Black pepper
-
Salt
-
Soy sauce
3 Tbsp
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Vegetable oil
3 Tbsp
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Lemon juice
3 Tbsp
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Honey
1 tsp
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Cheese
150 g
Cooking
Prepare the marinade of soy sauce, vegetable oil, lemon juice and honey. Combine all and bring down with a fork until emulsified. Honey I put a teaspoon but if you like a pronounced sweetness in the chicken - put more.
Pour the marinade the meat for at least 30 minutes. Better at night. By the way, if time is not enough, fillet you can do not to marinate. Also delicious is out. But with the marinade the tastier.
In sour cream add salt and pepper
Grind garlic with salt or skip through the frog.
I also had this here http://www.povarenok .ru/recipes/show/599 96/ frozen dill in the pepper. I "nakovyryat" a little for the sauce. You can take fresh or dried. Fennel and garlic are also added to the sour cream and mix well.
Cheese grate on a coarse grater.
Lay the fillets in the form, pour the cream sauce and add cheese.
Put into the oven for 45-50 minutes at 180-200 degrees.
Ready fillet spread on a dish.
That's the gravy. Even though she's not very appetizing, but neobychno fragrant.
It's for a loved one with buckwheat.
And this one for dotsi pasta (well, she does not eat buckwheat). Bon appetit!
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