Chicken with eggplant in cream sauce

Description

Aromatic summer dish, in which chicken is combined with eggplant and tomatoes, and creamy garlic sauce softness and piquancy.

Ingredients

Chicken fillet

600 g
Eggplant

2 piece
Tomato

2 piece
Garlic

3 tooth
Cream

120 ml
Soy sauce

1.5 Tbsp
Salt

1.5 tsp
Black pepper

0.5 tsp
Peppers red hot chilli
Seasoning

1 tsp
Parsley

1 coup
Vegetable oil
Paprika sweet

1.5 Tbsp
Flour

Cooking

Fillet wash, cut into thin long strips. Before doing this it is possible to take a little chicken in the freezer.

Fry quickly in vegetable oil until Golden brown, alternating medium and big fire.

At the end of frying salt and pepper, add seasoning for chicken and 1 tbsp paprika.

Ready to shift the chicken in a separate plate.

While fried chicken, you need to wash the eggplants, cut off the stems. First cut into slices, then into strips the same size as the fillet.

In a large deep bowl, mix the eggplant with the flour so that each piece was in it.

Fry in oil until zolotisty, stirring gently not to break the pieces.

At the end add salt and pepper, sprinkle with remaining paprika.

Tomatoes rinse. Cut into strips.

In a deep pan put the chicken, eggplant, tomatoes, stir, pour a little oil, cover and stew until soft tomatoes.

Until cooked prepare the sauce. Garlic clean, rinse, RUB on a small grater.

Mix the cream with soy sauce, garlic, salt. The sauce is ready.

Parsley wash, finely chop. 3 minutes before the end of the fire, pour all the sauce, sprinkle with parsley, mix well. In the end, taste for salt.

You're done! The dish has a rich taste, beautiful bright colors and lots of sauce-gravy!! Garnish suitable rice, and mashed potatoes, and pasta. I had the rice.

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