Description
Fast, necropotence dish. A minimum of cost and effort, and ultimately a delicious dinner or lunch.
Ingredients
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Chicken fillet
300 g
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Butter
20 g
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Vegetable oil
1 Tbsp
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Cream
120 ml
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Broth
180 ml
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Mustard
1 Tbsp
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Flour
1 Tbsp
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Salt
-
Black pepper
Cooking
Start cooking in the "frying" chicken Fillets cut into pieces. Fry in vegetable oil. Place on a plate.
Immediately put the butter.
When the butter has melted, add flour.
And quickly stir to avoid lumps.
Add the broth, mix thoroughly. Put the mustard.
Pour in the cream. Sprinkle with salt and pepper. A little proverjaem.
In the finished, homogeneous sauce, put the chicken.
Switch off mode "Browning", turn mode "quenching" for 20 minutes.
Serve the chicken with any side dish or just with vegetables. Bon appetit.
This dish was cooked in a slow cooker VT-4206 R.
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