Description
A delicious and hearty dish for lunch or dinner.
Ingredients
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Chicken breast
400 g
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Mushrooms
150 g
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Carrots
2 piece
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Onion
1 piece
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Water
300 ml
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Sour cream
200 g
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Zucchini
200 g
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The Apium graveolens Dulce
60 g
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Corn starch
2 Tbsp
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Peppers red hot chilli
-
Salt
-
Utsho-suneli
-
Bay leaf
2 piece
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Butter
-
Tomato paste
3 Tbsp
Cooking
Sliced onions and carrots. Put them in a preheated with oil pan. Grilled on medium heat while preparing other ingredients.
There also put the soaked, chopped mushrooms and continue to fry.
Cut large pieces of chicken, put them in the pan for vegetables and mushrooms. All together fry.
Sliced zucchini, celery and put it in the pan to the vegetables and chicken meat. 10 minutes fried the contents of the pan. In the capacity poured water, poured starch, added sour cream, pepper, utsho-suneli, salt. Mixed and poured into the pan. Put a Bay leaf.
Added tomato paste and leave to simmer with the lid on low heat for 20 minutes. The chicken is very tender and soft, melts in your mouth. Zucchini and celery are a bit crunched. I love when the vegetables slightly undercooked.
The finished dish spread on plates.
Served with cherry tomatoes and herbs that we have growing on the windowsill. Broccoli dipped in boiling water for three minutes. The dish turned out very flavorful and delicious!
Three Basil varieties, coriander and spinach.
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