Description
Juicy flavorful chicken. Recipe from Hector Jimenez-Bravo. The famous chef was born in Colombia, a country where family holds a very important place in human life and where even the most ordinary home dinner is a ritual of togetherness, filled with passionate flavors and aromas. A great addition to the chicken rice.
Ingredients
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Figure
2 pack
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Chicken breast
2 piece
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Mushrooms
200 g
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Garlic
2 tooth
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Cream
100 ml
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Mustard
2 Tbsp
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Olive oil
2 Tbsp
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Butter
1 Tbsp
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Salt
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Seasoning
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Greens
Cooking
Take a pic of "amber" bags from "Mistral", put into boiling water and cook for 30 minutes.
While the rice is cooking, prepare chicken Breasts. Breast dry with a paper towel and lightly beats (replusive).
A grill pan greased with butter (1 tbsp) and fry the Breasts until soft, approximately 3 minutes on each side.
In another pan heat a mixture of butter and olive oil (1 tbsp) and fry until fragrant garlic, cut into slices.
Add to garlic mushrooms. Large mushrooms cut, small leave whole. Mushrooms can take both fresh and frozen. Fry, stirring occasionally, 5 minutes.
Add the cream, salt and mustard with the beans, stir.
Put in the sauce chicken Breasts and simmer them in the sauce for 5 minutes on low heat. During cooking you need the breast a couple of times to flip over to completely cover the sauce.
The finished rice with a fork take out and drain the water, nagrevaem a bag, spread on serving dish. I have laid out with bowls.
Rice place chicken breast, pour sauce with mushrooms, sprinkle with freshly-ground mixture of peppers and herbs, I have Basil leaves. The dish is served hot immediately. Bon appetit!
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