Description
Decided for dinner to stew a breast of chicken in cream. On the whole process followed the principle: "let's even this is a let down... and here it was overlooked, let's also zababahat..." the Result is pleasantly pleased, the sauce is just amazing!
Ingredients
-
Chicken breast
2 piece
-
Leeks
1 piece
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The Apium graveolens Dulce
4 piece
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Broth
1 cup
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Curry
1 Tbsp
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Cream
300 ml
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Pepper white
0.5 tsp
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Salt
-
Mint
3 piece
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Vegetable oil
3 Tbsp
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Flour
1 tsp
Cooking
Fillet wash, dry and cut into strips.
Celery stalks, wash, remove the hard veins and cut across into slices.
Light part of the leek cut into rings.
In a deep saucepan heat a couple of tablespoons of vegetable oil and lightly fry leeks until soft....
Add the celery and a couple of minutes to fry on low heat.
Pour the broth or water to just slightly cover the vegetables, and saute them until soft.
With sprigs of mint cut leaves, tear them and add to the skillet. Saute a couple of minutes.
Put vegetables in saucepan and beat with a blender until homogeneous puree.
In a saucepan add 1 tbsp oil and spread the meat.
The meat is fried, avoiding Browning, sprinkle with curry powder.
Add the flour and for a few minutes, put the meat.
Spread mint-celery puree, mix well.
Add cream, bring to boil and on low heat saute until the meat is cooked.
Add pepper and mix well.
Here and ready our delicious, flavorful chicken.
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