Description
When the supply of food dried up, you can use this simple recipe. Prepared very quickly from a minimum number of ingredients, but it's delicious, creamy and gentle!
Ingredients
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Chicken fillet
2 piece
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Onion
1 piece
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The Apium graveolens Dulce
2 piece
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Seasoning
2 tsp
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Salt
-
Black pepper
-
Vegetable oil
2 Tbsp
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Starch
1 Tbsp
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Sour cream
150 g
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Water
50 ml
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Soy sauce
2 Tbsp
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Salt
-
Black pepper
-
Garlic
3 tooth
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Flour
1 tsp
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Buckwheat
4 piece
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Salt
1 tsp
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Parsley
2 sprig
Cooking
In a saucepan place the required number of packages with buckwheat, pour boiling water, add salt and cook until tender.
Fillet cut into long wedges.
Sprinkle with seasoning for chicken.
Add dried Italian herbs or what you like the best. Season with salt and pepper to taste. Mix well.
Add cornstarch and again mix everything carefully.
In a pan heat the oil and fry the chicken on all sides until Golden brown for 5...7 minutes.
Onion peel and cut into thin half-rings.
Add to the chicken, mix well. Fry for 5 minutes.
Celery stalks cut into thin slices.
Lay out the celery to the chicken. Fry for 5 minutes.
At this time, in a bowl, mix sour cream with flour, add soy sauce, mix well. Pour hot water and mix again until smooth. Salt and pepper to taste.
Sauce put in sauce pan, bring to boil, boil on low heat for 2-3 minutes.
Peel a garlic, make deep incisions with the broad side of Zubkov to avoid cutting through.
To add the garlic to the sauce. A bit put out. The chicken is ready!
By this time the buckwheat is cooked. Serve and be served. If desired, sprinkle the dish with finely chopped parsley. Bon appetit!
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