Chicken breast with peppers

Chicken breast with peppers and a second meat dish that is prepared flouring and browning the chicken breasts in the pan to make them soft and tender. More »

Chicken in beer with onions and bacon

The chicken in beer with onions and bacon, and a delicious main course, prepared browning the chicken pieces with the spices, and then combining the onions and More »

Chicken cream

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish More »

Chicken Fricassee

The chicken fricassee and a tasty main dish of white meat, easy and quick to prepare. The fricassee identifies a way of cooking meat, in particular the More »

Chicken with potatoes, mushrooms and onions

It 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: More »

 

Chicken cream

Chicken cream

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish to make that lends itself well to be accompanied with rice pilaf and then become a tasty meal. The chicken cream can be served with potatoes or vegetables according to your tastes. The chicken cream is a preparation different from the usual chicken which enjoyed success among your children. Ingredients 1 clove Garlic Chicken broth 500 ml butter 70 gr flour 20 gr onions 1 large Mushrooms small 400 g extra virgin olive oil 2 tablespoons fresh cream 250 ml Pepper to taste Chicken breast 600 g Salt to taste Mustard 2 teaspoons thyme few sprigs dry white wine 1 cup Preparation First cut the chicken (1) into cubes, after which peel and chop the onion and garlic, then put them in a saucepan along with 30 grams of butter and 2 tablespoons of extra virgin olive oil and allowed to dry slowly over low heat for at least 10-15 minutes. Then add the chicken to the mixture (2), let it cook for 10 minutes on all sides, then season with salt and pepper. Clean the mushrooms (see how here), cut in half (3), add the chicken and cook for 5 minutes stirring occasionally. Immediately after add the white wine (4) and let it cook on low heat. Meanwhile, place 40 grams of butter in a pan and when it will be dissolved together with 20 g of flour (5), stir until the mixture will be beige, add 500 ml chicken stock (6) and allow to thicken over low heat. United mixture to the chicken with mushrooms (7), to amalgamate the ingredients well, then add the mustard (8), fresh cream (9) and then cook for a few more minutes, until the sauce will not be thick. Turn off the heat, add a few leaves of fresh thyme and serve the chicken to the hot cream.

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish to make that lends itself well to be accompanied with rice pilaf and then become a tasty meal. The chicken cream can be served with potatoes or vegetables according to your tastes. The chicken cream is a preparation different from the usual chicken which enjoyed success among your children. Ingredients 1 clove Garlic Chicken broth 500 ml butter 70 gr flour 20 gr onions 1 large Mushrooms small 400 g extra virgin olive oil 2 tablespoons fresh cream 250 ml Pepper to taste Chicken breast 600 g Salt to taste Mustard 2 teaspoons thyme few sprigs dry white wine 1 cup Preparation First cut the chicken (1) into cubes, after which peel and chop the onion and garlic, then put them in a saucepan along with 30 grams of butter and 2 tablespoons of extra virgin olive oil and allowed to dry slowly over low heat for at least 10-15 minutes. Then add the chicken to the mixture (2), let it cook for 10 minutes on all sides, then season with salt and pepper. Clean the mushrooms (see how here), cut in half (3), add the chicken and cook for 5 minutes stirring occasionally. Immediately after add the white wine (4) and let it cook on low heat. Meanwhile, place 40 grams of butter in a pan and when it will be dissolved together with 20 g of flour (5), stir until the mixture will be beige, add 500 ml chicken stock (6) and allow to thicken over low heat. United mixture to the chicken with mushrooms (7), to amalgamate the ingredients well, then add the mustard (8), fresh cream (9) and then cook for a few more minutes, until the sauce will not be thick. Turn off the heat, add a few leaves of fresh thyme and serve the chicken to the hot cream.