We suggest preparing a roast from a tender chicken fillet, and how to properly do it, you will learn from our recipes.
Roasting of chicken fillet with gravy from tomato paste and with vegetables
Ingredients:
- chicken fillet (chilled) - 600 g;
- tomato paste - 2.5 tbsp. spoons;
- drinking water - 350 ml;
- onions - 2 pcs .;
- garlic - 3 teeth;
- carrots - 1 piece;
- wheat flour - 1.5 tbsp. spoons;
- sunflower oil - 50 ml;
- ground coriander - 1/3 of a spoon;
- kitchen salt - to taste.
Preparation
We wash and necessarily dry all chicken fillets. Then, using a sharp knife, cut it into oblong, not very small strips and individually taste it yourself.
On a warmed-up sunflower oil in a Teflon pan, thoroughly fry all the meat until brown crusts appear on it. Now we move the fillet into a pan of stainless steel, and then the oil left in the frying pan is placed very finely chopped onions together with the garlic, passed through a special press. Fry the vegetables until the characteristic aroma and transparency of the onion is clearly expressed, after which add the carrots grated on the medium grater and continue to cook everything in the frying pan for a couple of minutes. Then evenly distribute the wheat flour on the vegetables, mix and pour all the tomato paste diluted in the drinking water.
Sprinkle sauce with salt, ground coriander and on a minimal flame of fire, stew it for about 5 minutes. We move the prepared frying pan into a saucepan with pieces of roasted chicken fillet, mix everything with a spatula and continue cooking the dish for about 10 minutes in the same fire mode.
Delicious fried chicken fillet with sour cream
Ingredients:
- fresh chicken fillet - 700 g;
- fatty sour cream - 260 ml;
- onions - 3 pcs .;
- a mixture of peppers and salt - to taste;
- sunflower oil - 70 ml.
Preparation
Prepared chicken fillet cut into 3 centimetric pieces, which then podsalivaem and pritirushivaem mixture of different types of peppers. All this meat is put in a deep-roasting pan heated with sunflower oil and quickly stirring its pieces, roasting the fillets over the maximum heat. When the chicken grasps well, reduce the flame to medium and place a quarter of the onion ring in the saucepan. Once the vegetable is soft, immediately put all the sour cream there. Now the fire is reduced to a minimum and stew our roast under the lid. Literally in 5 minutes the dish will be ready!