This is an easy recipe, economical and very rich. It is the first recipe I take as part of my repertoire and the one I like the most because everyone is always satisfied with the result.
Learn more about Rosario Papaleo
Ingredients6 portions
Preparation
Remove the skin and fillet the supreme in slices Milanese size or narrower.
Season each piece of chicken to taste.
Brown the chicken in a pan with oil. Once they are cooked and browned but not burned, they will finish cooking with the sauce.
Remove the chicken from the pan and set aside on a plate.
With the same pan where we brown the chicken we will prepare the sauce to preserve the flavor. We will start by chopping the green onion. (Remember to remove the leaves and wash it beforehand). Once chopped, toss them into the pan with a little butter.
Once sautéed the onion add the cream and a pinch of salt.
Let cook a few minutes.
When it starts to boil add the chicken to the sauce.
Turn off the heat and let the chicken absorb the sauce.
Turn on again after a while and heat to serve.
Serve the chicken on a plate and serve with plenty of sauce.
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