Chicken breast, steamed with eggplant in cheese-sour cream sauce

-2 Bulbs (300 ~ 400g)
-2 Chicken breasts (~ 1kg200g) or fillets
-1-1,5kg eggplant
-250g cream
-200g Melted cheese type «Yantar» (I «Hochland» bath)
1.5 tsp salt
-1 Tsp paprika
-perets black and red hot
-vegetable oil

Onion finely chopped.
With the chicken breasts to remove the skin and cut the bone. Cut the slices of medium.
We eggplant cut the stalk and peel. Cut a quarter or half the thickness of the washers 1 ~ 1,5sm.V cauldron (thick-walled pot or saucepan) pour oil and put on medium heat.
Cover the onions. Leave a stew for 5 minutes, periodically pomeshivaya.Polozhit chicken meat to the onions and add peremeshat.Ogon to the maximum and after 3 minutes when warmed chicken, stir, cover and reduce heat to nizhesrednego and leave for 7-10 minutes.
Add the eggplant into the pot, peremeshat.Zakryt lid and simmer for 5-7 minutes.
Add sour cream and melted cheese. (If desired, you can not put cheese; instead increase the amount of up to 500g of sour cream.) Stir.
Season with salt and sprinkle paprika and a pinch of black pepper and red. Mix.
Simmer 17-20 minutes even on the minimum fire under the hood.
When serving sprinkle the dish with chopped greens.

Chicken breast, steamed with eggplant in cheese-sour cream sauce

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