Juicy chicken breast with turmeric sauce with chickens
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ingredients
4 pcs chicken breasts (without skin) 1 tbsp butter 1 tbsp olive oil (al. coconut oil) 1 tsp salt 1/2 tsp ground black pepper
For the sauce
1 pk onion 3 cloves garlic (grated) 1 packet mushroom chickens 150 g frozen peas 150 ml vegetable cooking cream 2 dl chicken broth (stock) salt, ground black pepper turmeric 1 tbsp olive oej
progress
A perfect progression to bake always juicy chicken breasts. This time I’ve made a lovely yellow sauce to go with it using chicken, peas and turmeric. A warming, delicious and healthy dinner.
1.
Dry the chicken thoroughly with paper towels.
2.
Season both sides with salt and pepper. Place the meat on a rack set over a baking sheet or plate and refrigerate, uncovered, for at least 30 minutes. This step is very important for the overall quality of the meat.
3.
Remove the meat from the refrigerator. Heat the oil in a frying pan until the oil starts to shimmer.
4.
Add the chicken, smooth side down. Bake without moving for 9 minutes or until the smooth side is light golden brown.
5.
Turn the meat to the other side and add the butter to the middle of the pan. Overcoat the meat so that the butter runs underneath as well. On the other side, cook the chicken for about 6 minutes. Remove the pan from the heat; let the chicken rest in the pan for 3 minutes. You can serve it at this stage; I made a slightly spicy sauce to go with it.
6.
Fry the grated onion and garlic in the oil.
7.
Prepare the chickens and clean them as needed.
8.
Add them to the onions and garlic. Saute for a while. Season with salt and pepper.
9.
Now add the stock or water and broth. Stir in the peas.
10.
Finally, add the cooking cream alternative and boil briefly. Serve with pasta, rice, or as we did this time with tasty and juicy chicken and fresh bread.
