Fried chicken fillet with lemon sauce
| cooking time | six minutes |
| enough for | six persons |
Ingredients
- Six pieces of boneless chicken breast.
Dough Ingredients:
- Three quarters cup of flour.
- Big egg.
- Half a teaspoon of salt.
- A glass of whole milk.
- One eighth of a teaspoon of white pepper.
Lemon Sauce Ingredients:
- A tablespoon of fine lemon zest.
- tow large spoon of sugar.
- Half a cup of each: whole milk, water.
- quarter cup of lemon juice.
- Two to three drops of yellow food coloring.
- Four teaspoons of starch.
- Quarter teaspoon of ginger.
- Half a teaspoon of salt.
how to prepare
- Put the chicken breasts between two layers of nylon and pound them thin, mixing all the dough materials together to get a smooth mixture.
- Put a frying pan with oil on medium heat, then dip a piece of chicken breast in the batter, then fry it in the oil until it turns golden brown.
- Place the chicken breasts on a serving platter, then spread the lemon sauce over them.
Prepare the sauce:
- Put all the ingredients for the sauce in a small saucepan over the heat and mix them together, and leave it over medium heat to cook it, stirring constantly, until it has a thick consistency.
Fried chicken breasts with brown sauce
| Preparation time | ten minutes |
| cooking time | twenty minutes |
| enough for | four people |
Ingredients
- Fifty grams of butter.
- A cup of cooking cream.
- Mix of spices, salt and pepper.
- spoon of flour.
- A kilogram of thin chicken breasts.
- Grated onion.
- A box of mushrooms.
how to prepare
- Season the chicken breasts with spices, then fry in butter for three minutes on all sides.
- Remove the chicken from the pan and add the grated onions to brown them in the same pan, then add the flour and the mushrooms and mix them.
- Add the cooking cream to the pan with a little water, then put the chicken breasts back in and leave it on the heat for five minutes until it thickens.
Chicken breast with grilled vegetables
| cooking mode | a little |
| cooking time | fifteen minutes |
| enough for | eight people |
Ingredients
- Four large pieces of chicken breast fillet, cut into medium cubes.
- Two cups of milk.
- 1 tablespoon each of:
- Crushed ginger.
- Spice curry.
- Cumin powder.
- Paprika or paprika.
- 1 teaspoon each of:
- Chilli.
- Ground cardamom.
- chopped cilantro;
- salt.
- Half a teaspoon of turmeric.
- Two tablespoons of tomato paste.
- Three tablespoons of lemon juice.
- One onion cut into wedges.
- Five cloves of garlic to the right.
- Two pods of green pepper.
- A large piece of zucchini.
- Three large green, red and yellow peppers.
- Two medium sized onions.
- Green onion sticks.
- Ten mushrooms.
- Ten small (cherry) tomatoes.
- A medium sized eggplant.
- A small piece of broccoli.
- A small piece of cauliflower.
- ¼ teaspoon of black pepper.
- A tablespoon of basil.
- A tablespoon of oregano.
- White rice to serve.
how to prepare
- Put the chicken pieces in a dish and season them with (curry, ginger, yogurt, chilli, paprika, cumin, coriander, cardamom, lemon juice and tomato paste) until the pieces are completely covered.
- Place the onion, garlic and bell pepper in a food processor on medium speed until the ingredients are coarsely ground.
- Put the mixture prepared in the previous step on the chicken pieces and put it in the refrigerator for six hours or overnight until well seasoned.
- Cut all the vegetables into medium-sized pieces (zucchini, peppers, green onions, eggplant, broccoli and cauliflower) and add the spices (oregano, salt, pepper and basil) until they are completely coated .
- Bring wooden skewers and fill them with chicken and vegetables on separate skewers.
- Put the skewers under the broiler, continuing to turn them from time to time, until they are all cooked.
- Pour the rice into a serving dish, place the skewers alongside and serve hot.