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We cut the chicken breasts into pieces not quite huge and we put salt and pepper. Now, with some oil from the kitchens until they start to brown, that will be the instant of the bags and the linings.
On the other hand we chop the onion and put it to pocharse with another little bit of oil. In my case, I like to use the same pan in which the chicken passed, so that the flavors go mixing.
Memories, that if they come to the hunting of the onion that make a small fire, of the other form of the fry and stay crunchy, and that is not what we want.
When a change of color begins, add the chopped bacon and let it take a few minutes. Now, put the cream and the minutes of cooking more.
All you have to do is add the chicken pieces, cook them for a moment and let them rest in the heat so that it ends up adding everything.
Bon Appetite!
On the other hand we chop the onion and put it to pocharse with another little bit of oil. In my case, I like to use the same pan in which the chicken passed, so that the flavors go mixing.
Memories, that if they come to the hunting of the onion that make a small fire, of the other form of the fry and stay crunchy, and that is not what we want.
When a change of color begins, add the chopped bacon and let it take a few minutes. Now, put the cream and the minutes of cooking more.
All you have to do is add the chicken pieces, cook them for a moment and let them rest in the heat so that it ends up adding everything.
Bon Appetite!
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