The most dietary of all types of meat is white chicken meat or chicken fillet, or, in other words, breast. This part of the chicken carcass contains easily digestible proteins, proteins, amino acids, a whole range of vitamins and minerals. Its cholesterol content is very low, so chicken fillet is an indispensable component of almost any diet. Frying fillets, due to the low fat content, is recommended wrapped in bacon. But how to cook chicken fillet in order to preserve all the beneficial properties? It is not difficult, and you can see for yourself.
It is necessary
-
- Chicken fillet - 1 kg,
- Standing water - 2 liters,
- Medium onion - 1 piece,
- Carrots - 1 piece,
- Nutmeg
- Coriander
- ground or peas
- a quarter teaspoon
- Bay leaf
- salt
- peppercorns.
Instructions
Step 1
Defrost chicken fillet, if you bought it frozen, rinse, put in a bowl.
Step 2
Grate a quarter of nutmeg or crush in a mortar along with coriander, if it is peas.
Step 3
Pour water into a saucepan, put on fire. When the water boils, place the onion, cut in half, and the carrots, cut into large cubes. Pour spices into a saucepan, except for bay leaves, salt. Cover the pot with a lid and simmer for 15-20 minutes.
Step 4
Add the heat and put the chicken fillet in boiling water, wait until it boils, remove the foam, throw in the bay leaf, cover the pan and simmer it for 15 minutes under a tightly closed lid over low heat.
Step 5
Remove the pan, leave it to stand, without removing the lid, for about 20 minutes. Then remove the fillet, cut and serve, sprinkle with finely chopped herbs.
