Chicken breasts are dietary meat that can be eaten by everyone. If you remove the skin from them, then the fat content in such meat is almost 0, so it is especially good for diabetics. But not everyone loves white chicken meat, as breasts are also called, since it is more tough compared to the same wings or legs. But in fact, this is not the case, if you cook the breast correctly, then meat simply cannot be found tastier.
It is necessary
-
- Chicken breasts - 0.5 kg,
- Turnip onions - 1 piece,
- Carrots - half
- Bay leaf,
- Garlic - 1 clove
- Fresh herbs - parsley
- dill,
- Bay leaf,
- Salt
- ground pepper.
Instructions
Step 1
Pour 1 liter of settled water into a saucepan, put on fire.
Step 2
Wash the chicken breasts, peel the onions and carrots. Cut the carrots into large cubes. When the water in the pan boils, put the breasts in the pan, reduce the heat a little and carefully remove all the foam that will form until it boils.
Step 3
After boiling, put onions, carrots in a saucepan, salt and pepper the water, reduce heat to low, cover and leave to simmer for 30 minutes. Place the bay leaf in a saucepan 10 minutes before the end of cooking.
Step 4
Remove the saucepan from heat, throw finely chopped fresh herbs and crushed garlic into the broth, close the lid again and leave the broth and breasts to infuse for another 20 minutes. After that, the meat can be taken out, cut and eaten either with broth or with any side dish - mashed potatoes cereals or pasta.
