This recipe is a little unusual, as it combines products that at first glance are incompatible with each other. For example, walnuts and cream. But it will turn out very tasty.
It is necessary
- - Chicken breast - 1 pc.;
- - tomato ketchup - 4 tbsp. l.;
- - Bulgarian pepper -1 pc.;
- - walnuts - 50 g;
- - cream (22%) - 200 ml;
- - champignons - 100 g;
- - onion - 1 head;
- - garlic - 2 cloves;
- - parsley - 15 g;
- - chicken broth - 150 ml;
- - salt, pepper - to taste.
Instructions
Step 1
Separate the fillet from the chicken breast and cut into 3-4 cm cubes.
Pour the remaining chicken carcass with water and cook the broth. Cut the onion head in half, chop one half finely, the other in half rings. Pour the fillet cubes with ketchup, add the onion chopped in half rings. Put in a cold place for 15 minutes. Wash the mushrooms and cut each lengthwise into four parts. Peel the walnuts from the partitions, crush and fry in vegetable oil.
Step 2
When the broth is cooked, remove the remaining chicken meat from the frame, finely chop and put back into the broth. Fry mushrooms and finely chopped onions in a pan in vegetable oil until the onions are golden brown. Put the mushrooms and onions in the broth, add the walnuts, put on the stove. Bring to a boil, reduce the temperature, add the cream, stirring frequently, until the broth tightens. Season with salt and ground pepper to taste.
Step 3
Put the chicken fillet with the marinade in a frying pan heated with vegetable oil. Fry until tender, add chopped garlic, stir, cover, remove from heat. Pepper to remove the stalk and seeds, cut lengthwise into 4-5 equal parts so that each of them forms a boat. Fry the peppers, add a little water and simmer until the peppers become soft and juicy. Finely chop the parsley.
Put 1 "boat" of pepper on a plate, pour mushroom sauce into it, put fried chicken fillet on top, put mushroom sauce around the perimeter of the plate and sprinkle with chopped herbs. You can decorate the dish on top with whole beautiful parsley leaves.
