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Put the mushrooms, cleaned of the film on top and washed well, to boil in water with a little salt.
Let them boil until they start to penetrate, I left them for about 20 minutes, over medium heat.
Chicken breast, wash it, cut it into cubes, season it and salt it and fry it in oil on one side and on the other, until it browns a little, then add the chopped onion to the scales.
Heat the onion until it becomes translucent, stirring from time to time so as not to stick, then add the finely chopped leurda and the baked pepper and bay leaves and leave everything on a soft and covered heat to simmer well.
Drain the mushrooms in the water in which they boiled and let them cool a little, so that we can chop them finely.
Add the mushrooms over the chicken breast and let them simmer for 30 minutes (I prepared them in a multicooker).
10 minutes before turning off the heat, mix the flour with the sour cream and dilute them with a little juice from the stew, then we will add this mixture to the pot on the fire, chewing vigorously in the bowl so as not to cheese the cream and not to become lumpy.
Taste the stew and season it with salt and spices, then turn off the heat and add the chopped parsley.
Serve with hot or cold polenta, according to preferences.
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Mushroom stew with polenta
We are fasting for Easter, so I come up with another fasting recipe to help you, namely mushroom stew, with polenta, to prepare our body before the goodies on the Easter table. It doesn't take too long to prepare, and it's very tasty.
& # 8211 700 gr mushrooms fresh
& # 8211 400 gr peeled tomatoes, in sauce
Chop the onion and garlic and put them to harden with a little oil, until it becomes glassy, then add mushrooms cleaned and sliced. Let them boil for 10-15 minutes in their own juice, then add the finely chopped tomatoes, salt, pepper, and those 20 ml of wine. Let it boil for another 10 minutes, until it binds easily, stop and add the freshly chopped dill.
Stew serve hot, along with polenta and garlic sauce, dry or green (because it has already appeared in the markets).
1. Soak the dehydrated mushrooms in warm water and set them aside for 15-20 minutes. If you use fresh mushrooms, wash them and chop them finely. After they have hydrated, squeeze them in your hand as much as you can and then chop them.
2. Melt the butter in a pan, add the mushrooms, garlic, parsley and green onions, and season with salt and pepper to taste. Leave on medium heat for 5 minutes, stirring occasionally, then add the wine and chicken soup and bring to a boil. Turn the heat to low and simmer for another 10 minutes, or until the liquid has reduced in size and thickened.
3. Boil the pasta in salted water and cook according to the instructions on the package. If you used dehydrated mushrooms, you can add the water they were in.
4. Add the chicken breast fillets to the sauce and cook until tender. Add the mascarpone, one tablespoon at a time, stirring well after each. If necessary, you can add a little water.
5. Drain the pasta, put them in a bowl and pour the sauce on top.
Pasta with chicken breast and mushrooms is served immediately, garnished with fresh basil or rosemary leaves.
Chicken stew with mushrooms
- 15-200 grams of chicken breast fillets.
- 300 grams of fresh or canned mushrooms
- 2-3 onions
- 1-2 teaspoons of flour
- 10 & # 8211 15 ml of oil
- 50 ml of milk or cream
- 1 teaspoon granulated garlic
- 2 teaspoons hot paprika
- 2 teaspoons paprika
- A tablespoon of tomato paste
- Salt and pepper to taste
- Wash vegetables and chicken breast, and mushrooms if using fresh mushrooms.
- Peel the onion and cut it into cubes, as well as the pepper.
- Heat the oil in a saucepan, add the diced onion and pepper and let it cook for a few minutes, over low heat.
- Then season and add the chopped breast over the onion and let it brown a little.
- After the chest has browned a little, add the paprika and the granulated garlic, mix well and pour half a cup of water, then let it boil for 5-6 minutes on medium heat.
- Now add the mushrooms, mix well the whole composition and let it boil for another 10 minutes, stirring from time to time.
- Mix 50 ml of milk or sour cream with tomato paste and flour, then pour over the mushrooms, mix everything well and let it boil for another 5 minutes.
- At the end you can sprinkle with dill. Chopped green parsley.
Chicken stew with mushrooms can be served with polenta or mashed potatoes ( polenta or potatoes in small quantities - up to 100 gbecause they increase blood sugar, and also fatten).
Searched words "chicken breast"
Wash the chicken breast and cut into appropriate pieces, season with salt, pepper and dill. It is allowed to penetrate on a plate.
The chicken breast is washed, wiped and cut into pieces of about 3-4 cm in length, giving them the desired shape, and the thickness of the breast is preserved. pieces
Take the chicken breast, salt it, put leurda leaves, over which it is placed, a layer of melted cheese, season with pepper,
The chicken breast is cut so as to result in 6 slices. Season with salt, pepper, vegeta, paprika and chilli. Put in the tray
The chicken breast is cut into strips then boiled in salted water until done, then drained. Meanwhile, the green pods are boiling
Prepare the minced meat, salt, pepper, paprika and oregano, chop a small onion, mix all with a little oil to
The cauliflower is broken into bunches and boiled in salted water. Boil for 10-15 minutes Butter, egg, 25 g cheese, flour and milk
Chicken breast (maybe also turkey) is ground together with ham and potatoes. This composition is mixed with parsley, onion, egg, garlic, salt, pepper, oregano. it
For the chicken, preheat the oven to 180 ° C. Cut a pocket in each chicken breast. Rub the meat with 1-2 tablespoons of olive oil with
Unwrap the cauliflower in bunches, wash it well and put it in boiling salted water for 5 minutes to boil, then strain the water.
Preheat the oven to 200ºC. Wash the mushrooms and let them drain well. Arrange in an oven tray and season
Wash and slice the chicken breast in 4 equal parts. Wipe the chicken breast slices with water and beat them thinly. We jump,
For this recipe, I was inspired by Teo's blog, a housewife that I appreciate and follow with interest because she has recipes
The chicken breast is cut into 4 pieces, each piece is beaten with a hammer, taking care not to crush it, to avoid this
I washed the chicken breast and boiled it in water with a pinch of salt. When it boiled and cooled, I cut it into cubes. Peeled potatoes
- Boil the macaroni in water with salt and oil. - Fry the onion with the garlic in olive oil until golden brown, then add
Chop the vegetables and put them in a little oil. Then add the mushrooms, let them boil for another 10 minutes and then add the rice. add
Wash the duck breast under running cold water, increase it until it passes fat. Be careful not to cut the meat, because you will lose everything
Season each piece of breast with salt, pepper, paprika and garlic powder, then wrap it in 3 slices of bacon. We stick toothpicks from
Peel, wash and finely chop the onion, then put 3 lbs of oil in a saucepan, add the onion and the paprika and let it harden.
Wash, peel where necessary and chop the vegetables into larger pieces. Chop the diced chicken breast and place on
Wash the chicken breast and cut it into cubes and then put it in a deep pan with the 10 tablespoons of oil and a teaspoon of delicacy.
We finely chopped the coriander beans and hot peppers in a mortar. We will take as much dust as we need
Boil the pasta according to the instructions on the package, then pass it through a stream of cold water and drain it into a sieve. it
500 g fresh mushrooms (or canned), 1 larger onion, 2-3 ripe and peeled tomatoes or 1 can of diced tomatoes in broth, 1 clove of garlic passed through the press, butter, 2 lbs of dried basil, 1 l of rosemary, 1 lgta chilli, salt, pepper if you want, chopped green parsley.
Peel a squash, grate it and squeeze the juice. Cut into thin slices, place in a large Teflon pan. Season with salt, pepper and put butter. Place the pan on the fire and let the mushrooms soften. Add the finely chopped onion and let it roast for a while. After a while we put the peeled and diced tomatoes, or the canned ones, we add all the spices listed above and we leave it for about 5 minutes, we add the garlic passed through the press, we keep it on the fire for a while, we sprinkle the chopped green parsley, stir and turn off the heat. It is served with mashed potatoes or natural potatoes, as I served them:
It must be very good. I would prefer fresh mushrooms but they are so rare and expensive here: (maybe I remember the recipe in Thailand that the mushrooms are at home there. Pup and a wonderful evening!
I love mushroom stews, just as they are prepared..with rice, potatoes, polenta..anyway!
It looks very good stewed!
Hi, hi, if I knew you were doing I would come to your table :))
and I adore them, I would pop mushrooms anytime. . the stew is delicious.
Sarah and I prefer fresh mushrooms, but if I don't, canned ones are good after all.
In winter, my pantry, which I jokingly call pantry, mushrooms, canned tomatoes and canned corn are not missing. :)
Maya, I also like mushroom stews and next time I'll try one with sour cream. It looks more like a sauce but we'll see what comes out :)
Dory, come next time.
Cat, I serve you a portion of stew, but you have to give me a cup of your currant ice cream, what do you say? :-))
Chicken breast with mushroom garnish
The chicken breast is cut into 2. Each piece is placed between 2 pieces of food foil and beat with a hammer into slices until thin. Then grease each piece of meat with soft butter at room temperature. Salt and pepper to taste, sprinkle with thyme and basil.
Roll tightly and if necessary, catch the ends with toothpicks.
The obtained rolls are put in a pan with a little oil and a little water. Boil covered, until all the juice is reduced and brown on all sides.
The cleaned mushrooms are cut into slices and put in a pan with a little oil. It is suppressed until all the juice left by the mushrooms decreases. Salt and pepper to taste. At the end, add the crushed garlic and finely chopped green parsley.
The chicken breast is portioned and served with the mushroom garnish.
Puff pastry with chicken breast and baked mushrooms
- 400 g puff pastry
- 400 g chicken breast
- 350 g mushrooms
- 1/2 bell pepper
- 100 g cheese
- 1 or
Method of preparation:
Spread the foil and let it thaw.
During this time, boil the chicken breast, then cut it into small strips.
Cut the raw mushrooms and bell peppers into thin slices, and grate the cheese, then mix all this filling with salt and pepper to taste.
The foliage, you grow it at the edges in 2 cm strips, just like a fir tree.
Put the filling in the middle of the sheet, long, and weave the strips to look like a spike.
Grease the resulting spike with beaten egg and sprinkle with poppy seeds, put it in a tray lined with baking paper, which you put in the oven for 20 minutes, over low heat.
Mushroom stew with chicken breast
I had about 1kg of mushrooms in the fridge for a few days and I didn't know how to prepare them. My husband really likes mushrooms and if I still didn't have much time, I prepared a mushroom stew with chicken breast. I didn't want to complicate myself with other recipes and the one I found is easy.
Ingredients mushroom stew with chicken breast:
- a chicken breast
- 1kg mushrooms
- 1 carrot
- 2 onions
- 2 cloves of garlic
- 2 tablespoons tomato paste
I cleaned the mushrooms, washed them and then cut them into cubes. Peel the onion, carrot and cut into small cubes. Then I put in an oil pan I hardened the onion and the carrot for a few minutes, then I added the diced chicken breast. I left it until the meat was slightly browned, then I added the mushrooms and a cup of hot water. I added salt, pepper and let it boil for about 20 minutes on low heat, with a lid on top. Towards the end I added finely chopped garlic and tomato paste. I left it for another 5 minutes, I added a little more salt to taste and dill and I stopped the fire.
In the meantime, I set a polenta on the fire. And this was our meal yesterday at noon.