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Chicken with pork liver

Chicken with pork liver

    

Juicy marinated chicken breasts with soft pork liver, mushrooms, topped with cheese sauce and parsley. Serve with cooked potatoes.

Cook

No. of servings

4

Ready in

30 min.

Difficulty

medium

 

Categories:  Chicken  Gluten-Free  

 

1. 

chicken breasts 8.75 oz (250 g)  olive oil 3.25 tbsp (50 ml)  ground red paprika 2 tsp  grill seasoning 1 tsp

Put the chicken breasts in marinade from an oil, pepper and spice for at least 6 hours.

2. 

Then take them out of the marinade, cut them flat in half and pound in the foil.

3. 

Fry the meat slices on each side for 3 minutes in a grill pan.

4. 

pork liver 8.75 oz (250 g)

Cut the liver into thin slices and clean it.

5. 

ground black pepper 0.25 tsp

Add liver to the chicken breast, season and fry from each side for 2 minutes.

6. 

mushrooms 8.75 oz (250 g)

Wash the mushrooms and cut them into slices.

7. 

water 2 tbsp (30 ml)

Add the mushrooms to the meat, add a little water and simmer covered for 10 minutes. Remove from the fire.

8. Sauce preparation

semi skimmed milk 1,5% 1.7 cup (400 ml)  corn starch 0.5 oz (15 g)  salt 0.5 tsp

Mix stark and salt in the milk. Bring to a boil and cook a thick porridge.

Sauce preparation

9. 

processed cheese 3.5 oz (100 g)  unsalted butter 1.75 oz (50 g)

Add cheese and butter.

10. 

parsley leaves

Finally, mix the chopped parsley into the sauce.

Bon appetit!

chicken breasts8.75oz250grams
corn starch0.5oz15grams
grill seasoning1tsp1teaspoon
ground black pepper0.25tsp¼teaspoon
ground red paprika2tsp2teaspoon
mushrooms8.75oz250grams
olive oil3.25tbsp50milliliters
parsley leaves-
pork liver8.75oz250grams
processed cheese3.5oz100grams
salt0.5tsp½teaspoon
semi skimmed milk 1,5%1.7cup400milliliters
unsalted butter1.75oz50grams
water2tbsp30milliliters

 

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