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Fricassee of a creamy
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- Chicken breast500 g
- Olive oil2 tablespoon
- Chopped Parsley2 tablespoon
- Breadcrumbs2 cup
- Butter1 tablespoon
- Grated Parmesan1 tablespoon
- Medium onion, thinly sliced1 unit(s)
- Grated medium carrot1 unit(s)
- Salt and pepper to taste
- Fresh thyme1 coffee spoon
- Cream of milk200 ml
- Water2 cup
- Wheat flour1 tablespoon
- 1- Put the oil in a pan, add the garlic until it is lightly golden. Add the chicken breast, water and season with salt and pepper to taste. Once it starts to boil, lower the heat and cook for 20 minutes. Remove the chicken from the pan and let it cool. Once cool, shred and set aside. Reserve the pan with the broth left over from cooking.
- 2-In half a glass of water, dissolve a tablespoon of wheat flour and mix it with the broth. Return the pan to the heat, stirring to prevent lumps, for about 5 minutes. Turn off the heat and stir in the cream. Reserve
- 3- In a pan put a tablespoon of olive oil, add the sliced onion. Saute for 3 minutes. Add the grated carrot and leave for another 5 minutes. Add the shredded chicken and mix well, add the chopped parsley and the reserved cream. Check salt and pepper.
- 4- In a bowl put the breadcrumbs, parmesan, thyme and butter. Mix well to form a crumb. Reserve
- 5- Transfer to a refractory that can go in the oven. Cover with the bread crumbs. Bake in a preheated oven at 180 degrees until golden.
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