7 June 2013

Chicken breasts with tomato sauce

Thanks to @gracielasd, who designed this recipe and cooked an online meal for all of us while learning English at EOI Luarca.

Olive oil.
 Four chicken breast fillets
Tinned tomatoes.
An onion.
Some cheese.
Some flour.
2 eggs.
1/4L Whipped cream.
A lettuce.

Add the finely chopped onions to the hot olive oil in a pan.
Mix the tomatoes.
Sprinkle with the salt and oregano and stir the mixture occasionally.
The sauce has to be in low temperature during 20 minutes; then you can add the whipped cream and  keep warm for five more minutes.
While the sauce is ready, arrange in a shallow dish and add one chicken fillet, a slice of cheese and the other chicken fillet. Sprinkle with  salt.
Coat the fillets with flour and beaten eggs.
Then, sear for about three minutes or until the fillets begin to cook through Uncover skillet and flip the fillets.
At the end, add the chicken fillets to the sauce and cook for five more minutes.
The chicken is accompanied by a salad.
Trim off the bottom of the lettuce and put in a salad bowl with some nuts. Add a little salt, lemon juice and olive oil.

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