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Warm Georgian salad with chicken and a sauce of walnuts and white wine

Elena Chazov, culinary editor and blogger, shares with elegant, but simple recipe

Tip from chef. To chicken breast in your performance was dry and bland, needed a little. First, the mistake is to not cook meat on warmed frying pan. Good heat the pan before cooking. Second, note the cooking time. Average size fillet is ready in 4-5 min. the longer you fry, the drier it becomes. Thirdly, allow the meat to rest. And cool slightly. From the hot meat salad immediately wither.

You will need:

– chicken (whole) — 300 g;

– walnuts — 40 g;

– white wine — 30 ml;

– adjika acute — 15 g;

– olive oil — 30 ml;

– tomatoes — 1-2 PCs;

red onion — 1 piece;

– cucumber — 1-2 pieces;

– the Bulgarian pepper — 1 piece;

– garlic — 2 cloves;

– cilantro — 1-2 sprigs.

Cooking time 20-25 min.

1. Heat a pan with 1 tbsp oil. Chicken fillet wash and dry with paper towels. Add salt, pepper. Sauté on high heat 2-3 minutes on each side until Golden brown. Cook for another 4-5 min. on medium heat, turning occasionally. Check availability, make a cut in the center. Ready fillets cool slightly for 5-7 minutes Then cut into slices.

2. Meanwhile, make the sauce. With walnuts if necessary, remove the shell. Chop the nuts in the bowl of a blender or very finely chop with a knife. Finely chop the garlic. In a deep bowl combine the nuts, garlic, wine and olive oil. Add a couple pinches of salt to taste. Whisk with a fork or whisk until smooth.

3. Cucumbers cut into half rings. Slice onions into thin slices. Tomato cut into slices. Pepper cut arbitrarily. In a separate deep bowl, combine cucumber, onion, tomato and pepper. Add sliced chicken. Add sauce. Mix. Add salt to taste. Cilantro chopped. Before serving, sprinkle with her dish. Serve the salad immediately.


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