Fricasse de pechuga de pollo con champiñones y papas cocidas

Hey everyone, it's John, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Fricasse de pechuga de pollo con champiñones y papas cocidas. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Fricasse de pechuga de pollo con champiñones y papas cocidas is one of the most favored of current trending foods in the world. It's enjoyed by millions daily. It is easy, it's fast, it tastes delicious. They are nice and they look wonderful. Fricasse de pechuga de pollo con champiñones y papas cocidas is something which I've loved my whole life.

Many things affect the quality of taste from Fricasse de pechuga de pollo con champiñones y papas cocidas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fricasse de pechuga de pollo con champiñones y papas cocidas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Fricasse de pechuga de pollo con champiñones y papas cocidas using 14 ingredients and 7 steps. Here is how you cook that.

#1receta1árbol

Ingredients and spices that need to be Get to make Fricasse de pechuga de pollo con champiñones y papas cocidas:

1. 1 kg pechuga de pollo fileteada y limpia
2. 1 lata champiñones
3. 1 cebolla
4. 2 dientes ajo
5. 100 g bacon en un trozo
6. 1 sobre salsa de champiñones
7. 1/2 vaso caldo de pollo
8. 1/2 vaso jugo de champiñones*
9. Harina
10. Aceite de oliva
11. Sal de ajo
12. Perejil picado
13. Tomillo
14. Para acompañar: Papas cocidas

Steps to make to make Fricasse de pechuga de pollo con champiñones y papas cocidas

1. Poner en un tupper la pechuga, sal de ajo, perejil picado y aceite, mezclar. Dejar macerar la pechuga la noche anterior.
2. Cortar en tiras el bacon. Colar los champiñones, reservar el jugo*. Poner en un plato los champiñones. Reservar el bacon y champiñones
3. Sacar de la nevera la pechuga. Poner en un bol la harina, tomillo y salsa de champiñones, mezclar. Pasar por harina la pechuga de una en una.
4. Freír en una sartén la pechuga, escurrir en papel absorbente. Reservar la pechuga. Pelar y picar la cebolla y ajo.
5. Sofreír en una cazuela la cebolla, ajo, perejil y bacon, añadir los champiñones, remover. Añadir el vino blanco, remover. Dejar evaporar el vino durante 5 minutos.
6. Añadir el jugo y caldo, remover. Dejar cocer los champiñones durante 5 minutos. Añadir la pechuga, remover. Dejar cocer el pollo durante 10 minutos. Dejar reposar el pollo durante 5 minutos.
7. Presentar en un plato llano la pechuga acompañar de papas y salsa. Servir.

As your experience and self-confidence expands, you will locate that you have more natural control over your diet and adjust your diet regimen to your individual preferences over time. Whether you wish to offer a recipe that utilizes less or more ingredients or is a little more or less spicy, you can make straightforward modifications to achieve this goal. In other words, start making your dishes on time. When it comes to fundamental cooking abilities for novices you do not need to discover them however just if you master some basic food preparation methods.

This isn't a complete guide to fast and easy lunch recipes but its excellent food for thought. Hopefully this will certainly get your imaginative juices flowing so you can prepare tasty meals for your household without doing way too many square meals on your journey.

So that is going to wrap this up for this exceptional food Easiest Way to Make Quick Fricasse de pechuga de pollo con champiñones y papas cocidas. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!