Chicken with parsley sauce

Chicken with parsley sauce

Ingredients:
1 Can of milk evaporadas Carnation
1 Cube Maggi chicken (40% less fat)
1 Then Maggi cube taste onion and garlic
1 bouquet of fresh parsley, washed and disinfected
3 tablespoons of cornstarch dissolved in 1 cup of water
6 medallions of chicken/Turkey
Tags: corn starch, milk evaporated, parsley, chicken

Breaded Apple slices

Ingredients:
3/4 cup of flour confectionery
1/4 cup sugar
1/2 cup milk
1 beaten egg
2 fuji apples or sweet
pinch of salt
Powdered cinnamon
2 tablespoons icing sugar

1. In a medium mixing bowl flour, filter and add the sugar and salt. Add to the milk Bowl and the eggs, beat until it forms a pair thick texture coat.

2 Peel the apples and remove the core and seeds. Cut the apples into round slices like a donut (with a hole in the middle). For each block cut 8 round slices.

3 Add the slices of Apple to the mix to coat. Put to fry the slices of Apple for 1 minute each side. Remove and put on a tray and cover with a little icing sugar and cinnamon on top. Serve hot, with a bit of ice cream.

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International Recipe - chicken Paula Johnson

International Recipe - chicken Paula Johnson is the new Kitchen recipe that I present to you today, which we can prepare at any time and that surely we will be delicious and will be liked by our guests as it is a recipe for easy food and that everyone likesas in addition to all chicken.

Ingredients of the Recipe international - chicken Paula Johnson:

Whole chicken, 1.8 to 2 kg, 1SalPimientaRalladura of 1 limónLimón cut into quarters, 1Dientes of garlic, crushed, 6Ramita of romero, 1Tomillo, 1/4 manojoPerejil, 1/4 manojoAceite of olive, 1/2 cup

Development of the International Recipe - chicken Paula Johnson:

1 Put the salt together with the pimientar chicken, both inside as outside, make a mix with garlic, lemon juice, Rosemary parsley and thyme, then it is stuffed chicken and is left to rest for 20 minutes.

2 Spray the chicken with oil, lead to previously heated oven at 200 °, Cook for about 90 minutes.

3 Bathing the chicken with its juices in every 20 minutes of cooking.

4 Cooked, let sit for 10 minutes to avoid losing the juice and then it can be used.

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Terrine of chicken and ham

Terrine of chicken and ham is one of the recipes you need a larger number of components within the scope of the kitchen. The preparation is simple, but the number of elements to be taken is very large. These are a sprig of thyme, a chicken keeping the offal, one slice of ham thick, a leaf of laurel, a small onion, two tablespoons of brandy, four tablespoons of oil, 100 grams of bacon in thin slices, a glass of white winea medium leek, a leg of veal, a sprig of celery, two medium-sized carrots, salt and pepper.

The first thing to do in developing is put three litres of cold water in a saucepan, therefore it must have a considerable size. Within it you have to go throwing the leg of veal that should be split into pieces, along with the offal of chicken, the peeled carrots, celery, leeks, bay leaf, white wine and salt. Once all the components are already is to simmer medium for an hour and a half. When already broke the boil you have to remove from the fire, and you have to strain. Then, must be allow to cool and if it forms a fat at the top can be removed with a spoon.

Then, in a pot you have to add oil to heat and will need to add the chicken cut in two lengthwise. Once completed this, you must add the onion crushed into four pieces, and has to cook for 20 minutes. The following procedure is the separate all of the fire and when is well cold has to remove the skin.