Chicken

This recipe was sent to us from Gonzalo

DIFFICULTY: Easy

PREPARATION: 25 minutes

COOKING: 35 minutes

INGREDIENTS: 4 People

8 chicken breasts

150 grms of chopped onions

INGREDIENTS:

8 chicken breasts

150 grms of chopped onions

1 small glass of white wine

200 ml of natural yogurt

30 grms of butter

3 tablespoons of green pepper mustard

3 egg yolks

Olive oil, salt and pepper

1. Place the frozen chicken breasts in a deep dish covered with milk. Then put the dish in the fridge so that the chicken defrost slowly. Put the onion in a strainer so that as it defrost, all the water drips away.

2. The next day, put a saucepan on the heat with the butter and a little oil. Strain, add salt and pepper to the chicken breasts and then lightly fry. As soon as they change colour, add the defrosted and strained onion and leave over a low heat stirring from time to time.

3. When half-cooked, add the wine and while the chicken is cooking, prepare the sauce by putting the yogurt and the egg yolks in a saucepan bain-marie without letting it boil. Beat the mixture until it begins to thicken or a little froth forms on the surface.

4. Add the mustard and continue beating the mixture until the sauce thickens, adding at the end, the previously cooked and sieved sauce. Continue to stir off the heat to make a light sauce. Serve the chicken breasts covered with the sauce and accompanied by some potato morsels or a rice cake.

I hope you like my recipe

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