Chicken fillet is a lifesaver at times, it is super simple to make, it does not take long to tilt something that is both good and delicious to eat. There is a lot you can make and vary with chicken fillet. Chicken fillet is perfect everyday food and it’s not as bad as weekend food either!
On this dish here I spent about 20 minutes.
- 600 gram/ 21.1 oz chicken fillet
- 200 grams/ 7.0 oz of spinach
- 200 grams/ 7.0 oz of mushrooms
- 150 grams/ 5.2 oz of tomato
- 2 deciliter/ 0.8 cup cream
- 3 tablespoons sour cream
- salt and pepper for taste and pleasure
- red pepper powder
This is how you do it:
Wipe the chicken fillets with kitchen paper before seasoning passes. The chicken fillet gets a softer, finer crust. Season with salt and pepper, or other spices for added flavor. Mix salt and pepper with, for example, pepper powder and dried thyme. Heat the skillet over medium heat, have it in butter, or a mixture of oil and butter. If you use both oil and butter during baking, you get a good butter flavor without the butter rinsing. Butter withstands heat well.
When the butter stops cooking, add the chicken fillets. Rub the fillets for 2 minutes on each side to get a soft, fine crust. If you are just seasoned with salt and pepper, adding a couple of garlic cloves and a thyme sprig or two to the pan with the chicken may be extra good. Crack the chicken fillets for a few minutes so that the meat juice does not run out as soon as you start cutting it.
Put the spinach, mushrooms and tomatoes in the same pan, fry them a little, then add the cream and sour cream, and simmer for 2/3 minutes before setting aside. Add salt and pepper to taste and delight.