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Chicken fricasse
🇧🇷Brazil
•View in original language
(Português)
130 min(s)
4 servings
anna costa
@nnavcosta- Ingredients
- Recipe
- Butter1 tablespoon
- Onion2 unit(s)
- Corn1 can(s)
- Seasoning of your choice1 tablespoon
- Olive oil1 tablespoon
- Garlic2 unit(s)
- Shredded Chicken100 g
- Mustard1 tablespoon
- Tomato sauce1 tablespoon
- Milk1 cup
- Champignon1/2 cup
- Cream cheese1 can(s)
- Grated Parmesan2 tablespoon
- Salt to taste
- Black pepper to taste
- Parsley to taste
- Straw Potato10 tablespoon
- MILK CREAM PREPARATION In a medium saucepan, sauté half a chopped onion in butter so that it is wilted and transparent. Add a can of corn with water and seasoning Let it boil for 2 minutes on low heat. Add a box of milk cream and hit everything in the blender or mixer Adjust the salt and set aside.
- CHICKEN PREPARATION In a medium saucepan, sauté half a chopped onion in olive oil. Add two cloves of minced or crushed garlic Then add the cooked and shredded chicken. Add a spoon of mustard Add a tablespoon of tomato paste Add a cup of milk Add half a cup of chopped mushrooms Put a pot of cream cheese Then add two tablespoons of grated parmesan and mix well. Add the salt, pepper and finally the parsley. Keep on low heat until it has a creamy consistency, but without too much liquid. Finally, place all the chicken on a platter, cover with the cream of corn and add potato straw on top. It's ready, now just serve!
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