Kurczak w kremowym sosie koperkowym
vxdaChicken fillets prepared in a mild, creamy sauce featuring grated carrots, leeks, and dill. This one-pan meal is quick to make and suitable for both children and adults.
Składniki
- 600 g filet z kurczaka
- sól
- pieprz
- 1 szt liść laurowy
- 1 szt ziele angielskie
- ½ łyżeczka kurkuma
- 1 łyżka mąka
- 2 łyżka oliwa
- 1 łyżka masło
- 1 szt marchew
- ½ szt por
- 150 ml bulionu drobiowego
- 150 ml śmietanki 30%
- pęczek koperku
Przygotowanie
- 1
Clean the chicken by removing any membranes and bones, then cut it into smaller fillets (detaching the tenderloin – the movable part of the fillet). Afterward, flatten the thickest parts of the fillets with a meat mallet to a thickness of approximately 1 cm.
- 2
Season with salt and pepper, then lightly coat the chicken in flour. Heat a pan with olive oil, and once hot, place the chicken in it. Sauté for about 2 minutes on each side. Remove and set aside on a plate.
- 3
Using the same pan, add the peeled and grated carrot and the thoroughly washed leek, cut into small cubes or strips. Fry, stirring constantly, for about 2 minutes. Incorporate the butter and continue to sauté for a short while longer.
- 4
Pour in the broth and bring to a boil. Add the bay leaf, allspice, and turmeric, then mix thoroughly. Cover and simmer for about 3 minutes. Return the seared chicken fillets to the pan and cook uncovered for approximately 2 minutes, turning the meat once during this time.
- 5
Stir in the cream and dill, then mix and bring to a boil. Allow to simmer briefly if the sauce has not yet thickened sufficiently.