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Heat the oil in a medium saucepan

Nov 21st 2013 at 11:51 PM

Heat the oil in a medium saucepan; add the onions, peppers and ginger. Cook over medium heat for 10 minutes. Then add the remaining ingredients and mix well. Simmer over low heat for 45 minutes. If the vegetables will not give enough fluids during fire, add a little water. Remove from heat and let cool slightly.
Transfer the cooled mixture into a blender or food processor and grind to a liquid state. Spread the sauce over the meat before roasting on the grill or baked in the oven, and then - when the meat is almost ready. (Note: if you want a spicy sauce, add cayenne pepper to taste.)
•    Yield: 3 cups of sauce
•    The content of salt (sodium): 5 mg of sodium in one quarter (0.25) glass
•    Chicken escalope Chicken cutlets with mushrooms
•    2 whole boneless chicken breasts cut into 4 halves
•    Flour 2-3 tbsp. tablespoons olive oil
•    1 cup mushrooms, sliced
•    2 teaspoons lemon juice
•    Freshly ground black pepper to taste
•    1.5 cups of grated cheese with low sodium - Gouda or Swiss
•    Parsley for decoration
Dredge pieces of chicken breast in flour, then sprinkle with flour a piece of waxed paper, and place the chicken. Repel all breasts of a flat, 6 mm thick, with a bottom heavy pans or pots. Heat the 2 tbsp. tablespoons olive oil in a large saucepan; add the mushrooms and cook over medium heat, so they are soft and have started to allocate juice. Squirt 1 teaspoon lemon juice, sprinkle with black pepper and mix well. Remove the mushrooms to the pan and place the chicken breasts, add oil if necessary.

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