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PILETINA U PAPRU S LIMUNOM

Ručak skuhan u 30 minuta.

Sastojci:

500 g fileta pilećih prsa

1-2 žličice mljevenog papra s limunom

1 žličica soli

¼ šalice brašna

70 – 100 g maslaca

3/4  šalice pilećeg temeljca

1 sitno sjeckan češanj češnjaka – po želji

Priprema:

Papar s limunom pomiješajte sa solju i brašnom.

Filete lagano premažite vodom i uvaljajte u pripremljeno brašno.

Dio maslaca otopite u neprijanjajućoj tavi pa na srednje jakoj vatri pržite meso – nekoliko minuta sa svake strane, dok se lijepo ne zapeče.

Po potrebi dodajte još maslaca.

Pečeno meso izvadite na ugrijani tanjur.

U tavu dodajte temeljac (i češnjak ako želite)  i promiješajte. Neka provrije. Po potrebi još začinite pa umakom prelijte meso.

Poslužite uz kuhani ili pire krumpir i sezonsku salatu.

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LEMON-PEPPER CHICKEN

Done in 30 minutes

Ingredients:

500 g chicken filet
1-2 teaspoons ground lemon pepper
1 teaspoon salt
¼ cup flour
70-100 g butter
¾ cup chicken stock
1 clove garlic, finely chopped (optional)

Method:

Combine the lemon pepper with the salt and flour.
Brush the meat with water, dust with the flour mixture.
Fry the meat in a non-sticking pan, in some butter, for a few minutes on each side, until nicely brown.
Add more butter if needed.
Place the meat on a heated plate.
Pour the stock (and add the garlic to your liking) into the pan and stir. Bring to a boil. Season to your liking and pour over the meat.
Serve with boiled or mashed potatoes and seasonal salad vegetables.

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Arhiva