Slowly cook the chicken fillets in each sauce, so that they remain liquid and soft, even if you do not eat them once they are ready. The opposite of grilled fillets, which become leftovers if left to stand for a long time.
Prepare the sauce from vegetables or mushrooms, if you want it to have a more pronounced taste add garlic, curry, or chili. Otherwise, poultry steaks, if we do not add too many spices, are suitable for eaters who like soft flavors.
4 chicken steaks
1 onion
2 cloves garlic
1 cup dried tomatoes in oil
1 cup coconut milk
1 cup cooking cream
fresh basil, parsley
salt, pepper, turmeric, oil
Salt and pepper the meat a little and fry it in hot oil on both sides. Place the steaks on a plate and cover with foil. Peel and chop the onion and garlic and lightly fry in the oil in which the meat was cooked. Add the chopped tomato pieces, cut into slices if necessary, pour the coconut milk and add the turmeric and minced basil and parsley. Stir and bring to a boil and return the meat to the pan. If necessary, add a little water or shoulder base. Cook over low heat until softened, 15 to 20 minutes. If necessary, flavor and pour over the cream. Bring to a boil and garnish with fresh parsley and basil.
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