Ingredients: - qb chicken steaks - 2 garlic cloves - 1 bay leaf - 1 tablespoon unsalted butter - 100 ml of bohemian sagres (or other beer) - 100 ml of soy cream (or normal) - 1 teaspoon mustard (preferably with seeds) - olive oil qb - salt qb Preparation: Season the chicken breasts with a little salt. In a non-stick frying pan, place a drizzle of olive oil and the two crushed unpeeled garlic cloves and brown the steaks (the temperature must be very hot so that they are golden on the outside and soft on the inside, just pass them for 2 minutes on each side). Remove and book. Put the butter, the bay leaf, the mustard and the beer and with a spatula, clean the skillet from the meat caramelization residues that give flavor to the sauce. As soon as it boils, let the alcohol evaporate a little (about 1 minute) and add the cream. Season if necessary with a little salt and let it evaporate a little. When the sauce has the consistency you like, serve hot over the chicken steaks. Accompany with fries, sautéed turnip greens or any other side dish of your choice. Source and rights: http://umapedradesal.blogspot.com/2014/06/molho-cervejeira.html
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