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Breast in tomato-cream sauce

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Breast in tomato-cream sauce

Very easy to prepare, but bright in every dish from Martha Stewart, which I adapted to the tastes of my family. Prepared quickly, it's incredible with rice TM "Mistral"


Cooking time30 minutes Number of servings4

Ingredients for Breast in tomato-cream sauce




Step-by-step instruction of cooking Breast in tomato-cream sauce


Step 1

Fillet cut into large chunks and marinated in a mixture of hot pepper, lemon juice and 1 tbsp of vegetable oil for 30 minutes.Fillet cut into large chunks and marinated in a mixture of hot pepper, lemon juice and 1 tbsp of vegetable oil for 30 minutes.


Step 2

In a saucepan heat the remaining oil and fry the breast on high heat on all sides. Reduce the heat and add the paprika, fry for 1 minute stirring occasionally. Enter the tomato paste and broth. Bring to a boil, and cook for 10 minutes.In a saucepan heat the remaining oil and fry the breast on high heat on all sides. Reduce the heat and add the paprika, fry for 1 minute stirring occasionally. Enter the tomato paste and broth. Bring to a boil, and cook for 10 minutes.


Step 3

In a saucepan add sour cream. Little dosolit to taste. Warm (do not boil!).In a saucepan add sour cream. Little dosolit to taste. Warm (do not boil!).


Step 4

Figure "amber" boil according to instructions on the package.Figure "amber" boil according to instructions on the package.


Step 5

Serve immediately. Bon appetit!Serve immediately. Bon appetit!