Chicken and cheese stars with a creamy sauce
57 - -
These special chicken cutlets will not leave indifferent neither adults nor children. Add the minced cheese, which we cook ourselves, we give it an interesting taste. And the final touch - a mouth-watering sauce!
Ingredients for Chicken and cheese stars with a creamy sauce
- Milk - 1 l
- Yogurt - 0.5 stack.
- Sour cream - 0.5 stack.
- Chicken breast - 650 g
- Milk - 6 tbsp.
- Semolina - 2 tbsp
- Onion - 1 piece
- Black pepper - to taste
- Salt - to taste
- Sunflower oil - 5 tbsp
- Cream - 500 ml
- Flour - 25 g
- Butter - 50 g
- Salt - to taste
- Pepper white - to taste
Step by step instruction of cooking Chicken and cheese stars with a creamy sauce
First make the cheese. You can make it in the evening to serum glass calm, and the next day to use for our meals. Will spolocnom deep pot with a thick bottom (!!!) cold water, and leave on the bottom of the water somewhere half a centimeter (once upon a time grandmother told me that this milk is less likely to burn, not forgetting to follow him). Now pour the milk and put it on the stove on medium heat. Stirring often, bring it to the point where the walls of the pan begin to appear bubbles, but the milk is not yet boiling.
In this moment, without ceasing to stir, injected into the milk in a thin stream thoroughly mixed kefir (2.5%) cream (15%). Milk on the fire, stir all the time until you begin to fall cheesy aftertaste.
On low heat allow to writing a rolling boil for 1-2 minutes. Then remove from the heat and leave for a few minutes.
Recline our cheese on the cheesecloth a few additions and give to drain the whey. I usually "gauze cheese" knot hung from the handle of the kitchen Cabinet over the sink in the evening and leave till morning to fluid dripping quietly. And in the morning we get such a beauty))
Start making stars. 2 spoons of semolina soaked in 6 tbsp. spoons of milk for about 30 minutes (semolina will give an additional richness to our cakes). Mince the chicken breast, onions and cheese, add in the soaked semolina, salt, pepper to taste and knead the meat.
Give shape to our cutlets and fry in vegetable oil on both sides until Golden brown.
Begin to prepare sauce. In a saucepan with a thick bottom over very low heat melt the butter. It is important that the oil is not boiled, not burned, and it was heated. You can periodically remove the pan from the heat, until the oil is heated.
Add the flour and mash it thoroughly with the oil. Our mass will begin to foam.
Small portions add smaller portion of cold cream and whisk carefully stir to avoid lumps.
Making sure that no lumps, little by little add the remaining cream, all the while stirring the contents of the pan. Add salt and pepper to taste. On low heat cook the sauce until thick, stirring all the time, preventing a strong boil.
Serve meatballs with sauce.
The perfect pair for our burgers rice with vegetables.