Juicy Chicken Fillets in a pan

Mar 1

Juicy Chicken Fillets in a pan

My mother regularly made chicken fillets in garlic sauce that were soft and very juicy in a very simple way. I added to that recipe for gourmets, vegetable broth, white wine, ham and cheese, which are added at the end of cooking. The recipe is very simple and ready quickly. Follow recipe.

Ingredients: simple, total time. 40 min, 4 serving

Preparation:

If the steaks are larger, leave the ham in a piece.
In a small pan, fry the ham in very little oil for about 2 minutes each side.
When they are ready, put them on a plate.
Grate the Trappist cheese.
Season the chicken fillets with salt and black pepper to taste, then roll in flour well.
Fry chicken fillets in butter until golden brown on each side, about 5-6 minutes.
Then add the chopped garlic, and stir, as soon as it smells fragrant, add the white wine and wait a few minutes for the alcohol to evaporate.
Then pour in the 1/2 broth and simmer for about 10 minutes, then add the rest of the broth and mix again, until the sauce thickens.
After 10-15 minutes, place the fried ham over each steak and sprinkle with grated Trappist cheese, cover the pan.
Cook for another 5 minutes, until the cheese melts.
Sprinkle with chopped parsley.
Serve with rice, or mashed potatoes — pure, with some salad as you desire

Buon appetito!

NOTE:

I didn't cut the ham, but fried the thin slices in one piece.
I mixed the rest of the flour that was left over from rolling the schnitzel, which was one small teaspoon, with 50 ml of water and added it to the sauce.
Do not add salt to the sauce to avoid oversalting it, as the broth is already salty.
Keep the rest of the steak covered in the refrigerator for up to 3 days.