quinta-feira, 7 de abril de 2011

Chicken fricasse


01 cup of curd;
01 kg of chicken breast;
01 large glass of palm (optional);
01 pack of french fries;
01 spoon butter or margarine;
02 cans of corn;
02 tablets of chicken broth;
½ kg ripe tomatoes, seeded and peeled;
150 g of sliced ​​mozzarella;
250 g of grated onion;
395 g of heavy cream (01 can).


Sauté the chicken with all seasonings. Once cooked fray in larger chunks. Sauté onion in butter. Hitting 01 can of corn, with juice (juice from the beat with the other can). Mix the cooked chicken, chopped tomatoes, chopped hearts of palm, corn and creamed corn, stirring constantly. After you have thoroughly mixed and boiled enough, add the cream. Mix on low heat, not boil over. Take the mixture and place in Pyrex m, and put the cheese on top and over the mozzarella. Bake until golden brown. After taking the oven add the grated potato. Serve hot.


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