Ave for Poultry Sauté is a dish made from products cut into approximately the same size and shape. Sauté from chicken fillet and quince is actual in the autumn period. The products fit well together. As a liquid, you can use white wine, broth, plain water. Pre-quince can be caramelized, frying slices in butter, adding brown sugar.
Ingredients:- Chicken fillet 700g
- Quince 1 pc.
- Onions 1 pc.
- Salt 2 pinch
- Cumin dry 2 g
- Brown sugar 15 g
- Butter 25 g
- Sunflower refined sunflower oil 2 tbsp. l.
- Water 100 ml
- Step 1 Prepare chicken fillet, quince, onion, brown sugar.
- Step 2 Wash the Aiva, cut into 4 pieces, cut out the core and cut into slices approximately 2 x 2 cm.
- Step 3 Chicken fillet washed, peeled from the film, cut into cubes about 2х2 cm. In a skillet with a thick bottom, dissolve butter, add vegetable oil. Fry to light rouge meat, put it in a separate bowl.
- Step 4 On the remaining oil fry the medium-sized chopped peeled onions.
- Step 5 Add the liquid and brown sugar to the frying pan and boil for 1-2 minutes. Add meat and quince, salt, put cumin. Stir and simmer under the lid on low heat until soft quince.
- Step 6 You need to stir the cell periodically. It is desirable to serve the sautéed hot.