Meat in white sauce
Description
If you use pork instead of chicken fillet, I recommend tenderizing the pieces a bit before cooking to make the meat even more tender. In fact, it's also a good idea to lightly pound the chicken pieces before cutting them. Additionally, if desired, you can add to the sauce not only the spices listed in the recipe, but also those you prefer (for example, curry).
Instructions
- 1
Step 1
Wash the chicken meat and cut it into small pieces (so that it cooks faster). Place it in a frying pan with vegetable oil.
- 2
Step 2
While the chicken meat is simmering, prepare the vegetables. Peel the onion and chop it into small cubes. Sauté it.
- 3
Step 3
Do the same with the carrot - peel and grate on a coarse grater, then fry.
- 4
Step 4
When the meat is almost done, add spices, pepper, and salt to the pan. If there is little liquid in the pan, add a little water.
- 5
Step 5
Add sour cream to the skillet with the chicken. Let the meat simmer over low heat, covered, for about 10 minutes, then add the sautéed vegetables (carrots and onion). Simmer the meat for 20 minutes over very low heat. Serve the cooked meat with any side dish.