Directions: |
Directions:Step 1 - Prepare and season chicken breasts (Prepare y pechugas de pollo)
Cut off fat and bones (if necessary)
Tenderize (pound a few times with mallet) Chicken Breasts (Ablande (golpea un pocos veces con el mazo) Pechugas Pollo)
Season (sazonar) Chicken Breasts with Salt, Pepper and Onion (Cebolla ) Power (Condimento las pechugas con sal, pimienta, y ajo en polvo las dejo un buen rato)
Put Chicken Breasts aside and let marinade (si puede sazonarlas el dia anterior quedan con mejor sabor)
Step 2 - Prepare red, green peppers and Onion (Prepare Pimientones rojos , verdes y Cebolla en tiras)
Cut Peppers into sticks
Cut onion into slices
Step 3 - Prepare chicken
Spread Pate on seasoned side of chicken (Esparza Paté sobre las pechugas)
Place a piece ham on chicken (El jamón se coloca sobre el pollo)
Place 3 peppers slices on chicken (encima se colocan los tres pedazos de pimenton)
Roll chicken use skin to wrap, use several toothpicks to hold closed. Try not to leave any open areas to keep ingredients in while cooking (en rolle el pollo, cierra junto con palillos. Trate de no salir ninguna área abierta para mantener ingredientes en el al cocinar.)
Note: The skin of the chicken is utilized to maintain the ingredients and so that the medallions leave perfect (La piel del pollo se utiliza para sostener los ingredientes y para que los medallones salgan perfectos)
Step 4 - Make Broth:
In a large pot (En una olla grande) add water proportionally to number of pieces of chicken (coloque el agua segun las pechugas que cocine, proporcionalmente)
Add a few onion slices
1 tablespoon of butter and a hand full parsley and Salt
Warm broth over high heat
Step 5 - Cook Chicken:
Add full chicken rolls to broth
Turn heat down to medium/low and cook for 30 minutes
Remove chicken rolls from broth, let cool, put in refrigerator to harden
Step 6 - Prepare Sauce:
Blend together broth (onions and all) to blender and 1 cup of heavy whipping cream
Add broth blend back to pot
In a cup, stir together ˝ cup of water and 1 teaspoon of flower
Over medium/low heat stir flower mixture to broth blend until thickens
Turn off and let cool
Final Step:
Remove all toothpicks
Cut chicken into 1” slices
Warm up sauce over medium/low heat add chicken slices to sauce and serve hot |
This recipe for Chicken Medallions (Medallones de Pollo) is from