Stuffed Chicken breasts with mashed potato and peas.
peas you can also substitute broccoli or asparagus.
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is a shopping list for this recipe:
The chicken cold rinse, dab with kitchen paper and rub it lightly with salt and pepper.
Breadcrumbs, cayenne pepper, basil, nutmeg, paprika and salt and pepper and add everything into a creamy, spicy mixture.
The chicken horizontal incision.
The openings in the liver forcemeat filling and then gently stick close stabbing.
The condensed milk can be added to the proteins in the board.
Beat with whisk until frothy.
The flour and breadcrumbs do on the other two boards.
The chicken wallowing first in the flour, then dip them in the egg white foam and finally remove them through the breadcrumbs.
The breadcrumb layer must be firmly tightened.
Oil on the large pit in the hot skillet and make it the chicken on both sides in 12 to 15 minutes until golden browned. (After 5 minutes at a smaller pit).
From the pan and keep warm on a scale.
The gravy mix 2 tablespoons in the skillet with the reserved mushrooms.
Finely chop parsley and add.
Let simmer for about 3 minutes and then ¼ liter of warm water (or champignon juice) pour in, chicken broth powder with whisk stir and boil.
Sauce in a gravy boat serving.
The chicken garnishes you with a sliced lemon into eighths (first washing and drying) and a little bit parsley.
You can serve this potato puree.
If you drink pours white wine.
Enjoy your meal and enjoy this delicious tasty recipe.
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Stuffed Chicken breasts
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