1 kg of boneless chicken breasts
4 cloves of garlic, minced
Salt
3 cups of water
4 tablespoons of wheat flour
2 tablespoons of strong root powder (or mustard as a substitute)
2 cups of water
1 red pepper, seeded and chopped for garnish (200 g)
1 kg of boneless chicken breasts
4 cloves of garlic, minced
Salt
3 cups of water
4 tablespoons of wheat flour
2 tablespoons of strong root powder (or mustard as a substitute)
2 cups of water
1 red pepper, seeded and chopped for garnish (200 g)
Season the chicken breasts with garlic and salt
Place in a pan and stir until it starts to brown
Adequate the 3 cups of water, scraping the bottom of the pan
Add the remaining 2 cups of water
Cook over low heat until the chicken is tender
Remove the chicken from the pan
Discard excess fat
Add the flour and stir, scraping the bottom of the pan, until it thickens
Mix in the remaining 2 cups of water, stirring continuously
Mix in the strong root powder (or mustard) and cook until a creamy sauce forms
Place this sauce over the chicken breasts in a baking dish
Note: If you can't find strong root powder, use mustard instead
Serve with 6 portions.
