1 Peruvian Breast
3 tablespoons of olive oil
1 tablespoon of chopped parsley
1 tablespoon of chopped green onion
2 medium onions, sliced into rings
1 1/2 cups of chicken broth
1 cup of heavy cream
2 tablespoons of cornstarch
2 tablespoons of dry sherry wine
salt and black pepper to taste
1 Peruvian Breast
3 tablespoons of olive oil
1 tablespoon of chopped parsley
1 tablespoon of chopped green onion
2 medium onions, sliced into rings
1 1/2 cups of chicken broth
1 cup of heavy cream
2 tablespoons of cornstarch
2 tablespoons of dry sherry wine
salt and black pepper to taste
Debone the Peruvian Breast and cut it into strips
Fry the breast in batches, using olive oil, and reserve
In the remaining fat, sauté the chopped parsley, green onion, and onion rings for a few minutes over low heat
Add the chicken broth and reserved breast strips, and let simmer, covered, for about 20 minutes, stirring in the heavy cream as you go
Once the meat is tender, dissolve the cornstarch in a little water and add it to the pan
Finally, season with dry sherry wine, salt, and black pepper
Serve in 4 portions.
