Chicken breast different

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  • Chicken breast/peru
  • Chicken breast or turkey: 400 g
  • Olive oil: 4 Tablespoons
  • Garlic: 1
  • Red Port wine: 1 Cup
  • Cream for cooking: 1 200 ml
  • Salt: taste.
  • Black pepper: taste.
  • Potatoes
  • Unpeeled potatoes (preferably new): 800 g
  • Bacon broken in pieces: 150 g
  • S


Boil the potatoes with the skin and add salt. After you cooked let cool a little, remove the skin for your dates and book.

Cut the chicken breast or turkey in strips not very long, season with salt and black pepper, book for 10 minutes.

In a pan anti adherent place 4 tablespoons of olive oil and a clove of crushed garlic. When the garlic begins to turn golden, add the chicken breast in a high heat until the chicken start to release the water. Lower the heat and let the chicken stay douradinho, stirring constantly to stay more or less the same. Finally, add the glass of Port wine, and lower the heat. Leave for 3 minutes.

Finally add the package of cream and stir well to engage. Keep the fire weak 3 minutes and you're ready. Place on a serving platter and serve immediately with chopped parsley.

Leave the potatoes into thick slices, heat in a pan with the olive oil with onion starting in buds and bacon. When the bacon just lightly browned and onions are translucent, add the potatoes and stir the potatoes absorb the olive oil over medium - 5 minutes.

Remove, place on a serving platter and serve with chopped parsley. The potatoes can be cooked shelled and already matches the extent to understand, however, do not cook much because you can undo it if when you added in the olive oil.

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