Chicken dishes are quite relevant also for a modest family lunch, and for a solemn invited dinner. This meat is universal. It is possible to prepare from it both a low-calorie, and nourishing meat lunch. Everything will depend on what parts of chicken you decide to eat.
Simply, quickly and very tasty it is possible to make chicken fillet. Except fillet one bulb, about 300 g of champignons will be necessary for preparation of a dish. For frying use olive oil. Onions should be cleaned, cut with half rings, to brown in a frying pan. To onions add the fillet cut on thin pieces To the same frying pan put champignons. It is good if they are slightly frozen. Until liquid from them is evaporated, fillet will manage to become impregnated with mushroom aroma. Ready fillet with mushrooms can just be salted and, having seasoned with greens, a tax on a table. Chicken fillet with champignons can quite be considered a low-calorie dish.
Simply, quickly it is also very tasty possible to fry chicken in a frying pan. If you have the whole carcass, cut it on portion pieces. But for this dish chicken legs will be ideal. Lay out flank steaks in a deep frying pan, having added a little water. In the course of cooking wait when water in a frying pan almost completely evaporates. Then add vegetable oil, strew meat pieces with greens and seasonings, fry until ready. Time of frying depends on the size of flank steaks. It is possible to determine readiness of meat by piercing of a piece a knife or a fork. The chicken has to remain soft, and the crust to become golden.
It is possible to make the whole chicken and in an oven. As a rule, before frying the chicken carcass needs to be pickled. For marinade it is possible to use a lemon, the mustard mixed with oil, mix of honey and oil. The taste of ready chicken will depend on marinade. Sweet-sour, spicy or sharp – any of them is well combined with chicken meat. It is impossible to spoil it practically as chicken is a universal product. Unless to bake meat to such an extent that the outer surface became covered by a characteristic crust. By the way, the same black crust on fried chicken meat will appear if for marinade to use purchased mayonnaise. It is better to replace often found ingredient in recipes with chicken with the home-made sauce consisting of mustard, yolks and olive oil. Preparation of sauce won't take a lot of time. The taste of chicken will turn out really noble. You won't compare home-made sauce to the banal and bothered product which we got used to observe on counters of most shops.