FILETES DE POLLO A LA CREMA DE YOGUR

CHICKEN BREASTS WITH CREAM OF YOGURT

DIFICULTAD: Fcil
DIFFICULTY: Easy
PREPARACIN: 25 minutos
PREPARATION: 25 minutes
COCCIN: 35 minutos
COOKING: 35 minutes
INGREDIENTES: 4 personas
INGREDIENTS: 4 People
INGREDIENTES:
INGREDIENTS:
8 filetes de pechuga
8 chicken breasts
150 grs. de cebolla troceada
150 grms of chopped onions
1 vasito de vino blanco
1 small glass of white wine
200 ml de yogur natural
200 ml of natural yogurt
30 grs. de mantequilla
30 grms of butter
3 cucharadas de mostaza a la pimienta verde
3 tablespoons of green pepper mustard
3 yemas de huevo
3 egg yolks
Aceite de oliva, sal y pimienta
Olive oil, salt and pepper

1. Colocar las pechugas congeladas dentro de una bandeja honda cubiertas

de leche dentro del frigorfico para que se descongelen lentamente, y la
cebolla dentro de una escurridora para que al descongelarse elimine toda el
agua.
1. Place the frozen chicken breasts in a deep dish covered with milk. Then
put the dish in the fridge so that the chicken defrosts slowly. Put the onion in
a strainer so that as it defrost, all the water drips away.
2. AI da siguiente, poner una cazuela al fuego con la mantequilla y un poco
de aceite. Sofreir las pechugas previamente escurridas y salpimentadas. En
cuanto cambien de color, se aade la cebolla descongelada y escurrida y se
deja a fuego lento removiendo de vez en cuando.
2. The next day, put a saucepan on the heat with the butter and a little oil.
Strain, add salt and pepper to the chicken breasts and then lightly fry. As
soon as they change colour, add the defrosted and strained onion and leave
over a low heat stirring from time to time.
3. A media coccin, agregar el vino, y mientras cuece el pollo, preparar la
salsa colocando el yogur y las yemas dentro de un cazo al bao mara sin
dejar que hierva. Batir la mezcla hasta que empiece a espesar o se forme en
la superficie un poco de espuma.
3. When half-cooked, add the wine and while the chicken is cooking, prepare
the sauce by putting the yogurt and the egg yolks in a saucepan bain-marie
without letting it boil. Beat the mixture until it begins to thicken or a little
froth forms on the surface.
4. Aadir la mostaza y seguir batiendo hasta que la salsa espese, aadiendo
por ltimo la salsa de la coccin previamente pasada por el colador chino.
Seguir removiendo fuera del fuego para formar una salsa ligada. Servir las
pechugas cubiertas con la salsa acompaadas de unos bocaditos de patata
o un flan de arroz.
4. Add the mustard and continue beating the mixture until the sauce
thickens, adding at the end, the previously cooked and sieved sauce.
Continue to stir off the heat to make a light sauce. Serve the chicken breasts
covered with the sauce and accompanied by some potato morsels or a rice
cake.