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Chicken with catupiry and corn sauce
Chapter VII ·
Poultry · Nº 239
Chicken with catupiry and corn sauce
12 ingredients
4 steps
Ingredients
Method
Ingredients
For
700 g
chicken breast fillets
80 g
butter
50 g
onion
, chopped
4
tomatoes
, peeled, seeded and chopped
½ glass
white wine
, dry
300 g
heavy cream
, fresh
green onions
, chopped
2
egg yolks
salt
black pepper
200 g
Catupiry cheese
100 g
corn
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Method
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1
Season the chicken fillets with salt and pepper to taste. Heat the butter in a skillet and fry the fillets until well browned. Remove them from the skillet and place in a baking dish.
2
In the fat from the skillet, brown the onion. Add the tomatoes, sprinkle with the wine and flambé. Add the cream and let it cook for 6 minutes over low heat.
3
Just before removing from the heat, add the egg yolks and mix well until smooth.
4
Over the chicken fillets, scatter the catupiry in small pieces, top with the corn and cover with the creamy sauce. Bake in a low oven until browned on top, and serve right away with raisin rice.
From the same chapter
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