Chicken breast goulash.
Take a chicken breast, cut into pieces without films, bones.
Wash, dry with a paper towel, then pepper, salt and fry in a frying pan with vegetable oil.
In the fried oil, cut onions, carrots, sprinkle with flour and fry together over low heat.
The meat prepared in this way is sent to a saucepan with a thick bottom, pour a small amount of water or broth, add tomato paste, bay leaf, and simmer under a closed lid for an hour.
Serve with porridge, potatoes.