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Chicken breast goulash.

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.

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