Por
Master Receita Solta
"Soft cubes of chicken breast slowly browned in butter with a sauté of onion, garlic, and a touch of mustard. A practical pan preparation with a fresh finish of chopped parsley, resulting in an unctuous sauce and tender meat."
- Cooking the chicken breast in butter over low heat prevents the characteristic dryness of this lean meat. - The spoonful of mustard acts as an emulsifier with the milk fat, providing balanced acidity and an appetizing color. - Fresh parsley added only when turning off the heat keeps its essential oil preserved and aroma vibrant.
Em uma panela grande, derreta a manteiga em fogo médio.
Add the chopped onion and garlic, sautéing until golden.
Add the chicken cubes and cook, stirring occasionally, until they are golden.
Add the mustard, salt, and pepper, stirring well to incorporate the flavors.
Strain excess fluids if necessary, and cook for another 20 minutes, until the chicken is well cooked.
Finish with chopped parsley on top for freshness.
Serve hot, accompanied by rice or salad.
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- Add half a cup of fresh heavy cream in the last 5 minutes of cooking to create a more velvety sauce. - Add a teaspoon of sweet or smoked paprika along with the garlic sauté to intensify the color. - Add 150g of sliced fresh mushrooms along with the chicken cubes to enrich the dish with earthy notes.
- The chicken breast can be replaced with boneless cubed chicken thighs for an even juicier texture. - Regular butter can be swapped for clarified butter (ghee), which tolerates higher temperatures without burning. - Traditional yellow mustard can be replaced by Dijon mustard or dark grain mustard.
Armazene as sobras em recipiente fechado sob refrigeração por até 3 dias. Para reaquecer mantendo a suculência da manteiga, aqueça em fogo brando com uma colher de água ou caldo na panela tampada.
Can be frozen ready in individual portions in airtight bags for up to 2 months. To serve, thaw slowly in the refrigerator for 12 hours and heat in a skillet with an extra knob of butter.
Serve accompanied by fluffy white rice, mashed potatoes with a touch of nutmeg, or steamed sautéed vegetables like broccoli and carrots. A green leaf salad with olive oil completes the combination.
Keep the heat at medium temperature or add a few drops of vegetable oil along with the butter to raise the smoke point.
You can use it, but the characteristic flavor and creaminess of the recipe depend directly on the pure milk fat of the butter.
If the meat releases too much water, it starts to cook in its own steam instead of browning in the butter fat, damaging the crust.
The cubes should reach a golden color on the outside and be completely opaque and white in the center, without drying out the interior.
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