Chicken breasts are one of the foods we use most on a daily basis. They fulfill their function healthy and they are very simple to cook, so they are usually an ideal option for those of us who are not very fond of cooking and are looking for easy recipes that are healthy and can be made in record time. Of course, many times this dish is a little bland. We could say that it helps us get by, but that it lacks a bit of grace. So we have taken note of the chefs to transform this recipe into a much more delicious one.
Chicken breasts are ideal to include in our diet that daily dose of protein that our body requires. Whether you grill or bake them, you have a very healthy result, although it is true that they tend to lose juiciness and become a little dry. For this reason, cooking experts such as Dani García, Enrique Sánchez and Marta Verona choose to accompany the dish with a sauce.
In the RTVE program 'Har de comer', Dani García insisted on the power that a sauce can have to improve the recipe. “To make the chicken breasts soft and tasty, make a sauce with 250 ml of meat or vegetable broth and add tapioca or cornstarch to thicken it.” Then add previously poached onion and a little brandy to this sauce, letting all the ingredients boil for about 10-12 minutes. Finally, add the cheese and blend the mixture until you obtain a homogeneous sauce.
This idea is also supported by chefs like Enrique Sánchez, in fact, the latter points out in the cooking show 'Cómetelo' on Canal Sur the importance of making small cross cuts in the breast before cooking it: “When you start cooking, the heat penetrates through there and we need less time to cook it.” And for the sauce, opt for one based on onion, garlic and asparagus to which you add chicken broth, the juice of half a lemon, cream and spices.
In addition to these tips, Marta Verona opts for seasoning the breasts with salt and pepper and grilling them with a splash of olive oil before setting them aside. In the same pan, use the juices released by the meat to sauté the onion and garlic. Next, add the sliced mushrooms and let them cook with the lid on for about five minutes. For the sauce, he proposes a mix based on evaporated milk and broth with onion, garlic and mushrooms. Cook all the ingredients over high heat for about a minute and then blend them until you get a smooth and homogeneous texture.
There is the same ingredient that we can use in these three sauce proposals by the three chefs: it is cornstarch or tapioca. If the result of the sauce is too liquid, what they do is help thicken it. On the contrary, if you consider that the sauce is too thick, you can resort to adding a little water.
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