Pechugas de pollo con beicon y nata

Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Pechugas de pollo con beicon y nata. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pechugas de pollo con beicon y nata is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It's simple, it is quick, it tastes yummy. They're fine and they look fantastic. Pechugas de pollo con beicon y nata is something that I have loved my entire life.

Many things affect the quality of taste from Pechugas de pollo con beicon y nata, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechugas de pollo con beicon y nata delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechugas de pollo con beicon y nata is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechugas de pollo con beicon y nata estimated approx 30 minutos.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Pechugas de pollo con beicon y nata using 7 ingredients and 4 steps. Here is how you can achieve it.

Pechugas de pollo, con cebollita, beicon y nata, y el maravilloso sabor del brandy.

Ingredients and spices that need to be Get to make Pechugas de pollo con beicon y nata:

1. 4 pechugas de pollo abiertas para que estén mas finitas
2. 2 cebollas
3. 100 gr beicon
4. 1 copita brandy
5. 1 brick nata de 200 ml
6. aceite de oliva
7. sal y pimienta molida

Instructions to make to make Pechugas de pollo con beicon y nata

1. Cogemos una sartén y ponemos un chorrito de aceite de oliva y freimos las pechugas salpimentadas, por los dos lados, no deben dorarse, solo que esten cuajaditas,
2. Cuando estén las apartamos y en el aceite que queda freimos las cebollas a rodajitas muy finas hasta que esten tiernas y transparentes,
3. Entonces añadimos el beicón damos unas vueltecitas, volvemos a poner las pechugas en la sarten bañamos con el brandy, dejamos que se evapore un poco y añadimos la nata,
4. Salpimentamos y dejamos cocer a fuego lento unos 10 minutos, servimos inmedatamente.

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