Kuligre : 4 Sastojka *4 Zutaten * 4 Ingredients,nummero 9

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Recept šalje : Verica Nikolić. Sretno!



Piletina sa sosom od višanja

Potrebno je :

1/2 kg belog (otkošćenog) pilećeg mesa

250 g očišćenih višanja

50 ml slatkog, desertnog, vina

1 kašičica gustina

Začini :

2 kašike kari sosa

1 kašičica crvenog, mlevenog, bibera

1/4 kašičice cimeta

i :

ulje

Priprema :

Pileće meso iseći na četiri šnicle. U manjoj posudi pomešati kari sos i crveni (kajenski), mleveni, biber. Dodati ulje, da se dobije smesa sa kojom može da se premaže meso. Premazano meso ostaviti da odstoji, jedan sat. Zatim ga na, malo, ulja ispržiti (na srednjoj temperaturi), da dobije lepu, rumenu boju. Isprženo meso ostaviti na toplom, dok se spremi sos.

Sos :

U manju šerpicu staviti odmrznute višnje (zajedno sa sokom, koje su pustile) i, šerpicu, staviti na šporet. Kuvati višnje, na srednjoj temperaturi. Od momenta ključanja, višnje, kuvati 15 minuta. U 50 ml vina razmutiti gustin. Razmućeni gustin sipati u višnje, kao i cimet. Dobro promešati i kuvati, dok se sos ne zgusne.

Poslužiti piletinu sa sosom.

Ingredients :

1/2 kg of white (boneless) of chicken meat
250 g pitted cherries
50 ml sweet, dessert, wine
1 teaspoon corn flour

spices:

2 tablespoons curry sauce
1 teaspoon red, minced, pepper
1/4 teaspoon cinnamon

and:

oil

Preparation:

Chicken meat cut into four steaks. In a small bowl mix the curry sauce and red (cayenne), ground pepper. Add oil to yield a mixture with which it can be coated on the meat. Coated meat left to stand for one hour. Then on, little oil fry (over medium heat) to get a nice, rosy colour. Broiled meat keep warm, till the sauce is ready.

Sauce:


In small sauce pan put the thawed cherries (along with juice, that is left) , on the stove.
It's necessary :

1/2 kg of white (debunked) of chicken meat
250 g peeled cherry
50 ml sweet, dessert, wine
1 teaspoon density

spices:

2 tablespoons curry sauce
1 teaspoon red, minced, pepper
1/4 teaspoon cinnamon

and:

oil

Preparation:

Chicken meat cut into four steaks. In a small bowl mix the curry sauce and red (cayenne), ground pepper. Add oil to yield a mixture with which it can be coated on the meat. Coated meat left to stand for one hour. Then on, little oil fry (over medium heat) to get a nice, rosy color. Broiled meat keep warm while the sauce is ready.

Sos:


In small sauce pan put the thawed cherries (along with juice, that is left) on the stove.
put on the stove. Cook the cherry on medium heat. From the moment of boiling, cherry, cook for 15 minutes. In 50 ml of wine, stir cornstarch. Pour in sour cherries and cinnamon. Stir well and cook until the sauce thickens.


Serve the chicken with the sauce.

Huehner Fleisch mit Kirschen Sosse

Zutaten:

1/2 kg Weiß () von Hühnerfleisch 
250 g geschälte Kirsche
50 ml süß, Dessert, Wein
1 Teelöffel Speissestaerke

Gewürze:

2 EL Currysauce 
1 Teelöffel rote, fein gehackt, Pfeffer
1/4 Teelöffel Zimt

und:

Öl

Zubereitung:

Hühnerfleisch in vier Steaks schneiden. In einer kleinen Schüssel die Currysauce mischen und rot (Cayenne), gemahlener Pfeffer. Hinzufügen Öl eine Mischung zu bekommen, welche auf das Fleisch aufgetragen wird. Danach Fleisch  für eine Stunde stehen lasen.. Dann auf, wenig Öl braten (bei mittlerer Hitze) bis es eine schöne, rosa Farbe bekommen hat.. Gebackenes Fleisch warm halten, während die Soße fertig ist.

Sosse:
 Die aufgetauten Kirschen In kleine Soß Pfanne tun (zusammen mit Saft,  der uebrig war) und Sauce Pfanne auf den Herd. Kochen Sie die Kirschen auf mittlerer Hitze. Von dem Moment des Kochens, Kirsche, 15 Minuten kochen lassen. In 50 ml Wein Speisse Staerke rühren, und kochew3n lassen bis die sosse  fertig ist.
Servieren mit die Sosse