Chicken fillet

The gravy is nothing but a sauce, just under a different name. If it is possible so to say - household. Any dish makes sauce much tastier. But do not forget that it is just an addition to a certain dish. Therefore, one should not be addicted to spices and spices in order to preserve the taste of the main dish without interrupting it.

Among culinary specialists, and housewives including, a considerable popularity enjoys gravy from the chicken, tender and juicy. In fact, despite the simplicity of cooking, this sauce will suit many dishes.

For its preparation you will need one chicken ham, one carrot and onion, 2 tablespoons of tomato paste and flour, pepper, greens, bay leaf, salt and vegetable oil.

Prepare the gravy from the chicken very quickly. First, you need to cut the meat into pieces, which then should be fried. To the meat, add crushed carrots with onions. Pour in the flour, mix well and fry a little.

Pour a glass of water or broth, for 5 minutes to simmer under the lid on medium heat. After that, add the tomato paste and simmer for another 8 minutes. When the gravy from the chicken is ready, add a little chopped greens and let it stand under the lid for a few minutes.

Those who love dishes more sharply, at the end of cooking, you can add two crushed chives. In addition, together with the tomato paste, you can put a bay leaf in the sauce for 5 minutes and immediately remove it. This will give the dish an incomparable flavor.

It is very easy to prepare a gravy from a chicken breast, and taste qualities are not inferior to the previous one.

Preparation. Cut one medium bulb into rings, rinse and finely chop 200 grams of champignons. Mix mushrooms with onions, salt and fry in a pan. Then chop two chicken breasts, first rinsing them. Fry them in another skillet with salt and spices (to taste). Combine the contents of the two pans and fry for about five to seven minutes. Then pour all 4 tablespoons of mayonnaise and 100 ml of boiled water, which should only cover the meat a little. In a small fire, simmer for another eight minutes, then turn it off. Your gravy is ready for serving with any garnish.

Very original sauce is gravy from minced meat. It is also prepared quickly and easily. So, crumble finely one onion and put it together with 300 grams of minced meat on a frying pan, preheating in it a little vegetable oil. Fry until the liquid evaporates and the meat is dried.

Then add three crushed chives and spices to taste and continue frying for another three minutes. Put in the flour (1 tablespoon with a slide) and mix thoroughly. In the meantime, dilute the tomato paste (2 tablespoons) in half a liter of water and pour into a frying pan.

On low heat, evaporate the liquid to the required density, so that gravy from minced meat does not turn out to be excessively liquid, and the mince itself was tender and juicy. When your sauce has evaporated to the optimum consistency, add salt to taste and sugar.

Your sauce will turn slightly ostrenkim, a little spicy, very fragrant. As a side dish to such a sauce, boiled potatoes are great. Although buckwheat porridge will also get very tasty.

As you can see, it is not so important, the gravy will be prepared from chicken or minced meat, in any case it will turn out to be very delicate, tasty and fragrant. And its main advantage is that it is good with any side dish.

And this means that every day you can please your relatives and relatives with a new dish, tasty, satisfying, sometimes piquant, sometimes sharp, sometimes tender. After all, it depends on what spices, spices and herbs you will use when cooking, as well as from your imagination.