Pechuga de pollo a la crema de acelga

Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Pechuga de pollo a la crema de acelga. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Pechuga de pollo a la crema de acelga is one of the most favored of current trending meals in the world. It's enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They're nice and they look wonderful. Pechuga de pollo a la crema de acelga is something that I have loved my whole life.

Many things affect the quality of taste from Pechuga de pollo a la crema de acelga, 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 Pechuga de pollo a la crema de acelga delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can cook Pechuga de pollo a la crema de acelga using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Pechuga de pollo a la crema de acelga:

1. 1 pechuga de pollo
2. 3 dientes ajo
3. Pimienta a gusto
4. Sal a gusto
5. Vinagre
6. 1/2 taza vino blanco
7. 1 mazo de acelga
8. 4 cucharadas mantequilla

Steps to make to make Pechuga de pollo a la crema de acelga

1. Adobar la pechuga de pollo con la sal, vinagre, pimienta negra. Dejar en reposo por media hora
2. En una sartén, poner la mantequilla y los dentes de ajo machacados. Llevar al fuego.
3. Sellar la pechuga por ambos lados. Incorporar entonces la media taza de vino blanco, esperar que se evapore el alcohol y tapar para que se vaya cocinando la.pechuga
4. Cuando la pechuga ya casi se encuentre lista, incorporar la acelga que previamente habíamos troceado.
5. Diluir una cucharada de maicena en agua en una vasija aparte, tomar del caldo de la cocción de la pechuga tres cucharadas e incorporarla a la maicena diluida.
6. Incorporar esta mezcla a la pechuga y acelga, mover y esperar que se espese. Rectificar sabores y listo
7. Provecho!

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