Russian cuisine

Cream Chicken

Ingredients

• Chicken fillet
• Salt
• Cream

Cooking

Take chicken fillets, as many as you are ready to handle. They should go through a meat tenderiser, or just need to be slightly hammered with that huge kitchen mallet… But! You have to do it in a special way: slightly sprinkle the fillet with salt, then pour cream (no more than 25% fat) on the piece – and hammer gently. Turn the piece over and do the same… and repeat it again twice, so that the chicken absorbs cream. Then fry it in olive oil on a medium fire in a deep frying-pan. Goes great with any fresh veggies, and is good for your waistline!

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