Chicken with eggplant caviar in sour cream
Tender chicken in a creamy eggplant caviar sauce — a main course for dinner at a festive table.
Ingredients
- Eggplant caviar VERES 300 g
- Chicken breasts 600 g
- Sour cream 200 g
- Onion 2 pcs
- Water or chicken broth 200 ml
- Vegetable oil 3 tbsp
- Salt and pepper to taste
We add only what we sell. The rest is up to you.
Method
- Wash the chicken breasts, dry with paper towels, and cut into medium pieces.
- Slice the onion into half-rings, heat oil in a deep skillet.
- Fry the chicken pieces until golden brown, then remove to a plate.
- In the same skillet, fry the onion until soft and fragrant.
- Return the chicken to the skillet, add the eggplant caviar, and stir.
- Mix the sour cream with water or broth, pour over the meat and stir gently.
- Simmer covered on low heat for 15–20 minutes until the chicken is cooked through, add salt and pepper to taste.
