Chicken fillets with fresh cream
Ingredients for two servings:
- 1 large chicken fillet
- 1 packet CHARALAMBIDES CHRISTIS dairy cream
- 1 glass white wine
- 1 tsp capers
- 1 pinch mint
- A dash of oil or butter
Cut the fillet into strips, place in a frying pan with water and let it boil for 10 minutes. Pour out the water, add a little oil or butter and salt and sauté until golden. Add the wine to the chicken and let it cook until the wine evaporates. Add the cream, capers, mint and pepper and cook in medium heat for 5-10 minutes. Serve with chips or rice.
Pasta with dairy cream and sundried tomato
- 1 packet of spaghetti
- 200 ml CHARALAMBIDES CHRISTIS dairy cream
- 1 orange pepper
- 1 yellow pepper
- 1 onion
- 10-12 sundried tomatoes
- 3 tbsp white wine
- 1 tbsp butter for frying
- Grated cheese of your choice
Boil the pasta and strain. Cut the onion, peppers and sundried tomatoes into small pieces. Put butter in a nonstick frying pan on medium heat and as soon as it melts, add the onion and peppers and sauté at medium heat. As soon as the onion and peppers become soft, pour white wine over the top and let them cook for a while until the alcohol evaporates.
Add the dairy cream, lower the heat, add salt and pepper, stir and let it boil for 5-10 minutes. Turn the heat off and mix the pasta with the sauce. Serve with grated cheese of your choice.
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