Pechuga de pollo con salchichas y mostaza

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Pechuga de pollo con salchichas y mostaza. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Pechuga de pollo con salchichas y mostaza is one of the most well liked of current trending foods on earth. It's appreciated by millions daily. It's easy, it is quick, it tastes delicious. Pechuga de pollo con salchichas y mostaza is something which I've loved my whole life. They're fine and they look wonderful.

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

As for the number of servings that can be served to make Pechuga de pollo con salchichas y mostaza is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can have Pechuga de pollo con salchichas y mostaza using 11 ingredients and 4 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Pechuga de pollo con salchichas y mostaza:

1. Ajos
2. Pimiento rojo
3. Cebolla
4. Calabacín
5. 1 tomate
6. 4 salchichas rojas
7. 4 filetes pechuga de pollo
8. Mostaza antigua
9. 1 vaso manzanilla
10. Sal
11. Aceite de oliva Virgen extra

Steps to make to make Pechuga de pollo con salchichas y mostaza

1. Se prepara el sofrito agregando los ajos picados (3 dientes), media cebolla, medio pimiento rojo y medio calabacín. Se sala y rehoga; cuando comience a tomar color se agrega el tomate cortado en dados y sin piel
2. Cuando el sofrito esté listo se agregan las salchichas frescas Rojas cortada en trozos
3. A continuación introducimos los filetes de pechuga de pollo, los marcamos por cada cara y vamos añadiendo tres cucharadas de postre de mostaza antigua y el vaso de manzanilla. Damos un golpe fuerte de calor para evaporar el alcohol. A continuación bajamos temperatura y tapamos la cazuela para que se termine de hacer, rectificando de sal si es necesario.
4. En 10 minutos listo y a comer !!

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