Pechuga de pollo a la miel con setas y semillas

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Pechuga de pollo a la miel con setas y semillas. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pechuga de pollo a la miel con setas y semillas is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Pechuga de pollo a la miel con setas y semillas is something that I have loved my whole life.

Many things affect the quality of taste from Pechuga de pollo a la miel con setas y semillas, 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 miel con setas y semillas 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 a la miel con setas y semillas is 2 o 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Pechuga de pollo a la miel con setas y semillas using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Pechuga de pollo a la miel con setas y semillas:

1. 1/2 pechuga de pollo entera, sin piel
2. 1/2 bandeja Champiñones frescos laminados,
3. 1/2 bandeja Setas cardo
4. 1/2 pimiento rojo
5. 1/2 cebolla
6. 1 chorrito vino blanco
7. Harina integral
8. 1 cucharada grande miel
9. 3 cucharadas grandes salsa de soja
10. 1 chorrito vinagre
11. Guidillas opcionales
12. Aceite AOVE
13. Semillas

Instructions to make to make Pechuga de pollo a la miel con setas y semillas

1. Empezamos cortando la pechuga en trocitos de bocado. La enharinamos con la harina integral y la ponemos en la sartén a fuego fuerte para que se dore. Cuando esté dorada sacamos y reservamos.
2. En el mismo aceite ponemos la cebolla que poche un poco. Cuando esté transparente añadimos las setas de cardo cortadas en cuadraditos y los champis laminados.
3. Damos unas vueltas de cuchara para que los diferentes sabores se mezclen y añadimos el chorrín de vino blanco y un poco de agua. Esperamos a que se evapore el alcohol 2 min a fuego fuerte y bajamos, tapamos para que los hongos suelten el jugo.
4. Cuando reduzca un poco el jugo de las setas incorporamos los daditos de pechuga mezclamos los ingredientes con la cuchara e incorporamos un vasito de agua.
5. Ponemos la cucharada de miel, removemos para añadir a continuación las cucharadas soja y esperamos a que se ligue y reduzca. Incorporamos el chorrito de vinagre.
6. Cuando haya reducido el agua unos 20 min aprox. Sacamos, emplatamos y ponemos las semillas. Yo elegí lino dorado, pero pueden ser semillas de girasol o calabaza, sésamo...
7. Se puede acompañar con unas guindillas si te gusta el picante.

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