New Recipe: Juicy & Soft CHICKEN CULETS

This recipe works well over minute steaks or anything similar to it.

 If using beef that bake it for longer, until soft. Yield: 6 portions

• 6 slices chicken cutlets

            Sauce:                                                                                                                                     

 

 

• 1 spanish onion, cut into quarters
• ¼ cup oil
• 1 cup water
• salt and pepper, to taste
• ¾ tbsp paprika
• 2 cloves garlic

Place all the sauce ingredients into a pot, cover and cook until the onions are soft.

Blend the ingredients until you’ve got a creamy consistency.

 

Place the chicken in the baking pan and the sauce over it.

Cover tightly and bake in 400˚F oven for 20 minutes.

Uncover and continue baking it for another 10 minutes or so, it should stay juicy.

Leftover sauce can always be used over meats!