Tender chicken under a creamy milk sauce

50-100 ml water (to extinguish)

1 carcass chicken

1 carrots

the mushroom/oyster

vegetable oil

salt

For the sauce:

1/2 Cup warm milk

1/2 Cup sour cream

2 tsp. flour

salt (optional)

For cooking you can use instead of chicken, Turkey or rabbit.

To cut the carcass into pieces, removing excess fat and skin, to separate the fillet legs and Breasts from the bone, chop.

Carrot peel, cut into small cubes or thin strips.

Roast chicken with carrots in hot oil pan, pour water to extinguish it, under cover to put out about 10 minutes before clenched fillet.

Mushrooms washed, cut into small pieces, put in the chicken, put another 20 minutes, adding some salt.

For the sauce, dissolve the flour in warm milk with a fork thoroughly, then combine and mix with sour cream.

Pour the sauce into the pan with the chicken and mix.

Next, tender chicken under a creamy milk sauce stew covered for 5-10 min, served with a side dish of steamed rice.