Pechuga de pavo al limón

Hey everyone, it is Drew, welcome to my recipe site. Today, we're going to make a special dish, Pechuga de pavo al limón. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Pechuga de pavo al limón is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It's simple, it's fast, it tastes yummy. They are nice and they look fantastic. Pechuga de pavo al limón is something that I have loved my whole life.

Many things affect the quality of taste from Pechuga de pavo al limón, 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 pavo al limón 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 pavo al limón is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechuga de pavo al limón estimated approx 20 minutos.

To begin with this recipe, we have to first prepare a few ingredients. You can have Pechuga de pavo al limón using 11 ingredients and 6 steps. Here is how you cook it.

Un bocado muy sencillo de hacer y muy rico. La carne de pavo mejora mucho con la salsita, que le confiere un sabor exquisito, e invita a pedir otra ración!! Les dejo el enlace al vídeo por si les apetece verlo: https://youtu.be/qSGkivuaqnk

Ingredients and spices that need to be Take to make Pechuga de pavo al limón:

1. 8 filetes pechuga de pavo
2. 1 limón (la cáscara rallada + el zumo)
3. 50 ml. vino blanco seco
4. 50 ml. agua
5. 1/2 cucharada maizena
6. 1/2 cucharada azúcar
7. Ajo en polvo
8. Albahaca (fresca o seca)
9. Sal marina
10. Pimienta
11. Aceite de oliva

Steps to make to make Pechuga de pavo al limón

1. En una sartén con aceite de oliva caliente, marcamos las pechugas, debidamente salpimentadas, por los dos lados y reservamos
2. En ese mismo aceite, ponemos la maizena y le damos un par de vueltas para que tueste, pero sin que se queme. Incorporamos la cáscara rallada del limón e integramos
3. Agregamos un poco de ajo en polvo, albahaca seca y mezclamos. Vertemos entonces el jugo del limón, colado para evitar que caigan pipas dentro
4. Añadimos el vino y el agua y llevamos a ebullición
5. Cuando haya reducido la salsa y esté un poco espesita, devolvemos la carne a la sartén y que se mezcle bien
6. Y a comer!! Comparte si te ha gustado y, si la haces, sube la foto!!

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