Cut the carrot and onion into pieces. Cook the chicken breast in water with carrot, onion, parsley, salt and oil until the chicken is cooked. Remove the breast and crumble. Cook chicken cream envelopes according to your instructions. Add the cream, not boil and crumbled chicken.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make chicken cream in over: |
| 1 on (s) cream 1/2 cup (s) cream 1/2 breast (s) chicken 1/2 carrot (s) pelada 1/4 unit (s) onion (s) 1 branch (s) ) Perejil teaspoon (s) oil |
