Chicken hearts in cheese sauce
chicken hearts – 700 g;
sour cream 20% – 3 tbsp. l (with a slide);
processed cheese (“amber”) – 100 g;
garlic – 2 cloves;
onion – 1 pc .;
greens (dill, parsley) – 1 bunch;
salt, pepper – to taste;
starch – 2 pinches;
sunflower oil for frying.
Before my heart, with a sharp knife cut the vessels and fat. We put on a deep frying pan on fire, pour in sunflower oil and heat well. Put the hearts in the pan, sprinkle with pepper and salt.
Stirring, fry over high heat for about 2-3 minutes. After that, make the middle fire and simmer the hearts in their own juice for a quarter of an hour.
Clean the onion and cut into small cubes.
Heat a separate pan with sunflower oil, spread the onion in it and fry until it gets a golden hue. We spread roasted onions to the hearts, mix and simmer them, stirring occasionally, for another quarter of an hour.
We wash the greens well under running water, dry them and finely chop them with a sharp knife. Peel the garlic, pass it through the press. Processed cheese rubbed on a coarse grater. Put the grated cheese and sour cream to the chicken hearts stewed with onions, mix well.
After the processed cheese is completely melted, the sauce will become a smooth consistency. Add garlic, starch and chopped greens to the pan.
Give the sauce to boil, taste, if necessary, add salt and pepper. Cover the pan with a tight lid and remove from the stove.
For serving chicken hearts in this sauce will suit almost any side dish. The hearts themselves are very delicate and fragrant.