{"id":7291,"date":"2026-05-31T13:35:34","date_gmt":"2026-05-31T13:35:34","guid":{"rendered":"https:\/\/nemopskrift.fkinw.com\/staging\/?p=7291"},"modified":"2026-05-31T13:35:34","modified_gmt":"2026-05-31T13:35:34","slug":"hej-vi-sletter-inaktive-medlemmer-sig-ok-sa-vi-kan-bekraefte-din-tilstedevaerelse-kyllingemedaljoner-i-flodesauce-opskrift-serveret-pa-en-restaurant","status":"publish","type":"post","link":"https:\/\/nemopskrift.fkinw.com\/staging\/archives\/2026\/05\/31\/13\/35\/7291\/","title":{"rendered":"HEJ, VI SLETTER INAKTIVE MEDLEMMER, SIG OK, S\u00c5 VI KAN BEKR\u00c6FTE DIN TILSTEDEV\u00c6RELSE. Kyllingemedaljoner i fl\u00f8desauce \u2013 opskrift serveret p\u00e5 en restaurant"},"content":{"rendered":"<p><span dir=\"auto\">Ingredienser (2-3 portioner)<\/span><br \/>\n<span dir=\"auto\">500 g kyllingebryst<\/span><br \/>\n<span dir=\"auto\">salt, sort peber<\/span><br \/>\n<span dir=\"auto\">1 tsk s\u00f8d paprika<\/span><br \/>\n<span dir=\"auto\">2 spsk hvedemel<\/span><br \/>\n<span dir=\"auto\">2 spsk sm\u00f8r<\/span><br \/>\n<span dir=\"auto\">1 spsk olie<\/span><br \/>\n<span dir=\"auto\">1 lille l\u00f8g<\/span><br \/>\n<span dir=\"auto\">2 fed hvidl\u00f8g<\/span><br \/>\n<span dir=\"auto\">200 ml madlavningsfl\u00f8de (eller 33%)<\/span><br \/>\n<span dir=\"auto\">100 ml kyllingebouillon<\/span><br \/>\n<span dir=\"auto\">1 tsk Dijon-sennep<\/span><br \/>\n<span dir=\"auto\">en h\u00e5ndfuld persille<\/span><br \/>\n<span dir=\"auto\">valgfrit: champignoner eller lidt parmesanost<\/span><\/p>\n<p class=\"has-luminous-vivid-orange-color has-text-color\"><strong><span dir=\"auto\">Resten kan findes p\u00e5 n\u00e6ste side.<\/span><\/strong><!--nextpage--><\/p>\n<p><span dir=\"auto\">Fremgangsm\u00e5de<\/span><br \/>\n<span dir=\"auto\">Sk\u00e6r kyllingebrysterne i tykkere medaljoner. Krydr med salt, peber og paprika.<\/span><br \/>\n<span dir=\"auto\">Vend dem let i mel.<\/span><br \/>\n<span dir=\"auto\">Varm sm\u00f8r og olie op i en stegepande, og steg k\u00f8det p\u00e5 begge sider, indtil det er gyldenbrunt (ca. 3-4 minutter p\u00e5 hver side). Tag det til siden.<\/span><br \/>\n<span dir=\"auto\">Kom det finthakkede l\u00f8g i den samme pande, og steg det, indtil det er gennemsigtigt.<\/span><br \/>\n<span dir=\"auto\">Tils\u00e6t hvidl\u00f8g, og r\u00f8r kort rundt.<\/span><br \/>\n<span dir=\"auto\">H\u00e6ld bouillonen i, og lad det reducere i et par minutter.<\/span><br \/>\n<span dir=\"auto\">R\u00f8r fl\u00f8de og sennep i. Lad saucen tykne let.<\/span><br \/>\n<span dir=\"auto\">Kom k\u00f8det tilbage i gryden, og lad det simre i yderligere 5 minutter.<\/span><br \/>\n<span dir=\"auto\">Tils\u00e6t til sidst persille.<\/span><br \/>\n<span dir=\"auto\">Som serveret i restauranten.<\/span><br \/>\n<span dir=\"auto\">Smager bedst med:<\/span><br \/>\n<span dir=\"auto\">ovnstegte kartofler,<\/span><br \/>\n<span dir=\"auto\">ris,<\/span><br \/>\n<span dir=\"auto\">hjemmelavede kroketter<\/span><br \/>\n<span dir=\"auto\">eller sm\u00f8rpasta.<\/span><br \/>\n<span dir=\"auto\">Tip til en ekstra cremet sauce.<\/span><br \/>\n<span dir=\"auto\">Tilf\u00f8j:<\/span><br \/>\n<span dir=\"auto\">lidt parmesan,<\/span><br \/>\n<span dir=\"auto\">en skefuld sm\u00f8r til sidst<\/span><br \/>\n<span dir=\"auto\">eller et par dr\u00e5ber citron for at afbalancere smagen.<\/span><br \/>\n<span dir=\"auto\">Velbekomme \ud83d\ude0a<\/span><\/p>\n<p class=\"has-luminous-vivid-orange-color has-text-color\"><strong><span dir=\"auto\">Resten kan findes p\u00e5 n\u00e6ste side.<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienser (2-3 portioner) 500 g kyllingebryst salt, sort peber 1 tsk s\u00f8d paprika 2 spsk hvedemel 2 spsk sm\u00f8r 1&hellip;<\/p>\n","protected":false},"author":1,"featured_media":7292,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7291","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/7291","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=7291"}],"version-history":[{"count":1,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/7291\/revisions"}],"predecessor-version":[{"id":7293,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/7291\/revisions\/7293"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/7292"}],"wp:attachment":[{"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=7291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=7291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=7291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}