the recipe for a rich and quick second course

the recipe for a rich and quick second course


Thinly sliced ​​chicken breast

extra virgin olive oil

The chicken strips I am a second course quick and very tasty prepared with strips of chicken breast floured and sautéed in a pan with extra virgin olive oil, garlic, white wine and fresh parsley. Tender and juicy, these chicken nuggets are perfect for a family lunch or last minute dinner: delicious hot, but also at room temperature, just pair them with a seasonal side dish and a few slices of bread, or baked potatoes, to have a healthy and complete meal.

Chicken strips are excellent accompanied by a fresh and crispy salad, or as the main ingredient of sandwiches, sandwiches or wraps. You can season the dish with chopped parsley, but also with other aromatic herbs to your liking You can make the same recipe by replacing the chicken with the turkey. The strips can be floured with rice flour, for a version without glutenor with flour flavored with herbs or spices of your choice, such as ginger, turmeric, sweet curry.

If you prefer, you can blend the meat with a little lemon juice or with brandy instead of white wine. If you want a richer flavor, also try the Sorrento variant, which will win you over with its stylized and irresistible texture. For a tasty and pleasantly spiced main course, don’t miss the chicken curry.

How to prepare chicken strips

Arrange the chicken breast slices on a cutting board and pat dry with absorbent kitchen paper. one.

Cut the slices into strips a maximum of a couple of cm wide two.

The strips should be about the same size for even cooking. 3.

Transfer the strips to a large bowl and add the flour. 4.

Mix everything with your hands to flour the meat evenly. 5 .

Transfer the strips to a strainer, beating lightly to remove excess flour. 6.

In a frying pan, brown the garlic with a splash of oil, then add the floured strips. 7.

Distribute them evenly and cook over high heat for a few minutes. 8.

Brown them slightly, then add the white wine. 9.

When the wine has evaporated, season with salt and pepper and garnish with the fresh chopped parsley. 10.

mix gently eleven.

Transfer the chicken strips to a serving plate and garnish with freshly ground pepper and a drizzle of raw oil. Bring to the table and serve 12.


Chicken strips can be stored in the refrigerator, in a glass container, for 2 days. You can freeze them if you used fresh meat.

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