The herb chicken strips they are a second course that is very easy to make but tasty and delicious at the same time. Small pieces of chicken floured and browned, blended with white wine and seasoned with herbs, salt and pepper. They are ideal to serve at dinner with stewed vegetables, pumpkin or baked potatoes or a simple salad dressed with balsamic vinegar, oil, salt and pepper. You can also substitute the wine with a glass of beer: the result will be equally delicious! Use the chicken strips also to fill sandwiches or as an alternative to marinated chicken for the chicken wrap.

Preparation

1

Cut the chicken breast into very thin slices, about 2-3 mm each.

2

With a meat mallet, beat the chicken slices once, to make them softer and thinner.

3

Pour the flour into a bowl and then the chicken, flouring it well. Alternatively you can put chicken and flour in a food bag and then shake.

4

Pour the oil into a pan and heat it over medium heat for about 2 minutes. Then add the chicken strips, eliminating the excess flour.

5

Raise the heat and cook until the strips are golden brown, then turn them over with the help of kitchen tongs or a fork and continue cooking for another 5 minutes.

6

Season with salt and blend with the white wine.

7

Let the alcohol evaporate and finally add the aromatic herbs. Serve hot.

Advice and tips

Chicken strips are excellent freshly cooked, but can be stored in the refrigerator for 1 daycovered with transparent film. When consuming them, we advise you to reheat them by passing them in a hot oven for about ten minutes.

You can use your favorite aromatic herbs: lemon thyme, rosemary, but also spices such as curry, garam masala, paprika for a more decisive taste.

If you are celiac you can use rice flour to flour the chicken: the result will be the same!