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I'll go with someone nice.
Pound the chicken breast out to about 3/4 an inch. Put 3 tbl of olive oil and 2 tbl of butter. Cook on medium/high for 3 mins+ each side until done - set aside.
Take about 100 ml of white wine to deglaze the pan (just pour it in and scrape up the chicken pieces) then add some chicken stock, about a cup and let it render down (add pepper if u wish, preferrably fresh).
In the meantime cut chicken into strips, lay at angle on plate, by then the "reduction" sauce will be done, pour on top and enjoy.
Then when finished, wash dishes and check my sig LOL
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