John Myers
Contents
show
Poultry: Chicken Strips in Gorgonzola Cream with Potato Noodles
The perfect poultry: chicken strips in gorgonzola cream with potato noodles recipe with a picture and simple step-by-step instructions.
the marinade
- 3 tablespoon Extra virgin olive oil
- 1 piece Onion
- 0,5 teaspoon Pepper from the grinder
- 1 tablespoon Soy sauce dark
- 1 teaspoon Italian spice mix *
the meat
- 500 g Chicken breast
the sauce
- 1 teaspoon Clarified butter
- 50 g Gorgonzola
- 100 ml Cream
- 1 branch Rosemary fresh, chopped
- 100 ml Water
- 10 g Flour butter *
the potato noodles
- 300 g Mashed potatoes – rest
- 1 piece Egg
- 200 g Wheat flour type 550
- 1 pinch Freshly grated nutmeg
the marinade
- Peel the onions, cut in half and cut into rings. Mix this with the other ingredients to a marinade.
the meat
- Remove fat and tendons from the chicken breasts, cut into bite-sized pieces and add to the marinade. Let it steep in the refrigerator for approx. 2 – 3 hours.
the sauce
- Heat the butter lard in a pan and fry the marinated chicken in it. Pour some water, add the cheese and let it melt. Cover and cook the meat for about 10 minutes until soft, then stir in the cream and thicken with a little flour butter.
the potato noodles
- Knead the mashed potatoes (or alternatively, squeezed boiled potatoes) with the egg and enough flour to make a smooth dough. Bring the water to the boil, salt it and shape the dough into potato noodles with damp hands. Put the potato noodles in the boiling water and remove them as soon as they float on the surface.
- Tip 5: I made the potato noodles the day before and seared them in a little clarified butter before serving.
the finish
- Arrange the meat with sauce, the potato noodles and a sprig of rosemary on preheated plates and serve with a salad.
- * Links to spice mixtures: Italian spice mixture
Facebook Comments