Chicken Strips in Light Butter Sauce

1. Cut the chicken breast into thin strips. Season with salt and pepper.
2. Now put the oil in the pan and fry the chicken strips.
3. Add the butter and stock to the strips and bring everything to the boil. Now simmer slowly (approx. 5 minutes). Do not simmer too long, otherwise the breast will dry out very quickly.
4. Briefly remove the chicken strips from the juice.
5. Then stir in the cornstarch and, ideally, briefly puree with a hand blender. – This prevents the formation of lumps.
6. Return the chicken strips to the sauce and mix well. Now add the fresh, finely chopped parsley.
7. I served spaetzle with herbs – goes very well together.

A few more remarks at the end

1. For this recipe, I used the broth that I previously frozen in portions. I always cook a soup with the chicken parts that are not suitable for frying or other uses and freeze them. When I have the appropriate dishes, I use them again. The chicken breast comes from an organic chicken that was raised on the farm – not in mass production, but under 15 conspecifics – so this meat was much firmer and the water content was not that high. The addition of the broth can therefore vary – the more water the meat loses when searing, the less broth I need, since there is already enough in the pan.