Chicken Strips in Light Butter Sauce

• Cut the chicken breast into thin strips. Season with salt and pepper.
• Now put the oil in the pan and fry the chicken strips.
• 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.
• Briefly remove the chicken strips from the juice.
• Then stir in the cornstarch and, ideally, briefly puree with a hand blender. - This prevents the formation of lumps.
• Return the chicken strips to the sauce and mix well. Now add the fresh, finely chopped parsley.
• I served spaetzle with herbs - goes very well together.

A few more remarks at the end

• 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.