John Myers
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Chicken Strips in White Wine Herb Sauce
The perfect chicken strips in white wine herb sauce recipe with a picture and simple step-by-step instructions.
Flesh:
- 650 g Chicken breast
- 1 tbsp Paprika powder
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- Telly cherry pepper
- 1 tbsp Clarified butter
Sauce:
- 40 g Butter
- 2 Shallots
- 40 g Spelled flour
- 300 ml Riesling
- 200 ml Vegetable broth
- 3 Bay leaves
- 3 Juniper berries
- 4 Cloves
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- 1 pinch Freshly grated nutmeg
- 1 Clove of garlic
- 1 Marjoram
- 1 Thyme
- 1 shot Vinegar
- Telly cherry pepper
- 50 ml Cream
- Cut and chop the chicken if necessary. Season with paprika, seasoned salt, garlic pepper and pepper, let it steep a little! Then heat the lard in a pan and briefly sear the meat in portions and take it out of the pan! Then clean the pan a little!
- Peel shallots and garlic, finely dice shallots and press garlic! Put the butter in the pan and roast the shallots in it, then add the flour and deglaze with white wine and stock while stirring vigorously. Gleisch add bay leaves, juniper berries, cloves and garlic and let steep for 10 minutes over low heat!
- In the meantime, cook rice or another side dish!
- Season with garlic pepper, seasoned salt, marjoram, thyme, nutmeg and pepper! Then add a vinegar! Add the shredded meat again, stir well together with the gravy, etc. and simmer again briefly. Then switch off and finish with cream!
- Serve! P.S. Instead of white wine, you can also just use broth! 🙂
Smoked rice:
- –
- My seasoning salt
- Garlic and pepper all-rounder; o)
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