John Myers
Poultry: Chicken Strips in Truffle Butter Sauce
The perfect poultry: chicken strips in truffle butter sauce recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh chicken breast
- 3 tablespoon Extra virgin olive oil
- 1 teaspoon Mustard medium hot
- 1 tablespoon Honey liquid
- 0,5 teaspoon Black pepper from the mill
- 1 piece Butter
- 1 tablespoon Extra virgin olive oil
- 50 g Truffle butter *
- 4 piece Potato tree cake *
- 1 piece Egg
- 5 tablespoon Breadcrumbs
- 1 piece Butter
- 2 tablespoon Extra virgin olive oil
- Make a marinade from oil, mustard, honey and pepper.
- Remove the tendons and fat from the chicken breast, cut into bite-sized cubes and leave to stand in the marinade overnight.
- Heat a small piece of butter and a little olive oil in a pan and fry the meat cubes in it. Dilute the remaining marinade with a little water and pour it over the meat.
- Keep some of the truffle butter * and dissolve the rest in the sauce. Season to taste with salt and pepper.
- Bread four pieces of the potato tree cake * with egg and breadcrumbs and bake butter and oil in a mixture until crispy.
- Place a piece of truffle butter on preheated plates and serve with the strips of meat and the Baumkuchen corners.
- * Links to butter: truffle butter and potatoes: Potato tree cake with mushroom filling
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