Sautéed chicken strips with dried Porcini mushrooms
A second of meat with simple and genuine ingredients but very tasty, ideal for both the great lovers of mushrooms for small explorers of taste.
- 600 G of chicken strips
- Flour 00
- 40 g of butter
- Salt and pepper to taste
- 1 tablespoons ofolive oil (about 15 ml)
- 1 glass of white wine
- 60 g of dried Versilfood Porcini Mushrooms
Start by rehydrating the dried Porcini mushrooms in cold water for 15-20 min, then pat them gently, cut and set aside.
Meanwhile, flour the chicken strips.
Move over the stove and melt the butter in a pan, then lay the chicken strips and cook them evenly for 5 minutes, until golden brown. Add the wine, then salt and pepper to taste.
Once cooked, set them aside on a plate.
In the same pot, add a little olive oil (about 15 ml) and place your Porcini mushrooms, until they are soft too.
At this point, add the meat again and continue cooking, it will take about 5 minutes over medium heat, with lid.
Transfer everything on a plate, then adjust salt and pepper to your taste.