30 minutes Easy 4

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.