Chicken with Alecrim and Polenta

Name: Chicken with Alecrim and Polenta
Ingredients: 1/2 chicken breast cut into 2 strips; Salt to taste; 1 minced garlic clove; 2 tablespoons of English Worcestershire sauce; 1/4 cup all-purpose flour; 1/4 cup olive oil; 1 beaten egg; 1/2 teaspoon chopped alecrim; 2 slices of ready-cooked polenta for serving; Fresh alecrim sprigs for garnish

1
1/2 chicken breast cut into 2 strips
2
Salt to taste
3
1 minced garlic clove
4
2 tablespoons of English Worcestershire sauce
5
1/4 cup all-purpose flour
6
1/4 cup olive oil
7
1 beaten egg
8
1/2 teaspoon chopped alecrim
9
2 slices of ready-cooked polenta for serving
10
Fresh alecrim sprigs for garnish

Ingredients

1
1/2 chicken breast cut into 2 strips
2
Salt to taste
3
1 minced garlic clove
4
2 tablespoons of English Worcestershire sauce
5
1/4 cup all-purpose flour
6
1/4 cup olive oil
7
1 beaten egg
8
1/2 teaspoon chopped alecrim
9
2 slices of ready-cooked polenta for serving
10
Fresh alecrim sprigs for garnish

Directions

1
Season the chicken strips with salt, garlic, and Worcestershire sauce, then coat in flour
2
Heat olive oil in a skillet over medium heat and cook the chicken for 2 minutes or until golden brown, flipping halfway through
3
Transfer to a plate and reserve
4
In a bowl, whisk together the beaten egg and remaining hot oil from the skillet
5
Add the chopped alecrim and season with salt
6
Arrange the polenta slices and chicken strips on a plate, then top with the egg mixture and garnish with fresh alecrim sprigs
7
Serve with a light, young red wine and finish off the meal with a chocolate mousse