4 boneless chicken breast strips
1 pinch of salt
2 small onions, sliced into thin rings
2 small bell peppers, sliced
2 tablespoons of onion cream (available at supermarkets)
1 tablespoon of butter
2 cups of water
1 cup of dry white wine
4 boneless chicken breast strips
1 pinch of salt
2 small onions, sliced into thin rings
2 small bell peppers, sliced
2 tablespoons of onion cream (available at supermarkets)
1 tablespoon of butter
2 cups of water
1 cup of dry white wine
Cut the chicken breasts into large strips
Season with salt, onion, and bell pepper
Let it rest for an hour
Melt the butter in a frying pan and fry the chicken until golden brown
Reserve in the frying pan
À part, dissolve the onion cream in hot water and add the white wine
Stir well
Pour into the frying pan with the chicken and stir delicately
Cook for 5 minutes and serve immediately with rice and tomato salad.
