These lemon chicken strips are a quick and tasty main dish suitable for everyday cooking. So, if you’re craving something different that doesn’t require much time at the stove, I’d say this recipe is perfect for you. We really liked them. The lemon and rosemary mince gives them that touch of freshness that makes them truly special. Give them a go!
Other strips you shouldn’t miss:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2/3 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lemon Chicken Strips
Since this recipe uses lemon zest, it is absolutely necessary that it is organic and untreated. The peel of common lemons is not edible.
- 14 oz chicken breast (cut into slices)
- wholemeal flour
- 1 lemon (untreated)
- 1 clove garlic
- 1 sprig rosemary
- 0.42 cup dry white wine
- extra virgin olive oil
- salt
- black pepper
Tools
- Meat tenderizer
- Parchment paper
- 1 Plate
- Peeler
- Chopper
- 1 Pan
Preparation of Lemon Chicken Strips
Cover the chicken breast slices with a sheet of parchment paper and lightly pound them with a meat tenderizer to thin them out a bit. Then cut them into strips.
Pass them in wholemeal flour, shaking off the excess.
Wash the lemon very well and use a peeler to remove the zest (only the yellow part, please).
Put the zest slices in a chopper along with the peeled garlic clove and rosemary needles and chop everything finely.
In a large pan, heat a few tablespoons of oil, then add the chicken strips and brown them for a few minutes.
Then pour in the white wine, slightly raise the heat and let it evaporate.
When the wine has evaporated, lightly salt and pepper, then also add the previously prepared lemon and rosemary mince.
Stir and toss everything for another two minutes.
Transfer the lemon chicken strips to the serving dish, garnish with some lemon slices and serve. They are good both hot and warm (my son liked them cold too). Enjoy! Paola
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