The CHICKEN STRIPS WITH PEAS AND BACON are a tasty, easy, and quick second course to cook chicken for the whole family. The meat becomes tender, wrapped in a delicate creamy sauce, juicy and flavorful. The peas add flavor to the dish, the bacon adds that extra punch that fits perfectly, and in no time you have both the main course and side dish ready to serve at the table.
This is the recipe prepared on TV on Channel 10. You often ask me for easy yet tasty second course recipes, and these chicken strips with peas and bacon are just that. The dish can be prepared in a short time, and the best part is that you can cook it all in advance and just heat it before serving at the table.
I made the chicken strips from chicken breast slices that I cut into strips. You can buy the strips already prepared by the butcher or use chicken chunks.
From this year, all recipes made on TV will also be published on my blog, so it will be easier for you to find the recipe and make it.
Remember that I am on TV with The Kitchen of Vane every Tuesday, Thursday, and Saturday at 1:10 PM and 7:40 PM. I look forward to seeing you there, don’t miss it!
DO YOU NEED MY HELP IN THE KITCHEN? WRITE TO SOS VANE at [email protected], and I will reply to you on TV during my show!
You can read all the recipes redone on TV HERE and watch all episodes on my YouTube Channel or on the Channel 10 website, you can watch this recipe here.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs chicken strips
- to taste all-purpose flour
- 2 tbsps extra virgin olive oil
- 1 shallot
- 7 oz peas
- 3 oz bacon (diced)
- 1 glass dry white wine
- to taste salt
Steps
To prepare this simple but very flavorful second course, start by handling the chicken: take the slices and cut them into fairly thin strips so they cook evenly.
Once all the strips are obtained, coat them in flour, shaking them slightly to remove excess: this step will help achieve a light creamy sauce while cooking.Finely chop the shallot and transfer it to a large pan with the extra virgin olive oil. Gently let the shallot soften for a few minutes without burning it, until it becomes soft and translucent.
At this point, add the floured chicken strips and let them brown, stirring occasionally, until they are colored on all sides.
When the chicken is well browned, deglaze with the white wine and let the alcohol evaporate for a couple of minutes.
Now add the diced bacon and peas (fresh or frozen), then season with salt.
Mix all the ingredients well, cover with a lid, and continue cooking on medium-low heat for about 25 minutes, stirring occasionally. If the base dries out too much during cooking, add a splash of water or warm broth.
When the chicken, peas, and bacon are well-cooked and wrapped in a soft and fragrant creamy sauce, the dish is ready to be served. The strips will be tasty and perfect to accompany with fresh bread.
