Today I wanted something different from the usual chicken breast in the pan. Something different but also quick to prepare because there was very little time available before lunch. That’s how my scrambled chicken strips were born, named after being cooked together with a mixture of spiced eggs. Not bad for an improvised recipe. Everyone appreciated them and would have eaten more if there had been more in the pan. I promised to make them again and I also recommend you to try them: easy, tasty, nutritious, and unusual.
Other recipes with chicken strips that might interest you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Scrambled Chicken Strips
In this recipe, I used Tandoori Masala, a typical Indian spice mix. If you don’t have it, you can substitute it with other spices you like (e.g., curry). If you wish to purchase it, you can find it online. HERE is the one I used.
- 1.3 lbs chicken breast (thinly sliced)
- 1 shallot
- 1 tbsp flour (about 10 g)
- Half tbsp cornmeal (about 5 g)
- Tandoori Masala (as desired)
- 2 eggs (medium)
- 1/3 cup dry white wine
- 2/3 cup milk
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Pan
Preparation of Scrambled Chicken Strips
Peel the shallot and chop it finely. I used a manual pull chopper that I find really convenient. If you wish to purchase it, you can find it by clicking HERE.
Remove any fatty parts from the chicken breast slices and cut them into strips.
In a bowl, crack the two eggs, add the Tandoori Masala (I used a little less than a teaspoon) and a generous pinch of salt, and beat with a small hand whisk until the yolks and whites are combined.
Then, add the two flours and incorporate them perfectly.
At this point, also add the chicken strips and mix again until they are perfectly coated with the egg mixture.
In a large pan, heat a few tablespoons of oil and sauté the chopped shallot. Let it sizzle for a few moments, then add the strips with all the egg mixture.
Cook over medium heat, stirring continuously until they change color. It will take about 5/6 minutes.
Deglaze with the white wine, and once evaporated, also add the milk. Continue cooking for another 5/6 minutes or until the sauce has reduced. Once done, season with salt and pepper and garnish with chopped parsley.
Serve the scrambled chicken strips immediately, piping hot. Enjoy! Paola
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