Ingredients
Serves 4
3 to 4 chicken cutlets (sliced into thin strips)
2 cups of broccoli florets
extra virgin olive oil
salt & pepper
FOR SAUCE:
1 tbsp of unsalted butter
½ cup of corn starch or flour
1 cup of white wine
3 garlic cloves (finely minced)
Step by Step Preparation
Pour the flour into the IMUSA SAUTÉ PAN and whisk to make the sauce thicker. Do not whisk too hard to avoid scratching the non-stick surface.
Turn heat on to medium and add the white wine. Allow the steam to release the alcohol (for 5 minutes). Turn off and set aside.
Place a large IMUSA SAUTÉ PAN on medium heat and drizzle extra virgin olive oil to coat the pan. Season the chicken cutlets with salt and pepper and place them in the pan. Cook on medium heat for 5-7 minutes (or until no longer pink).
Add the wine sauce and broccoli florets to the Chicken cutlets and stir well. Cover and let simmer for 10-15 minutes (until the broccoli is nice and tender and the sauce thickened). Serve with white rice or on a bed of lettuce.
*An IMUSA Wok can also be used in place of the sauté pan for this recipe.
