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Chicken breast strips with curry on an escarole cake with Orogel chili pepper

Ingredients
  • 600 g escarole
  • 40 g flour
  • 10 g curry
  • extra virgin olive oil
  • pepper
  • 600 g chicken breast cut into strips
  • 50 g butter
  • Orogel Chili Pepper
  • salt
  • 100 g fresh milk cream
30
4
Medium
Pasta and Rice Courses

Method

  1. Sauté the escarole in a non-stick pan with a drizzle of extra virgin olive oil. Keep it warm.
  2. Meanwhile in a non-stick pan melt the butter, brown the lightly floured chicken breast strips and season with salt and pepper. Dissolve the curry in milk cream, pour it in the pan and cook until the sauce is dense and smooth.
  3. Make an escarole cake with a small kitchen mould, make a hollow in the center and fill with curry flavored chicken breast strips.
  4. Cover with sauce and serve hot.
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