Chicken breast strips with warm endive pie.
- 600g Orogel Endive
- 600g chicken breast strips
- 40g flour
- 50g butter
- 20g curry
- 100g cream
- Orogel Chilli
- extra virgin olive oil
- salt and pepper
In a non-stick pan heat a tablespoon of extra virgin olive oil together with Orogel Chilli and Scarola. Keep warm.
Meanwhile, melt the butter in a non-stick pan, fry the chicken breast strips – previously dredged with flour – season to taste with salt and pepper. Add the curry and the cream and cook until you have a creamy sauce.
Using some small cake tins form endive pie and fill it with the chicken breast strips.
Cover with the sauce and serve hot.