8/12 chicken breast slices prepared from poultry sellers and the same size and weight
200/250 g of liquid cream
1 glass of wine recommended
1 vegetable stock cube
60/80 g of butter at room temperature
flour and salt q.s.
Recommended wine Valdobbiadene Prosecco Superiore D.O.C.G. Spumante Extra Dry
Make a broth of about half a liter with the nut and keep warm. Fry in a large pan and add the butter in hot butter the slices of lightly breaded chicken breast. Cook over medium-low heat until golden brown on both sides of the slices. Drizzle with wine, in doing so, turning with a wooden spoon, that each slice can absorb a little wine; Also pour few tablespoons of broth. Stir and add the cream. Mix well the sauce, cover the pan with a lid and cook for another fifteen minutes, stirring constantly. Serve with accompaniment of American sweet potatoes.