Fried chicken breast strips with tomato and mushroom sauce
- 500 g button mushrooms
- 2–3 large tomatoes
- 2 tablespoons of tomato purée
- 1 bunch of fresh basil or oregano
- 500 g chicken breast fillets, cut into strips
- For the coating: flour, beaten egg, breadcrumbs, and chopped almonds
- oil, salt and pepper
Dip the chicken breast strips in the egg, then coat in a mixture of flour, breadcrumbs, and roughly chopped almonds. Fry in plenty of oil, then drain. Alternatively, the chicken can be cooked using an air fryer.
Peel and dice the tomatoes and fry in a little oil. Season with salt, pepper, and garlic, then add the tomato purée and chopped herbs.
Rinse the mushrooms then quarter or halve, depending how big they are. Season with salt and pepper, then fry in oil. Stir into the tomato sauce. Serve warm with the fried chicken strips.