Chicken nuggets with White Wine, it’s a fast, simple but very appetizing second course. I often prepare it, when I don’t have much time to cook and despite its semplicity, I get a second dish that everyone really likes.
I always leave in the freezer small bags with raw chicken breast, already cut and weighed and when I’m in a hurry it always comes in handy. I just defrost it quickly in the microwave (or leave it at room temperature early in the morning) and then it really takes a moment to cook: twenty minutes tops and it’s ready.
Let’s see together how to make Chicken nuggets with White Wine recipe, so let’s get started.
Other tasty recipes: Cauliflower and Potato Bites, Potato croquettes with Mozzarella, Stuffed Meatloaf with Eggs and Spinach, Meatballs with Tomato Sauce, Bell Peppers Chicken, Baked Chicken nuggets with Pumpkin and Potatoes, Potato sandwiches with raw ham and cheese, Potatoes and sausages in ale, Pasta al baffo (Pasta with cooked ham, tomato sauce and cooking cream)
Ingredients
Tools
Steps
Chicken nuggets with White Wine recipe is really easy to make.
First cut the chicken breast in half, remove nerves and cartilage and then cut into 1-inches sized pieces.
Roll in flour; remove the excess flour and set aside.
Then, in a fairly large pan, heat 3 – 4 tablespoons of olive oil together together with the garlic clove. Add chopped chicken
and brown it on all sides.
Once browned, remove the garlic; pour 1/2 cup of white wine and let it evaporate. Add thinly sliced onion, season with salt and pepper and aromatic herbs.
Then cook at medium heat for about 10 – 15 minutes; it depends on the size of your nuggets. Mine are quite small (about 1-inch – 2cm). The nuggets are ready when the meat is tender.
If needed, add a ladle of hot water (or broth) from time to time
Here they are. Chicken nuggets with White Wine are ready!
Enjoy!
Buon appetito!
Storage
You can store leftover Chicken nuggets in the fridge for 1 – 2 days, closed in an airtight container.
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