Chicken Cutlets in White Wine Sauce

For chicken strips in white wine sauce, first cut the chicken breasts into cubes, salt and pepper. Heat butter and oil in a pan and brown the meat cubes at low temperature. Turn the meat frequently with a wooden spoon to the other side, dust with flour, mix and continue to roast without discoloring the flour.

Then deglaze with the white wine, chicken broth and a dash of fresh lemon juice, if desired, and stir well to dissolve the flour. Add the chopped herbs, season with nutmeg and simmer for another 5 minutes until the meat is cooked but still tender. Just before serving, remove the chicken from the heat and stir in the crème fraîche.

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