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Cheese necessary for this recipe

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Red or white wine ?

Usually, red wine comes along with the cheeseboard but it doesn’t always make the perfect match. White wines are better with most of the cheeses, such as goat and blue cheeses.

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Chicken strips and baby vegetables cooked in butter syrup

Difficulty:   |  10 mn ( cuisson 10-15 mn)

 

Ingredients:
• 12 chicken strips
• 100 g Merci Chef! butter
• 1 dessert spoon sugar
• 100 g baby carrots
• 100 g turnips
• 50 g fresh peas
• ½ red onion
salt, freshly ground pepper
• 1 sprig lemon thyme



 

Marinade
juice of 1 lemon
• 4 dessert spoons olive oil
salt, freshly ground pepper



 

Preparation:



 

Coat the chicken strips in the marinade ingredients and refrigerate for one hour.
Peel and wash the vegetables.
Peel the onion and chop finely.
• Place the vegetables and the chopped onion in a pan.
Add enough water to cover the vegetables.
Add the butter, sugar and lemon thyme.
Season.
Fry or grill the chicken strips.
Add to the vegetables and cook over a low heat until all the water has evaporated. Use a knife to check that the vegetables are cooked.
The syrup formed by the mixture of butter, sugar and water will form a delicious coating over your dish.







French cheeses and recipes | Merci Chef
label fermer

Obligatory fields*
Cheese and moreAbout us Merci Chef Community What’s new ?  
         
Our recipes
Cheese necessary for this recipe

Did you know ?

Red or white wine ?

Usually, red wine comes along with the cheeseboard but it doesn’t always make the perfect match. White wines are better with most of the cheeses, such as goat and blue cheeses.

More info
 

Chicken strips and baby vegetables cooked in butter syrup

Difficulty:

 

Ingredients:
• 12 chicken strips
• 100 g Merci Chef! butter
• 1 dessert spoon sugar
• 100 g baby carrots
• 100 g turnips
• 50 g fresh peas
• ½ red onion
salt, freshly ground pepper
• 1 sprig lemon thyme



 

Marinade
juice of 1 lemon
• 4 dessert spoons olive oil
salt, freshly ground pepper



 

Preparation:



 

Coat the chicken strips in the marinade ingredients and refrigerate for one hour.
Peel and wash the vegetables.
Peel the onion and chop finely.
• Place the vegetables and the chopped onion in a pan.
Add enough water to cover the vegetables.
Add the butter, sugar and lemon thyme.
Season.
Fry or grill the chicken strips.
Add to the vegetables and cook over a low heat until all the water has evaporated. Use a knife to check that the vegetables are cooked.
The syrup formed by the mixture of butter, sugar and water will form a delicious coating over your dish.