FARMER’S CHICKEN
INGREDIENTS:
• 500 gr turkey brest with olives
• Flour type 00 as needed
• 30 gr butter
• 2 tbsp. Extra virgin olive oil
• 2 cups Lunato + ½ cup water
• Olives possibly green
• 1 medium onion
• 1 garlic clove
• Salt to taste
FARMER’S CHICKEN
INGREDIENTS:
• 500 gr turkey brest with olives
• Flour type 00 as needed
• 30 gr butter
• 2 tbsp. Extra virgin olive oil
• 2 cups Lunato + ½ cup water
• Olives possibly green
• 1 medium onion
• 1 garlic clove
• Salt to taste
FARMER’S CHICKEN
INGREDIENTS:
• 500 gr turkey brest with olives
• Flour type 00 as needed
• 30 gr butter
• 2 tbsp. Extra virgin olive oil
• 2 cups Lunato + ½ cup water
• Olives possibly green
• 1 medium onion
• 1 garlic clove
• Salt to taste
Clean and wash the turkey. Cut the turkey brest in small pieces. Lightly flour the turkey pieces. Cook the turkey in the butter until golden brown on all sides.
Cut the onion into thin strips.
Add the onion slices, Lunato, olives and salt; reduce heat to simmer and cool uncovered for 20 minutes or more.
If the mixture becomes dry add boiling water in small amounts to moisten.
Yield: 2 serving
Clean and wash the turkey. Cut the turkey brest in small pieces. Lightly flour the turkey pieces. Cook the turkey in the butter until golden brown on all sides.
Cut the onion into thin strips.
Add the onion slices, Lunato, olives and salt; reduce heat to simmer and cool uncovered for 20 minutes or more.
If the mixture becomes dry add boiling water in small amounts to moisten.
Yield: 2 serving
Clean and wash the turkey. Cut the turkey brest in small pieces. Lightly flour the turkey pieces. Cook the turkey in the butter until golden brown on all sides.
Cut the onion into thin strips.
Add the onion slices, Lunato, olives and salt; reduce heat to simmer and cool uncovered for 20 minutes or more.
If the mixture becomes dry add boiling water in small amounts to moisten.
Yield: 2 serving
