Chicken in red with pecorino cream


Leonardo Pellacani

For 6 persons.

Wash the chicken breast and cut it into strips. Fry the chopped shallot in a pan with a little extra virgin olive oil, then add the chicken and brown over a high flame for a few minutes. Douse with the white wine and blend in the cream of peppers and finish cooking the meat. Serve the chicken and complete by pouring pecorino (sheep’s cheese) Grancrema and sprinkling chopped parsley on the top.