I think it was the last time that I bought chicken breast. Or should I go on hoping, to get something with taste and a juicy texture? This one was not even cheap (20Euro/kg) but ttaste and texture were not satisfying
Anyway the dish was invented for the wine. I had some ginger and a can of coconut milk. I fried garlic, ginger an onions, added some Sichuan Pepper and two handful of sliced prime quality "Cime di Rapa".
After putting the veggies out of the pan, I added the chicken breast, just browning it. Add a sip of white wine and the can of Coco Nut milk. Stirring and then I added the veggie mixture.
Very important not to cook again the meat but only to heat it shortly. You know changing chicken breast into shoe soles is one of the easiest kitchen operations.
The wine was a Sestum. This is a dry Muscat from the Dionigi winery. I never appreciate sweet Muscats, but I like very much dry ones. The aromaticity of the wine talked perfectly to the ginger and Sichuan pepper and went also well with the sweetness of the coconut milk