Ingredients

• 350 g chicken breast
• 150 g white flour
• 100 g dry white wine
• an egg
• Worcester sauce
• olive oil
• salt

To prepare the chicken puffs cut the chicken breast into pieces, put them in a bowl and season with a few drops of Worcester sauce and a pinch of salt. Put the flour in another bowl and mix it with the wine; add the egg yolk and a pinch of salt. Whisk the egg white and mix it gently with the prepared batter. Plunge the pieces of seasoned chicken and turn them so that they cover well. Heat plenty of oil in the frying pan (possibly, if available, in the one with the basket) and fry the cream puffs, a few at a time, extracting them when they are golden brown. Place them gradually to drain on white kitchen paper and serve immediately, warm, accompanied by a fresh salad.

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