Ingredients for 10 portions:
- 1 “Capriccio alla Zingara” bag (COD. 01334),
- 3 chicken breasts,
- ½ glass of white wine,
- Minced parsley as required.

1. Cut the chicken breasts transversely in order to obtain some bits.
2. Put a non-stick lyonnaise pan on the stove over a high flame and when it's hot enough, brown the bits pouring and simmering with white wine.
3. Add some salt and pepper and add “Capriccio alla zingara” to the bits.
4. Heat it over a medium flame for 3-4 minutes sprinkling some minced parsley.
5. This recipe represents also an excellent cold dish for summer buffets.