For quick chicken fingers, first trim the chicken and cut into strips. Beat the egg. Pull the meat first through the flour, then through the egg and finally through the breadcrumbs.
Heat some oil in a pan (the chicken strips should swim in it) and fry the meat until crispy.
In the meantime, wash and finely chop the herbs. Melt some butter and fry the peas and mushrooms in it. Stir in the herbs. Add salt and pepper.
Serve the quick chicken fingers with the garnish.
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