Summary

Ingredients

• 500 g chicken breast fillet (s) or turkey fillet
• 2 red pepper (s)
• 250 g mushrooms
• 200 ml cream
• 200 g sour cream
• 3 tablespoon Metaxa
• salt and pepper
• 3 tablespoon tomato paste
• some sugar
• 200 g cheese, rated
• 1 onion (s)
• Paprika powder
• garlic
• Spice mixture, Greek
• olive oil

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Instructions

1. Cut the chicken breast into thin strips. Marinate in some olive oil, minced garlic, and Greek spice mixture for at least 30 minutes (or overnight) in the refrigerator. Chop the onion and fry in some olive oil over medium heat for 2-3 minutes until softened. Cut the red peppers into cubes, clean and cube the mushrooms, then add both to the onion. Simmer over low heat for 8-10 minutes until the liquid from the vegetables has evaporated. Season with salt and pepper to taste.
2. In another pan over medium-high heat, sear the marinated chicken strips without additional fat for 4-5 minutes until browned on all sides. Add the vegetable mixture to the chicken. Stir in the sour cream, cream, tomato paste, and Metaxa. Simmer for 1 minute and season to taste.
3. Preheat the oven to 200°C (392°F). Transfer the meat and vegetable mixture to a baking dish. Sprinkle the grated cheese evenly over the top. Bake for 20 minutes until the cheese is golden brown and the chicken reaches an internal temperature of 74°C (165°F).
4. Serve with rice and tzatziki.