Bell Pepper Chicken Pan with Mango Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g chicken breast fillet (s)
- 1 red pepper (s)
- 1 small onion (s)
- 1 clove garlic
- 1 small mango (s)
- 100 ml vegetable stock
- 1 teaspoon tomato paste
- 2 tablespoon cream cheese, reduced fat
- chives
- salt and pepper
- Paprika powder, noble sweet
- chili
- chives
- some oil
Print Recipe
Pin Recipe Instructions
- Cut the onion into rings and the pepper into strips. Cut the chicken breast fillet into 2 - 3 small fillets. Dice the mango and finely chop the garlic.
- Heat some oil in a small saucepan and briefly sweat the garlic and mango in it. Deglaze with the vegetable stock and cover and simmer for about 10 minutes.
- In the meantime, heat the oil in a large pan and sweat the peppers in it for about 5 minutes. Then add the chicken breast fillets and the onions and cook for another 5 minutes, until the onions are nicely browned and the fillets are medium cooked. Season with sweet paprika powder.
- Take the mango sauce off the stove, if you like, you can mash the mango a little. Stir in tomato paste and cream cheese and season with salt, pepper and chilli to taste. Add chives if you like. Arrange the fillets and peppers on a plate and pour the sauce over them.
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