Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 chicken breast fillet (s)
- 1 red pepper (s)
- 1 onion (s)
- 0.5 liter ½ vegetable stock
- 1 shot sherry
- pepper
- salt
- some olive oil
- 1 yellow pepper (s)
- 1 green pepper (s)
Print Recipe
Pin Recipe Instructions
- Heat some olive oil in a large pan on medium-high heat. Season the 4 chicken breast fillets with salt and pepper. Fry for 3-4 minutes on each side until golden brown.
- While the chicken cooks, clean the red, yellow, and green peppers and cut them into strips. Peel the onion and cut it into rings.
- Once the chicken is golden brown, add the peppers and onion to the pan. Fry for 1-2 minutes.
- Pour in the vegetable stock and sherry. Cover the pan and simmer on medium heat for 15 minutes.
- Check that the chicken has reached an internal temperature of 74°C (165°F). Taste the sauce and adjust seasoning with salt and pepper as needed.
- Serve with couscous or rice prepared according to package instructions.
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