Chicken Breast Strips with Ajvar, Bell Pepper, Broccoli and Cherry Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g chicken breast fillet (s)
- 150 ml white wine
- 100 ml broth
- 250 ml Cremefine for cooking
- 50 ml milk
- 1 large onion (s)
- 2 cloves garlic
- 1 red pepper (s)
- 10 cherry tomato (s)
- 150 g broccoli
- 1 tablespoon paprika powder, noble sweet
- 2 tablespoon ajvar, spicy
- salt
- 1 teaspoon pepper
- 1 tablespoon parsley
- butter
- 1 pinch (s) sugar
- 1 tablespoon herbs, Italian
- 1 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Peel the onion and cut into small cubes. Wash, core and cut the pepper into small strips. Cut the broccoli into florets. Peel and chop the garlic. Quarter the tomatoes.
- Cut the chicken breast fillets into bite-sized pieces, fry them in a little butter and season with salt and paprika powder. Then remove from the pan and set aside.
- Put some more butter in the pan, sauté the onion, garlic and paprika. Add sugar and tomato paste and after 1 - 2 minutes deglaze with white wine and broth, allow to reduce briefly. Add the broccoli and tomatoes.
- Add the Cremefine and the milk. Now add ajvar, paprika powder, salt, pepper, herbs and parsley and stir in. Simmer until the broccoli has the desired firmness.
- Add the meat and let it warm up again briefly. Serve with rice or pasta.
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