Summary

Ingredients

• 2 bell peppers, yellow
• 1 fennel
• 3 shallot (s)
• 2 cloves garlic)
• 200 ml vegetable stock
• 200 ml cream
• 600 g chicken breast fillet (s)
• 50 g butter
• 3 tablespoon honey
• 1 glass white wine
• oil
• thyme
• salt and pepper
• Curry powder

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Instructions

1. Wash and dab the chicken breast fillet and cut into narrow strips across the grain. Halve the fennel, remove the stalk and cut the fennel into strips. Dice peppers and onions. Cut the garlic into small pieces (do not press!).
2. Fry the strips in a mixture of butter and oil. As soon as it is lightly seared all around, add the honey and stew the sliced meat in it. Add onions, paprika and fennel and stew. Deglaze with white wine and stock. Then add the garlic and the cream. Season with a little curry and thyme, then pepper and salt well.
3. Serve with pasta or rice and a green salad.