Pepper Pan with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g bell pepper (s), red, yellow and reen
- 1 onion (s)
- 1 clove garlic
- 4 sage leaves
- 1 chicken breast fillet (s) (approx. 300g)
- Salt and pepper, black
- 2 tablespoon oil (olive oil)
- 2 tablespoon tomato paste
- 150 g crème fraîche
- 1 teaspoon rosemary
- 8 olives, black
- 4 peppers, pickled
Print Recipe
Pin Recipe Instructions
- Clean, wash and cut the peppers. Peel and dice the onion and garlic. Rinse the sage, pat dry and chop. Remove the chicken from the breast bones and peel it. Rinse the meat with cold water, pat dry and cut into strips. Heat the oil strongly and fry the chicken in it for 2 minutes until golden brown. Salt and pepper, then reduce the temperature, add paprika, onion and garlic and stir-fry for 3 minutes. Season with salt and pepper. Mix in the tomato paste, creme fraîche and herbs and simmer gently for 5 minutes. Finally add the olives and peppers. In addition: brown rice.
- Tip: It`s best to use two pans or a large wok for 4 people so that you can work well.
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