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
Pepper Pan with Chicken Breast
Pepper Pan with Chicken Breast

Instructions

  1. 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.
  2. 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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