Summary

Ingredients

• 6 chicken breast fillet (s)
• 1 tablespoon spice mixture, (cajun)
• 0.5 teaspoon ½ oregano, dried
• 1 teaspoon paprika powder, sweet
• 75 g flour
• 500 g mushrooms, fresh
• 2 bell pepper (s), (e.g. red and green)
• 3 celery stalks
• 120 g butter
• 4 tablespoon olive oil
• 2 cloves garlic)
• 1 gr. Can / s tomato (s), chunky approx. 450 g
• 0.5 teaspoon ½ Tabasco
• 1 teaspoon sugar
• 250 ml water

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Instructions

1. Mix the Cajun spice, oregano and paprika powder with the flour. Dust the fillets with the seasoned flour, save the remaining flour. Fry the vegetables and mushrooms with the garlic in half of the butter for about 6 minutes. Add chunky tomatoes, Tabasco sauce and sugar and simmer for about 10 minutes. Stir 2 tablespoons of the seasoned flour into the sauce, pour in 250 ml of water and bring to the boil while stirring until the sauce thickens. Put the oil and the remaining butter in a pan and fry the fillets until crispy. Pour the sauce over the meat and serve.
2. This goes well with pasta, rice and baguette.