astrolab
VIP Member (Resident chef)
The chicken breast with peppers is a dish with chicken meat and flouring ,duly roasting the chicken breasts in a pan to make them soft and tender. The chicken is then seasoned by a side dish of stewed tomatoes and peppers and flavoured with white wine. The chicken breast with peppers is a simple but delicious recipe that will meet everyone's taste!
Serve 4
Ingredients
500 ml vegetable broth
Butter 30gr
two tablespoons olive oil
250 gr Yellow Peppers
600 gr chicken breast
200 gr red cherry tomatoes
Salt q. b
60 Gr. Shallots
25 ml white wine
Method
To prepare the chicken breast with peppers begin by washing the tomatoes and cutting it in half .
Continue wiping the peppers to eliminate internal filaments and cut them into strips .
Prepared with 30 gr chopped shallot and fry it for a few minutes in a pan with a few tablespoons of extra virgin olive oil .
When it is browned add a ladleful of vegetable broth and let it evaporate , add the tomatoes cut in half , adjust some salt.
At this point add the peppers , cover with the lid and cook the vegetables on medium heat for at least 30 minutes (if the peppers were too dry add a ladle of broth during cooking.
Meanwhile, flour the chicken breasts and when the shallot is withered, add them to the Pan and sauté 1 minute per side .
Gradient with wine and a ladle of broth and continue cooking until the chicken is cooked .
Serve the chicken with hot peppers.
(this dish can be kept for 2 days in the refrigerator. The peppers are still a few more days kept in an airtight container and stored in the refrigerator.)
Serve 4
Ingredients
500 ml vegetable broth
Butter 30gr
two tablespoons olive oil
250 gr Yellow Peppers
600 gr chicken breast
200 gr red cherry tomatoes
Salt q. b
60 Gr. Shallots
25 ml white wine
Method
To prepare the chicken breast with peppers begin by washing the tomatoes and cutting it in half .
Continue wiping the peppers to eliminate internal filaments and cut them into strips .
Prepared with 30 gr chopped shallot and fry it for a few minutes in a pan with a few tablespoons of extra virgin olive oil .
When it is browned add a ladleful of vegetable broth and let it evaporate , add the tomatoes cut in half , adjust some salt.
At this point add the peppers , cover with the lid and cook the vegetables on medium heat for at least 30 minutes (if the peppers were too dry add a ladle of broth during cooking.
Meanwhile, flour the chicken breasts and when the shallot is withered, add them to the Pan and sauté 1 minute per side .
Gradient with wine and a ladle of broth and continue cooking until the chicken is cooked .
Serve the chicken with hot peppers.
(this dish can be kept for 2 days in the refrigerator. The peppers are still a few more days kept in an airtight container and stored in the refrigerator.)
