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Chicken breast with peppers

Chicken breast with peppers

Chicken breast with peppers and a second meat dish that is prepared flouring and browning the chicken breasts in the pan to make them soft and tender. The chicken is then flavored with a side dish of stewed tomatoes and peppers and flavored with white wine. Chicken breast with peppers and a simple but tasty recipe that will meet everyone's taste! Ingredients 500 ml vegetable stock 30g butter Olive oil two tablespoons yellow peppers 250 gr and 250 gr chicken breast 600g red cherry tomatoes 200 g Salt 60 g Shallot white wine 25 ml Preparation To prepare the chicken breast with peppers started washing tomatoes and cut them in half (1). Continue cleaning the peppers to remove the inner strands (2) and cut into strips (3). Prepare a mixture with 30 g shallots and sauté for a few minutes in a pan with a few tablespoons of extra virgin olive oil (4). When it's browned, add a ladle of broth and let it evaporate (5), add the tomatoes cut in half (6) and salt (7). At this point also add the peppers (8), cover with the lid and cook the vegetables over medium heat for at least 30 minutes (if the peppers were too dry, add a ladle of broth during cooking) (9). Now for the preparation of the chicken (if the chicken breast is too high recommend you beat him with the help of the meat tenderizer). Put the butter in a frying pan (10) with the remaining 30 g shallots and brown (11). Meanwhile breaded chicken breasts (12), and when the shallot will be wilted, add in the pan and brown 1 minute per side (13). Pour the wine (14) and a ladle of broth and continue cooking until the chicken will not be cooked (15). Serve the chicken with peppers hot.

To prepare the chicken breast with peppers started washing the tomatoes and cut them in half (1). Continue cleaning the peppers to remove the inner strands (2) and cut into strips (3). Prepare a mixture with 30 g shallots and sauté for a few minutes in a pan with a few tablespoons of extra virgin olive oil (4). When it's browned, add a ladle of broth and let it evaporate (5), add the tomatoes cut in half (6) and salt (7). At this point also add the peppers (8), cover with the lid and cook the vegetables over medium heat for at least 30 minutes (if the peppers were too dry, add a ladle of broth during cooking) (9). Now for the preparation of the chicken (if the chicken breast is too high recommend you beat him with the help of the meat tenderizer). Put the butter in a frying pan (10) with the remaining 30 g shallots and brown (11). Meanwhile breaded chicken breasts (12), and when the shallot will be wilted, add in the pan and brown 1 minute per side (13). Pour the wine (14) and a ladle of broth and continue cooking until the chicken will not be cooked (15). Serve the chicken with peppers hot.