Chicken strips with peppers, a tasty and quick-to-prepare main course for a family lunch or dinner with friends. If you have already tried the chicken strips with onions and the lemon chicken strips, then you cannot miss this delicious main course. A colorful and summery recipe that makes the usually dry chicken breast soft and moist. With just a few simple steps, you will obtain a flavorful and light meat main course. Indeed, because chicken breast and peppers have few calories. Of course, the creamy sauce that forms at the end of cooking is not to be underestimated, perfect for dipping bread. Now, follow me into the kitchen, because the chicken strips with peppers and olives will be ready in a click!
If you are interested in other chicken recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
- Energy 230.90 (Kcal)
- Carbohydrates 10.17 (g) of which sugars 1.84 (g)
- Proteins 22.54 (g)
- Fat 10.99 (g) of which saturated 1.71 (g)of which unsaturated 3.01 (g)
- Fibers 2.38 (g)
- Sodium 1,052.74 (mg)
Indicative values for a portion of 204 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.7 oz chicken breast
- 1 red bell pepper
- 1 yellow bell pepper
- 2.1 tbsp extra virgin olive oil
- 3.5 oz Taggiasca olives
- 1/2 cup white wine
- 1 cup water
- all-purpose flour (as needed)
- salt (as needed)
- pepper (as needed)
Tools
- Pan
- Cutting board
- Knife
- Basin
- Strainer
Steps
First, clean the peppers. Remove the stalk, seeds, and internal filaments, and cut them into strips. Then divide the strips in half.
Now, cut the chicken breast into strips about 0.4 to 0.8 inches thick. Place a fine mesh strainer over a basin, then place the strips of meat inside the strainer and coat them with flour. This way, the excess flour will fall into the basin below.
Next, brown the chicken strips in the pan with the oil, and when they are golden on all sides, deglaze with half a cup of white wine, allowing the alcohol to evaporate.
Then add the cut peppers, olives, and adjust the salt. Cover with the lid and cook for 10 minutes, checking the cooking occasionally.
After the time has passed, remove the lid and add a cup of water. Then finish cooking for another 10 minutes.
The chicken strips with peppers and olives are ready! Serve them with a sprinkle of pepper.
Variations and Tips
The chicken strips can be stored in the refrigerator for one or two days in a container with a lid.
If you have trouble digesting peppers, you can roast them whole in an air fryer for 15 minutes or in the oven for 30/40 minutes. Then remove the skin, seeds, and filaments, cut them into strips, and add them to the chicken about ten minutes before the end of cooking.
