This time, I propose chicken breast with tomatoes and peppers, which is usually a bit dry for my taste, but with tomatoes, it’s sure to be tender, just the way I like it.
The chicken breast should be sliced slightly thicker than we are used to, for example, compared to a thin scallop slice.
A dish that takes a few extra minutes to prepare, but in the end, you’ll be licking your lips!
The only downside of this dish is that you need bread, and soaking it in the sauce is a must, as it is with chicken and peppers and meatballs in sauce, you can’t do without it.
So, all that’s left is to follow the recipe and make it yourself!!!
If you make any of my recipes, send me the photos, and I’ll post them on my page with your name.
Approximately 623 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 3 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lbs chicken breast
- 14 oz peppers (red and green or red and yellow)
- 14 oz canned tomatoes (diced)
- 4 tbsp butter
- 1 onion
- 0.75 cup all-purpose flour
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Preparation of Chicken Breast with Tomatoes and Peppers
Cut the pre-cleaned peppers into pieces or strips and set them aside.
First, cut the chicken breast into slightly thick slices, then in a non-stick pan melt the butter, coat the chicken slices in flour, and immediately cook them in the pan. Once all are cooked, transfer them to a plate and set aside.
The meat does not need to be fully cooked, just a few minutes of cooking.
Now remove the remaining butter from the pan and wipe it with a towel, put the pan back on the stove, add the extra virgin olive oil, pour in the chopped onion, let it cook a little, then add the peppers, let them cook for a few minutes, stirring occasionally and seasoning lightly with salt.
At this point, add the diced tomatoes, mix well, and season with salt and pepper, let it cook for a few minutes…..
…..then put the previously cooked meat, cover it with the pan’s seasoning, and let it cook on low heat for another ten minutes, checking the cooking and moving the meat a little so that it absorbs the flavors from all sides.
Once cooked, serve hot and enjoy your meal.
