Chicken in pepper and tomato sauce

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 garlic cloves
• 2 bell peppers, red and green
• 250 g mushrooms
• 2 tbsp lemon juice
• 600 g chicken breast fillet(s)
• olive oil
• salt and pepper
• 400 g tomatoes, chopped, fresh or from the can
• 1 tsp oregano

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chop the onion, cut the bell pepper into small pieces, and slice the mushrooms. Immediately sprinkle the mushrooms with lemon juice to prevent discoloration. Cut the chicken breast into bite-sized pieces and fry in a little olive oil for about 5 minutes. Remove, season with salt and pepper, and set aside. Fry the mushrooms in the remaining fat for about 3 minutes, season with salt and pepper, and remove. Heat a little more oil and sauté the onions until translucent. Press in the garlic. Mix in the bell peppers and sauté for 3 minutes. Add the tomatoes and their juices, season with salt, pepper, and oregano. Simmer uncovered for 10 minutes, then add the chicken and mushrooms back in and cook over low heat for another 10 minutes. Variation: You can also use chicken thighs instead of chicken breast.