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Chicken breast fillet with peppers

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Ingredients for 3 servings:

  • 200 g rice (mixed rice, regular rice and wild rice)
  • 3 bell peppers (green, red, yellow)
  • 75 ml cream
  • 30 ml white wine
  • 200 ml water
  • ¼ cube of vegetable stock
  • 300 g chicken breast fillet(s)
  • 1 tsp sauce thickener

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Dice the bell peppers and cook them with the water and vegetable stock cube. At the same time, cook the rice and cut the chicken breast into small strips. Season these strips well and fry them in oil. Then set aside. When the bell peppers are quite soft, add the cream and, if desired, a little more thickener. Pour the finished sauce into the pan with the chicken strips, add the rice, stir well, and serve. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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