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Angi's chicken and zucchini pan with light wine sauce

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Ingredients for 4 servings:

  • 2 tbsp oil for frying
  • 2 onions, diced
  • 600 g chicken strips
  • 2 large zucchini
  • 4 pointed peppers, yellow
  • Salt and pepper, freshly ground
  • Paprika powder, smoked
  • 250 ml white wine
  • 250 ml Cremefine for cooking, 7%

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Heat the oil in a deep pan and fry the diced onion and chicken until crispy, stirring frequently. Wash the zucchini thoroughly and cut into approximately 2 cm cubes, and slice the bell pepper. Add both to the meat and fry, stirring well. Season with salt and pepper, and finally with the paprika. Do not overcook it, or it will become bitter. Pour in the wine, stir well, and simmer over medium heat for 10 minutes. Add the cream and simmer gently for another 10 minutes. Season to taste and serve with baguette, pasta, or rice.

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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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