John Myers
Ingredients for 4 servings:
- 350 g chicken breast fillet(s)
- 1 bell pepper(s)
- 1 large zucchini
- 1 onion(s)
- 1 tomato(s)
- 125 g bacon, diced
- 125 g sour cream
- 250 ml milk
- 2 cloves garlic
- 2 tbsp pesto (basil pesto)
- 2 cloves garlic
- 1 tsp tomato paste
- 1 bunch of basil
- 2 tbsp balsamic vinegar
- 2 tbsp flour
- 1 tbsp olive oil
- 100 ml water
- 100 ml vegetable stock
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Dice the chicken breast and season with salt, pepper, and 1 crushed clove of garlic. Heat 1 tablespoon of oil in a pan and fry the chicken until just cooked through (it’s better to fry it too briefly than too long, as it can dry out easily as it continues to cook in the sauce). Remove from the pan and deglaze the pan juices with 100 ml of water. Pour this out of the pan and reserve. Peel the onion and cut into strips. Clean the bell pepper and dice it together with the zucchini. Peel and press the second clove of garlic. Add the onion and garlic to the hot pan and fry for 2 minutes, then add the bacon. After another 2 minutes, add the bell pepper and zucchini and fry for about 7 minutes. Add the tomato paste and sweat briefly. Wash and dice the tomato, and add it to the pan. Season with salt. Deglaze the pan with the chicken juices and 200 ml of milk. Dissolve the vegetable stock in the liquid, then add the sour cream, pesto and balsamic vinegar. Stir well. Shake the flour and the remaining 50 ml of milk vigorously in a shaker and add to the mixture. Boil briefly so that the flour can thicken the mixture. Chop the basil and add it. Season the mixture with pepper and more salt if desired and simmer gently for 5 minutes. Shortly before the end, add the chicken. If the consistency is not right, either thicken with a little more flour or add water. Gnocchi go particularly well with this, but pasta also goes well. Tip: If you have time, a marinade for the meat, for example with soy sauce, honey and paprika powder, is also delicious.
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