John Myers
Ingredients for 3 servings:
- 500 g free-range chicken breast
- 500 g pointed peppers, mixed yellow, orange and red
- 300 g mushrooms, brown
- 170 g onion(s)
- 2 cloves garlic
- 3 tsp extra virgin olive oil
- 100 ml white wine, alternatively water
- 50 ml water
- 100 g peas, frozen
- ½ tsp basil, dried
- ¼ tsp salt
- Salt and pepper, freshly ground to taste
- some fresh basil leaves for garnishing
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Prepare the following ingredients and set aside separately: Clean and slice the mushrooms. Wash the bell peppers, remove the stems, light inner walls, and seeds, and cut into approximately 3 cm pieces. Peel and finely dice the onion and garlic. Cut the chicken breast into large strips. Carefully heat 2 teaspoons of olive oil in a pan, do not let it get too hot, and brown the chicken breast strips all over. Depending on the size of the pan, you may need to work in two batches. This will take about 8-10 minutes. Remove the meat from the pan and set aside. Now add the mushroom slices to the pan and fry, turning occasionally, until lightly browned. This will take about 6-8 minutes. Remove from the pan and set aside. Add the remaining teaspoon of olive oil to the pan, add the onions and garlic, and sauté (they shouldn’t brown). After 5 minutes, deglaze with white wine. Simmer for 2 minutes. Add 50 ml of water, 1/4 tsp of salt, dried basil, and the paprika to the pan, bring to a boil, and simmer for about 3 minutes. Now add the frozen peas to the pan and bring back to a boil. After 2 minutes, add the mushrooms and chicken back to the pan and heat gently (1-2 minutes). Season to taste and add salt and pepper if desired. Remove the pan from the heat and garnish with sliced basil leaves. I ate this dish without any high-carb side dishes. If it’s served with rice, for example, this amount will be enough for 4 servings.
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