John Myers
Contents
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Ingredients
- 100 g 2 medallions of pork
- 150 g 1 pc chicken breast
- 150 g White mushrooms, fresh
- 2 Onion red, small
- 1 Red peppers
- 30 g 3 tbsp oil - Sun + Olve
- 250 ml Organic chicken broth
- 250 ml Seasoning salt "Grill + Pans"
- 250 ml Salt
- 250 ml Pepper White
- 250 ml Herbal mixture Italian
- Seed as desired
Instructions
preparation
- Parry the meat, rinse, pat dry and cut into bite-sized pieces. Clean the mushrooms dry, peel the skin off the hats and quarter the mushrooms. Peel, quarter and slice the onions. Remove the bell pepper stem and core, rinse, pat dry and cut into bite-sized pieces. Prepare the chicken broth. Prepare the remaining ingredients.
preparation
- Heat the oil moderately in a pan (with a lid), fry the meat cubes vigorously in portions. Now add the onions, mushrooms and peppers one after the other to the pan and fry them. Season and stir carefully. Add the chicken stock, bring to the boil, reduce the heat and simmer with the lid on for 10 minutes. Season again to taste and seed as desired. I prepared French red-skinned triplets as boiled potatoes. Rice or pasta is also delicious.
Serving
- Arrange the pan dish with the boiled potatoes decoratively on preheated dinner plates and enjoy.
Nutrition
Serving: 100gCalories: 105kcalProtein: 11gFat: 6g
