John Myers
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Fruity Chicken Pan with Garlic Drills
The perfect fruity chicken pan with garlic drills recipe with a picture and simple step-by-step instructions.
Fruity chicken pan
- 2 Chicken breasts
- 6 tbsp Chinese plum sauce – see my KB: http://www./rezept/476812/Chinesische-Pflaumensauce.html
- 1 Red Paprika
- 1 yellow Paprika
- 1 green Paprika
- 1 Shallot, cut into fine rings
- 1 Clove of garlic, finely chopped
- 0,5 bunch Parsley, finely chopped
- Salt
- Black pepper from the mill
- Oil
Garlic triplets
- 400 g Triplets, boiled the day before as jacket potatoes and peeled hot
- 2 Garlic cloves, finely chopped
- 4 Stalk Leaf parsley, finely chopped
- 1 tbsp Butter
- Salt
- Oil
Fruity chicken pan
- Cut the hanging breasts into bite-sized strips, put them in a freezer bag, add the plum sauce, close the bag and place in the refrigerator overnight, turning the bag every now and then.
- Core the peppers and remove the peel with a peeler and then cut the peppers into bite-sized pieces. Drain the chicken breast strips in a colander, but collect the marinade.
- Heat some oil in a pan and fry the chicken breast strips all around, then add the peppers, shallot and garlic, fry for about 5 minutes, turning. Then add the marinade and let it simmer almost completely. Season with salt and pepper and fold in the parsley.
Garlic Drillige
- Heat some oil in a pan and fry the triplets over medium heat until golden brown. Then add the garlic and season with salt. Now turn off the plate and add the butter, froth the butter vigorously, toss the parsley and the potatoes a few times and then serve with the chicken breast strips.
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