Mexican chicken and corn pan

Ingredients for 4 servings:

• 4 chicken fillets, each approx. 125 g
• 1 can corn kernels (425 ml)
• 1 can kidney beans
• 200 g feta cheese, diced
• 1 onion(s)
• 3 tbsp oil
• 6 tbsp white wine
• 100 g herb butter
• salt and pepper
• chili powder
• 1 baguette(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very simple and delicious!

Cut the chicken fillets into strips. Drain the corn and kidney beans, rinse briefly with cold water, and drain well. Dice the feta cheese. Peel and finely chop the onion. Heat the oil in a pan and fry the chicken strips. Season generously with salt and chili powder and remove. Fry the onion in the frying fat until translucent. Add the meat back in. Now add the white wine, corn, and kidney beans to the pan and cook everything covered for another 5 minutes. Add the herb butter and feta cheese cubes to the pan. Season with salt and pepper. Serve with baguette.