Spicy chicken breast fillet with olive and vegetable sauce

Ingredients for 4 servings:

• 4 chicken breast fillets (approx. 100 g each)
• 4 tbsp flour
• 3 tbsp olive oil
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 200 g mushrooms
• 2 tsp chili powder, mild
• 450 ml vegetable stock
• 2 tbsp tomato paste
• 50 g green olives, stuffed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Rinse the chicken breast fillets under cold water and pat dry. Coat in 3 tablespoons of flour. Heat 2 tablespoons of olive oil in a pan, then fry the chicken breast fillets over low heat for about 12 minutes, turning once. Remove from the pan and keep warm in the oven at about 100°C. Slice the peppers and thinly slice the mushrooms. Heat the remaining oil in the pan. Sauté the peppers for about 3 minutes, then add the remaining flour and chili powder. Stir in the stock and tomato paste. Bring to a boil while stirring. Add the mushrooms and simmer for about 10 minutes. Slice the olives and stir in. Serve the chicken with the sauce. Spiral pasta goes well with this dish.