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Peperoni chicken

Ingredients 13
Servings 4


  • 1
    each large red, green and yellow sweet peppers
  • olive oil for frying
  • 2
    cloves garlic, crushed
  • salt and milled pepper to taste
  • 5
    chicken stock powder
  • 45
    white wine water as needed
  • balsamic vinegar
  • olive oil and butter for frying
  • 7
    mustard seeds
  • 4
    chicken breast fillets
  • salt and milled pepper


Seed peppers and slice into thin strips. Heat oil and sauté garlic until glossy. Add peppers and stir-fry for 3 minutes. Add stock, wine and water (as needed) and simmer until peppers are soft. Meanwhile, in another pan, heat oil and butter until foamy and add mustard seeds. When seeds begin to pop, add chicken. Season chicken and sauté until just cooked, about 5 minutes. Add peppers and any juices to chicken, increase heat and add a generous splash, about 10 ml (2 tsp), balsamic vinegar. Toss to coat and incorporate vinegar and serve with new potatoes and a green salad.

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