Chicken Breast with Small Potatoes and Bell Pepper Strips
Chicken breast with small potatoes and bell pepper strips is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g small new potatoes
- Salt
- 2 red bell peppers
- 2 yellow bell peppers
- 2 green bell peppers
- 4 tbsp olive oil
- 4 chicken breast fillets
- pepper (ground)
- 2 tbsp butter
- 200 ml dry white wine
- 4 bay leaves
Instructions
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1.
Wash the potatoes and cook them in boiling salted water for about 15 minutes. Drain and set aside. Wash, trim, and slice the bell peppers into strips.
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2.
Rinse the chicken breast fillets and pat them dry with paper towels. Season all sides with salt and pepper. Heat butter in a pan and brown the chicken fillets on all sides. Deglaze with white wine, add bay leaves, and simmer over medium heat for about 15 minutes, turning occasionally. In a second pan, heat olive oil and sauté the bell pepper strips for about 10 minutes, turning occasionally. Quarter the potatoes, add them to the pepper pan, and warm through. Season the pan contents with salt and pepper.
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3.
Arrange the potatoes and peppers on plates as a bed and place the chicken fillets on top. Drizzle with the reduced white wine from the pan.
