Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken escalopes in a piquant pepper sauce' imprimido.

Receta Chicken escalopes in a piquant pepper sauce
by Lemon Squeezy

Chicken escalopes in a piquant pepper sauce

Transform the humble chicken breast with this tangy sauce

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4 Servings

Ingredientes

  • 4 chicken breasts
  • 2 red peppers
  • 1 yellow pepper
  • 1 lemon
  • 50g pitted green olives
  • 1 tablespoon capers
  • 4 tablespoons olive oil
  • 50g plain flour
  • Large pinch dried oregano
  • 1 clove garlic
  • Sea salt
  • Black pepper

Direcciones

  1. RINSE - Rinse the chicken breasts and pat dry with kitchen paper. Cut each breast in half lengthways and set aside.
  2. PREP - Wash the peppers, halve them, deseed and cut into thin ribbons. Peel and bash the garlic. Slice the olives. Squeeze the lemon and strain the juice.
  3. SAUTÉ - Heat the oil in a large shallow pan and brown the garlic clove. Add the peppers and sauté for a few minutes. Add the capers, olives and oregano and sprinkle with a little salt and a generous grind of black pepper. Turn the heat down low, cover the pan with a lid and cook for about 10 minutes, stirring occasionally to prevent the peppers sticking to the pan.
  4. COAT - Meanwhile, put the flour on a plate and season with a pinch of salt. Coat the chicken escalopes with the flour.
  5. FRY - Warm 1 tablespoon of olive oil in a frying pan. Cook the chicken escalopes for 3-4 minutes. Turn the meat over, pour on the lemon juice and cook for a further 3-4 minutes.
  6. COMBINE - Remove the garlic clove from the peppers and add the chicken to this pan. Stir and let it cook for another minute. Serve immediately.