Buy all ingredients right below the recipe
INGREDIENTS
- 1 large yellow bell pepper (approx. 150 g)
- 1 large red bell pepper (approx. 150 g)
- 1 large yellow onion (approx. 70 g)
- 200 g fresh white mushrooms (or brown)
- 4 chicken breasts (4× 150 g)
- 2 tablespoons sunflower oil
- 2 tablespoons white wine vinegar
- 20 g granulated cane sugar
- Salt
- Pepper
INGREDIENTS FOR THE TIP
- Chili powder
INSTRUCTIONS
- 1First, clean the bell peppers, onion, and mushrooms and cut them into small cubes (approx. 1 cm × 1 cm). Clean the chicken breasts of membranes, season with salt and pepper.
- 2In a large pan, heat 2 tablespoons of sunflower oil and sauté the chicken breasts over medium heat for 10–15 minutes (depending on size).
- 3Transfer the seared chicken breasts to a plate and add the chopped bell peppers, onion, and mushrooms to the pan. Season the mixture with salt and sauté over medium heat until the mushrooms release their water (this will take 2–3 minutes). Then add the wine vinegar and cane sugar and, stirring occasionally, let the liquid reduce over medium heat to about ¼ or until the vegetables are coated in the sauce and it doesn't drip (5–7 minutes).
- 4Then season the mixture with salt and pepper and cut the chicken into pieces. Spoon the finished vegetable mixture over the seared chicken breasts and serve.
Tip
If you like spicy dishes, add a little chili to the pan with the vegetable mixture.
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The author of the photograph is Marie Bartošová