Chicken Breasts with Tangy Mushrooms and Bell Pepper

First, 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.

In a large pan, heat 2 tablespoons of sunflower oil and sauté the chicken breasts over medium heat for 10–15 minutes (depending on size).

Transfer 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).