Chicken breast with sour cream and roasted peppers

Name: Chicken breast with sour cream and roasted peppers - Despina B.
Ingredients: 500g boneless and skinless chicken breast; 2 tablespoons olive oil; 2 red bell peppers; 300g low; fat sour cream or yogurt (it works just as well with natural yogurt from Muller); 1 cup chicken or vegetable broth; 1 teaspoon curry; salt; pepper; chili; thyme

Meat - Chicken breast with sour cream and roasted peppers by Despina B. - Recipia

Chicken breast with sour cream and roasted peppers - a quick and delicious recipe Preparation time: 15 minutes Marinating time: 2 hours Cooking time: 20 minutes Total time: 2 hours and 35 minutes Number of servings: 4 Welcome to our culinary journey, where we aim to transform a common ingredient - chicken breast - into a flavorful and sophisticated dish. This recipe for chicken breast with sour cream and roasted peppers is perfect for a family dinner or to impress friends at a party. It is a quick recipe, but with a rich taste that will bring a touch of warmth and comfort to every plate. Necessary ingredients: - 500g boneless and skinless chicken breast - 2 tablespoons olive oil - 2 red bell peppers - 300g low-fat sour cream or yogurt (you can use natural yogurt from Muller for the same great taste) - 1 cup of chicken or vegetable broth - 1 teaspoon curry - Salt, pepper, chili (or sweet paprika), to taste - Thyme, to preference Step-by-step preparation: 1. Preparing the chicken: Start by washing and drying the chicken breast with paper towels. Then, cut it into thin strips, about 2-3 cm wide. This technique will ensure even and quick cooking. 2. Marinating: In a bowl, add the chicken strips, sprinkle with curry, thyme, salt, and pepper. All these spices will add a special aroma to your dish. Add a tablespoon of olive oil and mix well so that each piece is evenly coated. Cover the bowl with plastic wrap and let it chill in the fridge for 2 hours. Marinating is the step that will intensify the flavors and make the meat more tender. 3. Preparing the roasted peppers: In the meantime, roast the bell peppers. You can use a grill pan or a preheated oven at 200 degrees Celsius. Roast them until they become browned and the skin starts to peel, about 20-30 minutes. Once cooled, peel off the skin and cut them into thin strips. This step will add a natural sweetness to your dish. 4. Cooking the chicken: In a non-stick pan, add a tablespoon of olive oil and heat it over medium heat. Add the marinated chicken strips and stir constantly so that they brown evenly. Cook the chicken until golden, about 7-10 minutes. 5. Adding the broth: Once the chicken is browned, pour the cup of chicken or vegetable broth into the pan. Let it simmer over medium heat until the broth reduces, allowing the flavors to concentrate. 6. Finalizing the dish: After the broth has reduced, add the sour cream (or yogurt) and the strips of roasted peppers. Mix well and let it simmer for another 2 minutes to combine all the flavors. It’s time to delight your senses with the irresistible aroma that fills the kitchen. 7. Serving: Serve the dish hot, sprinkled with chili or sweet paprika, depending on your preferences. This dish pairs perfectly with a serving of basmati rice or a fresh green salad for a pleasant contrast. Practical tips: - If you want to save time, you can prepare the marinade a day in advance and let the chicken marinate overnight. - Substitute the sour cream with Greek yogurt for a lighter version that will add a creamy texture without compromising the taste. - Add some olives or capers for an extra flavor boost. Nutritional benefits: This recipe is a healthy choice, rich in protein due to the chicken breast, while the roasted peppers provide a significant amount of vitamins and antioxidants. The low-fat sour cream or yogurt contributes to increasing calcium in the diet, essential for bone health. Frequently asked questions: - Can I use other types of meat? Yes, you can replace the chicken breast with turkey or even tofu for a vegetarian option. - How can I store leftovers? The dish keeps well in the fridge in an airtight container for 2-3 days. You can reheat it on the stove or in the microwave. - Can I add extra vegetables? Absolutely! You can add zucchini, carrots, or mushrooms, which will blend perfectly into the sauce. This recipe for chicken breast with sour cream and roasted peppers will not only delight your taste buds but also bring a warm atmosphere to your kitchen. Enjoy your meal!

Ingredients

500g boneless and skinless chicken breast
2 tablespoons olive oil
2 red bell peppers
300g low
fat sour cream or yogurt (it works just as well with natural yogurt from Muller)
1 cup chicken or vegetable broth
1 teaspoon curry
salt
pepper
chili
thyme

Chicken breast with sour cream and roasted peppers

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