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🍽️ Crispy chicken fillets on a bed of potatoes and peppers

587 kcal · 30 min · 4 servings

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 (from the mill)
• 2 tbsp butter
• 200 ml dry white wine
• 4 bay leaves

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the potatoes in this salted water for about 15 minutes.
4. 4. Drain the potatoes and let them drip dry.
5. 5. Wash the bell peppers.
6. 6. Remove the seeds and stems of the bell peppers (core them).
7. 7. Cut the bell peppers into thin strips.
8. 8. Wash the chicken breast fillets.
9. 9. Pat the meat dry with kitchen paper.
10. 10. Season the chicken on all sides with salt and pepper.
11. 11. Heat the butter in a large pan.
12. 12. Fry the chicken fillets in the hot butter on each side.
13. 13. Deglaze the meat with white wine.
14. 14. Add a bay leaf to the pan.
15. 15. Simmer the chicken over medium heat for about 15 minutes.
16. 16. Turn the meat occasionally while doing so.
17. 17. Heat the olive oil in a second pan.
18. 18. Fry the pepper strips in the oil for about 10 minutes.
19. 19. Turn the peppers occasionally while doing so.
20. 20. Quarter the cooked potatoes.
21. 21. Add the potato quarters to the peppers in the pan.
22. 22. Heat the potatoes together with the peppers.
23. 23. Season the potato and pepper mixture with salt and pepper.
24. 24. Spread the potatoes and peppers as a base on the plates.
25. 25. Place the chicken fillets on top.
26. 26. Drizzle the dish with the cooking liquid from the pan.

Nutrition per serving

• kcal: 587
• Protein: 54 g · Fett/Fat: 18 g · Carbs: 40 g