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🍽️ Pollo croccante con salsa di fragole e pancetta fresca

481 kcal · 30 min · 4 porzioni

Ingredienti

• filetti di petto di pollo 600 g
• sale q.b.
• pepe nero macinato q.b.
• patate, da lessa 500 g
• olio di girasole 1 cucchiaio
• burro 2 cucchiai
• fragole 500 g
• pepe verde 1 cucchiaino
• vino rosso, secco 75 ml
• zucchero 1 cucchiaino
• basilico, fresco 25 g

Preparazione

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Season the fillets with salt and pepper.
4. 4. Set the seasoned fillets aside.
5. 5. Wash the potatoes thoroughly.
6. 6. Peel the potatoes.
7. 7. Cut the potatoes into coarse cubes.
8. 8. Fill a pot with salted water.
9. 9. Bring the water to a boil.
10. 10. Add the potato cubes to the boiling water.
11. 11. Reduce the heat to medium.
12. 12. Cover the pot with a lid.
13. 13. Cook the potatoes for about 20 minutes.
14. 14. Drain the potatoes.
15. 15. Let the potatoes steam dry for a short moment.
16. 16. Heat oil in a large pan.
17. 17. Turn the heat to the highest setting.
18. 18. Place the chicken fillets in the hot pan.
19. 19. Sear the meat on all sides.
20. 20. Cook for about 1 to 2 minutes.
21. 21. Reduce the heat to low.
22. 22. Add the butter to the pan.
23. 23. Cover the pan with a lid.
24. 24. Continue cooking the fillets on low heat.
25. 25. Cook the meat for about 3 to 4 minutes.
26. 26. Wash the strawberries thoroughly.
27. 27. Remove the stems from the strawberries.
28. 28. Take 400 grams of the strawberries.
29. 29. Puree these strawberries in a tall container.
30. 30. Cut the remaining strawberries into small cubes.
31. 31. Let the green peppers drain in a sieve.
32. 32. Chop the green peppers coarsely.
33. 33. Add the chopped pepper to the strawberry puree.
34. 34. Remove the chicken fillets from the pan.
35. 35. Wrap the fillets in aluminum foil.
36. 36. Let the meat rest in the foil.
37. 37. Heat the pan drippings in the pan.
38. 38. Set the heat to high.
39. 39. Deglaze the pan drippings with red wine.
40. 40. Reduce the sauce for about 2 minutes.
41. 41. Add the strawberry puree to the pan.
42. 42. Cook the sauce for another 2 minutes.
43. 43. Season the sauce with salt.
44. 44. Season the sauce with sugar.
45. 45. Stir the strawberry cubes into the sauce.
46. 46. Wash the basil.
47. 47. Shake the basil dry.
48. 48. Pluck the leaves from the stems.
49. 49. Chop the basil leaves finely.
50. 50. Slice the chicken fillets.
51. 51. Place the fillets on the plates.
52. 52. Add the potatoes to the plates.
53. 53. Pour the strawberry sauce over the meat.
54. 54. Sprinkle the dish with the chopped basil.

Valori per porzione

• kcal: 481
• Protein: 31 g · Fett/Fat: 23 g · Carbs: 37 g