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Chicken breast goulash

Chicken Breast Goulash

Chicken is always tasty and good for you — minimal calories, maximum flavor. I buy chicken every week and make something new with it each time. This week it was chicken goulash, and here's how I put it together.

♥Pyayvi

Recipe author

Composition / ingredients

Servings:

Chicken breasts

500

Chicken broth (chicken)

150

White wine (dry)

Starch

Leek

0.5

Bell peppers (red, green, and yellow)

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 65 % 11 g

Fats 6 % 1 g

Carbohydrates 29 % 5 g

76 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

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Start by peeling the leek and slicing it into thin rings. Rinse the bell peppers, carefully remove the seeds, and cut them into small dice. Rinse the chicken breasts well, pat them dry with a kitchen towel, and cut them into bite-sized pieces. Stir the potato starch into the dry white wine and set it aside. Fry the chicken in a skillet with a little vegetable oil until it's about halfway cooked, then add the chicken broth along with the prepared leek and peppers. Stir well and simmer, covered, over high heat for about 15 minutes. Finally, pour in the wine-and-starch mixture and cook another 3–4 minutes to thicken.