Composition / ingredients
Step-by-step cooking
Step 1:
How to fry chicken fillet in a frying pan with onions? Prepare all the products listed in the recipe. Tomatoes can be taken ordinary or cherry. Bulgarian peppers, if possible, use different colors, so the finished dish will look more colorful and brighter.
Step 2:
Rinse the chicken breasts and dry them with paper napkins. Cut each breast in half lengthwise so that the fillet becomes thinner (as in the photo). Lightly salt each piece.
Step 3:
Cut the bell peppers into two parts, remove the core with the seeds. Peel the bulbs from the husk. Wash and dry all the vegetables to get rid of excess water.
Step 4:
Cut the onion into thin half rings or rings. Chop the bell pepper with feathers or half rings as well.
Step 5:
In a frying pan with a thick bottom, heat the vegetable oil well. Send the chicken breasts to fry. Cook until an appetizing golden crust appears on one side, then turn the breasts over and fry until browned on the other side. It took me about 7 minutes on each side.
Step 6:
Put the fillet in a separate container, and send the onion and bell pepper to the frying pan where the chicken was fried. Add a little salt. Fry everything together, stirring occasionally, until the vegetables are soft.
Step 7:
At this time, cut the tomatoes into slices. If you have cherry, then you can leave them whole or cut them in half.
Step 8:
When the vegetables in the pan are ready, put the chicken breasts on top of them. Add tomatoes to the meat. Sprinkle on top with ground peppers and favorite dry herbs such as basil, oregano, Provencal herbs, etc. I added garlic powder this time. Cover the pan with a lid and leave the chicken to languish on low heat for about 10 minutes. After a minute or two, open the lid and check if there is enough liquid from the tomatoes in the pan.
Step 9:
If there is not enough juice and the vegetables burn, then add quite a bit of water (literally 4-5 tbsp.l.). At the end of cooking, pour a spoon over each piece of chicken with the resulting vegetable sauce. Sprinkle with fresh herbs and red onion rings (optional).
Step 10:
Done! Very tasty in hot form.
Serve chicken breasts with fresh salads and various sauces. I usually offer two sauces to the dish - white
https://1000.menu/cooking/20285-smetanno-chesnochnyi-sous
and red
https://1000.menu/cooking/55693-aivar-na-zimu-po-serbski
. They both perfectly complement the tender poultry meat.
Bon appetit!
Wash the meat, be sure to dry it with a paper towel, otherwise excessive moisture will not let it fry - it will stew.
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
