Hello I hope you are well and you want to cook, because here I present you again a new recipe.

Mediterranean vegetable pan with chicken breast fillet

What you need for four servings:

600 g chicken breast fillet (s)
2 TP olive oil
250 ml vegetable broth
1 m onion (s)
2 cloves of garlic
2 peppers, red (or 1 red and 1 yellow)
150 g zucchini
100 g carrot (s)
200 g mushrooms, fresh
200 g sour cream
75 g crème fraîche
1 glass of red wine, drier (leave out in children)
Basil, frozen or fresh
6 Branch/e Thyme
N. B. Herbs, Italian
n. e. chilli peppers, dried
Salt and pepper
N. B. Rosemary, fresh or dried

Preparation:

Dice the chicken meat. Clean the peppers and carrots and also put them into cubes or dice. Cut bite-sized pieces. Remove garlic and onion and chop finely (do not press garlic). Wash the zucchini and cut into thin slices, cut the mushrooms into slices as well.     Heat the olive oil in a wok (alternatively also pot) and fry the diced chicken meat (not too hot) with some rosemary and some paprika powder until it gets a brownish crust. Remove the meat and, if necessary, remove it. warm (but not necessary).

Fresh oil is added to the pot. Add the wok and the vegetables gradually. The following order has proven successful for me: onions, garlic (only briefly, because the garlic burns slightly), carrots, mushrooms, peppers and zucchini. All right (approx. Fry for 10 minutes, then add 250 ml of vegetable stock. Stir in sour cream, crème fraîche and a dash of red wine. Flavour with Italian herbs, paprika powder, chilli peppers, pepper and salt (careful, as the broth already brings a lot of salt). Add the meat again. Add a little basil, place the thyme branches on top and everything with a closed lid on a low level approx. Leave to stand for 20 minutes. Remove the thyme branches and season again. If necessary, thicken with a little sauce binder for light sauce.Fresh oil is added to the pot. Add the wok and the vegetables gradually. The following order has proven successful for me: onions, garlic (only briefly, because the garlic burns slightly), carrots, mushrooms, peppers and zucchini. All right (approx. Fry for 10 minutes, then add 250 ml of vegetable stock. Stir in sour cream, crème fraîche and a dash of red wine. Flavour with Italian herbs, paprika powder, chilli peppers, pepper and salt (careful, as the broth already brings a lot of salt). Add the meat again. Add a little basil, place the thyme branches on top and everything with a closed lid on a low level approx. Leave to stand for 20 minutes. Remove the thyme branches and season again. If necessary, thicken with a little sauce binder for light sauce.

I recommend rice for that.

And now I wish you a good appetite.
=)