Low Carb Chicken Breast Recipe|Pan-Fried Chicken Breast with Mediterranean Pepperonata
Course: Meat RecipesCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesa low carb pan fried chicken recipe serve with Mediterranean pepperonata
Ingredients
200g tomatoes, peeled, deseeded, and chopped
2 bell peppers, deseeded and sliced
1 red onion, peeled and sliced
2 garlic cloves, peeled and finely chopped
Handful of basil, chopped
150ml white wine
Salt
Ground black pepper
Olive oil
- For the chicken breast:
2 chicken breasts
2 tbsp semolina flour
1 tsp smoked paprika
1 tsp ground white pepper
Salt
Olive oil
Directions
- Heat a sauté pan with some olive oil over medium heat. Fry the sliced red onion and chopped garlic until soft and fragrant. Add the sliced peppers and stir well.
- Cook the peppers for about 2-3 minutes, then add the chopped tomatoes. Stir well and add the white wine. Bring it to a boil, then reduce the heat, cover with a lid, and simmer for about 15 minutes.
- Meanwhile, mix the semolina, smoked paprika, and ground white pepper together. Season the chicken breasts with salt and coat them with the semolina mixture.
- Heat a frying pan with some olive oil over medium heat. Fry the chicken breasts on both sides until they are cooked through. Set them aside to rest.
- Add the chopped basil to the pepperonata. Season with salt and pepper. Slice the chicken breasts and place them on top of the pepperonata. Cover with a lid and simmer for about 5 minutes.
- Serve the pepperonata with sliced chicken breast in a bowl. Garnish with some basil leaves.
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