Pan seared chicken breasts with peppers

Pan-seared chicken breast is an easy and quick recipe to prepare, great for the diet and rich in taste. Let's discover a way to prepare it easily and creatively. The chicken breast in a pan is one of the typical dishes that go well on all occasions: when you have little time and desire to cook, when you want to follow a balanced diet or when you want a delicious but healthy dish. Cooking chicken breast in a pan means, therefore, preparing an ideal recipe to wink at the line with the right amount of taste and taking very little time. The white meat of the chicken, in fact, contains little fat and with little cholesterol, is rich in oleic acid and also has an excellent ratio between unsaturated and saturated fatty acids, as well as a good protein intake, vitamins and mineral salts such as zinc, copper and iron, very important for our body.

Let's discover this quick recipe to prepare chicken breast in a pan, easy to make at home.

Chicken breast with peppers is a second course rich in color and intense aromas. Peeled peppers, and cherry tomatoes accompany this very versatile cut of meat. It takes very little to create a new recipe with chicken breast. Moreover, due to the fact that it is tender and cooks in a few minutes, it is very consumed, not to mention, then, that children are crazy about it. Today's dish I wanted to enrich it with peppers from my garden, which I proceeded to eliminate the skin, to make them more digestible. If I made you want to eat it and you also want to make this recipe, you just have to follow my directions. Today, in my kitchen between oven and stove is cooked chicken breast with peppers.

Ingredients

600 g chicken breast

2 peppers

6 cherry tomatoes

50 g flour

25 ml olive oil

1 pinch dried oregano

salt

Procedure

To make the chicken breast with peppers, you must, first peel the peppers. This operation is necessary if you want to make these vegetables more digestible, eventually, skip this step. Wash them, then, dry them and put them on a hot plate whole, turning them often, so as to roast them on all sides. Once ready, put them in a paper bag, close them and leave them like this for about 15 minutes. Proceed to pull away the skin, open them, remove seeds and inner filaments and reduce to strips. If you have an electric fryer, put the peppers in the basket and start the program, according to the instructions of the manufacturer of the appliance. When the time is up, let stand for 15 minutes, then proceed as above. Put the flour on a plate and pass the slices of meat on both sides. Meanwhile, put a pan with oil on the heat and heat it over moderate heat. Put the floured chicken breast inside and cook until it is lightly browned on both sides. Add salt. Wash the cherry tomatoes, cut them in half and put them dripping in the pan with the meat. Add the peppers. Season with salt and top with a little oregano. Cook about 3 minutes over moderate heat, until the cherry tomatoes release some of their juice. Add a couple of tablespoons of water, so that a light cream will form in contact with a meat flour. Turn over again, wait another two minutes, turn off the heat and serve this delicious chicken breast with peppers. Enjoy your meal!