Chicken breast with bell peppers



Tired of serving up the same old chicken breast? Today we turn our attention to this chicken breast with bell peppers. This succulent second-course meat dish is deliciously enveloping, with its slightly sweet and sour flavors courtesy of the cherry tomatoes and bell peppers that release such an intense and inviting aroma when cooked, it will permeate the whole house with intoxicating fragrances. Remember to serve this dish with a generous basket of bread to fully enjoy its creaminess, because when your diners taste this chicken breast with peppers, they’ll all want to wipe their plates clean!

Chicken breast 1 ¼ lb (600 g)
Red peppers 10 ½ oz (300 g)
Yellow peppers 10 ½ oz (300 g)
Peeled baby plum tomatoes 1 lb (400 g)
Butter 3 tbsp (40 g)
Shallot 1
White wine 3 tbsp (40 g)
Water 1 - ladleful, hot
Flour 00 to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste

How to prepare Chicken breast with bell peppers

To make the chicken breast with bell peppers, start by peeling the shallot and chopping it finely 1. Wash the red and yellow peppers, slice them in half 2, then remove the stalk 3 and inner seeds.

Slice the peppers into strips 4 and set aside. Heat the olive oil in a large pan and pour in the chopped shallot 5. Sauté for 1 minute, then add a ladleful of hot water (or vegetable stock) 6 and simmer for a further 3 minutes over low heat.

Once the shallot has softened 7, add the peeled baby plum tomatoes 8 and bell pepper slices 9,

season with salt and pepper to taste 10, cover with a lid 11, and cook over medium heat for 25 minutes. Meanwhile, melt the butter in a pan over very low heat 12, and


flour the chicken breast slices 13. Once the butter begins to sizzle, lay the slices to brown 14 on each side for a few minutes over medium heat, then deglaze with white wine 15 and allow to evaporate.

Cook for a few minutes, just long enough to brown the meat 16. Once the bell pepper and tomato sauce is ready 17, add the browned chicken breasts 18.

Cover with a lid 19, and cook for another 5 minutes over medium heat before removing the lid and continuing to cook for a further 5 minutes over low heat to thicken the sauce a little. Your chicken breast with bell peppers is ready 20 to be served hot 21!


The chicken breast can be stored for 2-3 days in an airtight container. You can also freeze it if you’ve used fresh ingredients.


If you want to avoid flouring and browning the chicken, you can alternatively dice it and cook it directly in the cherry tomato and bell pepper sauce.