Simmered red and yellow peppers with tomatoes

Slice the peppers into 3cm squares and the onions into 5mm thick.

Salt and pepper on both sides of the chicken, sprinkle with flour on both sides, and grill in a frying pan with olive oil over medium heat. Once browned, turn it back and remove.

Put the crushed garlic with the back of a knife in a frying pan, and once it's smelling, fry the onions over low heat until they're soft, add 1 pepper, and stir-fry again.

Once the onions and peppers are soft, put the chicken back in, add wine vinegar and white wine, and remove any alcohol.

Add A to 4 and simmer until thickened. Finish with parsley.

-
- Red peppers
- 1/4
-
- Yellow peppers
- 1/4
-
- Green peppers
- 1/2 pieces
-
- Onion
- 1/2 pieces
-
- Chicken breast
- 350g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- cake flour
- A little
-
- Olive oil
- 1 tablespoon
-
- garlic
- 1 piece
-
- White wine vinegar
- 20cc
-
- White wine
- 50cc
-
[A]
- Basic tomato sauce can also be purchased from commercially available
- 400cc
-
- water
- 100cc
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Mince parsley
- 1 tablespoon