Recipe for two
Ingredients
1/4 cup olive oil
½ kg chicken breast tenderloins or strips
1 onion thickly chopped
½ teaspoon nutmeg powder
½ cup of bell peppers chopped in rings (green, yellow, red)
salt and pepper to taste
1 cup fresh cream
Directions
Heat the olive oil in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and sauté them in oil until golden on all sides, about 6-8 minutes. Add the onion, reduce heat to medium, and cook for 5 more minutes.
Pour the fresh cream into the skillet, and simmer gently for 3 minutes, stirring occasionally. Add the powdered nutmeg and the bell peppers. Cook until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping or some white rice. Enjoy!
Xs-Recipes
Ingredients
1/4 cup olive oil
½ kg chicken breast tenderloins or strips
1 onion thickly chopped
½ teaspoon nutmeg powder
½ cup of bell peppers chopped in rings (green, yellow, red)
salt and pepper to taste
1 cup fresh cream
Directions
Heat the olive oil in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and sauté them in oil until golden on all sides, about 6-8 minutes. Add the onion, reduce heat to medium, and cook for 5 more minutes.
Pour the fresh cream into the skillet, and simmer gently for 3 minutes, stirring occasionally. Add the powdered nutmeg and the bell peppers. Cook until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping or some white rice. Enjoy!
Xs-Recipes
