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Greek Chicken Tigania | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Saftiges Hähnchen in pikant-würziger Weißwein-Senf-Sauce mit knackigen Paprikastreifen und mediterranem Oregano. In nur 20 Minuten serviert – das ultimative Feierabendgericht aus der griechischen Taverne!
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into bite-sized cubes of approx. 2–3 cm. Season all over with 1 tsp fine salt and 1 pinch of black pepper.
Deseed the red and yellow bell peppers and cut into thin strips. Peel and finely chop the garlic. Wash the organic lemon in hot water, finely grate some zest, and squeeze out the juice. Roughly chop the parsley.
Cooking in the pan
Heat 2 tbsp extra virgin olive oil in a large, heavy skillet over medium-high heat. Add the chicken pieces and sear for 4–5 minutes on all sides until golden brown and slightly crispy.
Chef's tip
For even more Mediterranean flavor, you can stir in a few Kalamata olives or a tablespoon of capers at the end.
For an alcohol-free version, a little chicken broth with an extra splash of lemon juice works well instead of white wine.
30 min
Under an hour
