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Greek Lemon Chicken and Cabbage Skillet | In 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Saftige Hähnchenbruststreifen, zart angebratener Weißkohl und frischer Dill in einer samtigen Zitronen-Weißwein-Sauce, vollendet mit feinem Feta. Ein schnelles, herbstliches Feierabendgericht aus der griechischen Küche in nur 25 Minuten zubereitet.
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into bite-sized strips. Core the white cabbage and cut into thin strips. Halve the yellow onion and slice into thin rings. Finely chop the garlic cloves. Wash the fresh dill, shake dry, and finely chop. Rinse the lemon with hot water, finely grate some zest, and squeeze the juice.
Instructions
Heat 2 tablespoons of extra virgin olive oil in a large, deep skillet over medium-high heat. Add the chicken breast strips, season with a little salt, pepper, and half of the dried oregano, and sear over high heat for 4 to 5 minutes on all sides until golden brown. Remove the meat from the skillet and set aside briefly.
Add the remaining olive oil to the same skillet. Add the onions and thinly sliced white cabbage and fry vigorously for about 6 to 8 minutes, stirring occasionally, until the cabbage wilts and browns slightly around the edges. Stir in the chopped garlic and the remaining oregano and sauté for 1 minute.
Chef's tip
For a particularly delicate flavor, knead the cabbage briefly with a pinch of salt in a bowl using your hands before frying – this makes it tender even faster.
30 min
Under an hour
