Chicken strips with cream and bell peppers
Dive into a Mediterranean culinary experience with these chicken strips in bell pepper cream sauce. The tenderness of the chicken strips perfectly complements the caramelized sweetness of a homemade creamy sauce. An elegant and quick dish that transports your taste buds to the southern sun. In just 35 minutes, create this creamy delight with sunny accents. The velvety texture of the homemade bell pepper cream delicately coats each piece of chicken for a gourmet and comforting result. Perfect for a weekday dinner or to impress your guests without spending hours in the kitchen. This economical dish offers the best of Mediterranean cuisine with simple and accessible ingredients. A true symphony of flavors that will delight young and old alike.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare bell pepper cream: wash peppers, remove seeds and cut into large pieces. Blend with cream, garlic, paprika, salt and pepper until smooth. Strain through a sieve for ultra-fine texture and set aside.
- 2
Cut chicken: cut chicken breasts into regular strips 5-6 cm long and 1 cm wide for even cooking.
- 3
Cook chicken: heat olive oil over medium-high heat. Sauté chopped shallot for 2 minutes until translucent. Increase heat and sear chicken strips for 3-4 minutes, turning once.
- 4
Add cream: reduce heat to medium-low. Pour bell pepper cream over chicken and mix gently to coat each strip.
- 5
Simmer: let simmer for 5-7 minutes uncovered, stirring occasionally, until sauce thickens and coats the chicken.
- 6
Finishing: off heat, sprinkle with chopped fresh parsley and serve immediately.
- Blending: A very smooth puree guarantees a velvety sauce
- Searing: Do not overcook chicken before adding sauce to preserve tenderness
- Thickness: If sauce is too thick, thin with a little chicken broth
- Color: Yellow peppers give a visually softer sauce
- Variations: Roast peppers for 20 minutes before blending for more flavor
- Side dishes: Serve with basmati rice, fresh pasta or couscous
- Wine: Pair with a Provence rosé or fruity white wine like Viognier
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