Champignon chicken pan

Name: Champignon chicken pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g Mushrooms; 1 (150 g) small red pepper; 1 small red and green peppers; 1 (50 g) Onion; 125 g Chicken filet; 2 teaspoons (5 g each) Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few stalks of chives; 7-10 Tbsp Rose peppers; 20 g Sheep's cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g Mushrooms
1 (150 g) small red pepper
1 small red and green peppers
1 (50 g) Onion
125 g Chicken filet
2 teaspoons (5 g each) Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few stalks of chives
7-10 Tbsp Rose peppers
20 g Sheep's cheese

Directions

1
Clean and sanitize the mushrooms. Clean, wash and cut the peppers into strips. Peppers clean, wash and cut into rings. Peel and quarter onion and cut into strips. Wash the meat and dab dry.
2
Heat 1 teaspoon of oil in a frying pan. Fry the meat for 5-7 minutes, turning it over and taking it out. Add 1 teaspoon of oil to the frying fat. Fry the mushrooms vigorously while turning. Add onion and paprika and fry for another 5 minutes.
3
Season with salt and pepper. Wash the chives and cut into small rolls. Add flesich to the vegetables, heat and season with salt, pepper and paprika. Cut the chicken filet into slices. Put the vegetables on a plate and arrange the chicken filet on it.
4
Crumble cheese over it. Sprinkle with chives and pepperoni. Serve with rice.