Chicken escalope in tomato and pepper sauce

Name: Chicken escalope in tomato and pepper sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 600 g Broccoli; 2 Onions; 500 g chunky tomatoes; 1/8 l Vegetable broth (instant); 2-3 TABLESPOONS green pepper (from the glass); 7-10 Tbsp dried thyme; 1 TABLESPOON sauce thickener; 7-10 Tbsp Pepper panicle and fresh thyme

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
600 g Broccoli
2 Onions
500 g chunky tomatoes
1/8 l Vegetable broth (instant)
2-3 TABLESPOONS green pepper (from the glass)
7-10 Tbsp dried thyme
1 TABLESPOON sauce thickener
7-10 Tbsp Pepper panicle and fresh thyme

Directions

1
Wash the chicken fillets, dab dry and season with salt and pepper. Heat oil in a pan. Fry the fillets for 10-15 minutes, turning them over. Clean the broccoli, cut into florets, wash and cook in boiling salted water for 8-10 minutes. Remove the meat and keep warm.
2
Peel and finely dice onions. Fry in the frying fat. Add the chopped tomatoes and stock, bring to the boil. Add green pepper and season with salt and thyme. Stir in sauce thickener, bring to the boil. Drain broccoli. Arrange meat in the sauce. Garnish with green pepper and thyme. Serve broccoli extra.
3
Stir in sauce thickener, bring to the boil. Drain broccoli. Arrange meat in the sauce. Garnish with green pepper and thyme. Serve broccoli extra. Mashed potatoes taste good with it