Chicken filets with olive sauce

Name: Chicken filets with olive sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red, green and yellow peppers; 1-2 Garlic cloves; 4 Chicken fillets (approx. 120 g each); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 120 g paprika-filled olives; 1/4 l Poultry stock; 50 g Fresh cream; 7-10 Tbsp Marjoram

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red, green and yellow peppers
1-2 Garlic cloves
4 Chicken fillets (approx. 120 g each)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
120 g paprika-filled olives
1/4 l Poultry stock
50 g Fresh cream
7-10 Tbsp Marjoram

Directions

1
Clean, wash and cut the peppers into bite-sized pieces. Peel garlic and press it through a garlic press. Wash the fillets and dab dry. Heat oil in a large pan. Brown the fillets and the bell peppers thoroughly.
2
Season with salt, pepper and garlic. Fry over medium heat for about 12 minutes. In the meantime, chop the olives finely except for a few rings to garnish. Bring the stock to the boil, stir in the olives. Let it boil down for 3 minutes at high heat.
3
Stir in the crème fraiche. Season to taste with salt and pepper. Serve in portions with fresh marjoram and the olive rings. Serve with fresh white bread.