Chicken strips with paprika & quark dip

Name: Chicken strips with paprika & quark dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Low-fat curd; 3-4 Tbsp Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch Parsley; 3 small peppers (e.g. green, yellow and red); 1-2 Garlic cloves; 250 g Chicken filet; 2-3 TABLESPOONS Oil (e.g. olive oil)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Low-fat curd
3-4 Tbsp Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch Parsley
3 small peppers (e.g. green, yellow and red)
1-2 Garlic cloves
250 g Chicken filet
2-3 TABLESPOONS Oil (e.g. olive oil)

Directions

1
Stir curd and milk until smooth, season with salt and pepper. Wash and finely chop the parsley and stir into it
2
Clean, wash and cut the peppers into strips. Peel garlic and cut into fine slices. Wash the fillet and cut into wide strips
3
Heat 2 tablespoons of oil in a frying pan. Fry the fillet for about 3 minutes on each side. Season and take out. If necessary, heat 1 tbsp. oil in hot frying fat. Fry the pepper and garlic for about 5 minutes and season. Arrange chicken and paprika with dip
4
Drink: mineral water