Pikante Hühnerbrüstchen mit Pilz-Gemüse

Spicy Chicken Breasts with Mushrooms Vegetables

Pane-bistecca

Spicy chicken breasts with mushrooms and vegetables—another simple dish that is relatively quick to cook and has a rich flavor.

Chicken breasts can be cooked in many different ways, and here I have used small chicken breast fillets. I really like them because they don’t need to be cooked as long as large breasts.

Since the chicken breasts are quite spicy, I serve mashed potatoes with them so that you don’t burn your mouth too much.

Prep time

10 min

Rest time

30 min

Cooking time

35 min

Portions

Total time

1 h 15 min

Ingredients

approx. 300 g Chicken Breast Fillets

Marinade and Sauce

2 red Chilis
1 red Pepperoni/Capsicum
2 Garlic cloves
3 tbsp Ketchup
1 spritzer Brandy
Salt and Pepper
3 tbsp Olive Oil

Vegetable

1 large eggplant, cut into pieces roughly the same size as the mushrooms
3 large king oyster mushrooms, halved and sliced
Salt and Pepper
Paprika
2 Garlic cloves, chopped
3 tbsp Olive Oil

Instructions

Step 1

Puree all the ingredients for the marinade and marinate the chicken breasts in it for about 30 minutes.

Step 2

Then fry the breasts in a large pan without adding oil, using the marinade. You can add a dash of cream at the end to thin the sauce a little.

Step 3

In another pan, sauté the garlic cloves in olive oil, then add the eggplant and mushrooms and season. Fry everything thoroughly.

Step 4

The breasts are served on mashed potatoes, with vegetables and a spicy marinade sauce.

Notes

Delicious and spicy! More Chicken Recipes

Pikante Hühnerbrüstchen mit Pilz-Gemüse