Chicken Brunch Skillet
by Sebi
A hearty and creamy skillet dish with tender chicken strips, colorful buttered vegetables, and a spicy bell pepper and chili cream sauce.
Ingredients
- Chicken strips 400 g
- Bell peppers 2 pieces
- Buttered vegetables 600 g
- Paprika-chili cream cheese (Brunch brand) 1 tub
- Oil for frying 2 tbsp
- Salt 1 pinch
- Pepper 1 pinch
Preparation
- 1
Wash the 2 bell peppers, remove the seeds, and cut into bite-sized cubes.
- 2
Heat 2 tbsp of oil for frying in a large skillet.
- 3
Add 400 g of chicken strips to the skillet and sear over high heat on all sides.
- 4
Add the diced bell peppers to the meat and sauté for about 5 minutes.
- 5
Add 600 g of buttered vegetables and cook everything together for another 5-8 minutes until the vegetables are tender-crisp.
- 6
Add 1 tub of paprika-chili cream cheese to the skillet and stir until a creamy sauce forms.
- 7
Season the skillet with 1 pinch of salt and 1 pinch of pepper and serve hot.