Chicken Fillet with Mushrooms

Boneless chicken leg fillets without skin in red sauce. They are delicious, accompanied by mushrooms, carrots, green peppers and black or green olives. They are flavored with white wine and spices, such as Star Anise, cinnamon, cloves and peppercorns. Its final taste is reminiscent of a stew!
They are easy to cook and you can combine them with noodles, Rice, "Fried" Potatoes or Sesame, but even without them it's a complete dish.
Try them!

work: 30′

time: 1h:00′

easy:

★Click with your mouse on the pictures to learn more.

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Ingredients (4 servings) 1kg chicken fillets from a pudding 70g olive oil 4 medium dried onions, cut in crescent moons 100g white wine 400g canned of fresh mushrooms 2-3 cloves of garlic 3 medium carrots, in washers 1 green pepper, in thick strips 400g 1 can chopped tomatoes 10 olives 2 jar red pickled peppers salt and pepper, cloves, star anise, cinnamon, peppercorns	In a saucepan over medium heat, set the oil to burn to sauté the fillets until they turn a golden-red color. Stir, turning them once and carefully.	Add the onions and fry.
After a while we add the mushrooms, carrots, green pepper and garlic whole so that we can remove it in the end, in serving. Stir gently and quench with white wine.	Let the wine boil for a while and add the tomato sauce and spices. Salt and pepper.	Simmer, with the lid half covered, until the food is cooked and there is enough sauce in the pan. Shake the pot by rotating its handles. Shortly before the end we pour the olives and the red pickled pepper, cut into strips. Boil for 2'-3' and even remove the pan from the heat. Serve.

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Author Zambia Sifaki