Chicken and pepper stew

Ingredients (4 servings):

2 tsp olive oil
4 chicken breasts
350 g peppers frozen
200 g tomato pulp
2 garlic cloves, chopped
50 ml white wine
150 ml water
1/2 tablet broth
1 tsp thyme
1 pinch Salt

 

Preparation:

Heat 1 tsp of oil in a pan, add the turkey breasts, fry them 1 minute on each side until brown. Remove from the pan and set aside. Add salt and pepper.

Put again 1 tsp of oil in the pan. Add the frozen peppers and cook for 5 minutes, then add the tomatoes and garlic. Simmer 3 minutes while stirring.

Pour the white wine and the chicken stock into the pan. Bring to boil and mix. Put the turkey pieces back in the pan. Sprinkle with thyme. Reduce heat, cover and simmer over low heat for 8 minutes. Adjust the seasoning before serving.

Serve with pasta, rice or potatoes.