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This received rave reviews from all those who tasted it. Easy ingredients you have on hand, everything in one pot, and irresistible flavor. Serve over rice or mashed potatoes so you can really enjoy the sauce!
3/4 pound (380 grams) semi-frozen chicken cutlets, cut into strips
1 cup Mishpacha Flour
oil, for sautéing
1 teaspoon paprika
1/4 teaspoon smoked paprika
1/2 teaspoon baking soda
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
2 tablespoons Tuscanini Olive Oil
1 very large onion, quartered and sliced
1 each orange, yellow, and red peppers, quartered and sliced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 cups water
1 tablespoon Tuscanini Tomato Paste
1 tablespoon sweet chili sauce
1 teaspoon paprika, preferably in oil
1 teaspoon light brown sugar
salt, to taste
2 pinches black pepper
In a small bowl, combine the marinade ingredients and mix together well. Add chicken strips and marinate on the counter for 1/2 hour.
Place flour in a large flat plate. Turn marinated chicken strips onto the plate. Heat a little oil in a six-quart pot. Sauté in two batches for three minutes on each side. Place cutlets on a paper-towel-lined plate and cover.
Rinse pot lightly and wipe out. Heat a little oil and sauté onion over medium-high heat for five minutes, stirring occasionally. Add peppers and continue sautéing for five to six minutes. Add garlic and sauté two more minutes. Add the water, tomato paste, chili sauce, paprika, sugar, salt, and pepper. Bring to a boil and cook for 20 minutes over low-medium heat.
Add the chicken strips to the sauce and cook for five minutes, stirring occasionally. Remove from heat.
Food and Prop Styling by Chana Rivky Klein
Photography by Hudy Greenberger
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Delicious!
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For this chicken (and all breaded chicken breast recipes ) what is the best way to keep it fresh and the texture good?
If I make the chicken and sauce separately Thursday night/ Friday morning, when should I add them together?
-Also, what is the best method for keeping chicken breast warm, but not dried out?
Was looking for a recipe that can be made or just prepped and frozen – would you reccomend this? Which steps can I do in advance?
You can definitely cook the chicken and pepper sauce in advance and freeze it.