Recipe for Pan-Fried Chicken Breast with Thyme, Peperonata & Roast Potatoes
The peperonata is a great side dish and this could be accompanied by some roasted baby potatoes with rosemary and garlic.
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Pepper mill
- Measuring spoon
- Wooden spoon
- Spoon
Ingredients
- 1 large onion
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 1 tbsp sherry vinegar
- 2 red peppers, sliced into thin strips
- 2 green peppers, sliced into thin strips
- 1 x 400g tin chopped tomatoes
- ó tsp sugar
- salt
- 800g baby potatoes
- a few sprigs rosemary
- olive oil
- 6 cloves garlic, unpeeled
- 4 chicken breasts, with skin on salt and freshly ground black pepper
- 4-8 small sprigs thyme
- olive oil, for cooking
- a generous knob of butter
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